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In today’s fast-paced world, finding time to prepare a homemade dinner can often feel like a daunting task. This is where one-skillet meals come to the rescue, offering a convenient and flavorful solution for busy weeknights. The One-Skillet Garlic Herb Chicken and Rice recipe is a perfect example of this culinary trend, combining tender chicken, aromatic herbs, and fluffy rice into a single, satisfying dish. With its ease of preparation and comforting flavors, this recipe has become a family favorite that promises to bring everyone to the table.

One-Skillet Garlic Herb Chicken and Rice

Discover the simplicity and deliciousness of One-Skillet Garlic Herb Chicken and Rice, a perfect solution for busy weeknights. This family-friendly recipe combines tender chicken thighs, fluffy rice, and aromatic herbs in just one pan, making cleanup a breeze. With rich flavors from garlic, onions, and smoked paprika, every bite is a delightful experience. Customize it with your favorite veggies for added nutrition and enjoy a hearty, comforting meal that brings everyone together.
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain white rice

3 cups low-sodium chicken broth

1 medium onion, diced

4 cloves garlic, minced

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Sear the Chicken: Begin by heating the olive oil in a large skillet over medium-high heat. While the oil is warming, season both sides of the chicken thighs generously with salt, pepper, smoked paprika, thyme, and oregano. Once the oil is shimmering, gently place the seasoned chicken thighs in the skillet. Sear them for approximately 5-7 minutes on each side or until they are golden brown and fully cooked. Once done, remove the chicken from the skillet and set it aside on a plate.

    Sauté the Aromatics: Lower the heat to medium and add the diced onion to the same skillet with the residual oil. Sauté the onion for about 3-4 minutes until it starts to turn translucent. Next, stir in the minced garlic and continue cooking for an additional 1-2 minutes, stirring constantly to prevent the garlic from burning.

      Toast the Rice: Add the long-grain rice to the skillet, stirring well to combine it with the onions and garlic, allowing it to absorb the flavors. Toast the rice for approximately 2 minutes until it begins to take on a slight golden color.

        Add Broth and Peas: Carefully pour in the chicken broth, stirring gently to combine. Bring the mixture to a gentle simmer, then fold in the frozen peas. Return the seared chicken thighs to the skillet, nestling them into the rice mixture. Ensure that the liquid just covers the rice and chicken.

          Cook the Rice: Cover the skillet with a tight-fitting lid and reduce the heat to low. Allow it to simmer undisturbed for about 20 minutes, or until the rice is tender and has absorbed most of the liquid. It's important not to lift the lid during this cooking time to maintain steam.

            Rest and Fluff: Once the cooking time is complete, remove the skillet from the heat while keeping it covered for an additional 5 minutes. This resting period allows the flavors to meld. Afterward, uncover the skillet and use a fork to fluff the rice gently. Taste and adjust the seasoning with more salt and pepper if needed.

              Garnish and Serve: Before serving, sprinkle freshly chopped parsley on top for a burst of color and flavor. Serve the dish warm alongside lemon wedges for an extra zesty kick that enhances the overall taste.

                Prep Time, Total Time, Servings:

                  20 minutes | 45 minutes | 4 servings