Go Back
- 4 boneless, skinless chicken thighs - 1 cup long-grain white rice - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup bell peppers (mixed colors), diced - 1 cup frozen peas - 2 cups chicken broth - 1 tablespoon olive oil - 1 teaspoon paprika - 1 teaspoon dried oregano - 1/2 teaspoon ground cumin - Salt and pepper to taste - Fresh parsley for garnish (optional)

Savory Chicken and Rice Skillet Dinner

Discover the joy of easy cooking with One-Pan Savory Chicken & Rice Delight! This flavorful recipe features tender chicken thighs, aromatic rice, and a vibrant mix of vegetables—all cooked in one convenient pan for a delicious and hassle-free meal. Perfect for busy weeknights, it’s not just about great taste but also effortless cleanup. With spices that elevate every bite, this dish is sure to become a family favorite. Try it tonight for a savory, satisfying dinner!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced into bite-sized pieces

1 cup long-grain white rice, rinsed

2 cups low-sodium chicken broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup mixed bell peppers (red, yellow, green), diced

1 cup frozen peas

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon dried oregano

1/2 teaspoon ground cumin

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prep the Chicken: In a mixing bowl, generously season the diced chicken thighs with salt, pepper, paprika, oregano, and cumin. Toss thoroughly to ensure every piece of chicken is well coated with the spices.

    Sauté Aromatics: In a large skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, add the chopped onion and minced garlic. Sauté, stirring frequently, until the onion becomes translucent and fragrant, which should take about 3-4 minutes.

      Brown the Chicken: Add the seasoned chicken to the skillet. Cook for 5-6 minutes, stirring occasionally to ensure even cooking, until the chicken is lightly browned and cooked through.

        Add Vegetables: Incorporate the diced bell peppers into the skillet. Continue cooking for an additional 3-4 minutes, stirring gently, until the peppers are tender but still vibrant.

          Cook the Rice: Pour the rinsed rice into the skillet, stirring to coat the grains in the flavorful oil and juices. Gradually add the chicken broth, bringing the mixture to a gentle boil.

            Simmer: Once boiling, reduce the heat to low, cover the skillet with a lid, and allow it to simmer for about 18-20 minutes. Keep an eye on it to ensure the rice doesn't stick to the bottom of the skillet, stirring gently if needed.

              Add Peas: After the rice has absorbed all the liquid and is tender, gently fold in the frozen peas. Cover the skillet again and let it sit for an additional 2-3 minutes, allowing the heat to warm the peas through.

                Serve: Fluff the chicken and rice mixture with a fork, taste it, and adjust the seasoning with more salt or pepper if desired. Before serving, sprinkle with chopped parsley for a fresh touch and offer lemon wedges on the side to add a zesty contrast to the dish.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings

                    - Presentation Tips: Serve directly from the skillet for a rustic presentation, or spoon individual portions onto plates. Add a sprinkle of extra parsley for color and place the lemon wedges artistically around the dish for a bright, inviting look.