One Pot Chicken and Rice
Juicy chicken thighs and flavorful basmati rice are simmered in a savory broth with herbs and spices for a tasty, one pot meal.
Servings: 6
Calories: 454
Equipment
- Skillet with a lid
Ingredients
- 2 teaspoons smoked paprika
- 1½ teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 6 chicken thighs
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 1 cup chopped onion
- 1 cup Basmati rice
- 3 cups low sodium chicken broth or chicken stock
Instructions
- Rinse the rice until the water runs clear and set aside.
- In a small bowl, mix paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper to combine. Set aside 1 teaspoon of the seasoning mix.
- To a large bowl, add chicken thighs and remaining seasoning mix. Toss to coat the chicken.
- In a large skillet on medium-high heat, heat the oil until shimmering.
- Carefully add the chicken to the skillet and sear for about 3 minutes on each side, or until golden brown.
- Remove the chicken from the skillet, place it on a plate, and set aside.
- Immediately add butter and chopped onions to the hot oil. Cook until soft and translucent, about 2-3 minutes.
- Add rice and reserved 1 teaspoon of seasoning mix. Stir to combine and toast for 1-2 minutes, making sure it doesn’t stick to the bottom of the skillet.
- Add the chicken broth and stir, scraping the bottom of the skillet. Taste and season with salt and pepper if desired.
- Add chicken thighs back to the skillet. Cover and cook on medium heat for 15-20 minutes, until the rice is tender and fluffy and chicken has reached an internal temperature of 165˚F. Be careful not to overcook.
Notes
- Leftovers can be stored up to 4 days in the refrigerator.
- To freeze, remove the chicken from the rice and freeze for up to one month.
Nutrition
Calories: 454 | Carbohydrates: 30g | Protein: 23g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 529mg | Potassium: 441mg | Fiber: 1g | Sugar: 1g | Vitamin A: 485IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg