Chicken and Rice

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This chicken and rice recipe is the one-pot dinner you've been looking for. It is packed with delicious flavor but comes together easily in one pan.

Prep Time5

Cook Time40

Total Time45

Servings: servings

Calories: 579kcal

Pat the chicken very dry. In a small bowl, combine the paprika, garlic powder, onion powder, kosher salt, and black pepper. Coat the dried chicken with the spice mixture on both sides.
2 pounds chicken thighs, 1 1/2 teaspoons paprika, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
Heat the oil in a heavy-bottomed deep skillet (or large Dutch oven) over medium heat. Add the chicken thighs, skin side down. Cook for eight minutes or until they are browned, then flip and cook for three more minutes. The chicken will not be fully cooked. Remove the chicken from the pot and set it aside.
2 tablespoons olive oil
Add the butter to the pan and allow it to melt. Add in the onion and garlic and sauté for three minutes until the onion is soft. Stir in the chicken broth, scraping up any browned bits. Add in the rice and stir to combine.
1 tablespoon unsalted butter, 1 small yellow onion, 3 garlic cloves, 1 1/2 cups uncooked long-grain rice, 3 cups chicken broth
Place the chicken thighs on top of the rice and bring the mixture to a boil with the skillet covered. Turn the heat down to a simmer, keeping the pot covered. Cook for 25 minutes or until the rice is fully cooked. Fluff the rice gently with a fork and serve.

Please note that a serving is one chicken thigh and a heaping cup of rice.