One-Pan & Skillet Meals
One-Pan Chicken & Rice Skillet
Toasting the rice in the pan drippings before adding liquid — the same way you'd start a pilaf — builds a nutty flavor plain boiled rice never gets.
Ingredients
- 1.5 lbs chicken thighs
- 1 cup long-grain white rice
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup frozen peas and carrots
- salt and pepper to taste
Method
- 1
Season chicken thighs with salt and pepper. Heat olive oil in a large, deep skillet over medium-high heat and sear chicken 5-6 minutes per side until golden, then remove.
- 2
Add onion and garlic to the drippings left in the pan, cooking 3-4 minutes until softened.
- 3
Add the rice and toast it in the pan drippings for 1-2 minutes, stirring constantly — this step, borrowed from pilaf technique, coats each grain in fat and toasts it slightly, giving a nuttier flavor than just boiling rice separately.
- 4
Pour in the chicken broth, nestle the chicken back into the pan, and bring to a simmer.
- 5
Cover, reduce heat to low, and cook 18-20 minutes until the rice is tender and the chicken is cooked through. Stir in peas and carrots in the last 5 minutes.