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In today’s fast-paced world, the need for quick and satisfying meals is more vital than ever. One-skillet meals, in particular, have surged in popularity due to their simplicity and convenience. They allow you to create a delicious dish without the hassle of multiple pots and pans. Among the myriad of one-skillet recipes, "One-Skillet Garlic Herb Chicken and Rice" stands out as a family favorite. This dish combines tender, succulent chicken with fluffy rice, all infused with the aromatic flavors of garlic and herbs. It’s not just a meal; it’s a complete experience that brings warmth and comfort to the dinner table.

One-Skillet Garlic Herb Chicken and Rice

Discover the ultimate convenience of One-Skillet Garlic Herb Chicken and Rice, a dish designed for today's busy lifestyles. This easy recipe features tender chicken thighs and fluffy long-grain rice, all infused with aromatic garlic and herbs. Perfect for quick weeknight dinners, it simplifies meal prep with just one pan and minimal cleanup. With rich flavors and nutritious ingredients like low-sodium broth and peas, it’s a delicious way to nourish your family and enjoy a satisfying home-cooked meal any night of the week.
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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: In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, smoked paprika, thyme, and oregano. Once the oil is hot, add the chicken and sear for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

    Sauté the Aromatics: In the same skillet, reduce the heat to medium and add the diced onion. Sauté for about 3-4 minutes, until the onion becomes translucent. Add the minced garlic and continue to cook for an additional 1-2 minutes, stirring frequently to avoid burning.

      Toast the Rice: Pour in the rice and stir to coat with the oil, onion, and garlic. Toast the rice for about 2 minutes until slightly golden.

        Add Broth and Peas: Pour in the chicken broth and bring to a gentle simmer. Stir in the frozen peas and return the seared chicken to the skillet, nestling it into the rice. The liquid should just cover the rice and chicken.

          Cook the Rice: Cover the skillet with a lid and reduce the heat to low. Let it simmer for about 20 minutes or until the rice is tender and has absorbed most of the liquid. Avoid removing the lid during cooking.

            Rest and Fluff: Once cooked, remove the skillet from heat and let it sit covered for an additional 5 minutes. After resting, remove the lid and fluff the rice with a fork. Adjust seasoning with salt and pepper if necessary.

              Garnish and Serve: Top with freshly chopped parsley and serve with lemon wedges on the side for an extra zesty kick.

                Prep Time, Total Time, Servings:

                  20 minutes | 45 minutes | 4 servings