One Pan Chicken and Rice
Experience the ultimate comfort food with this one pan chicken and rice recipe! Juicy, tender chicken thighs are combined with fluffy long-grain rice and vibrant bell peppers for a colorful, flavorful meal that comes together effortlessly. Perfect for busy weeknights, this dish requires minimal cleanup while delivering maximum taste. Gather your loved ones around the table and enjoy this deliciously satisfying creation!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain rice
- 2 cups low-sodium chicken broth
- 1 cup bell peppers, chopped (any color)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 tbsp low-sodium soy sauce
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
Instructions
- Prep ingredients: Chop bell peppers and onions into bite-sized pieces; mince garlic.
- Sear chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs until golden brown (about 5 minutes per side).
- Add veggies: Stir in bell peppers, onions, and minced garlic; sauté until soft (3–4 minutes).
- Incorporate rice: Add rice to the pan, coating it in the vegetable mixture.
- Pour broth: Add chicken broth, soy sauce, and lemon juice; sprinkle with smoked paprika and thyme.
- Simmer: Bring to a gentle simmer, cover with a lid, and reduce heat to low. Cook for 20–25 minutes until rice is tender.
- Fluff and serve: Remove from heat and let rest for 5 minutes before fluffing with a fork. Garnish with fresh parsley if desired.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 380
- Sugar: 2g
- Sodium: 570mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg