Skillet Chicken and Rice 🍚
Golden chicken thighs nestled into buttery garlic rice that soaks up every drop of savory pan juice.
Ingredients (serves 4)
- 6 chicken thigh
- 1.5 cups rice
- 3 cups chicken stock
- 1 onion
- 4 cloves garlic
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme
- salt and black pepper
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Try AnychefInstructions
- 1
Season the chicken thighs with paprika, thyme, salt, and pepper.
- 2
Heat the olive oil in a deep 12-inch skillet with a lid over medium-high heat. Sear the thighs 5 minutes per side until golden, then move to a plate.
- 3
Melt the butter in the drippings and cook the diced onion for 3 minutes until soft, then stir in the minced garlic for 30 seconds.
- 4
Add the rice and stir 1 minute to toast in the butter.
- 5
Pour in the chicken stock, season with 0.5 teaspoon salt, and bring to a boil. Nestle the chicken on top, skin side up.
- 6
Cover, reduce to low, and simmer 20 minutes until the rice is tender and the chicken reaches 175°F.
- 7
Rest off the heat, covered, for 5 minutes, then fluff the rice around the chicken and serve.
