Description
This flavorful Chicken and Rice recipe combines tender, seasoned chicken thighs with a savory blend of vegetables, herbs, and Parmesan cheese. Cooked all in one skillet, this easy, hearty dish is perfect for a comforting weeknight dinner that serves 6.
Ingredients
Scale
Chicken and Seasoning
- 1 teaspoon kosher salt (divided)
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
Vegetables and Herbs
- ½ onion, chopped
- 2 carrots, chopped
- ½ teaspoon Italian seasoning (store-bought or homemade)
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- ½ cup frozen peas
- Chopped fresh thyme
Rice and Liquids
- 1 cup dry long grain white rice
- 2 cups low-sodium chicken broth
- ½ cup white wine
Finishing Touches
- Lemon juice, as needed
- Grated Parmesan cheese, optional
Instructions
- Season the Chicken: Sprinkle ½ teaspoon kosher salt, ground black pepper, garlic powder, and onion powder evenly over the chicken thighs to infuse flavor.
- Heat the Oil: Warm the olive oil in a large skillet over medium-high heat until shimmering.
- Brown the Chicken: Place the chicken thighs in the hot skillet and cook for 1-2 minutes on each side until they develop a nice brown color but are not cooked through.
- Remove Chicken: Take the chicken thighs out of the pan and set aside for later.
- Sauté Vegetables: Add the chopped onion, carrots, Italian seasoning, and remaining ½ teaspoon salt to the same skillet. Cook for 2-3 minutes, stirring occasionally, until vegetables soften.
- Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms and cook for another 1-2 minutes until fragrant and tender.
- Add Rice and Liquids: Mix in the dry rice, then pour in the chicken broth and white wine. Stir everything together to combine evenly.
- Simmer: Bring the mixture to a boil, then reduce heat to a low simmer.
- Return Chicken: Nestle the browned chicken thighs back into the skillet, pressing them gently into the rice mixture.
- Cook Covered: Cover the skillet with a lid and let everything cook for 15-18 minutes, or until the rice is fully cooked and the chicken reaches an internal temperature of 165°F.
- Add Peas and Lemon: Stir in the frozen peas and squeeze fresh lemon juice over the dish to brighten the flavors.
- Heat Through: Keep the pan over low heat for a couple more minutes until the peas are warmed and all flavors meld.
- Garnish and Serve: Finish with an extra squeeze of lemon juice, sprinkle with chopped fresh thyme and grated Parmesan cheese, if desired, before serving.
Notes
- Use a heavy-bottomed skillet or sauté pan with a tight-fitting lid to ensure even cooking of rice and chicken.
- White wine can be substituted with extra chicken broth if preferred.
- Adjust seasoning to taste, especially if using salted broth.
- Ensure chicken thighs are cooked to an internal temperature of 165°F for safety.
- Feel free to swap cremini mushrooms with button or white mushrooms if unavailable.
- For a dairy-free option, omit the Parmesan cheese.
