One-Pan Chicken and Rice
Chicken thighs and rice cooked together in one skillet with broth and spices — set it and walk away. $2/serving, 30 minutes.
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🛒 Ingredients
- 4 pieces bone-in chicken thighs
- 1.5 cups long-grain white rice
- 2.5 cups chicken broth
- 3 cloves minced garlic
- 1 tsp paprika
- 1/2 tsp onion powder
👨🍳 Instructions
- 1Season chicken generously with paprika, garlic powder, onion powder, salt, and pepper
- 2Sear chicken skin-side down in an oven-safe skillet over medium-high, 4–5 min until golden
- 3Flip chicken and remove — add garlic to pan, cook 30 sec
- 4Stir in rice to toast 1 min
- 5Pour in broth, bring to a boil
- 6Nestle chicken skin-side up on top, reduce heat to low, cover and cook 18–20 min
- 7Rest 5 min before serving
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