Easy Chicken and Rice (One-Pot Comfort in Under an Hour)
Ingredients
- 2 tablespoons butter
- 2 lbs bone-in chicken thighs or boneless chicken breast
- 1 teaspoon paprika
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1½ cups long-grain white rice
- 3 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- ½ cup frozen peas optional
- Salt and pepper to taste
Instructions
- Season chicken with salt, pepper, and paprika; sear in butter over medium-high heat, 3-4 minutes per side. Remove and set aside.
- In the same pan, sauté onion and garlic until softened, about 3-4 minutes.
- Stir in rice, coating it in the butter and aromatics, then add chicken broth and thyme.
- Nestle the seared chicken back into the pan; bring to a gentle simmer.
- Cover and cook on low heat for 18-20 minutes, until rice is tender and chicken reaches 165°F.
- Remove from heat, let rest covered for 5 minutes, then stir in peas and fluff with a fork.
Notes
Use long-grain rice, not short-grain or instant, for the best texture.
Keep the lid on during the full simmer time — lifting it lets steam escape and can leave rice undercooked.
Keep the lid on during the full simmer time — lifting it lets steam escape and can leave rice undercooked.