Crispy Chicken & Rice Skillet
Chicken thighs sear until golden, then rice cooks directly in the pan with chicken broth and aromatics—all in one skillet in under 25 minutes. Finish with a squeeze of lemon and fresh herbs.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 1.5 cups long-grain white rice
- 2.75 cups chicken broth
- 1 medium diced bell pepper (red or yellow)
- 3 cloves garlic, minced
- 1 whole lemon
- ¼ cup fresh parsley or dill, chopped
- 1 tsp paprika
Instructions
- 1
Pat chicken dry. Season with salt, pepper, and paprika. Heat 2 tbsp oil in a large skillet over medium-high.
- 2
Sear chicken 3-4 minutes per side until golden brown. Transfer to a plate.
- 3
Add bell pepper to the same skillet. Sauté for 2 minutes, then add garlic and cook until fragrant, ~45 seconds.
- 4
Pour in rice and stir to coat, about 1 minute. Add broth and return chicken to the pan.
- 5
Bring to a simmer, then cover and reduce heat to low. Cook for 15 minutes until rice is tender and liquid absorbed.
- 6
Squeeze lemon juice over top. Garnish with fresh parsley. Serve hot.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet with a lid
- cutting board
- chef's knife
- wooden spoon or spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
