One-Pan Chicken and Rice

Ingredients

• 1.5 lbs chicken thighs, boneless and skinless
• 1.5 cups long-grain white rice
• 3 cups chicken broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil

Instructions

1. 1

   Season chicken thighs with salt and pepper on both sides.

2. 2

   Heat oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.

3. 3

   Add chicken and sear 4 minutes per side without moving until golden. Transfer to a plate.

4. 4

   Add onion to the skillet and cook, stirring, for 3 minutes until softened.

5. 5

   Add garlic and cook, stirring, for 30 seconds until fragrant.

6. 6

   Stir in rice and cook for 2 minutes, coating grains with oil.

7. 7

   Pour in broth and return chicken to the skillet; bring to a boil.

8. 8

   Cover, reduce heat to low, and simmer for 20 minutes until rice is tender and liquid is absorbed.

9. 9

   Remove from heat, let rest 5 minutes covered, then fluff rice with a fork.

10. 10

    Serve hot in bowls or plates.

Tools you’ll need

• 12-inch skillet with lid
• measuring cups
• chef's knife
• cutting board
• wooden spoon
• fork

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