A cozy, one-pot chicken and rice dish simmered with garlic, herbs, and vegetables. Perfect for weeknight dinners, comfort meals, or make-ahead lunches.
1½ lbs bone-in, skin-on chicken thighs
1 cup long-grain white rice
1 onion, diced
2 carrots, chopped
3 garlic cloves, minced
2¼ cups low-sodium chicken broth
1 tsp dried thyme
1 bay leaf
1 tsp salt
½ tsp black pepper
2 tbsp olive oil or butter
Fresh parsley or lemon wedges for garnish
Season and sear chicken in oil for 4–5 minutes per side. Set aside.
Sauté onion, garlic, and carrots until softened.
Stir in rice, broth, thyme, bay leaf, salt, and pepper.
Return chicken to pot. Cover and simmer on low for 25 minutes.
Rest 5 minutes. Fluff rice, garnish, and serve hot.
Use boneless chicken or breasts if preferred.
Add frozen peas or spinach at the end for extra veggies.
Adjust broth and time for brown rice.
Details:
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Calories: ~420 per serving
Course: Dinner
Cuisine: American Comfort, Mediterranean-Inspired