Description
Upgrade your weeknight dinners with this one pot wonder! Tender chicken, fragrant spices, and fluffy rice make this dish a crowd-pleaser. Ready in just 30 minutes, it’s perfect for satisfying even the pickiest eaters.
Ingredients
Scale
- 1 cup uncooked basmati rice
- 2 tbsp olive oil
- 6 chicken thighs
- 2 tsp smoked paprika
- 1 ½ tsp Italian Seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup onion, chopped
- 1 tbsp butter
- 3 cups low-sodium chicken stock.
- salt and pepper to taste
Instructions
- In a small bowl, mix smoked paprika, Italian seasoning, garlic powder, onion powder, salt, and black pepper until well combined. Set aside.
- Rinse the rice until the water runs clear, then set it aside.
- Reserve a teaspoon of the seasoning mixture. Then, add the chicken thighs to a bowl and sprinkle the remaining seasoning over the top. Toss to coat the chicken evenly.
- Heat the olive oil over medium-high heat in a large skillet or Dutch oven.
- Carefully add the chicken to the oil and sear for about 3 minutes on each side until golden brown.
- Remove the chicken from the pan and place it on a plate, setting it aside.
- Immediately add the butter and chopped onions to the hot oil and sauté until they are soft and translucent, about 4-5 minutes, stirring often.
- Add the rice and reserved seasonings to the pan and stir to combine. Toast for 1-2 minutes, stirring constantly to prevent sticking.
- Pour the chicken stock over the rice and stir to ensure nothing sticks to the bottom of the pan.
- Return the chicken thighs to the pan and cover with a lid.
- Cook on medium-low heat for 15-20 minutes until the rice is tender and fluffy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 315
- Sugar: 1.4 g
- Sodium: 567.9 mg
- Fat: 13.7 g
- Carbohydrates: 14.4 g
- Fiber: 1.1 g
- Protein: 33.1 g
- Cholesterol: 145.1 mg