Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 ½ cups long-grain white rice
- 3 cups chicken broth
- 1 cup frozen peas (optional)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or oregano
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
- Fresh parsley for garnish (optional)
Instructions
- Start by seasoning the chicken with salt, pepper, and smoked paprika. Heat a large ovenproof skillet over medium-high heat, add olive oil, and sear the chicken for about 4-5 minutes per side until golden. Remove and set aside.
- In the same skillet, add chopped onion and minced garlic. Cook until translucent and fragrant, about 3 minutes.
- Stir in rice, smoked paprika, and herbs. Toast for 1-2 minutes to absorb flavors, then pour in chicken broth, scraping up any browned bits from the bottom.
- Place seared chicken on top of the rice mixture. Cover and transfer to a preheated oven at 375°F (190°C). Bake for 25-30 minutes until rice is tender and chicken cooked through.
- In the last 5 minutes, sprinkle frozen peas over the dish if desired, then bake uncovered. Garnish with chopped parsley before serving.
Notes
- Use bone-in chicken for more flavor, adjusting cooking time accordingly.
- Incorporate additional vegetables like bell peppers or carrots for added nutrition.
- Customize the flavor by trying different herbs and spices.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking and Searing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg