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Easy One-Pan Chicken and Rice Pilaf

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A quick and easy one-pan chicken and rice pilaf recipe perfect for busy weeknights, delivering comforting flavors in under 30 minutes.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs
  • 1 cup long-grain white rice (rinsed)
  • 2 cups chicken broth
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 medium carrot, diced (optional)
  • 1/2 cup frozen peas
  • Salt and pepper to taste
  • A handful fresh parsley or cilantro, chopped
  • 2 tablespoons toasted almonds or pine nuts (optional)

Instructions

  1. Rinse 1 cup of long-grain rice under cold water until the water runs clear to remove excess starch. Dice the carrot, chop the onion finely, mince the garlic, and chop fresh herbs. Pat dry the chicken thighs and season both sides with salt and pepper.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear until golden brown on both sides, about 3-4 minutes per side. Remove chicken and set aside.
  3. Reduce heat to medium. In the same pan, add the chopped onion and diced carrot. Cook, stirring occasionally, until softened and translucent, about 3 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Stir in the rinsed rice, coating it well with the oil and veggies. Toast the rice gently by stirring for about 2 minutes until a nutty aroma develops.
  5. Pour in 2 cups of chicken broth, scraping up any brown bits stuck to the pan. Bring the mixture to a gentle simmer.
  6. Nestle the seared chicken thighs back into the pan. Cover with a tight-fitting lid and simmer on low heat for 15 minutes without lifting the lid.
  7. Remove the lid and scatter 1/2 cup frozen peas across the top. Cover again and cook for another 3 minutes until peas are heated through and rice is tender.
  8. Turn off the heat and let the pilaf rest for 2 minutes with the lid on. Sprinkle with chopped fresh parsley or cilantro and optional toasted nuts before serving.

Notes

Rinsing the rice prevents it from becoming gummy. Searing the chicken locks in juices and adds flavor. Keep heat low and lid tight during simmering to trap steam and cook rice evenly. Use a wide skillet for even cooking. Season in layers for best flavor. If rice is not tender after cooking, add more broth and cook a few minutes longer.

Nutrition

Keywords: one-pan, chicken, rice pilaf, quick dinner, easy recipe, weeknight meal, comfort food, skillet recipe

Find it online: https://vexifood.com/easy-one-pan-chicken-and-rice-pilaf-recipe-perfect-for-quick-dinners-in-30-minutes/