Modern
Weeknight Chicken and Rice Skillet Dinner for Families
Weeknight Chicken and Rice Skillet is a one-pan family dinner made with seasoned chicken, long-grain rice, broth, and peas. It cooks in about 35 minutes, uses simple pantry seasoning, and gives you a balanced, kid-friendly meal with very little cleanup.
Inspired by Kitchen Tutor
Total time
35 min
prep + cook
Cost
$3.20
per serving
Servings
4
Diet
gluten-free
Ingredients
4
- boneless, skinless chicken thighs, trimmed1 1/2 pounds
- kosher salt, divided1 teaspoon
- black pepper1/2 teaspoon
- sweet paprika1 teaspoon
- dried thyme1/2 teaspoon
- olive oil, divided2 tablespoons
- small yellow onion, finely diced1
- medium carrots, peeled and diced2
- garlic cloves, minced3
- long-grain white rice, rinsed and drained1 cup
- low-sodium chicken broth2 cups
- tomato paste1 tablespoon
- frozen peas1 cup
- fresh lemon juice1 tablespoon
- chopped fresh parsley2 tablespoons
Instructions
- 1
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- 8
Tutor's tips
- •Rinse the rice until the water runs mostly clear so the grains cook fluffy instead of sticky.
- •Use a wide 12-inch skillet with a tight lid to help the rice cook evenly without scorching in the center.
- •If the rice is still firm after simmering, add 2 tablespoons broth, cover, and cook 3 minutes longer.
