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One-Pot Chicken and Rice (Cozy, 40 g Protein)

One-Pot Chicken and Rice

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Seared chicken thighs cooked right on top of seasoned rice with peas and carrots, all in one pot. The comfort-food dinner that washes up in two minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 459
Ingredients Method Nutrition Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 1 cup long-grain white rice rinsed
  • 2 cups low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 cup frozen peas and carrots
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 lemon juiced

Method
 

  1. Season the chicken with paprika, half the salt and the pepper.
  2. Heat the oil in a deep pot or sauté pan over medium-high heat. Sear the chicken 3 minutes per side until golden. Remove to a plate.
  3. Add the onion and cook 2 minutes. Add the garlic and rice and stir 1 minute so the rice toasts a little.
  4. Pour in the broth with the thyme and remaining salt, scraping up the browned bits. Nestle the chicken on top.
  5. Cover, reduce to low, and simmer 18–20 minutes until the rice is tender and the liquid is absorbed.
  6. Scatter the peas and carrots over the top, cover 3 more minutes, then fluff, squeeze the lemon over, and serve.

Nutrition

Calories: 459kcalCarbohydrates: 47.1gProtein: 40.3gFat: 11.8gSaturated Fat: 2.6gCholesterol: 161.6mgSodium: 655mgPotassium: 719.3mgFiber: 3gSugar: 1.8gVitamin C: 13.7mgCalcium: 61.7mgIron: 3mg

Notes

Don't lift the lid while the rice simmers. Brown rice needs about 45 minutes and an extra 1/2 cup broth, so stick with white rice on busy nights. Leftovers keep 3 days. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.

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