Chicken and Rice Recipe

Course: Dinner

Cuisine: American, Italian

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 376kcal

This one-pan chicken and rice dish is a flavor explosion, with juicy chicken thighs, mushrooms, and white wine.

Sprinkle ½ teaspoon of salt, pepper, garlic powder, and onion powder over the chicken thighs.
1 teaspoon kosher salt, ¼ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, 2 pounds boneless, skinless chicken thighs
Heat the olive oil in a skillet over medium-high heat.
1 tablespoon olive oil
Once heated, add in the chicken thighs, cooking for a minute or two on each side until browned but not cooked through.
Remove the chicken thighs from the pan.
Add in the onion, carrots, Italian seasoning, and ½ teaspoon salt to the same pan and cook for 2-3 minutes until softened.
½ onion, 2 carrots, ½ teaspoon Italian seasoning
Add in the garlic and mushrooms and cook for 1-2 minutes.
2 cloves garlic, 8 ounces cremini mushrooms
Stir in the rice, then pour in the chicken broth and white wine and stir.
1 cup dry long grain white rice, 2 cups low-sodium chicken broth, ½ cup white wine
Turn the heat up to a boil. Then, reduce to a simmer.
Place the chicken thighs back in the pan.
Cover the pan and cook for about 15-18 minutes until the rice is cooked through.
Stir in the frozen peas and a squeeze lemon juice
½ cup frozen peas
Keep the pan over low heat for a couple minutes until everything is heated through.
Top with a squeeze of lemon juice, fresh thyme, and Parmesan, if desired.
Lemon juice, Chopped fresh thyme, Grated Parmesan

Not a fan of chicken thighs? Use chicken breasts or beef tips.
Try brown rice or quinoa instead of white rice. Note that the cooking time may need to increase.
Swap the Italian seasoning for your favorite seasoning blend, such as herbs de Provence or chicken seasoning.
For a creamier dish, swap the chicken broth for cream of chicken or cream of mushroom soup.
Nutritional information does not include optional garnishes.

Storage: Store chicken and rice in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.