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Easy Budget Chicken & Rice Skillet Dinner

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A simple, one-skillet chicken and rice dinner that’s perfect for busy weeknights. Made with affordable ingredients, it’s a crowd-pleaser that tastes like you spent hours on it.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs
  • 1 cup long-grain white rice, uncooked
  • 2 ½ cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • ½ cup frozen peas (optional)
  • 1 tablespoon butter (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prep your ingredients first. Dice the onion, peel and dice the carrots, and mince the garlic. Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and half the paprika.
  2. Heat the olive oil in your large skillet over medium-high heat. Add the chicken thighs in a single layer and cook for 4-5 minutes per side until golden brown. Transfer to a plate and set aside.
  3. Reduce heat to medium. Add the diced onion and carrots to the same skillet. Scrape up any browned bits from the bottom. Cook for 3-4 minutes until the onion is translucent and the carrots start to soften.
  4. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Stir in the rice, remaining paprika, dried thyme, and onion powder. Toast the rice for about 1 minute, stirring constantly.
  6. Pour in the chicken broth and scrape the bottom of the skillet to release any stuck bits. Bring it to a gentle boil.
  7. Return the chicken thighs to the skillet, nestling them into the rice mixture. Reduce the heat to low, cover the skillet with the lid, and let it simmer for 18-20 minutes.
  8. After 18 minutes, check the rice. It should be tender and have absorbed most of the liquid. If still watery, cook uncovered for 2-3 more minutes. Check the chicken’s internal temperature—it should read 165°F.
  9. If using frozen peas, sprinkle them over the top during the last 2 minutes of cooking.
  10. Remove from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork, stir in the butter if using, and garnish with fresh parsley.

Notes

Don’t skip browning the chicken or toasting the rice—these steps add essential flavor. Keep heat on low when simmering to prevent burning. Let the dish rest for 5 minutes before serving. For chicken breasts, reduce simmering time by 5 minutes. Leftovers keep for up to 4 days in the fridge and freeze well for up to 3 months.

Nutrition

Keywords: chicken and rice, one skillet dinner, budget dinner, easy chicken recipe, family dinner, weeknight meal

Find it online: https://cookluma.com/easy-budget-chicken-and-rice-skillet-dinner-recipe/