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One-pot chicken dinner prepared with vegetables in a versatile skillet.

Easy One-Pot Chicken Dinner

A hassle-free and flavorful one-pot chicken dinner that combines tender chicken thighs, fragrant rice, and fresh vegetables, all cooked together for maximum taste and minimal cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken thighs, boneless and skinless
  • 1 cup rice Long-grain white rice, jasmine, or basmati can be used
  • 2 cups chicken broth Can substitute with vegetable broth for a vegetarian option
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium bell pepper, chopped
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup frozen peas

Method
 

Cooking Steps
  1. In a large pot or Dutch oven, heat olive oil over medium heat.
  2. Add the chopped onion and garlic, and sauté until translucent.
  3. Season chicken thighs with salt, pepper, and paprika, then add to the pot, cooking until browned.
  4. Stir in the chopped bell pepper and rice, mixing well.
  5. Pour in the chicken broth and bring to a boil.
  6. Reduce heat and cover, simmering for about 20 minutes or until rice is cooked.
  7. Stir in frozen peas and let cook for another 5 minutes.
  8. Remove from heat and serve warm.

Notes

Serve with fresh herbs for color, a green salad, or crusty bread. This meal can be refrigerated for up to 3 days or frozen for up to 3 months. Make sure to adequately thaw before reheating.
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