One-Pan Chicken and Rice Skillet

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tsp paprika
• 1 tsp dried thyme
• salt and pepper, to taste
• 1 cup frozen peas

Instructions

1. 1Season the chicken thighs with salt and pepper, then heat the olive oil in a large deep skillet over medium-high heat and sear the thighs skin-side down for 5-6 minutes until golden, then flip and cook 3 more minutes and remove to a plate.
2. 2Add the onion to the skillet and saute for 4-5 minutes until softened, then add the garlic and cook for 30 seconds.
3. 3Stir in the rice, paprika, and thyme, toasting the rice for 1 minute.
4. 4Pour in the chicken broth and nestle the chicken thighs back into the skillet, skin-side up.
5. 5Cover, reduce the heat to low, and simmer for 20-25 minutes until the rice is tender and the chicken reaches 165°F.
6. 6Stir in the frozen peas during the last 5 minutes of cooking, then serve directly from the skillet.

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