One Pan Dinner: Chicken & Rice

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You will need chicken thighs, butter, onion, celery, carrots, peas, garlic, rice, chicken stock, cream of chicken, salt, pepper, paprika, and parsley.

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Heat a large skillet over medium-high heat. Add the butter and melt.

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Add the chicken to the pan and sear on both sides until crisp, about 1-2 minutes. Remove chicken from the pan and place in a bowl.

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Add all of the chopped vegetables in the large nonstick skillet and saute until softened. Then add fresh garlic.

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Add the rinsed rice and stir.

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Then add the stock, cream of chicken, seasonings, and fresh parsley. Stir until everything is combined.

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Nestle the chicken thighs in the top of the veggie rice mixture.

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Cover the pan and reduce the heat to low-medium. Cook for 20 minutes until rice is fluffy & tender and chicken is cooked through.

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Serve warm with extra fresh parsley sprinkled on top.

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Get the full recipe via the link below!

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