Chicken and Rice Recipe
Ingredients
- 1 teaspoon kosher salt (divided)
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- ½ onion (chopped)
- 2 carrots (chopped)
- ½ teaspoon Italian seasoning (store-bought or homemade)
- 2 cloves garlic (minced)
- 8 ounces cremini mushrooms (sliced)
- 1 cup dry long grain white rice
- 2 cups low-sodium chicken broth
- ½ cup white wine
- ½ cup frozen peas
Optional Garnishes
- Lemon juice
- Chopped fresh thyme
- Grated Parmesan
Instructions
- 1
Sprinkle ½ teaspoon of salt, pepper, garlic powder, and onion powder over the chicken thighs.
- 2
Heat the olive oil in a skillet over medium-high heat.
- 3
Brown
- 4
Once heated, add in the chicken thighs, cooking for a minute or two on each side until browned but not cooked through.
- 5
Remove the chicken thighs from the pan.
- 6
Add in the onion, carrots, Italian seasoning, and ½ teaspoon salt to the same pan and cook for 2-3 minutes until softened.
3 min - 7
Cook
- 8
Add in the garlic and mushrooms and cook for 1-2 minutes.
2 min - 9
Stir in the rice, then pour in the chicken broth and white wine and stir.
- 10
Simmer
- 11
Turn the heat up to a boil. Then, reduce to a simmer.
- 12
Place the chicken thighs back in the pan.
- 13
Cook
- 14
Cover the pan and cook for about 15-18 minutes until the rice is cooked through.
18 min - 15
Stir in the frozen peas and a squeeze lemon juice
- 16
Heat Through
- 17
Keep the pan over low heat for a couple minutes until everything is heated through.
- 18
Top with a squeeze of lemon juice, fresh thyme, and Parmesan, if desired.
Nutrition
Per serving (based on 6 servings)
