Pan-Roasted Chicken Thighs and Rice

Rice and pan-roasted chicken thighs are a hearty and filling gluten-free dinner. This one-pan dish is simple to make and great for a family dinner during the week.

Ingredients:

• 4 chicken thighs, bone-in, skin-on
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley optional

Instructions:

Preheat oven to 375F 190C

Season chicken thighs with salt, pepper, paprika, and thyme

Heat olive oil in an oven-safe skillet over medium-high heat

Sear chicken thighs skin-side down until golden brown, about 5 minutes

Flip and sear the other side for an additional 3 minutes

Remove chicken from the skillet and set aside

In the same skillet, add diced onion and garlic

Saut until fragrant and translucent, about 3 minutes

Add rice to the skillet and toast for 2 minutes, stirring constantly

Pour in chicken broth, scraping up any browned bits from the bottom of the skillet

Place chicken thighs back into the skillet, skin-side up, on top of the rice mixture

Cover the skillet and transfer it to the preheated oven

Bake for 25-30 minutes or until the rice is cooked through and the chicken reaches an internal temperature of 165F 74C

Garnish with chopped parsley before serving, if desired