Here’s a simple and quick meal, perfect for busy weeknights: One-Pan Chicken Thighs with Peppers and Rice. This recipe uses just one pan, making cleanup easy.
Start by seasoning and searing chicken thighs until they turn golden. Next, add sliced bell peppers and onions into the same pan to absorb the flavors. Mix in rice, chicken broth, and seasonings, then place the pan in the oven. In a short time, you’ll have a filling, tasty meal ready for the whole family to enjoy.
One-Pan Chicken Thighs with Peppers and Rice
Servings: 4
Ingredients
- 4 chicken thighs bone-in, skin-on or boneless, skinless
- 2 bell peppers any color, sliced
- 1 cup long-grain rice
- 2 cups chicken broth or water
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.Season the chicken thighs with salt, pepper, garlic powder, paprika, and oregano.Add the seasoned chicken thighs to the skillet, skin-side down (if applicable). Cook for about 5-7 minutes, or until the skin is golden brown. Flip and cook for another 5 minutes. Remove the chicken from the skillet and set aside.In the same skillet, add the sliced bell peppers. Sauté for 3-4 minutes until they start to soften.Add 1 cup of rice to the skillet with the peppers and stir to combine.Pour in 2 cups of chicken broth (or water) and stir well. Bring to a simmer.Return the chicken thighs to the skillet, placing them on top of the rice and peppers. Cover the skillet with a lid.Reduce heat to low and cook for 20-25 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature should reach 165°F).Once done, remove from heat and let it sit, covered, for 5 minutes before serving.Fluff the rice with a fork, serve the chicken and peppers on top, and enjoy!
