One-Pan Garlic Chicken & Rice
Golden chicken thighs simmered right on top of garlicky rice, so there is exactly one pan to wash.
- Time
- 45 min
- Servings
- 4
- Recipe cost
- $9.29
- Per serving
- $2.32
Recipe cost estimate—local prices and package sizes vary. Sample costs in this prototype are illustrative.
Ingredients
- 1 1/2 lb Boneless chicken thighs$5.49
- 1 1/2 cup Long grain white rice$0.90
- 3 cup Chicken broth$1.20
- 1 each Yellow onion$0.55
- 4 clove Garlic$0.32
- 2 tbsp Olive oil$0.28
- 1/4 bunch Fresh parsley$0.45
- Salt to taste$0.05
- Black pepper to taste$0.05
Estimated total $9.29 · $2.32 per serving
Instructions
- 1
Pat the chicken dry, season both sides with salt and pepper.
- 2
Sear the chicken in olive oil over medium-high heat, about 4 minutes per side. Move to a plate.
- 3
Add diced onion and garlic to the pan and cook until soft, about 3 minutes.
- 4
Stir in the rice and toast for 1 minute, then pour in the broth and scrape up the browned bits.
- 5
Nestle the chicken back in, cover, and simmer on low for 20 minutes.
- 6
Rest off the heat for 5 minutes, fluff the rice, and shower with chopped parsley.
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