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one-pan chicken and rice with caramelized onions - featured image

One-Pan Chicken and Rice with Caramelized Onions

  • Author: Lisa
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

A quick, weeknight-friendly one-pan dinner featuring seared chicken thighs, fluffy long-grain rice, and deeply caramelized onions in a savory soy-thyme broth. Minimal prep, maximum flavor, and easy cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup long-grain white rice (Jasmine or Basmati)
  • 2 cups low-sodium chicken broth
  • 2 tablespoons olive oil
  • 2 large yellow onions, diced
  • 1 tablespoon butter
  • 1 tablespoon soy sauce
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat chicken thighs dry with paper towels and season both sides generously with salt, pepper, and smoked paprika.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken thighs in a single layer for 3-4 minutes per side until golden brown. Remove chicken to a plate and set aside.
  3. Reduce heat to medium. Add butter to the same pan. Once melted, add diced onions and cook for 8-10 minutes, stirring occasionally, until soft and golden brown.
  4. Add minced garlic and dried thyme to the onions; cook for 1 minute until fragrant.
  5. Pour in chicken broth and soy sauce, scraping up any browned bits from the bottom of the pan.
  6. Nestle the seared chicken thighs back into the pan on top of the onion mixture. Pour in the uncooked rice, ensuring it is submerged in the liquid.
  7. Bring to a boil, then immediately reduce heat to low. Cover with a tight-fitting lid and simmer for 15-18 minutes without lifting the lid.
  8. Turn off the heat and let the pan rest, covered, for 5 minutes.
  9. Remove lid, fluff rice with a fork, and serve chicken on top. Garnish with fresh parsley if desired.

Notes

Do not lift the lid while the rice is simmering to ensure even cooking. If using chicken breasts, reduce searing time to 2-3 minutes per side. For a spicy version, add red pepper flakes with the garlic. Leftovers can be stored in the refrigerator for up to 4 days; freezing is not recommended as rice texture may suffer.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken thigh and
  • Calories: 450
  • Sugar: 6
  • Sodium: 680
  • Fat: 12
  • Saturated Fat: 3
  • Carbohydrates: 45
  • Fiber: 2
  • Protein: 35

Keywords: one-pan dinner, chicken and rice, caramelized onions, weeknight meals, easy cleanup, family friendly, budget friendly

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Find it online: https://bymiarecipes.com/one-pan-chicken-and-rice-with-caramelized-onions/