This Lazy One-Pan Chicken & Rice Skillet is the ultimate answer for when you crave a hearty, comforting meal but don’t want to spend all evening in the kitchen. Everything cooks together in a single pan—juicy chicken thighs, quick-cook brown rice, and a medley of colorful frozen veggies—so you get maximum flavor with minimum effort and cleanup. The smoked paprika and thyme add depth, while the chicken broth infuses every bite with savory goodness. It’s a weeknight hero you’ll return to whenever you want something fast, filling, and delicious—without pork or any fuss.
Ingredients
Instructions
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken thighs with salt, pepper, and smoked paprika.
Add chicken thighs to the skillet and sear for 2-3 minutes per side until golden. Remove and set aside.
Add remaining olive oil to the pan. Sauté onion for 2-3 minutes, then add garlic and cook until fragrant.
Pour in the rice and toast for 1 minute. Stir in the chicken broth, thyme, and frozen mixed vegetables.
Nestle the chicken thighs back into the skillet. Bring to a gentle simmer, then cover and cook for 15 minutes, or until rice is tender and chicken is cooked through.
Remove from heat, let rest 5 minutes. Fluff rice, garnish with parsley, and serve hot.