Top Recipes from 2024 You'll Want to Keep Making in the New Year

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One Pan Chicken and Rice

This hearty and versatile one-pot meal became a weeknight sensation for its simplicity and comfort. With tender chicken thighs, fluffy rice, and a medley of vegetables, it’s a complete meal that’s as flavorful as it is convenient. Try swapping the frozen vegetable mix for fresh vegetables like diced bell peppers or zucchini!

Ingredients (for 4 servings):

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup long-grain white rice
• 1 ¾ cups chicken broth
• 1 cup frozen vegetable mix (peas, carrots, and corn)
• 1 tsp paprika
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Season chicken thighs with salt, pepper, and paprika. Sear chicken skin-side down for 3-4 min. until golden brown, then flip and cook another 2 min. Remove chicken and set aside.
2. In the same pot, add the diced onion and garlic. Sauté for 2-3 min. until softened, scraping up any browned bits from the bottom.
3. Stir in the rice, ensuring it’s coated with the oil and aromatics. Add chicken broth, thyme, and frozen vegetable mix. Stir well to combine.
4. Nestle the seared chicken thighs on top of the rice mixture, skin-side up. Cover and reduce heat to low. Cook for 25 min., or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F).
5. Remove the pot from heat and let it rest, covered, for 5 min. Fluff the rice with a fork and garnish with fresh parsley, if desired.
6. Plate the chicken thighs over the rice and vegetables, and enjoy!