One Pot Chicken and Rice Recipe

Instructions

1. Preheat oven to 375˚F.

2. Season chicken thighs with salt, pepper, half of the Italian seasoning, paprika, and garlic powder.

3. Add olive oil to a large oven-safe skillet and heat over medium heat.

4. Add chicken thighs to the hot oil, skin side down, and cook for 3 minutes; flip over and cook for 2 more minutes.

5. Remove chicken from skillet and set aside.

6. Melt butter in the same skillet.

7. Add diced onion, peppers, and carrots to the melted butter; cook, stirring occasionally, for 4 to 5 minutes, or until softened.

8. Stir in the garlic and cook for 20 seconds.

9. Stir in the rice and cook for about a minute, or until lightly toasted.

10. Pour in the hot water and chicken broth; stir and scrape up all the browned bits from the bottom of the skillet.

11. Stir in remaining 1/2-tablespoon Italian seasoning, salt, and pepper, then add the chicken thighs back to the skillet, skin side up.

12. Bring mixture to a boil.

13. Cover with a lid and transfer to the oven; cook for 25 minutes. (You can also use aluminum foil for cover, but make sure to cover it tightly.)