Pork Free One-Pot Cheesy Chicken and Rice
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Learn more →Ingredients
4 servings
- 1.5 lb boneless, skinless chicken thighs
- 1 tsp kosher salt, divided
- ½ tsp black pepper
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 2 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes, with juices
- ½ tsp dried thyme
- 1.5 cups shredded cheddar cheese
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the chicken thighs dry and season all over with 1/2 tsp of the salt, the black pepper, and the smoked paprika.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear undisturbed for 4–5 minutes, until the underside is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate — it will not be cooked through at this point.
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