Simple Chicken & Rice with Garden Vegetables

This simple chicken and rice is so easy for those busy weekday nights! Full of good for you vegetables and tender chicken thighs, its the ultimate wholesome, easy and delicious one pot meal.

5 from 1 vote

Course: Main Course

Cuisine: American

Keyword: one pot, rice

Prep Time: 15

Cook Time: 35

Total Time: 50

Ingredients

3 tablespoons olive oil
4-6 boneless, skinless chicken thighs
½ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon garlic powder
5 tri color carrots, peeled and cut into bite sized rounds (regular or baby carrots work fine too)
3 stalks celery, diced
1 large onion, chopped
4 cups chicken broth
1 cup long grain white rice, rinsed
¼ cup dry white wine

Instructions

Heat the olive oil over medium high heat in a large saucepan;Season the chicken liberally with salt, pepper and garlic powder. ;Sear the chicken on both sides until browned, about 3 minutes per side. Set aside. (don't worry about the chicken cooking through, it will cook again later).
To the same pan, add the diced carrots, celery, and onion. Cook for 5 minutes or until the veggies begin to soften. Add the oregano, thyme, ½ teaspoon garlic powder, paprika and salt and pepper to taste.
Stir in the uncooked rice. Mix well. Cook for 3 minutes until rice begins to 'toast';Add the chicken broth and white wine to the rice. Add the chicken thighs back to the pan;Cover the pan and bring the liquid to a boil. Once at a boil, turn the heat down to a simmer and cook until the liquid is absorbed, the rice is tender and the chicken is cooked through, about 15-20 minutes. Fluff the rice. If needed, add salt and pepper to taste. Enjoy!