A delightful one-pan meal combining tender chicken, flavorful rice, and fresh vegetables for a satisfying dinner.
Heat the olive oil in a 12-inch non-stick skillet over medium heat.
Ensure the skillet is hot enough to sear the chicken for a golden crust.
Season the chicken thighs with salt and black pepper, then add them to the skillet. Cook until browned on both sides, about 5 minutes per side. Remove and set aside.
Don't overcrowd the skillet; cook the chicken in batches if necessary.
In the same skillet, add the carrots, onion, and mushrooms. Sauté until softened, about 5 minutes.
Stir frequently to prevent the vegetables from sticking or burning.
Add the rice, poultry seasoning, and chicken broth to the skillet. Stir to combine.
Ensure the rice is evenly distributed for uniform cooking.
Place the chicken thighs on top of the rice mixture. Cover the skillet with a lid and reduce the heat to medium-low. Simmer for 25-30 minutes, or until the rice is tender and the chicken is fully cooked.
Check occasionally to ensure the liquid hasn't evaporated completely; add a splash of water if needed.
Remove the skillet from heat and let it rest, covered, for 5 minutes before serving.
Resting allows the flavors to meld and the rice to absorb any remaining liquid.
Serve the chicken and rice hot, garnished with fresh herbs if desired. Enjoy your meal!
Fresh parsley or cilantro adds a burst of color and flavor to the dish.
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