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One-Pot Chicken Thigh & Carrot Rice Skillet

Est. Cost: $5.58 | $1.40 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

One-Pot MealsEasyPrep: 15 minCook: 30 minServes: 4

A budget-friendly weeknight dinner where seared chicken thighs, carrots, and rice all cook together in one pan for easy cleanup.

Ingredients

  • 2 lbs bone-in chicken thighs (On Sale: $1.29 lb)

  • 1 cup uncooked long-grain rice

  • 2 cans (14.5 oz) chicken broth (On Sale: 2/$3)

  • 1 bag (16 oz) baby carrots, chopped (On Sale: 2/$3)

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 2 tbsp olive oil

  • Salt and pepper to taste

Directions

Step 1: Season chicken thighs with salt, pepper, and paprika.

Step 2: Heat olive oil in a large skillet over medium-high heat; sear chicken 4-5 minutes per side until golden. Remove and set aside.

Step 3: Add diced onion and carrots to the skillet; cook 3-4 minutes until softened.

Step 4: Stir in rice, garlic, and chicken broth; bring to a boil.

Step 5: Nestle chicken back into the skillet, cover, reduce heat, and simmer 20-25 minutes until rice is tender and chicken reaches 165°F.

Step 6: Fluff with a fork and serve.

Chef's Tip: Use bone-in thighs for extra flavor, or swap in boneless for a quicker cook time.

Save by using Bowl & Basket chicken thighs are just $1.29/lb this week — stock up and freeze extra for another meal. and Serve with A simple green salad or steamed green beans..

Sale Prices Valid August 30, 2026 to September 5, 2026

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