Harvest Apple Chicken Rice

Savor the comforting flavors of fall with this Harvest Apple Chicken Rice, a one-skillet wonder that combines tender, golden-seared chicken thighs, fragrant spices, and the sweet-tart burst of Granny Smith apples. Perfectly balanced with aromatic cinnamon and thyme, this hearty dish features fluffy long-grain rice infused with chicken broth and studded with chewy dried cranberries for an irresistible pop of color and flavor. Ready in just under an hour, it’s an ideal option for busy weeknights or cozy gatherings. Garnish with fresh parsley for a vibrant finishing touch, and serve up a meal that’s as visually stunning as it is delicious. Packed with seasonal ingredients, this recipe is your go-to for an effortless and satisfying fall dinner!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (boneless, skinless)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion (diced)
• 3 cloves garlic (minced)
• 2 medium Granny Smith apples (peeled, cored, and diced)
• 1 cup long-grain white rice
• 2.5 cups chicken broth
• 1 teaspoon dried thyme
• 0.5 teaspoon ground cinnamon
• 0.5 cup dried cranberries
• 2 tablespoons chopped fresh parsley (for garnish)

Directions

Step 1

Season both sides of the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 2

Heat the olive oil in a large skillet or sauté pan over medium-high heat.

Step 3

Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove and set aside (chicken will not be fully cooked).

Step 4

In the same skillet, reduce heat to medium. Add the diced onion and cook for 2-3 minutes until softened.

Step 5

Add minced garlic and cook for an additional 30 seconds until fragrant.

Step 6

Stir in the diced apples and sauté for 2 minutes.

Step 7

Add the rice to the skillet, stirring to coat it with the oil and mix it with the aromatics.

Step 8

Pour in the chicken broth, then stir in the dried thyme, ground cinnamon, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Step 9

Return the chicken thighs to the skillet, nestling them into the rice mixture.

Step 10

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F or 74°C).

Step 11

Add the dried cranberries during the last 5 minutes of cooking, stirring them gently into the rice.

Step 12

Remove the skillet from heat and let it rest, covered, for 5 minutes.

Step 13

Garnish with chopped parsley before serving. Enjoy!

Nutrition Facts

Serving size	1812.4 grams (1812.4g)

Amount per serving	% Daily Value*
Calories	1875

Total Fat 73.20g	94%
Saturated Fat 16.60g	83%
Polyunsaturated Fat 2.70g
Cholesterol 436mg	145%
Sodium 4116mg	179%
Total Carbohydrate 178.20g	65%
Dietary Fiber 17.80g	64%
Total Sugars 87.20g
Protein 121.40g	243%

Vitamin D 0IU	0%
Calcium 219mg	17%
Iron 10mg	54%
Potassium 2242mg	48%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.5%

Protein: 26.1%

Carbs: 38.4%