Go Back

One-Pot Chicken Thighs and Rice

Seasoned chicken thighs and fluffy rice cooked together in one skillet for an easy, flavorful complete dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 lbs boneless, skinless chicken thighs approximately 6-8 thighs
  • 1 tablespoon olive oil for searing
  • 1 teaspoon paprika sweet or smoked
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano or Italian seasoning
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1.5 cups long-grain white rice jasmine or basmati, rinsed
  • 1 medium yellow onion diced
  • 3-4 cloves garlic minced
  • 2.5 cups chicken broth
  • 1 tablespoon butter
  • fresh parsley chopped, for garnish
  • lemon wedges for serving

Equipment

  • Large deep skillet or Dutch oven with lid
  • tongs
  • wooden spoon

Method
 

  1. Combine paprika, garlic powder, onion powder, oregano, salt, and pepper in a small bowl. Pat chicken thighs dry with paper towels and season both sides generously with the spice blend.
  2. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken thighs and cook for 3-4 minutes per side until golden brown. Transfer to a plate.
  3. Reduce heat to medium. Add butter to the pan. Sauté diced onion for 3-5 minutes until soft. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Add rinsed rice to the pan. Stir frequently for 2 minutes to lightly toast the grains.
  5. Pour in chicken broth, scraping the bottom of the pan to release browned bits. Bring to a gentle boil.
  6. Place seared chicken thighs and any accumulated juices on top of the rice.
  7. Cover pan with a tight-fitting lid and reduce heat to low. Simmer for 18-20 minutes, or until liquid is absorbed and rice is tender.
  8. Remove from heat and let sit covered for 5 minutes. Remove chicken, fluff rice with a fork, and return chicken to the pan. Garnish with fresh parsley and serve with lemon wedges.

Notes

Storage: Refrigerate in airtight container for up to 4 days. Reheat in microwave with splash of water or on stovetop with added broth. Substitutions: Use bone-in, skin-on thighs for extra flavor (increase searing to 7-8 minutes and simmering to 25 minutes). Brown rice requires 3 cups broth and 40-45 minutes cooking time. Add frozen peas, bell peppers, or mushrooms during last 5 minutes. Serving: Complete meal on its own or pair with roasted green beans or garden salad. Pro Tip: Rinse rice thoroughly until water runs clear to remove excess starch and ensure fluffy texture.