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–+ servings
Chicken Thighs and Rice

One-Pan Chicken Thighs and Rice for Cozy Weeknight Dinners

This One-Pan Chicken Thighs and Rice dish is a satisfying, savory meal that makes weeknight dinners easy and delightful.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Choose skin-on or skinless based on preference.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Black Pepper Use white pepper for a milder alternative.
  • 1 teaspoon Paprika Smoked paprika can elevate the flavor profile.
  • 2 tablespoons Olive Oil Can swap with vegetable or canola oil.
For the Rice
  • 2 tablespoons Unsalted Butter Margarine works in a pinch for a dairy-free option.
  • 1 medium Onion Yellow or white onion, shallots can be substitutes.
  • 2 cloves Garlic Fresh is always best, but garlic powder is a handy alternative.
  • 1 cup Long-grain White Rice Avoid using quick-cooking rice.
  • 2 cups Chicken Broth Vegetable broth is a lighter option.
  • 1 teaspoon Onion Powder Can skip if using fresh onion.
  • 1 teaspoon Garlic Powder Adjust to personal taste.
For Garnishing
  • 2 tablespoons Fresh Parsley Can swap for cilantro or omit if unavailable.

Equipment

  • Large Skillet or Dutch Oven

Method
 

Step-by-Step Instructions
  1. Pat the chicken thighs dry with paper towels and season both sides with salt, black pepper, and paprika.
  2. Heat a large skillet or Dutch oven over medium-high heat and add olive oil. Sear chicken thighs skin-side down for 4-5 minutes until golden brown.
  3. Remove chicken and cover with foil. In the same pan, melt unsalted butter and add diced onion. Cook for 3-4 minutes until translucent.
  4. Add minced garlic and sauté for another minute until fragrant.
  5. Stir in long-grain white rice, toasting it for 1 minute.
  6. Pour in chicken broth, add onion powder, garlic powder, and fresh parsley. Mix well.
  7. Nestle the seared chicken back into the rice. Bring to a boil, then reduce to low, cover, and simmer for 20-25 minutes.
  8. Let rest for 5 minutes before serving, garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 7mgCalcium: 30mgIron: 2mg

Notes

Keep an eye on cooking times to avoid overcooking the chicken. Customize with your favorite vegetables for added nutrition.

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