why make this recipe
This Chicken Thighs and Rice recipe is simple and filling. It cooks in one pan and gives you juicy chicken and soft rice with little fuss. It saves time and cleans up fast. If you like richer dishes, see this creamy smothered chicken and rice idea for more sauce.
introduction
This dish uses basic pantry items and gives steady, good flavor. You brown the thighs first, then cook rice in the same pan so it soaks up the chicken taste. It works for weeknights and small dinners. For a different flavor profile, try a twist like a Caribbean chicken and rice version.
how to make Chicken Thighs and Rice
Follow these simple steps and keep heat steady. Sear the chicken well to lock in juices. Sauté the onion and garlic, toast the rice a bit, then add broth and spices. Cover and simmer until rice is tender and chicken is done. If you like a creamier finish, look at creamy smothered chicken and rice – version 2 for ideas you can borrow.
Ingredients :
8 boneless chicken thighs (skin-on or skinless), Salt, to taste, Black pepper, to taste, 1 teaspoon paprika, 1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 yellow or white onion, diced, 3 cloves garlic, minced (or 1 teaspoon garlic powder), 1 ½ cups long-grain white rice, 3 cups chicken broth, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons fresh parsley, minced (plus more for garnish)
Directions :
Pat chicken thighs dry and season with salt, pepper, and paprika on both sides., Heat olive oil in a deep skillet or Dutch oven over medium-high heat. Sear chicken for 4–5 minutes per side until golden. Remove and cover with foil., In the same pan, melt butter and sauté diced onion until softened, about 3 minutes. Stir in minced garlic and cook for 30 seconds., Add rice and toast for 1 minute, stirring constantly., Pour in chicken broth, scraping up any browned bits from the pan. Stir in onion powder, garlic powder, and parsley., Return chicken to the pan, nestling into the rice. Bring to a boil, reduce heat to low, cover, and simmer for 20–25 minutes or until rice is tender and chicken is fully cooked., Remove from heat, let rest for 5 minutes, then garnish with extra parsley and serve.
how to serve Chicken Thighs and Rice
Serve hot straight from the pan. Spoon rice onto plates and place chicken on top. Add a sprinkle of fresh parsley for color. A light salad or steamed vegetables make a good side. For a different texture try tips from creamy smothered chicken and rice – version 5.
how to store Chicken Thighs and Rice
Cool the dish to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of broth to loosen the rice. You can also freeze in a freezer-safe container for up to 2 months; thaw in the fridge before reheating.
tips to make Chicken Thighs and Rice
- Pat chicken dry so it browns well.
- Don’t lift the lid while rice cooks; steam cooks the rice.
- Use low heat after the boil so the rice cooks without burning.
- For extra flavor, brown the chicken a little longer for deeper color.
- If you like a saucier dish, add 1/4 cup extra broth near the end of cooking.
variation (if any)
- Add vegetables like peas, carrots, or bell peppers for color and nutrition.
- Swap long-grain white rice for jasmine for floral aroma.
- Use bone-in thighs; increase simmer time by 5–10 minutes and check doneness.
- Add lemon zest or a splash of white wine for brightness.
FAQs
Q: Can I use brown rice instead of white?
A: Yes, but brown rice needs more liquid and longer cook time. Use about 2 cups broth and cook 40–45 minutes.
Q: Can I use bone-in chicken thighs?
A: Yes. Brown them the same, then simmer about 5–10 minutes longer until fully cooked.
Q: How do I know the chicken is done?
A: The internal temperature should reach 165°F (74°C) and juices should run clear.
Q: Can I make this in the oven?
A: Yes. After browning, cover and bake at 350°F (175°C) for about 30–35 minutes, checking rice and chicken for doneness.
Q: Can I double this recipe?
A: Yes, but use a larger pan or Dutch oven and keep the rice layer even so it cooks through.
Conclusion
This simple one-pan Chicken Thighs and Rice recipe gives a warm, homey meal with little work. For another baked take with buttery garlic rice, see a baked chicken and rice recipe with buttery garlic rice. If you want an oven-baked version with clear steps and tips, try this oven baked chicken and rice guide.
Chicken Thighs and Rice
Ingredients
Main Ingredients
- 8 pieces boneless chicken thighs (skin-on or skinless)
- 1 teaspoon paprika
- 1 tablespoon olive oil For frying
- 1 tablespoon unsalted butter
- 1 medium yellow or white onion, diced
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons fresh parsley, minced (plus more for garnish) Optional for garnish.
- Salt, to taste
- Black pepper, to taste
Instructions
Preparation
- Pat chicken thighs dry and season with salt, pepper, and paprika on both sides.
- Heat olive oil in a deep skillet or Dutch oven over medium-high heat. Sear chicken for 4–5 minutes per side until golden. Remove and cover with foil.
- In the same pan, melt butter and sauté diced onion until softened, about 3 minutes. Stir in minced garlic and cook for 30 seconds.
- Add rice and toast for 1 minute, stirring constantly.
- Pour in chicken broth, scraping up any browned bits from the pan. Stir in onion powder, garlic powder, and parsley.
Cooking
- Return chicken to the pan, nestling into the rice. Bring to a boil, reduce heat to low, cover, and simmer for 20–25 minutes or until rice is tender and chicken is fully cooked.
- Remove from heat, let rest for 5 minutes, then garnish with extra parsley and serve.
