Chicken Thighs and Rice
This simple and filling recipe combines juicy chicken thighs with soft rice, all cooked in one pan for an easy, flavorful meal.
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.
Notes
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. For a creamier finish, look at creamy smothered chicken and rice for ideas.