Looking for a cozy, flavor-packed dinner that doesn’t require a pile of dishes afterward? This Chicken Thighs and Rice recipe is my go-to one-pan meal for nights when I want something hearty and homey but also quick to throw together. Juicy chicken thighs are seared to golden perfection, then simmered with buttery, garlicky rice until everything is tender and infused with savory goodness. It’s a satisfying, comforting dish that’s as easy to make as it is to love.

Chicken Thighs and Rice

Why You’ll Love This Recipe

I love this dish because it brings everything I need into one skillet—juicy protein, fluffy seasoned rice, and bold flavor. There’s minimal cleanup involved, and the ingredients are likely already in my pantry. Plus, it’s endlessly customizable. I can switch out the chicken cuts or stir in some vegetables if I want to change things up. Whether I’m feeding my family on a busy weeknight or meal-prepping for the week, this recipe never fails.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skin-on or skinless chicken thighs (about 8 pieces)
Salt
Black pepper
Paprika
Olive oil
Unsalted butter
Yellow or white onion, diced
Fresh garlic cloves, minced (or garlic powder if needed)
Long-grain white rice
Chicken broth
Onion powder
Garlic powder
Fresh parsley, minced

Directions

I pat the chicken thighs dry and season both sides with salt, pepper, and paprika.
In a deep skillet or Dutch oven, I heat olive oil over medium-high heat. I sear the chicken for about 4–5 minutes per side, until golden brown, then set it aside under foil.
In the same pan, I melt butter and sauté diced onion for a few minutes until softened. Then I add the minced garlic and stir it in until fragrant.
I stir in the rice and toast it lightly for about a minute.
Next, I pour in the chicken broth, making sure to scrape up all the browned bits from the bottom of the pan. I mix in the onion powder, garlic powder, and parsley.
I return the seared chicken to the pan, nestling the pieces into the rice. Then I bring it to a gentle boil, reduce the heat, cover, and let it simmer for 20–25 minutes until the rice is fluffy and the chicken is fully cooked.
I let it rest for a few minutes off the heat, sprinkle with fresh parsley, and serve.

Servings and timing

This recipe makes 4 generous servings.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Use chicken breasts: I sometimes use boneless chicken breasts instead of thighs, but I reduce the cook time slightly to avoid drying them out.
Make it spicy: A pinch of cayenne or smoked paprika gives it a gentle kick that I really enjoy.
Add veggies: Diced bell peppers, frozen peas, or chopped spinach are easy to stir in toward the end for more nutrition and color.
Try brown rice: When I want a heartier version, I swap in brown rice and increase the broth and simmer time accordingly.
Switch up the herbs: Thyme, rosemary, or Italian seasoning adds a different flavor profile when I’m in the mood for something new.

Storage/Reheating

Store – I transfer leftovers to an airtight container and refrigerate for up to 4 days.
Freeze – Once fully cooled, I store portions in freezer-safe containers for up to 2 months.
Reheat – I reheat gently in a skillet with a splash of broth to keep the rice soft. The microwave also works well if I stir it halfway through.
Make ahead – I often sear the chicken and chop the aromatics a day ahead to make dinner even faster the next day.

FAQs

Can I add vegetables to this dish?

Yes, I often toss in chopped bell peppers, peas, or baby spinach during the last few minutes of cooking for added color, texture, and nutrition.

Can I use bone-in chicken thighs?

Definitely. I’ve used bone-in thighs, but I allow for about 10 extra minutes of simmering time to ensure they cook through fully.

Can I substitute chicken breasts?

Yes, but I’m careful not to overcook them. Chicken breasts dry out more easily, so I reduce the cooking time and check for doneness earlier.

What if my rice is still undercooked?

If the rice isn’t fully tender, I add ¼ cup of warm broth or water and let it steam for another 5 minutes with the lid on. This helps without overcooking the chicken.

Can I use quick-cooking rice?

I don’t recommend it. Quick-cooking rice doesn’t absorb the broth and seasonings as well, and it can turn mushy. Long-grain white rice works best for this recipe.

Conclusion

This Chicken Thighs and Rice dish is one of those simple yet satisfying meals I come back to again and again. It’s comforting, flavorful, and cooked entirely in one pan, which makes cleanup a breeze. Whether I’m cooking for the family or just myself, I always end up with a meal that’s both nourishing and delicious.