Description

Chicken Thighs and Rice is a comforting one-pan meal made with juicy seared chicken, buttery garlic rice, and savory seasonings. It’s quick, flavorful, and perfect for busy weeknights or meal prep.

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)

Cook Mode Prevent your screen from going dark

Instructions

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.

Notes

Use bone-in thighs for extra flavor; increase cook time by 10 minutes.
Swap in chicken breasts, reducing cook time to avoid dryness.
Add vegetables like bell peppers, peas, or spinach for extra color and nutrition.
Use brown rice for a heartier version; adjust liquid and cooking time accordingly.
Reheat gently with a splash of broth to keep the rice soft.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: One-Pot
Cuisine: American

Nutrition

Serving Size: 1/4 recipe
Calories: 520
Sugar: 2g
Sodium: 620mg
Fat: 23g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 32g
Cholesterol: 115mg