Go Back
–+ servings
Chicken Thighs and Rice

Delicious Chicken Thighs and Rice for Cozy Weeknight Dinners

This Chicken Thighs and Rice recipe offers a comforting one-pan meal, perfect for busy weeknights and guaranteed to please everyone.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless Chicken Thighs Choose skin-on for extra flavor and juiciness.
  • 1 teaspoon Salt Adjust to enhance the overall flavor according to your preference.
  • 1/2 teaspoon Black Pepper Adds warmth and depth.
  • 1 teaspoon Paprika Smoked paprika can add a delightful twist.
For the Cooking Base
  • 2 tablespoons Olive Oil Ideal for searing.
  • 2 tablespoons Unsalted Butter Provides richness to your rice.
  • 1 medium Yellow or White Onion Diced for the foundational flavor.
  • 3 cloves Fresh Garlic Cloves Fresh is best for robust flavor.
For the Rice
  • 1 cup Long-Grain White Rice Creates fluffy rice.
  • 2 cups Chicken Broth Infuses the rice with savory goodness.
  • 1 teaspoon Onion Powder Adds extra flavor.
  • 1/2 teaspoon Garlic Powder Optional for enhanced flavor.
For Garnish
  • 2 tablespoons Fresh Parsley Brightens the dish.

Equipment

  • Oven-safe skillet

Method
 

Step-by-Step Instructions for Chicken Thighs and Rice
  1. Begin by patting dry the boneless chicken thighs and season both sides with salt, black pepper, and paprika. Let sit for a few minutes.
  2. Heat a deep skillet over medium-high heat, add olive oil, and sear chicken thighs for 4-5 minutes each side until golden brown. Remove and cover with foil.
  3. In the same skillet, lower the heat, add unsalted butter, melt, then add diced onion and sauté for 3-4 minutes until translucent.
  4. Stir in minced garlic and cook for 1 minute until fragrant.
  5. Add long-grain white rice and toast for about 1 minute. Then pour in chicken broth, scraping any brown bits from the skillet.
  6. Add onion powder, garlic powder, and chopped parsley to the rice mixture. Nestle the seared chicken back into the skillet.
  7. Increase heat to bring to a gentle boil, then reduce to low, cover, and simmer for 20-25 minutes until chicken is cooked and rice is tender.
  8. Let the dish rest for a few minutes before garnishing with fresh parsley. Serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Reheat with a splash of broth for best results.

Tried this recipe?

Let us know how it was!