Description

This One Pot Chicken Thighs and Rice recipe features tender, juicy chicken thighs cooked with flavorful spices and perfectly tender rice all in a single pot, making it an effortless yet delicious meal. The chicken is first browned to develop a crispy skin, then baked over a bed of savory garlic-infused rice cooked in chicken broth, resulting in a comforting and well-rounded dish perfect for family dinners.

Ingredients

Scale

Chicken

5 bone-in, skin-on chicken thighs
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
1 teaspoon salt
¼ teaspoon red pepper flakes (optional)
1 tablespoon olive oil

Rice and Flavoring

2 teaspoons minced garlic
1 cup short-grain white rice, uncooked
2 cups chicken broth
Parsley or green onions for garnish (optional)

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Instructions

Preheat and Prep Chicken: Preheat your oven to 350°F (175°C). Pat the chicken thighs dry using paper towels and transfer them to a mixing bowl.
Season Chicken: In a small bowl, mix together the salt, black pepper, red pepper flakes (if using), onion powder, and garlic powder. Sprinkle this seasoning blend over the chicken thighs and rub it thoroughly to ensure even coating.
Brown Chicken: Heat olive oil in a Dutch oven or cast-iron skillet over medium heat. Place the chicken thighs skin-side down in the hot oil and cook for 6 minutes until the skin is nicely browned. Flip the chicken and cook for an additional 6 minutes on the other side. Remove the chicken from the pot and set aside.
Sauté Garlic and Rice: Add the minced garlic to the same pot and sauté for 30 seconds until fragrant. Add the uncooked rice and stir constantly for 1 to 3 minutes until the rice is lightly browned. Pour in the chicken broth and stir to combine all ingredients.
Bake: Arrange the browned chicken thighs on top of the rice mixture skin-side up. Cover the pot with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender and fully cooked.
Serve: Garnish with fresh parsley or chopped green onions if desired. Serve the chicken thighs with the flavorful rice and enjoy your one pot meal.

Notes

Patting the chicken dry helps to achieve crispy skin when browning.
Use a heavy-bottomed pot like a Dutch oven or cast-iron skillet for even heat distribution.
Short-grain rice works best for a creamy, tender texture; adjust cooking liquid if using other types.
Covering the dish during initial baking traps steam and ensures the rice cooks through properly.
Use a meat thermometer to confirm the chicken reaches 165°F for safety.
Garnish is optional but adds a fresh pop of color and flavor.