One Pot Chicken Thighs and Rice Recipe

This One Pot Chicken Thighs and Rice is a comforting and convenient meal that’s perfect for a weeknight dinner! Imagine flavorful chicken thighs cooked alongside fluffy rice in a single pot, creating a delicious and satisfying dish with minimal cleanup. This recipe is easy to make and delivers a complete meal in under an hour.

Why You’ll Love This Recipe

• One-Pot Wonder: Minimal cleanup! Everything cooks together in one pot, saving you time and effort.
• Flavorful and Juicy: The chicken thighs become tender and juicy, while the rice absorbs the flavors of the broth and spices.
• Easy to Make: This recipe requires minimal ingredients and simple steps, making it perfect for beginner cooks or busy weeknights.
• Versatile: You can easily customize this dish by using your favorite spices or adding different vegetables.

this Recipe

Ingredients

• Bone-in, skin-on chicken thighs: Provides the best flavor and texture.
• Garlic powder and onion powder: Adds a savory base.
• Salt and pepper: Season the chicken to perfection.
• Red pepper flakes: Adds a touch of heat (optional).
• Olive oil: Used to brown the chicken and sauté the garlic.
• Minced garlic: Adds a fragrant and savory punch.
• Short grain white rice: Uncooked and absorbs the broth.
• Chicken broth: Adds flavor and moisture to the rice.
• Parsley or green onions: Optional garnish for added freshness.

Note: For exact measurements, see the recipe card below!

How to Make One Pot Chicken Thighs and Rice

Step 1: Preheat and Season the Chicken

Preheat your oven to 350°F (175°C). Pat the chicken thighs dry with paper towels. In a small bowl, combine the salt, pepper, red pepper flakes (if using), onion powder, and garlic powder. Sprinkle the spice mixture over the chicken thighs, ensuring they are evenly coated.

Step 2: Brown the Chicken

Heat the olive oil in a large Dutch oven or cast iron skillet over medium heat. Add the chicken thighs, skin-side down, and cook for about 6 minutes, until the skin is browned. Flip the chicken and cook for another 6 minutes, until browned but not fully cooked. Remove the chicken and set aside.

Step 3: Sauté the Garlic and Rice

Add the minced garlic to the pot and cook for about 30 seconds, until fragrant. Add the rice and cook for 1-3 minutes, stirring constantly, until the rice begins to brown slightly.

Step 4: Add Broth and Chicken

Pour the chicken broth into the pot and stir to combine. Place the chicken thighs on top of the rice mixture, skin-side up.

Step 5: Bake

Cover the pot with foil and transfer it to the preheated oven. Bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.

Step 6: Serve

Garnish with parsley or green onions (if using) and serve hot.

Pro Tips for Making the Recipe

• Use a Dutch oven or cast iron skillet: These types of pans can be used both on the stovetop and in the oven.
• Pat the chicken dry: Removing excess moisture helps the skin to brown and crisp.
• Don’t overcrowd the pot: Brown the chicken in batches if necessary to ensure even browning.
• Use a meat thermometer: An instant-read thermometer is the best way to ensure the chicken is cooked to a safe internal temperature.
• Adjust the seasonings: Feel free to adjust the spices to your liking.
• Use the right rice to broth ratio: This recipe is designed for short grain white rice. If using other rice types, adjust the broth amount and cook time accordingly.

How to Serve

This One Pot Chicken Thighs and Rice is a complete meal on its own, but here are some serving suggestions:

• Side Salad: A simple green salad adds a refreshing contrast to the rich chicken and rice.
• Steamed Vegetables: Steamed vegetables, such as broccoli, carrots, or green beans, add a healthy and colorful side.
• Roasted Vegetables: Roasted vegetables, such as asparagus, bell peppers, or zucchini, add a flavorful and satisfying side.

Make Ahead and Storage

This One Pot Chicken Thighs and Rice is best enjoyed fresh, but you can also store leftovers for later.

Storing Leftovers

Store leftover chicken and rice in an airtight container in the refrigerator for up to 3-4 days.

Reheating

Reheat gently on the stovetop over low heat or in the microwave until warmed through.

FAQs

1. Can I use boneless, skinless chicken thighs?
Yes, you can! Boneless, skinless chicken thighs will cook faster, so adjust the cooking time accordingly.

2. Can I use a different type of rice?
Yes, you can! Jasmine rice or brown rice can be used, but adjust the broth amount and cook time accordingly.

3. Can I add other vegetables to the dish?
Definitely! Feel free to add your favorite vegetables, such as peas, carrots, or mushrooms.

4. Can I make this recipe in a slow cooker?
You can, but it changes the texture of the chicken skin. You would brown the chicken, saute the garlic and rice, then put everything into the slow cooker and cook on low for 3-4 hours or high for 2 hours.

This One Pot Chicken Thighs and Rice Recipe is a simple, flavorful, and convenient way to enjoy a delicious and satisfying meal. With its easy preparation, minimal cleanup, and customizable ingredients, it’s a recipe you’ll want to make again and again!

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