Description
This One-Pot Chicken Thighs and Rice recipe is a simple and flavorful meal that’s perfect for a weeknight dinner. Bone-in, skin-on chicken thighs are browned and then baked with rice and broth in a single pot, creating a delicious and satisfying dish with minimal cleanup.
Ingredients
Units
Scale
- 5 bone-in, skin-on chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 cup short-grain white rice, uncooked
- 2 cups chicken broth
- Parsley or green onions for garnish (optional)
Instructions
- Preheat and Prep Chicken: Preheat oven to 350°F (175°C). Pat chicken thighs dry and transfer to a bowl.
- Season Chicken: In a small bowl, combine salt, pepper, red pepper flakes (if using), onion powder, and garlic powder. Sprinkle over chicken and rub to coat.
- Brown Chicken: Heat olive oil in a Dutch oven or cast-iron skillet over medium heat. Place chicken skin-side down and cook for 6 minutes until browned. Flip and cook for another 6 minutes. Remove chicken and set aside.
- Sauté Garlic and Rice: Add minced garlic to the pot and cook for 30 seconds. Add rice and cook for 1-3 minutes, stirring, until lightly browned. Pour in chicken broth and stir.
- Bake: Place chicken thighs on top of the rice mixture, skin-side up. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, or until chicken reaches 165°F (74°C) and rice is tender.
- Serve: Garnish with parsley or green onions (optional) and serve.
Notes
- Use an oven-safe pot like a Dutch oven or cast-iron skillet. If needed, transfer rice to a casserole dish before baking.
- For jasmine rice, reduce chicken broth by ⅓ cup.
- For brown rice, cook for about 60 minutes with the same broth-to-rice ratio.
- You can double the rice and broth for a larger batch, but cooking time may increase.
- Chicken thigh sizes vary, but 3/4 to 1 pound of bone-in chicken thighs is about one serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg
