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Easy One-Pan Chicken Thigh and Rice Skillet Recipe

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This Easy One-Pan Chicken Thigh and Rice Skillet is a comforting, flavorful meal that comes together in about 40 minutes with minimal cleanup. Juicy, crispy-skinned chicken thighs are baked on top of perfectly seasoned rice that absorbs all the savory drippings.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1½ cups long-grain white rice (such as basmati or jasmine)
  • 2½ cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika (sweet or smoked)
  • 1 bay leaf
  • Fresh parsley, for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
  2. Heat the olive oil in a large oven-safe skillet (12-inch) over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down in the pan. Cook undisturbed for 5-6 minutes until the skin is deep golden brown. Flip and cook for another 3-4 minutes. Transfer the chicken to a plate and set aside.
  3. Reduce the heat to medium. If needed, pour off excess fat, leaving about 2 tablespoons in the pan. Add the diced onion and cook, stirring occasionally, for 3-4 minutes until softened and translucent.
  4. Add the minced garlic and cook for 30 seconds, stirring constantly.
  5. Add the rice, dried thyme, and paprika to the pan. Stir for about 1 minute to toast the rice slightly.
  6. Pour in the chicken broth and add the bay leaf. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer. Taste and adjust seasoning if needed.
  7. Nestle the chicken thighs back into the pan, skin-side up, positioning them evenly over the rice.
  8. Transfer the skillet to the preheated oven and bake, uncovered, for 25-30 minutes, until the rice is tender and the liquid is absorbed. The chicken should reach an internal temperature of 165°F. If the rice is still firm, cover with foil and bake for another 5-10 minutes.
  9. Remove the skillet from the oven and let it rest for 5 minutes. Remove and discard the bay leaf.
  10. Fluff the rice with a fork and garnish with fresh parsley if desired. Serve the chicken thighs on top of the rice with any pan juices spooned over.

Notes

For extra crispy skin, pat the chicken very dry before searing. If the skin isn’t crispy enough after baking, place the skillet under the broiler for 1-2 minutes. Let the pan rest for 5 minutes before serving to allow the rice to firm up. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: one-pan chicken, chicken thigh and rice, easy skillet dinner, weeknight dinner, one-pot meal, chicken and rice

Find it online: https://novanosh.com/easy-one-pan-chicken-thigh-and-rice-skillet-recipe/