If you are on the lookout for a meal that’s bursting with flavor, comforting, and wonderfully simple to pull together, then this One Pot Chicken Thighs and Rice Recipe is an absolute winner. Imagine juicy, golden chicken thighs nestled atop fluffy, perfectly cooked rice all mingled in one pot, creating a dish that is both hearty and elegant without any fuss. It’s the ideal weeknight dinner to impress your family or friends while keeping things easy and cozy in the kitchen. The secret lies in the way the chicken’s savory juices soak into the rice, making every bite a delightful harmony of textures and tastes.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this recipe is in its simplicity, where each ingredient plays a starring role to create layers of flavor and satisfying texture. These essentials come together to build that comforting taste and lovely golden finish that makes this dish so irresistible.
- Bone-in, skin-on chicken thighs: They lock in moisture and crisp up beautifully, adding richness and texture to every bite.
- Garlic powder: Adds a subtle depth with sweet and earthy notes to the chicken seasoning.
- Onion powder: Enhances savory flavors effortlessly and blends perfectly with garlic.
- Black pepper: Provides a gentle heat and brightens the overall profile of the dish.
- Salt: Essential for bringing out all the natural flavors and seasoning the chicken and rice evenly.
- Red pepper flakes (optional): Gives a little pleasant, mild kick that complements the robust chicken.
- Olive oil: Used for browning the chicken and adding a fruity finish to the dish.
- Minced garlic: Introduces a fresh, aromatic punch when sautéed before the rice.
- Short-grain white rice: Its tender, slightly sticky texture absorbs the chicken broth perfectly.
- Chicken broth: Infuses the rice with savory richness and moistens the dish while baking.
- Parsley or green onions (optional): A fresh, vibrant garnish that adds color and brightness to each serving.
How to Make One Pot Chicken Thighs and Rice Recipe
Step 1: Preheat and Prep Chicken
Set your oven to 350°F (175°C) so it’s ready for baking later. Meanwhile, pat the chicken thighs dry with paper towels—this step is key to achieving that crispy, golden skin. Once dry, place them into a bowl and get ready for seasoning.
Step 2: Season Chicken
Mix salt, black pepper, red pepper flakes (if you like a hint of spice), onion powder, and garlic powder in a small bowl. Sprinkle this flavorful blend evenly over the chicken and rub it in gently so every inch is coated. This seasoning combo is what brings the magic to the chicken’s taste.
Step 3: Brown Chicken
Heat olive oil in a Dutch oven or cast-iron skillet over medium heat, then carefully add the chicken skin-side down. Allow it to brown for about 6 minutes without moving it, so the skin crisps nicely. Flip the thighs and cook for another 6 minutes. Once browned all over, remove the chicken from the pot and set it aside for later.
Step 4: Sauté Garlic and Rice
In the same pot, add minced garlic and cook for just 30 seconds until fragrant—this step wakes up the flavors beautifully. Then stir in the rice and cook for 1 to 3 minutes, letting it toast lightly and soak up those wonderful browned bits on the bottom. Pour in the chicken broth and give everything a good stir to combine before the next step.
Step 5: Bake the Dish
Arrange the browned chicken thighs directly on top of the rice mixture, skin-side up so they stay crisp. Cover the pot with foil and place it in the oven to bake for 25 minutes. After that, remove the foil and continue baking for another 10 minutes or until the chicken reaches 165°F (74°C) and the rice is fully tender.
How to Serve One Pot Chicken Thighs and Rice Recipe
Garnishes
To elevate this cozy dish even more, sprinkle freshly chopped parsley or sliced green onions on top right before serving. These garnishes offer a fresh burst of color and a subtle hit of herbaceous brightness that contrasts the hearty chicken and rice beautifully.
Side Dishes
The beauty of this One Pot Chicken Thighs and Rice Recipe is that it stands proudly on its own, but if you want to round out your meal, crisp roasted vegetables or a light salad with a tangy vinaigrette make incredible companions. Something with a bit of crunch and acidity will cut through the richness for balance.
Creative Ways to Present
For a touch of rustic charm, serve this dish straight from the pot at the table, encouraging everyone to dig in family-style. Or, arrange individual portions on warm plates, garnished with a drizzle of olive oil and fresh herbs for an elegant presentation. Pairing it with a warm loaf of crusty bread invites everyone to scoop up the delicious rice and juices, making mealtime truly special.
Make Ahead and Storage
Storing Leftovers
Store any leftover One Pot Chicken Thighs and Rice Recipe in an airtight container in the refrigerator for up to 3 days. Keeping it chilled quickly helps maintain freshness and flavor without drying out the chicken or rice.
Freezing
This dish freezes wonderfully if you want to save some for later. Allow it to cool completely, then pack into freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge before reheating.
Reheating
For the best texture when reheating, warm your leftovers gently on the stovetop over low to medium heat, adding a splash of water or broth to keep the rice moist. Alternatively, microwave in short bursts at medium power, stirring occasionally to heat evenly without drying out the chicken.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless thighs will cook a bit faster and can be just as flavorful, but using bone-in, skin-on chicken helps keep the meat juicy and adds depth of flavor to the rice.
Is it necessary to brown the chicken first?
Browning the chicken is a key step that adds rich color and intense flavor through the Maillard reaction, and it also helps develop the crisp skin everyone loves.
Can I use long-grain rice instead of short-grain?
You can, but the texture will be slightly different. Short-grain rice tends to be stickier and creamier, which complements this dish perfectly. Long-grain will be a little fluffier and less sticky.
What if I don’t have a Dutch oven or cast-iron skillet?
Any oven-safe pot with a tight-fitting lid will work nicely. Just make sure it is suitable for stovetop browning and then transferring to the oven for baking.
Can I add vegetables to this recipe?
Definitely! Adding peas, diced carrots, or bell peppers before baking can add color and nutrition. Just make sure to adjust the liquid slightly if adding more ingredients.
Final Thoughts
This One Pot Chicken Thighs and Rice Recipe is a true kitchen superstar because it delivers amazing flavor with minimal cleanup and maximum comfort. If you’re craving a satisfying, no-fuss meal that looks and tastes impressive, then this is the one to try. I promise, its golden, tender chicken paired with fluffy, savory rice will quickly become a much-loved favorite in your home.
Print
One Pot Chicken Thighs and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 48 minutes
- Total Time: 58 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This One Pot Chicken Thighs and Rice recipe combines tender, juicy chicken thighs with flavorful seasoned rice cooked together in a Dutch oven for an easy, comforting meal. The chicken is browned on the stovetop before baking with garlic-infused rice and broth until perfectly cooked and golden. Finished with optional fresh herbs, this hearty dish is perfect for a simple weeknight dinner with minimal cleanup.
Ingredients
Chicken and Seasonings
- 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)
Cooking
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 cup short-grain white rice, uncooked
- 2 cups chicken broth
Garnish
- Parsley or green onions for garnish (optional)
Instructions
- Preheat and Prep Chicken: Preheat your oven to 350°F (175°C). Pat the chicken thighs dry with paper towels and place them in a bowl.
- Season Chicken: In a small bowl, mix together salt, black pepper, red pepper flakes (if using), onion powder, and garlic powder. Sprinkle this seasoning blend evenly over the chicken thighs and rub it in well to coat all sides.
- Brown Chicken: Heat olive oil in a Dutch oven or cast-iron skillet over medium heat. Place the chicken thighs skin-side down and cook for about 6 minutes until the skin is nicely browned and crisp. Flip the chicken thighs over and cook for an additional 6 minutes. Remove the browned chicken and set it aside.
- Sauté Garlic and Rice: Add the minced garlic to the pot and cook for about 30 seconds until fragrant. Add the uncooked rice and sauté for 1 to 3 minutes, stirring frequently, until the rice is lightly browned.
- Add Broth and Bake: Pour in the chicken broth and stir to combine. Place the browned chicken thighs on top of the rice mixture, skin-side up. Cover the Dutch oven with foil and bake in the preheated oven for 25 minutes.
- Finish Baking: 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 has absorbed the liquid.
- Serve: Garnish with chopped parsley or green onions if desired. Serve hot and enjoy your comforting one-pot chicken and rice meal.
Notes
- For even crispier chicken skin, remove foil in the last 10 minutes of baking to allow browning.
- Use bone-in, skin-on thighs for the best flavor and texture.
- Short-grain rice works best here for a tender but slightly sticky consistency.
- Feel free to add vegetables like peas or carrots along with the broth before baking for a complete meal.
- If you don’t have a Dutch oven, a deep oven-safe skillet with a lid or foil covering will work.
