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

Scale

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)

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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.