If you’re looking for a comforting, flavorful meal that feels like a warm hug, you have to try this One Pot Chicken Thighs and Rice Recipe. It’s a beautifully simple dish that brings juicy, golden chicken thighs and perfectly tender rice together in one pot, making clean-up a breeze. The blend of garlic, aromatic spices, and rich chicken broth infuses every bite with mouthwatering goodness that’s perfect for any night of the week. Once you taste this, it might just become your new go-to dinner favorite.
Ingredients You’ll Need
These ingredients are straightforward but crucial—they each add a special touch that builds layers of flavor, texture, and color in the dish. From the crispy chicken skin to the rich, tender rice, every component plays its role beautifully.
- 5 bone-in, skin-on chicken thighs: The key to juicy meat and crispy skin that packs flavor.
- 1 teaspoon garlic powder: Adds a warm, mild garlic taste that complements fresh garlic perfectly.
- 1 teaspoon onion powder: Gives a subtle sweetness and depth to the seasoning mix.
- ½ teaspoon black pepper: Provides just enough heat and earthiness.
- 1 teaspoon salt: Essential for enhancing all the flavors.
- ¼ teaspoon red pepper flakes (optional): Adds a gentle kick if you want a bit of heat.
- 1 tablespoon olive oil: For a crispy, golden sear on the chicken skin.
- 2 teaspoons minced garlic: Fresh garlic to brighten and deepen the savory profile.
- 1 cup short-grain white rice, uncooked: Cooks up tender and slightly creamy, perfect with the chicken.
- 2 cups chicken broth: The heart of the dish, soaking into the rice and chicken for rich flavor.
- Parsley or green onions for garnish (optional): Adds a fresh, vibrant pop of color and taste.
How to Make One Pot Chicken Thighs and Rice Recipe
Step 1: Prep and Season the Chicken
Start by preheating your oven to 350°F (175°C). Pat the chicken thighs dry—this is a small step that makes a huge difference for crispy skin. Set the chicken aside in a bowl as you mix up your spice blend.
Step 2: Create the Flavorful Rub
In a small bowl, mix salt, black pepper, red pepper flakes if you’re using them, onion powder, and garlic powder. Sprinkle this seasoning evenly over the chicken thighs and rub it in so every piece is coated with those inviting spices.
Step 3: Sear the Chicken
Heat olive oil in a heavy Dutch oven or cast-iron skillet over medium heat. Place the chicken thighs skin-side down and let them cook undisturbed for about 6 minutes until the skin turns a beautiful golden brown. Flip each thigh and sear the other side for another 6 minutes before removing the chicken. This step locks in flavors and prevents soggy skin later.
Step 4: Build the Rice Base
Right in the same pot, add the minced garlic and sauté for around 30 seconds until fragrant. Then, toss in the rice, stirring constantly for 1 to 3 minutes. This toasting step enhances the rice’s nutty flavor and ensures it won’t end up mushy. Pour in the chicken broth and give everything a gentle stir to combine.
Step 5: Bake to Perfection
Arrange the chicken thighs skin-side up directly on top of the rice mixture. Cover the pot tightly with foil and bake for 25 minutes to let the chicken cook through and the rice absorb all that savory broth. Then, remove the foil and return it to the oven for another 10 minutes to crisp up the skin and finish cooking the rice. The chicken should reach 165°F (74°C), guaranteeing juicy, safe-to-eat meat.
Step 6: Garnish and Serve
Once out of the oven, sprinkle freshly chopped parsley or green onions over the dish for a bright touch. Serve your One Pot Chicken Thighs and Rice Recipe steaming hot—this plate of cozy goodness is best enjoyed right away!
How to Serve One Pot Chicken Thighs and Rice Recipe
Garnishes
Fresh herbs like parsley or green onions add a lovely burst of color and lift the earthy flavors of the chicken and rice. A squeeze of lemon can also brighten the dish beautifully, balancing the rich broth and spices.
Side Dishes
Keep it simple with a crisp green salad dressed in lemon vinaigrette or roasted seasonal vegetables. Both options provide a crunchy, fresh counterpoint to the tender, savory main dish without overpowering it.
Creative Ways to Present
Serve this dish family-style, right from the pot for a cozy, informal vibe everyone will love. Or for a bit more refinement, plate individual servings garnished with a sprig of fresh herbs and a lemon wedge on the side. Either way, the rustic charm and irresistible aromas make it a memorable meal.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 3 days. The rice will continue absorbing flavors overnight, making it even tastier the next day!
Freezing
If you want to save some for later, freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating to preserve the texture of both chicken and rice.
Reheating
Reheat gently in a microwave or on the stovetop with a splash of broth or water to prevent drying out. Covering the dish helps keep moisture in and revives that delicious juiciness.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless chicken thighs will cook faster, so reduce baking time and keep an eye on them to avoid drying out. Bone-in helps keep the chicken juicy and adds flavor to the rice as it cooks.
What type of rice is best for this recipe?
Short-grain white rice is ideal because it cooks up tender and slightly creamy, blending nicely with the chicken broth. Long grain rice can be used but may end up drier and less cohesive.
Can I make this recipe gluten-free?
Yes! This dish is naturally gluten-free as long as you use gluten-free chicken broth. Always double-check labels to be sure.
Is it important to brown the chicken before baking?
Definitely—it creates a wonderfully crispy skin and adds depth of flavor that’s hard to beat. Plus, it helps render the fat which infuses the rice while baking.
Can I add vegetables to this recipe?
You can! Throw in diced carrots, peas, or bell peppers when you add the rice to create a heartier meal. Just keep in mind the cooking time may need slight adjustment depending on the veggies’ firmness.
Final Thoughts
There’s something truly satisfying about a meal that comes together in one pot, especially when it tastes as incredible as this One Pot Chicken Thighs and Rice Recipe. It’s perfect for busy nights, cozy family dinners, or impressing guests with minimal fuss. Give it a try—you’ll soon find yourself coming back to this comforting classic time and time again.
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One Pot Chicken Thighs and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 48 minutes
- Total Time: 58 minutes
- Yield: 4.4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This One Pot Chicken Thighs and Rice recipe offers a comforting, flavorful meal combining tender, crispy chicken thighs with perfectly cooked, aromatic rice all made in one pot. Ideal for a hassle-free dinner, this dish features savory seasonings and a simple cooking process using your oven and stovetop.
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 Ingredients
- 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 Season: Preheat your oven to 350°F (175°C). Pat the chicken thighs dry with paper towels and transfer them to a bowl. In a small bowl, combine salt, black pepper, red pepper flakes (if using), onion powder, and garlic powder. Sprinkle the seasoning mix over the chicken thighs and rub it in evenly to coat each piece thoroughly.
- Sear the 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 6 minutes until the skin is nicely browned and crisp. Flip the chicken and cook for another 6 minutes on the other side. Remove the chicken from the pot and set aside.
- Sauté Garlic and Rice: Add the minced garlic to the pot and cook for about 30 seconds to release its aroma. Add the uncooked white rice and cook for 1-3 minutes, stirring frequently, until the rice is lightly browned and toasted, which enhances its flavor.
- Add Broth and Prepare for Baking: Pour in the chicken broth and stir to combine with the rice. Place the seared chicken thighs on top of the rice mixture, skin-side up, ensuring even distribution.
- Bake Covered and Uncovered: Cover the pot with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 10 minutes. This step allows the chicken skin to crisp further while ensuring the chicken reaches an internal temperature of 165°F (74°C) and the rice cooks through to tender perfection.
- Garnish and Serve: Once cooked, garnish with chopped parsley or green onions if desired. Serve hot as a complete and satisfying meal.
Notes
- Make sure to pat chicken dry before seasoning to get a crispy skin.
- Use a heavy-bottomed Dutch oven or cast-iron skillet for even heating and great searing.
- Check internal temperature of chicken to ensure it reaches 165°F for safety.
- Short-grain white rice is preferred for its tender and slightly sticky texture; adjust broth amount if using different rice types.
- Optional red pepper flakes add a subtle heat, adjust according to preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
