One Dish Chicken and Rice
Elevate your weeknight dinners with this hearty and flavorful One Dish Chicken and Rice recipe, a true comfort food favorite perfect for busy families. Featuring tender, juicy bone-in chicken thighs nestled atop perfectly cooked long-grain rice infused with the rich flavors of chicken broth, sautéed onion, garlic, and aromatic seasonings like thyme and paprika, this dish is a true one-pan wonder. The golden sear on the chicken and the optional broiled crispy skin provide both texture and irresistible savory notes. With minimal prep and just 45 minutes of cook time, this crowd-pleasing meal ensures easy cleanup while delivering maximum flavor. Garnished with fresh parsley, it’s a beautiful and satisfying dish that’s as pleasing to the eyes as it is to the palate. Perfect for cozy family dinners or simple entertaining!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken thighs generously with salt, pepper, and paprika. Set aside.
In a large, oven-safe skillet or sauté pan, heat 1 tablespoon of olive oil and the butter over medium heat.
Add the chicken thighs, skin-side down, and sear for 5-6 minutes until golden brown. Flip them over and cook for another 3 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining olive oil. Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the rice to the skillet and stir to coat it in the oil and onion mixture.
Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pan.
Stir in the thyme, salt, and additional black pepper to taste.
Nestle the seared chicken thighs on top of the rice, skin-side up.
Cover the skillet tightly with a lid or foil and transfer to the preheated oven.
Bake for 35 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should read 165°F or 74°C).
Remove the foil or lid, and broil on high for 2-3 minutes to crisp up the chicken skin, if desired.
Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.2 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 416 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
