Crispy Skillet Chicken Thighs and Rice: A One-Pan Family Dinner Delight

Skillet Garlic Butter Chicken Thighs and Rice

Looking for a delicious, budget-friendly dinner that comes together in one pan? This chicken thighs and rice recipe delivers incredible flavor with minimal effort. The secret lies in first crisping the chicken skin to golden perfection, then letting the rice absorb all those savory juices as it cooks to fluffy perfection.

Why You’ll Love This Chicken Thighs and Rice Recipe

• One-pot wonder: Everything cooks in a single skillet for easy cleanup
• Budget-friendly: Chicken thighs are economical and packed with flavor
• Family favorite: Comfort food that appeals to both kids and adults
• Meal prep champion: Leftovers taste even better the next day

Prep Time and Cook Time

Prep Time: 15 minutes

Cook Time: 65 minutes

Total Time: 1 hour 20 minutes

Servings: 6

Ingredients for Perfect Chicken Thighs and Rice

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil, divided
• 1 tablespoon butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups long-grain white rice, rinsed and drained
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Step-by-Step Instructions for Crispy Chicken Thighs and Rice

1. Preheat your oven to 375°F (190°C).
2. Pat chicken thighs dry with paper towels. Season generously with salt, pepper, paprika, and garlic powder on both sides.
3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once hot, place chicken thighs skin-side down in the skillet. Cook for 5-7 minutes without moving until the skin is golden brown and crispy. Flip and cook for an additional 3 minutes. Transfer chicken to a plate and set aside.
4. In the same skillet with the rendered chicken fat, add 1 tablespoon olive oil and butter. Once butter is melted, add diced onion and cook for 3-4 minutes until translucent.
5. Add minced garlic and cook for 30 seconds until fragrant.
6. Add rinsed rice to the skillet and stir to coat in the oil and butter, toasting lightly for about 2 minutes.
7. Pour in chicken broth and add dried thyme, oregano, and bay leaf. Season with salt and pepper to taste. Bring to a simmer.
8. Arrange the chicken thighs on top of the rice mixture, skin-side up.
9. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Bake for 35 minutes.
10. Remove the cover and continue baking for an additional 10-15 minutes until the chicken skin is crispy, the chicken is fully cooked (internal temperature of 165°F/74°C), and the rice is tender.
11. Let the dish rest for 5-10 minutes before serving.
12. Garnish with freshly chopped parsley and serve with lemon wedges.

Recipe Tips for the Best Chicken Thighs and Rice

• Don’t skip patting the chicken dry – This crucial step ensures crispy skin.
• Rinse the rice – Rinsing removes excess starch and prevents the rice from becoming gummy.
• Use bone-in, skin-on thighs – They provide the most flavor and stay juicier than boneless cuts.
• Let it rest – The 5-10 minute rest allows the rice to absorb any remaining liquid.

Variations on Classic Chicken Thighs and Rice

• Mediterranean: Add olives, roasted red peppers, and finish with crumbled feta cheese
• Spanish-inspired: Incorporate smoked paprika, saffron, and frozen peas
• Lemon herb: Add lemon zest to the rice and use extra herbs like rosemary and dill
• Mushroom lover’s: Sauté 8 ounces of sliced mushrooms with the onions

How to Store and Reheat Leftover Chicken Thighs and Rice

This dish makes excellent leftovers! Store any remaining chicken and rice in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions for 2-3 minutes, or warm in a covered skillet over medium-low heat with a splash of broth to rehydrate the rice.

Nutritional Information

• Calories: 413 kcal
• Carbohydrates: 42g
• Protein: 23g
• Fat: 17g
• Saturated Fat: 5g
• Cholesterol: 77mg
• Sodium: 891mg
• Fiber: 2g
• Sugar: 1g

What to Serve with Chicken Thighs and Rice

• Simple green salad with vinaigrette
• Roasted or steamed vegetables like broccoli or asparagus
• Crusty bread for sopping up the flavorful juices
• Cucumber and tomato salad

FAQ About Cooking Chicken Thighs and Rice

Can I use boneless chicken thighs instead?

Yes, but reduce the cooking time as boneless thighs cook faster. They’ll need about 25-30 minutes in the oven instead of 45-50 minutes.

Can I use brown rice?

Brown rice requires more liquid and a longer cooking time. If using brown rice, add an additional cup of broth and increase the covered baking time to about 45-50 minutes.

Can I make this dish ahead of time?

You can prepare the components up to the point of baking and refrigerate for up to 24 hours. Add an additional 10-15 minutes to the baking time if cooking from cold.

Why is my rice still crunchy?

This typically means there wasn’t enough liquid or cooking time. If rice isn’t tender after the specified cooking time, add ¼ cup more broth, cover, and cook for an additional 5-10 minutes.

Perfect One-Pot Chicken Thighs and Rice: A Family Favorite

This chicken thighs and rice recipe exemplifies comfort food at its finest. With crispy-skinned chicken, perfectly seasoned rice, and the convenience of a one-pot meal, it’s sure to become a regular in your dinner rotation. Whether you’re cooking for a weeknight family meal or entertaining guests, this dish delivers incredible flavor with minimal effort and cleanup.

Inspired by One-Pot Crispy Chicken and Rice from Allrecipes