Chicken thighs and rice is a comforting one-pot meal where juicy chicken and fluffy rice cook together. This chicken thighs and rice recipe delivers maximum flavor with minimal cleanup. It’s a humble, hearty dish that’s endlessly adaptable for weeknights or guests.
Looking for Chicken Thighs and Rice inspiration? You'll love what we have! Explore more Chicken Thigh Recipes recipes or discover our Burgers favorites.
Why You’ll Love This Chicken Thighs and Rice
- One-pot wonder: Everything cooks together for incredible flavor and easy cleanup.
- Juicy chicken: Thighs stay tender and moist, never dry.
- Endlessly adaptable: A fantastic base for your own creative twists.
- Hands-off cooking: The pot does most of the work after initial sautéing.
Ingredients & Tools
- 6 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ cups long-grain white rice (like jasmine or basmati)
- 3 cups chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Tools: A large, oven-safe skillet or Dutch oven with a tight-fitting lid.
Notes: Using a good-quality chicken broth really makes a difference here, as it forms the base of the flavor for the rice. And don’t skip salting the chicken skin well—it’s the key to that irresistible, crispy texture.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 55 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Don’t skimp on the chicken skin. That crispy, golden skin is where a ton of flavor lives. Pat the thighs completely dry with a paper towel before seasoning—this is the secret to getting it perfectly crisp.
- Why bone-in, skin-on thighs? They simply won’t dry out like breasts can, and the bones add a deeper, richer flavor to the cooking liquid. Trust me on this one.
- Rinse your rice. Giving the rice a quick rinse in a fine-mesh sieve until the water runs clear removes excess surface starch. This prevents the final dish from becoming gummy and ensures fluffier, separate grains.
- Use a warm broth. Adding cold broth to the hot pan will shock everything and can slow down the cooking process. I just pop my broth in the microwave for a minute before adding it.
How to Make Chicken Thighs and Rice
Step 1: Preheat your oven to 375°F (190°C). Pat the chicken thighs thoroughly dry with paper towels—this is non-negotiable for crispy skin. Season both sides generously with salt and pepper. You’ll notice the seasoning sticks better to the dry surface.
Step 2: Heat the olive oil in your large, oven-safe skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. You should hear a confident sizzle. Resist the urge to move them! Let them cook for 6-8 minutes until the skin is a deep golden brown and crispy. Flip and cook for another 2-3 minutes on the other side. Transfer the chicken to a plate for now; it will finish cooking in the oven.
Step 3: In the same pot, you’ll now have all that beautiful rendered chicken fat. Add the diced onion and cook for about 4-5 minutes, stirring occasionally, until it becomes soft and translucent. The aroma at this stage is just incredible. Add the minced garlic and cook for one more minute until fragrant—be careful not to let it burn.
Step 4: Add the rinsed rice to the pot. Stir it constantly for about a minute, toasting the grains in the fat and onion mixture. You’ll notice the rice will become slightly more opaque. This simple step adds a wonderful nutty flavor to the final dish.
Step 5: Pour in the warm chicken broth, and add the dried thyme and bay leaf. Give everything a good stir, scraping up any of those delicious browned bits from the bottom of the pan. Those bits are pure flavor gold. Bring the liquid to a gentle simmer.
Step 6: Carefully nestle the seared chicken thighs back into the pot, skin-side up, right on top of the rice. The rice should be mostly submerged in the broth. The trick is to not stir the rice after this point—you want the chicken to rest on top.
Step 7: Cover the pot with its tight-fitting lid and transfer it to the preheated oven. Bake for 25-30 minutes. The rice will absorb the liquid and become tender, while the chicken finishes cooking through. You’ll know it’s done when the internal temperature of the chicken reaches 165°F (74°C) and the rice is fluffy.
Step 8: Carefully remove the pot from the oven—remember, the handle will be extremely hot! Let it rest, still covered, for about 5-10 minutes. This allows the rice to steam and settle, making it even fluffier. Remove the bay leaf, garnish with fresh parsley if you like, and serve directly from the pot.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 1 month. Thaw in fridge before reheating.
- Reviving: Add a splash of broth when reheating to keep rice moist.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the chicken and rice beautifully, balancing the whole meal.
- Garlic sautéed green beans or asparagus — A quick, vibrant side of green vegetables adds color and a lovely textural contrast to the soft, comforting main.
- Buttery dinner rolls — Perfect for sopping up any remaining savory juices left in the bottom of your bowl. It’s a must for the best bites.
Drinks
- A crisp, unoaked Chardonnay — Its bright acidity and citrus notes are a fantastic partner for the savory, herby flavors in the dish without overpowering it.
- A cold lager or pilsner — The effervescence and slight bitterness of a good beer cleanse the palate wonderfully between bites of the rich chicken and rice.
- Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles and citrus provide a refreshing counterpoint that highlights the dish’s savory depth.
Something Sweet
- Lemon sorbet — Its bright, clean, and tart flavor is the perfect palate-cleanser after a hearty, savory meal like this one.
- Warm apple crumble with vanilla ice cream — The warm spices and soft fruit offer a cozy, classic ending that feels just as comforting as the main course.
- Dark chocolate pots de crème — A rich, silky, and deeply chocolatey dessert that feels indulgent and elegant without being too heavy.
Top Mistakes to Avoid
- Mistake: Not patting the chicken dry. If the skin is damp, it will steam instead of sear, and you’ll miss out on that essential crispy, golden texture. I’ve learned this the hard way!
- Mistake: Moving the chicken too soon. When you first place the thighs in the hot pan, let them be! Disturbing them early will tear the skin and prevent a proper sear from forming.
- Mistake: Stirring the rice after adding the chicken. Once the chicken is nestled in, leave it alone. Stirring will release starch from the rice and make the whole dish gluey instead of fluffy.
- Mistake: Using cold broth. Adding cold liquid lowers the temperature of the pot significantly, which can throw off the cooking time and prevent the rice from absorbing the liquid evenly.
Expert Tips
- Tip: Get creative with your aromatics. Before adding the onion, try sautéing a diced carrot and celery stalk for a classic mirepoix base. It adds another subtle layer of sweetness and complexity to the rice.
- Tip: Add a splash of acidity at the end. Right before serving, stir a squeeze of fresh lemon juice or a teaspoon of vinegar into the rice. It brightens all the flavors and makes the dish taste even more vibrant.
- Tip: Let it rest. Those 5-10 minutes off the heat with the lid on are crucial. It allows the rice grains to fully absorb any remaining steam, resulting in a perfectly tender and fluffy texture throughout.
- Tip: For a richer rice, swap the broth. If you’re feeling indulgent, use half chicken broth and half water with a tablespoon of butter, or even a splash of white wine for a more sophisticated flavor profile.
FAQs
Can I use chicken breasts instead of thighs?
You can, but I really don’t recommend it for this specific recipe. Chicken breasts are much leaner and have a tendency to dry out, especially with the longer cooking time needed for the rice. Thighs stay juicy and flavorful, and their fat renders into the rice, making the whole dish better. If you must use breasts, consider searing them and then adding them back to the pot for only the last 15 minutes of cooking to prevent them from overcooking.
My rice is still hard after the cooking time. What happened?
This usually means there wasn’t quite enough liquid, or your pot wasn’t sealed tightly enough, allowing steam to escape. The type of rice can also be a factor. If this happens, simply add another 1/4 to 1/2 cup of warm broth, put the lid back on, and return it to the oven for another 10 minutes. Check the seal on your lid next time—a piece of foil between the pot and the lid can help.
Can I make this dish ahead of time?
Absolutely! You can sear the chicken and prepare the rice base up to the point of adding the broth. Let it cool, then cover and refrigerate for up to a day. When you’re ready, bring the broth to a simmer before adding it to the pot, and then proceed with the recipe, adding a few extra minutes to the baking time since you’re starting from cold.
What can I use if I don’t have an oven-safe pot?
No worries! After toasting the rice in the skillet, simply transfer everything to a 9×13 inch baking dish. Nestle the seared chicken on top, cover the dish tightly with foil, and bake as directed. The results will be very similar, though you might miss some of the fond from the stovetop sear.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat is to add a tiny splash of water or broth to the rice to rehydrate it, then cover and warm it gently in the microwave or in a covered pot on the stove over low heat. This prevents the rice from drying out.
Chicken Thighs And Rice
Make this easy one-pot Chicken Thighs and Rice for a flavorful, comforting meal with minimal cleanup. Get the foolproof recipe for juicy chicken and fluffy rice now!
Ingredients
For the Ingredients
-
6 bone-in, skin-on chicken thighs
-
1 tbsp olive oil
-
1 large yellow onion (diced)
-
3 cloves garlic (minced)
-
1 ½ cups long-grain white rice (like jasmine or basmati)
-
3 cups chicken broth
-
1 tsp dried thyme
-
1 bay leaf
-
Salt and black pepper (to taste)
-
Fresh parsley (for garnish (optional))
Instructions
-
Preheat your oven to 375°F (190°C). Pat the chicken thighs thoroughly dry with paper towels—this is non-negotiable for crispy skin. Season both sides generously with salt and pepper. You’ll notice the seasoning sticks better to the dry surface.01
-
Heat the olive oil in your large, oven-safe skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. You should hear a confident sizzle. Resist the urge to move them! Let them cook for 6-8 minutes until the skin is a deep golden brown and crispy. Flip and cook for another 2-3 minutes on the other side. Transfer the chicken to a plate for now; it will finish cooking in the oven.02
-
In the same pot, you’ll now have all that beautiful rendered chicken fat. Add the diced onion and cook for about 4-5 minutes, stirring occasionally, until it becomes soft and translucent. The aroma at this stage is just incredible. Add the minced garlic and cook for one more minute until fragrant—be careful not to let it burn.03
-
Add the rinsed rice to the pot. Stir it constantly for about a minute, toasting the grains in the fat and onion mixture. You’ll notice the rice will become slightly more opaque. This simple step adds a wonderful nutty flavor to the final dish.04
-
Pour in the warm chicken broth, and add the dried thyme and bay leaf. Give everything a good stir, scraping up any of those delicious browned bits from the bottom of the pan. Those bits are pure flavor gold. Bring the liquid to a gentle simmer.05
-
Carefully nestle the seared chicken thighs back into the pot, skin-side up, right on top of the rice. The rice should be mostly submerged in the broth. The trick is to not stir the rice after this point—you want the chicken to rest on top.06
-
Cover the pot with its tight-fitting lid and transfer it to the preheated oven. Bake for 25-30 minutes. The rice will absorb the liquid and become tender, while the chicken finishes cooking through. You’ll know it’s done when the internal temperature of the chicken reaches 165°F (74°C) and the rice is fluffy.07
-
Carefully remove the pot from the oven—remember, the handle will be extremely hot! Let it rest, still covered, for about 5-10 minutes. This allows the rice to steam and settle, making it even fluffier. Remove the bay leaf, garnish with fresh parsley if you like, and serve directly from the pot.08
Not what you're looking for?
