Description

This One Pot Chicken Thighs and Rice recipe combines tender, flavorful chicken thighs with perfectly cooked white rice in a single dish. Seasoned with garlic, onion powder, and a hint of red pepper flakes, the chicken is first browned for crispy skin then baked alongside rice in a savory chicken broth. A simple and comforting meal perfect for weeknights, garnished with fresh parsley or green onions for a bright finish.

Ingredients

Scale

Chicken and Seasoning

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)

Main Ingredients

1 tablespoon olive oil
2 teaspoons minced garlic
1 cup short-grain white rice, uncooked
2 cups chicken broth

Garnish (Optional)

Parsley or green onions

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Instructions

Preheat and Prep Chicken: Preheat your oven to 350°F (175°C). Pat the chicken thighs dry with a paper towel and place them in a bowl to prepare for seasoning.
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 to fully coat.
Brown Chicken: Heat the olive oil in a Dutch oven or cast-iron skillet over medium heat. Place the chicken thighs skin-side down into the hot oil and cook for about 6 minutes until the skin is browned and crispy. Flip the thighs and cook for an additional 6 minutes. Remove the chicken from the pot and set aside.
Sauté Garlic and Rice: Add minced garlic to the pot and sauté for about 30 seconds until fragrant. Add the uncooked rice and continue cooking, stirring constantly, for 1 to 3 minutes until the rice is lightly toasted and browned. Pour in the chicken broth and stir to combine.
Bake: Place the browned chicken thighs skin-side up on top of the rice mixture. Cover the pot tightly with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
Serve: Garnish the dish with chopped parsley or sliced green onions if desired. Serve warm and enjoy a wholesome, satisfying meal made in one pot.

Notes

Ensure chicken thighs are patted dry before seasoning to achieve crispy skin.
Use a heavy-bottomed, oven-safe pot such as a Dutch oven or cast-iron skillet for best heat retention and even cooking.
If you prefer more spice, increase the red pepper flakes or add a pinch of cayenne pepper.
Short-grain rice works best for a creamy, tender texture, but medium-grain rice can also be used.
Let the chicken rest for a few minutes before serving to retain juices.