There’s something special about a dish that practically cooks itself but tastes like it simmered all day. That’s how I feel about chicken thighs and rice. This is the kind of recipe I turn to on the busiest days, when I still want something warm, filling, and full of flavor without standing over the stove for hours.
Hi, I’m Saly. I’m a wife, a home cook, and a lover of recipes that bring comfort with ease. My husband? He’s the kind who smells dinner before he sees it and calls out, “That smells incredible!” before I even plate it. This baked chicken and rice combo came from one of those “what’s in the fridge” nights. And you know what? It’s now one of our most repeated dinners; hearty, simple, and gone before I can snap a photo.
From slow-simmered flavors to minimal cleanup, here’s why this chicken and rice skillet deserves a spot in your weekly rotation.
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Why You’ll Love This Chicken Thighs and Rice Recipe
The beauty of this meal lies in its simplicity. Chicken thighs are juicy, forgiving, and soak up flavor like sponges. Pair them with tender rice and a flavorful broth, and it’s a complete dinner in one pan.
Plus, this meal works with pantry staples. You don’t need anything fancy. Just a few ingredients and about an hour, and you’ve got yourself a crowd-pleasing dinner. It also scales beautifully, whether you’re cooking for two or feeding a hungry family. And if you love cozy meals like this, you should try the Smothered Chicken and Rice for another comforting spin.
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Chicken Thighs and Rice
This one-pan chicken thighs and rice dinner is hearty, simple, and perfect for busy nights. Juicy chicken paired with fluffy rice and savory broth, all baked in one skillet.
- Total Time: 1 hour
- Yield: 4 servings 1x
Ingredients
6 bone-in, skin-on chicken thighs
1 cup long grain white rice
2 1/2 cups chicken broth
1 medium onion, diced
3 cloves garlic, minced
2 tbsp olive oil
Salt, pepper, and paprika to taste
Instructions
1. Preheat oven to 375°F (190°C).
2. Season chicken thighs with salt, pepper, and paprika.
3. Heat olive oil in a large oven-safe skillet. Sear chicken, skin-side down, until golden.
4. Flip and cook the other side for 2–3 minutes. Remove and set aside.
5. Add onion and garlic to the skillet. Sauté until fragrant.
6. Stir in rice and chicken broth, scraping up brown bits.
7. Nestle chicken thighs on top, skin-side up.
8. Cover with foil and bake for 30 minutes.
9. Uncover and bake for another 15–20 minutes until rice is tender and chicken is cooked.
10. Rest for 5 minutes before serving.
Notes
Rinse rice before cooking for better texture. Use boneless thighs for a faster version.
Add frozen peas or carrots in the last 10 minutes for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 2g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 135mg
Ingredients You’ll Need
Here’s what goes into this simple chicken and rice dinner:
| Ingredient | Amount |
|---|---|
| Bone-in, skin-on chicken thighs | 6 pieces |
| Long grain white rice | 1 cup |
| Chicken broth | 2 1/2 cups |
| Onion, diced | 1 medium |
| Garlic, minced | 3 cloves |
| Olive oil | 2 tbsp |
| Salt, pepper, paprika | To taste |
For more seasoning ideas, check out the blend in this Crockpot Broccoli Cheddar Chicken.
How to Make Chicken Thighs and Rice
This dish is all about layering flavors and letting the oven do the work.
- Sear the chicken: Season chicken thighs with salt, pepper, and paprika. Heat olive oil in a large oven-safe skillet and sear the thighs, skin-side down, until golden brown. Flip and cook the other side for 2–3 minutes. Remove and set aside.
- Sauté the aromatics: In the same skillet, add diced onion and garlic. Cook until fragrant, scraping up any browned bits.
- Add rice and broth: Stir in uncooked rice and pour in the chicken broth. Give it a good stir to combine.
- Nestle the chicken back in: Place the chicken thighs on top of the rice mixture, skin-side up.
- Bake to perfection: Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake for another 15–20 minutes, until rice is tender and chicken is cooked through.
For another rice-centric meal that’s big on flavor, the Street Corn Chicken Rice is a spicy, creamy alternative.
Tips and Variations
- Use boneless thighs: They cook faster and make serving easier, but you’ll miss that crisped-up skin.
- Try basmati or jasmine rice for a fragrant twist. Avoid instant rice, it will overcook.
- Add veggies: Frozen peas, chopped carrots, or spinach can be mixed in during the last 10 minutes.
- Season boldly: Don’t hold back on seasoning the broth. This is what flavors the rice too.
- Make it creamy: Stir in a splash of cream or shredded cheese after baking for a creamy finish, a similar richness you’ll find in this Creamy Garlic Chicken.
Frequently Asked Questions
Can I use boneless chicken thighs?
Absolutely. Just reduce the baking time by 10–15 minutes and keep an eye to avoid overcooking.
Should I rinse the rice first?
Yes, rinsing removes excess starch and helps keep the rice from turning gummy.
Can I make this with brown rice?
Yes, but increase the broth and baking time. Brown rice takes longer to cook than white.
What other seasoning blends work well?
Cajun, Italian herbs, or a garlic-parmesan combo are delicious alternatives.
Craving more simple, homey chicken recipes? You’ll love Garlic Butter Baked Chicken Breast for a lighter option with just as much flavor.
Conclusion: Cozy, Customizable, and Completely Craveable
Chicken thighs and rice isn’t just a recipe, it’s a fallback, a weeknight hero, and a blank canvas for flavor. With just a handful of ingredients and some oven time, you get juicy meat, fluffy rice, and comfort in every bite. If you’re anything like me, it’s dishes like this that turn everyday cooking into something deeply satisfying.
For more easy and satisfying recipes, don’t hesitate to join me on Pinterest – where good food meets great company!
