Go Back
Golden chicken thighs with crispy skin resting on fluffy white rice in a cast-iron skillet

One-Pot Chicken and Rice

This one-pot chicken and rice recipe for dinner combines seasoned chicken thighs with fluffy rice in a single skillet for an easy weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method

Ingredients
  

  • 600 g Chicken thighs, bone-in, skin-on
  • 1 tbsp Olive oil
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika
  • 1/2 tsp Black pepper
  • 1.5 cup Long-grain white rice
  • 2.5 cup Chicken broth
  • 1 cup Diced onion

Method
 

  1. Rub the chicken thighs with garlic powder, smoked paprika, and black pepper on both sides.
  2. Heat olive oil in a large skillet over medium-high heat, then sear the chicken skin-side down for 5 minutes until golden brown, flip, and cook for 3 minutes more, then remove and set aside.
  3. Add the diced onion to the same skillet and cook for 2 minutes until softened, then stir in the rice and cook for 1 minute.
  4. Pour in the chicken broth, bring to a boil, then nestle the chicken thighs on top, reduce heat to low, cover, and simmer for 20 to 22 minutes until the rice is tender and the chicken reaches 165°F / 74°C at the thickest part.
  5. Remove from heat, let rest covered for 5 minutes, then serve the chicken over the rice.