This is one of those meals I make when I want something hearty, homey, and easy—without ending up with a pile of dishes in the sink. These one-skillet chicken thighs with rice have saved dinner at my place more times than I can count. You get juicy, crispy chicken sitting on top of perfectly seasoned rice, and it all comes together in one pan.
It’s cozy, affordable, and completely satisfying. Plus, once it’s in the oven, you can just kick back, steam some greens or toss together a quick salad, and dinner’s done. Simple meals like this are the ones that stick around in our rotation.
Why This Recipe Works for Real Life
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Only one pan—less cleanup after dinner.
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Bone-in, skin-on chicken thighs get super crispy but still stay juicy inside.
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The rice soaks up all the flavor from the chicken and spices, so every bite tastes rich and comforting.
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You can tweak it easily with whatever you’ve got in the fridge—spinach, mushrooms, shallots.
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It’s budget-friendly and makes you feel like you cooked something special.
I usually make this when I don’t want to think too hard about dinner. It’s forgiving and always hits the spot.
What You’ll Need
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Chicken Thighs: Bone-in, skin-on gives you the crispiest texture and most flavor. Don’t be afraid of the skin—just sear it well.
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Long Grain Rice: Stick with long grain here. It holds up better than shorter varieties and stays nice and fluffy.
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Vegetable Oil: Just a bit for searing the chicken and toasting the rice.
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Seasonings: I use a mix of salt, pepper, garlic powder, onion powder, paprika, and a pinch of dried thyme or oregano. It’s all stuff you likely already have.
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Chicken Broth: Adds extra depth to the rice and makes it taste like you simmered it for hours.
Fun Variations I’ve Tried
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Chicken Legs Instead: They cook the same way and let you pack more into the skillet.
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Spinach or Kale: I sometimes sauté greens right into the rice for an easy veggie boost.
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Sun-dried Tomatoes: Adds a sweet, tangy bite. Just chop them and stir into the rice before baking.
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Mushroom Orzo Twist: Swap the rice for orzo pasta and stir in sliced mushrooms—it’s a whole different dish but just as cozy.
Step-by-Step: How I Make It
1. Season the Chicken
Mix up your spices, then rub them all over the chicken. I usually poke the meat a few times with a fork so the flavor gets in deeper. If I have time, I let it sit in the fridge for 30 minutes to an hour. Overnight is even better.
2. Sear Until Golden
Heat your cast iron skillet until it’s nice and hot, then sear the chicken thighs skin-side down until they’re golden and crisp. They don’t need to be cooked through yet—we’re just building that beautiful crust.
3. Toast the Rice
Take the chicken out, and in the same skillet (with all that flavorful oil still in there), toast your rice for a minute or two. It gives the final dish a nuttier flavor. Then pour in your broth and a little more seasoning.
4. Bake It All Together
Nestle the chicken thighs skin-side up right on top of the rice. Cover the skillet tightly and bake at 350°F for 35 minutes. Don’t peek! Let the rice steam. After that, uncover and bake another 10 minutes to let the rice dry a bit and the chicken skin crisp up again.
Real-Life Cooking Tips
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Let that chicken marinate if you can. Even 15 minutes makes a difference, but if you plan ahead and give it a few hours, the flavor gets deep into the meat.
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Sear, but don’t cook it through. You want crispy skin from the start, but let the chicken finish in the oven with the rice.
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Don’t lift the lid early. I know it’s tempting, but keeping the steam in is what cooks the rice properly. Set a timer and walk away.
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Use what you have. No chicken thighs? Chicken drumsticks work. No cast iron? Use any oven-safe pan with a lid.
FAQs I’ve Been Asked
Why did my rice turn out undercooked or mushy?
It usually comes down to lid leaks or lifting the lid too early. You want a tight seal so the rice steams perfectly.
Why does my chicken taste bland?
Make sure you’re seasoning generously and letting it sit for a while before cooking. The seasoning should touch every part of the meat.
No cast iron—can I still make this?
Absolutely. Any deep, oven-safe pan with a lid will do. Even a Dutch oven works beautifully.
Serving Ideas
This dish pairs well with just about anything. I like to serve it with:
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Roasted brussels sprouts (balsamic glazed is my go-to)
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Steamed broccoli with a squeeze of lemon
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Simple cucumber salad for something light and crunchy
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Yogurt dip with garlic and herbs on the side
If there are leftovers, I often shred the chicken and stir it into the rice for a packed lunch the next day.
One-Skillet Chicken Thighs and Rice
This one-pan chicken and rice is the ultimate weeknight hero—juicy, flavorful chicken thighs nestled into perfectly seasoned, fluffy rice. It’s hearty, comforting, and saves you from a pile of dirty dishes.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 cup rice
- 2 cups chicken stock
- 1 tablespoon vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon harissa seasoning
- ½ teaspoon garlic powder
- ½ teaspoon ground thyme
- ½ teaspoon jerk powder
- A pinch of oregano
- A pinch of extra salt (for rice)
Instructions
- Start by poking the chicken thighs with a fork, then rub them generously with salt, black pepper, harissa, thyme, jerk powder, and garlic powder. Let them sit for at least 15 minutes, or refrigerate overnight for deeper flavor.
- Preheat your oven to 350°F. Heat vegetable oil in a large oven-safe skillet over medium heat. Place the chicken skin-side down and sear until the skin is golden and crisp, about 10-12 minutes. Remove the chicken and set aside, leaving the flavorful oil in the pan.
- Add the rice, minced garlic, oregano, and a pinch of salt to the skillet. Toast the rice in the oil for 2-3 minutes, stirring often. Pour in the chicken stock and bring the mixture to a gentle boil.
- Nestle the chicken, skin-side up, into the rice. Cover the skillet with a tight-fitting lid and bake for 35 minutes. Remove the lid, give the rice a gentle fluff, and bake uncovered for another 8-10 minutes until the rice is tender and the chicken is fully cooked.
- Serve warm straight from the skillet, letting the crispy chicken skin and aromatic rice shine.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 202Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 45mgSodium: 905mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 12g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Make It Ahead and Store It Right
Make ahead tip:
You can marinate the chicken a day in advance and keep it ready to go in the fridge. You can even sear the chicken and toast the rice earlier in the day, then just add the broth and bake at dinnertime.
Storing leftovers:
Store in an airtight container in the fridge for up to 3 days. The rice actually gets more flavorful by the next day.
Reheating tips:
Reheat in a skillet over low heat with a splash of broth or water to moisten the rice. Or pop it in the microwave for a minute or two—just cover it with a damp paper towel to keep it from drying out.
This is one of those recipes you’ll find yourself coming back to again and again. Whether it’s a weeknight dinner or a low-fuss weekend meal, one skillet, some simple ingredients, and you’ve got comfort on a plate. Let me know how you make it your own!
Try other Chicken Thigh recipes:
