There’s something timeless about the smell of chicken sizzling in a skillet, the rice soaking up all that golden flavor. I still remember my nonna’s kitchen; the way she’d hum softly as the chicken browned, the steam curling from the pot like a warm embrace. Those simple meals taught me that comfort doesn’t come from fancy ingredients but from care and patience. Today, I recreate that same comfort with my favorite chicken thighs and rice recipe; tender, juicy chicken paired with fluffy, aromatic rice. It’s the kind of meal that makes you slow down, breathe in, and feel right at home.
Table of Contents
Why You’ll Love This Chicken Thighs and Rice Recipe
If you love cozy, satisfying dinners that don’t take hours, this recipe is for you. The rich, flavorful chicken thighs bring a deep, savory base, while the rice absorbs every bit of that flavor. Everything cooks together in one pot; less cleanup, more flavor. The result is a dish that’s hearty yet simple, the kind that gathers everyone around the table.
You’ll love how the crispy skin contrasts with the soft rice. If you’ve tried my Sticky Chicken Rice Bowl, you’ll recognize that same balance of texture and taste. Whether it’s a busy weeknight or a lazy Sunday, this chicken and rice dinner hits the sweet spot between easy and impressive.
Print
Chicken Thighs and Rice
Comforting one-pot Chicken Thighs and Rice with juicy, golden chicken and fluffy rice cooked together for a rich, flavorful family meal.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
6 chicken thighs (bone-in, skin-on)
1 ½ cups long-grain white rice
3 cups chicken broth
3 cloves garlic, minced
1 medium onion, diced
1 tsp paprika
2 tbsp olive oil
Salt and pepper to taste
Instructions
1. Heat oil in a skillet and sear chicken thighs until golden brown.
2. Remove chicken and sauté onion and garlic until fragrant.
3. Add rice to the skillet and toast lightly for 2 minutes.
4. Pour in chicken broth and return chicken to pan.
5. Cover and simmer for 25 minutes until rice is tender.
6. Fluff the rice, garnish with parsley, and serve.
Notes
Add peas or carrots for color.
Use boneless thighs for a quicker version.
Substitute brown rice for a nuttier flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 2g
- Sodium: 410mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg
Ingredients You’ll Need
For this one-pot wonder, you’ll need a few pantry staples and some fresh ingredients. Here’s what goes into the magic:
| Ingredient | Quantity |
|---|---|
| Chicken thighs (bone-in, skin-on) | 6 pieces |
| Long-grain white rice | 1 ½ cups |
| Chicken broth | 3 cups |
| Garlic, minced | 3 cloves |
| Onion, diced | 1 medium |
| Paprika | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt and pepper | To taste |
If you enjoy creamy textures, you can take inspiration from my Creamy Oven-Baked Chicken Thighs and add a splash of cream or butter at the end.
How to Make Chicken Thighs and Rice
- Sear the chicken: In a large skillet, heat olive oil over medium heat. Season the chicken thighs generously with salt, pepper, and paprika. Place them skin side down and cook until golden and crisp, about 5–6 minutes per side. Remove and set aside.
- Sauté the aromatics: In the same pan, add diced onion and minced garlic. Stir until fragrant and lightly browned.
- Add the rice: Stir in the rice and let it toast slightly, soaking up all those flavors.
- Simmer it all together: Pour in chicken broth, stir, and bring to a boil. Return the chicken thighs to the pan, skin side up. Cover and reduce heat to low. Simmer for 20–25 minutes until the rice is fluffy and the chicken is tender.
- Finish and serve: Fluff the rice, garnish with parsley, and serve hot.
For a southern twist, check out Smothered Chicken and Rice for a creamier, gravy-rich version.
Tips and Variations
- Add veggies: Peas, carrots, or bell peppers can be stirred in for color and nutrition.
- Make it spicy: Add cayenne or chili flakes for heat.
- Try different rice: Jasmine or basmati adds a light, aromatic touch.
- Use boneless thighs: They cook faster and still deliver juicy results.
If you love sweet and savory combinations, the Creamy Brown Sugar Dijon Chicken Thighs will inspire your next twist on this dish.
Frequently Asked Questions
1. Can I use chicken breasts instead of thighs?
Yes, but keep an eye on the cooking time; chicken breasts cook faster and can dry out easily.
2. What type of rice works best?
Long-grain white rice is ideal for fluffy texture. For a nutty flavor, try brown rice but increase cooking time.
3. Can I make it in a slow cooker?
Absolutely. Try adapting it like my Slow Cooker Honey Garlic Chicken and Veggies; just add the rice in the final hour to avoid mushiness.
4. How do I store leftovers?
Keep them in an airtight container in the fridge for up to three days. Reheat gently with a splash of broth or water to keep the rice moist.
For more ideas, you can try Street Corn Chicken Rice, it brings a new twist to the same cozy comfort.
Final Serving
This chicken thighs and rice recipe is everything home cooking should be; simple, flavorful, and comforting. Whether you serve it with a side of greens or eat it straight from the pot, it’s one of those dishes that make a kitchen feel alive.
Loved this recipe? Follow me on Pinterest for more comforting dishes and easy weeknight favorites you’ll want to save.
