Description
Juicy chicken thighs nestled in fragrant garlic butter rice, all cooked in one pan for maximum flavor with minimal cleanup. A complete meal that’s both impressive and effortless!
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1 tsp paprika
- 3 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 4 garlic cloves, minced
- 1 small onion, diced
- 1 1/2 cups long-grain white rice (or jasmine)
- 2 1/4 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 cup fresh parsley, chopped
- Lemon wedges (for serving)
Instructions
- Season chicken: Pat thighs dry. Rub with 1/2 tsp salt, 1/4 tsp pepper, and paprika.
- Sear chicken: Heat 1 tbsp butter and oil in large skillet over medium-high. Cook chicken skin-side down 5-6 mins until golden. Flip and cook 2 mins. Remove.
- Sauté aromatics: In same pan, melt remaining butter. Cook onion 2 mins. Add garlic and rice; stir 1 min until toasted.
- Simmer: Add broth, thyme, rosemary, remaining salt and pepper. Bring to boil.
- Bake: Nestle chicken into rice (skin above liquid). Cover and simmer 20 mins (or bake at 375°F/190°C).
- Rest: Remove from heat. Let stand covered 5 mins. Fluff rice, garnish with parsley, and serve with lemon.
Notes
- Rice alternatives: Brown rice (add 1/2 cup extra broth, cook 10 mins longer).
- Crispy skin hack: Broil 2-3 mins after cooking if skin needs more crisp.
- Veggie boost: Add 1 cup peas or diced carrots with onions.
- Don’t peek while simmering – steam is essential for perfect rice.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: One-Pan/Stovetop
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 thigh + 3/4 cup rice
- Calories: 580
- Sugar: 2g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 145mg