Chicken Thighs and Rice
If you need a quick, hearty dinner that doesn’t skimp on flavor, this Chicken Thighs and Rice recipe is the answer. Whether you need a stress-free weeknight dinner or a meal that feels a little extra special, this one-pan wonder has you covered.
Juicy, well-seasoned chicken thighs cook together with buttery rice, soaking up all the rich, garlicky goodness for a meal that’s easy and satisfying.
Everything happens in one pan, making cleanup just as effortless as cooking. he chicken is perfectly golden on the outside and tender on the inside, while the rice turns into a flavorful, fluffy base.
Chicken Thighs and Rice Recipe Highlights
- A true one-pan meal that makes dinner easy with minimal cleanup
- Juicy, well-seasoned chicken that turns golden and tender as it cooks
- The rice soaks up all the garlic butter and savory seasonings for extra flavor
- Simple ingredients you probably already have in your kitchen
- Perfect for leftovers and meal prep—just as good the next day!
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN – Boneless, skinless chicken thighs are the easiest option, cooking up tender while staying juicy. If you prefer extra richness, skin-on thighs add more flavor and crisp up beautifully. Bone-in thighs can be used but will take longer to cook, so adjust the simmering time accordingly.
SPICES – A simple blend of salt, black pepper, paprika, onion powder, and garlic powder enhances the dish without overpowering it. Paprika adds a hint of smokiness and color, while onion and garlic powder build deeper savory notes in the rice. If you like a little heat, a pinch of cayenne or smoked paprika can add a subtle kick.
OIL and BUTTER – Olive oil is used for searing the chicken, helping it develop a golden crust while keeping the meat tender. Unsalted butter adds richness to the rice, letting the garlic and seasonings shine without making the dish too salty. If using salted butter, reduce the added salt slightly to balance the flavors.
ONION and GARLIC – A diced yellow or white onion brings a mild sweetness that builds the base of the dish, while fresh minced garlic infuses every bite with bold, aromatic flavor. Using fresh garlic makes a noticeable difference, but if needed, 1/2 teaspoon of garlic powder can be substituted for each clove.
RICE – Long-grain white rice works best for this recipe because it stays fluffy and separate, soaking up all the broth’s flavor. Avoid short-grain varieties, which can turn sticky, or quick-cooking rice, which won’t absorb the seasonings properly. If using brown rice, increase the broth and cook time, as it takes longer to soften.
BROTH – Chicken broth adds a rich, savory depth to the rice, making it more flavorful than if cooked with water alone. Regular broth works well, but if using low-sodium broth, you may need to adjust the seasoning. For an even deeper flavor, try using homemade broth or a mix of broth and a splash of white wine.
How To Make Chicken Thighs and Rice
Please check the printable recipe card below for more detailed instructions.
- Season the chicken with salt, pepper, and paprika.
- Sear the chicken in a large skillet in olive oil until golden brown.
- Remove the chicken and set aside.
- Use the same skillet and sauté onion add garlic. Add the rice and toast briefly.
- Stir in broth, onion powder, garlic powder, and parsley.
- Add the chicken back in, cover the skillet, and simmer until the chicken is cooked and rice is tender.
Leftovers and Storage
STORE – Transfer leftovers to an airtight container and refrigerate for up to four days. The rice will continue to absorb moisture, so add a splash of broth when reheating to bring back its texture.
FREEZE – Let the chicken and rice cool completely, then store in a freezer-safe container for up to two months. For best results, freeze in individual portions to make reheating easier. Thaw overnight in the fridge before reheating.
REHEAT – Warm in a covered skillet over low heat with a splash of broth or water, stirring occasionally to keep the rice from drying out. For a quicker option, microwave in short intervals, stirring between each round to heat evenly.
MAKE AHEAD – Season and sear the chicken up to a day in advance, then store it in an airtight container in the fridge. To speed up prep, chop the onions and garlic ahead of time and refrigerate until ready to cook.
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Serving Suggestions
ROASTED CARROTS – Roasting brings out their natural sweetness, which complements the savory, garlicky flavors of the rice and chicken. Toss them with a little olive oil and salt for an easy side.
CUCUMBER SALAD – A crisp, refreshing option that cuts through the richness of the dish. Try a light vinegar-based dressing or a creamy version to add contrast.
SAUTÉED GREEN BEANS – Quick and simple, green beans bring a fresh, slightly crunchy texture that balances the soft rice and tender chicken. A squeeze of lemon brightens the flavor.
OATMEAL DINNER ROLLS – These soft, slightly hearty rolls are great for soaking up any extra broth from the rice, making every bite even more satisfying.
Recipe Success Tips
SEAR THE CHICKEN WELL – Let the chicken cook undisturbed until it develops a deep golden crust before flipping. This step builds flavor and helps create browned bits in the pan that make the rice taste even better.
TOAST THE RICE – Stirring the rice in butter for about a minute before adding the broth gives it a light, nutty flavor and helps it absorb liquid more evenly. Skipping this step can make the rice cook unevenly or turn gummy.
USE THE RIGHT PAN – A deep skillet or Dutch oven is best because it holds heat evenly and prevents the rice from overcrowding. A shallow pan can cause the rice to dry out or cook too quickly.
LET IT REST – Once the dish is done, leave the lid on for a few minutes to let the rice steam. This final step helps it fully absorb the broth, making it soft and fluffy instead of wet or sticky.
Commonly Asked Questions
Can I add vegetables to the Chicken Thighs and Rice?
Absolutely. Diced bell peppers, peas, or chopped spinach can be stirred in during the last few minutes of cooking for extra flavor and texture.
Can I use bone-in chicken thighs instead of boneless?
Yes, but they will take longer to cook. Sear them as directed, then increase the simmering time by about 10 minutes to ensure they are fully cooked. If using bone-in, skin-on thighs, keep the skin side up while simmering to help it stay crisp.
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts cook faster and can dry out. To keep them juicy, reduce the simmering time and check for doneness early.
What can I do if my rice is still undercooked?
If the rice is too firm at the end of cooking, add ¼ cup of warm broth or water, cover the pan, and let it steam for 5 more minutes off the heat. This allows it to absorb extra moisture without overcooking the chicken.
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Chicken Thighs and Rice
Ingredients
For the Chicken
- 8 pieces chicken thighs boneless, skin-on or skinless, your choice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
For the Rice
- 2 tablespoons butter unsalted
- 1 medium onion diced
- 4-5 cloves garlic minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons fresh parsley minced
Instructions
- Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, and paprika.
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs and cook for 4-5 minutes per side, or until golden brown. Remove the chicken and set aside. Lightly cover with foil.
- Melt the butter over medium heat in the same pan. Add the onion and sauté for 3 minutes until softened, but not browned. Add the minced garlic and sauté for 1-2 minutes. Stir in the rice. Lightly toast the rice for about a minute.
- Pour in the chicken broth into the skillet. Stir to deglaze the pan and scrape up the flavorful brown bits. Stir in the onion powder, garlic powder, and minced parsley.
- Nestle the seared chicken thighs back into the pan. Bring the mixture to a gentle boil, then reduce the heat to low.
- Cover and simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.
- Remove the skillet from heat and allow the dish to rest for a few minutes. Sprinkle with fresh parsley and serve.
Equipment
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
This is a quick and delicious one pan meal!
Quick, easy, and it pleased all four of my picky eaters. Thank you very much!