Why You’ll Love Chicken Thighs and Rice Recipe

I enjoy this recipe because it’s simple but tastes like it took much more effort. The chicken thighs stay juicy and tender, while the rice turns out fluffy and deeply flavorful. I also like that it’s a complete meal in one pan, making it perfect for busy weeknights or relaxed family dinners.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 8 chicken thighs, boneless

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon paprika

• 1 tablespoon olive oil

• 2 tablespoons unsalted butter

• 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

Directions

I start by patting the chicken thighs dry and seasoning them on both sides with salt, pepper, and paprika. I heat olive oil in a large skillet or deep pan over medium-high heat, then sear the chicken for about 4–5 minutes per side until golden brown. I remove the chicken from the pan and set it aside.

In the same pan, I melt the butter and add the diced onion, cooking until soft and fragrant. I stir in the garlic and cook for about 30 seconds. Next, I add the rice and stir it around to lightly toast it. I pour in the chicken broth, scraping up any browned bits from the bottom of the pan, then stir in the onion powder, garlic powder, and parsley.

I place the chicken thighs back into the pan, reduce the heat to low, cover, and let everything simmer for about 20–25 minutes until the rice is tender and the chicken is fully cooked. Once done, I remove it from the heat and let it rest for a few minutes before serving.

Servings and Timing

This recipe serves about 4 people. The prep time is around 15 minutes, and the cooking time is approximately 25 minutes, making the total time about 40 minutes.

Variations

I sometimes add vegetables like peas, carrots, or bell peppers for extra color and nutrition. When I want more depth of flavor, I sprinkle in smoked paprika or a pinch of cayenne. I also enjoy adding a squeeze of lemon juice at the end for a fresh finish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a small splash of chicken broth or water to loosen the rice and warm it gently on the stovetop or in the microwave until heated through.

FAQs

Can I use bone-in chicken thighs?

Yes, I can use bone-in thighs, but I allow extra cooking time to ensure they cook through.

What type of rice works best?

I prefer long-grain white rice because it cooks evenly and stays fluffy.

Can I use brown rice?

Yes, but I increase the liquid and cooking time since brown rice takes longer to cook.

Can I add vegetables to this dish?

Absolutely. I often add peas, carrots, or diced bell peppers.

Is this recipe gluten-free?

Yes, as long as the chicken broth is gluten-free, the dish is naturally gluten-free.

Can I make this ahead of time?

Yes, I make it ahead and reheat it later, and it still tastes great.

How do I know the chicken is fully cooked?

I make sure the chicken reaches an internal temperature of 165°F.

Can I cook this in the oven instead?

Yes, I can transfer the pan to the oven and bake it until the rice is tender and the chicken is done.

What can I serve with this dish?

I usually serve it as-is, but a simple green salad works well on the side.

Does this recipe work for meal prep?

Yes, it stores and reheats well, making it perfect for meal prep.

Conclusion

I keep coming back to this chicken thighs and rice recipe because it’s reliable, flavorful, and comforting. It’s the kind of meal that fills the kitchen with great aromas and brings everyone to the table. With simple ingredients and one pan, it’s a dish I love making again and again.