Description
A comforting and flavorful one-skillet recipe featuring crispy bone-in chicken thighs cooked atop buttery, seasoned rice. This easy-to-make meal combines tender chicken with perfectly cooked long grain rice infused with chicken broth and aromatic spices, all prepared in a single pan for minimal cleanup.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon paprika
Rice and Broth
- 1 ½ cups long grain white rice
- 3 cups chicken broth (or water + bouillon)
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil or butter (for cooking chicken)
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
Instructions
- Season the Chicken: Pat the chicken thighs dry with paper towels to ensure crispy skin. Season both sides with salt, black pepper, garlic powder, and paprika for flavor and browning.
- Sear the Chicken: Heat the olive oil or butter in a large skillet over medium heat. Place the chicken skin-side down, cooking for 6–7 minutes until the skin is golden brown and crispy. Flip the chicken and cook the other side for 3–4 minutes. Remove the chicken and set aside.
- Prepare the Rice: In the same skillet, add the butter and melt it. Stir in the rice along with Italian seasoning, garlic salt, and onion powder. Cook for 2–3 minutes, stirring to coat the rice in the butter and chicken drippings to build flavor.
- Add the Broth and Nestle Chicken: Pour in the chicken broth, stirring to combine and scraping any brown bits from the bottom of the pan for extra taste. Nestle the seared chicken thighs skin-side up into the rice.
- Simmer to Cook: Reduce the heat to low, cover the skillet with a lid, and let everything simmer for 20–25 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F, indicating it is fully cooked.
- Rest and Serve: Remove from heat and let sit covered for 5 minutes. Garnish with dried parsley or a little extra melted butter on top before serving to enhance flavor and presentation.
Notes
- Patting the chicken dry is key to achieving crispy skin.
- Use bone-in, skin-on chicken thighs for the best flavor and texture.
- You can substitute chicken broth with water and bouillon cubes if desired.
- Ensure the rice is fully submerged in liquid to cook evenly.
- Letting the dish rest after cooking helps the flavors meld and the rice finish steaming.
- Check chicken’s internal temperature to ensure doneness and safety.
