If you’re craving a comforting, fuss-free dinner that’s loaded with flavor and family-friendly charm, this One Pot Chicken Thighs and Rice Recipe is about to become your new go-to. Juicy chicken thighs and perfectly tender rice cook together in one skillet, soaking up savory broth, caramelized onions, bright herbs, and a hint of paprika. The best part? It all comes together in under an hour, with minimal cleanup. This is the kind of cozy, satisfying meal that turns simple ingredients into a weeknight classic everyone will request again and again.

One Pot Chicken Thighs and Rice Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing extravagant here—just honest, humble kitchen staples that work their magic together. Each ingredient is chosen to bring color, richness, and depth to the One Pot Chicken Thighs and Rice Recipe, proving that simple can be absolutely delicious.

Chicken Thighs: Bone-in, skin-on thighs deliver the juiciest results and keep the rice rich and flavorful.
Salt: Essential for bringing out all the savory notes in both the chicken and the rice.
Black Pepper: Just a sprinkle gives everything a gentle kick and fragrant warmth.
Paprika: Adds beautiful color and a subtle smokiness to your chicken’s golden skin.
Olive Oil: Perfect for getting that irresistible crispy, browned skin on the thighs.
Onion: Diced and sautéed, it builds a savory base that infuses right into the rice.
Garlic: A must for its aromatic punch—just three cloves give so much depth.
Long Grain White Rice: Rinsed for fluffiness, it soaks up all the juices and flavor.
Chicken Broth: Turns plain rice into something rich and almost creamy.
Dried Thyme: Brings a gentle, herby backbone that rounds out each bite.
Garlic Powder: Layers in extra savoriness and complements the fresh garlic.
Onion Powder: Offers depth without overpowering the other flavors.
Frozen Peas (optional): For a touch of sweetness and a pop of pretty green color at the end.
Chopped Parsley (optional): A fresh, bright finishing touch if you like.

How to Make One Pot Chicken Thighs and Rice Recipe

Step 1: Season the Chicken

Start by patting your chicken thighs dry—this helps that glorious skin crisp beautifully. Generously season both sides with salt, pepper, and paprika. These simple spices do wonders, promising big flavor in every bite and a gorgeous golden color right from the start.

Step 2: Sear the Chicken

Heat olive oil in a large deep skillet or Dutch oven on medium-high. Place the chicken skin-side down; you’ll hear that amazing sizzle right away. Let them sear for 4 to 5 minutes, until the skins are luscious and brown. Flip and cook another 3 to 4 minutes, then transfer them to a plate for now—don’t worry, they’ll return soon to finish in the rice.

Step 3: Sauté the Aromatics

In the same pan, add the diced onions and sauté for about 2 to 3 minutes until soft and golden, picking up all those delicious browned bits left behind from the chicken. Drop in the minced garlic and let it cook for just 30 seconds—enough to become fragrant but not so much that it burns.

Step 4: Build the Rice Base

Stir in the rinsed long grain white rice, making sure it gets well coated in the oil and aromatics. Pour in the chicken broth, then sprinkle in dried thyme, garlic powder, and onion powder. Give everything a good stir and bring it to a gentle simmer. You’ll already be able to smell those comforting, homey aromas building!

Step 5: Nestle and Simmer

Arrange the browned chicken thighs on top of the rice, skin-side up—this keeps the skins crispy as they finish cooking. Cover the pan, reduce heat to low, and let it all cook together for about 20 to 25 minutes. The rice becomes fluffy, every grain infused with savory pan juices, while the chicken cooks through and stays tender.

Step 6: Add the Peas (Optional)

If you’re using frozen peas, stir them into the rice during the final 5 minutes of cooking. They’ll warm through, turn vibrant green, and lend a subtle pop of sweetness that balances the savory flavors perfectly.

Step 7: Rest and Serve

Take the pan off the heat and let your One Pot Chicken Thighs and Rice Recipe rest, with the lid on, for 5 minutes—this settles the rice and makes it extra tender. Sprinkle with chopped parsley if you like, and serve the chicken right over the bed of golden, aromatic rice.

How to Serve One Pot Chicken Thighs and Rice Recipe

Garnishes

Don’t underestimate the magic a shower of fresh chopped parsley can bring! It adds color and a fresh, herbal brightness to every plate. A squeeze of lemon is also lovely for a little zing, and if you’re feeling bold, a dusting of extra paprika right before serving makes everything pop.

Side Dishes

Honestly, this One Pot Chicken Thighs and Rice Recipe is a meal in itself, but a crisp, simple green salad or some roasted seasonal veggies never go amiss alongside. If you want a little crunch, serve it with a warm, crusty bread for sopping up all that flavorful rice.

Creative Ways to Present

Let the pan go from stove to table for a dramatic, family-style presentation—everyone loves scooping their own. Want to upgrade for guests? Place the chicken thighs on a platter over the rice, pile on extra herbs, and garnish with lemon slices for color. Leftovers look just as inviting packed into individual meal-prep containers for easy lunches.

Make Ahead and Storage

Storing Leftovers

Cool any leftovers completely, then store them in an airtight container in the refrigerator for up to three days. The flavors meld and deepen as they sit, making this One Pot Chicken Thighs and Rice Recipe just as crave-worthy the next day.

Freezing

Portion cooled chicken and rice into freezer-safe containers. The texture of the rice may change a bit after freezing, but the deep, comforting flavor remains. Defrost overnight in the fridge before reheating for a quick homemade meal.

Reheating

To reheat, transfer the chicken and rice to a skillet or microwave-safe dish. Add a splash of chicken broth to keep everything moist, then warm gently over low heat or in the microwave just until heated through. This helps maintain that irresistibly tender texture.

FAQs

Can I use boneless chicken thighs in this recipe?

Absolutely! If you swap in boneless thighs, just reduce the simmering time by about 5 minutes as they cook a little faster. Everything else about the One Pot Chicken Thighs and Rice Recipe stays just as easy and delicious.

Why do I need to rinse the rice?

Rinsing lifts off surface starch so you get fluffy, separated rice grains instead of something gluey. It’s a minute well spent for beautifully textured rice in every bite.

How can I make the chicken skin even crispier?

If crispy skin sets your heart aflutter, simply pop the cooked chicken and rice under your broiler for 2 to 3 minutes before serving. Watch closely so nothing burns—just enough to deliver that irresistible crunch!

Can I add more vegetables?

Definitely! Carrots, bell peppers, or even spinach tossed in at the end all work beautifully in the One Pot Chicken Thighs and Rice Recipe. Just dice them small so they cook through along with the rice and chicken.

Is this recipe gluten-free?

Yes, this dish is naturally gluten-free as long as you double-check that your chicken broth is certified gluten-free. It’s a great option for anyone avoiding wheat or gluten without sacrificing any flavor.

Final Thoughts

Once you try this One Pot Chicken Thighs and Rice Recipe, you’ll fall in love with how easy, hearty, and mouthwatering it is. Whether it’s a busy weeknight dinner or your next cozy Sunday family meal, this dish is a guaranteed crowd-pleaser, sure to earn a permanent spot in your kitchen. Give it a go—you’ll be so glad you did!

One Pot Chicken Thighs and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 12 reviews

Author: Emma
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This one-pot chicken thighs and rice recipe is a flavorful and satisfying meal that is perfect for busy weeknights. Tender chicken thighs are seasoned and seared to perfection, then cooked with aromatic rice and savory broth for a hearty dish the whole family will love. With simple ingredients and easy preparation, this recipe is a go-to for a delicious dinner with minimal cleanup.

Ingredients

Scale

Chicken Thighs:

6 bone-in, skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika

Rice:

1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 1/2 cups long grain white rice, rinsed
2 1/2 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup frozen peas (optional)
Chopped parsley for garnish (optional)

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Instructions

Season Chicken Thighs: Season chicken thighs with salt, pepper, and paprika.
Sear Chicken: Heat olive oil in a large skillet, sear chicken thighs until golden brown, then set aside.
Cook Aromatics: Sauté onion and garlic until soft. Stir in rice, broth, and seasonings.
Add Chicken: Nestle chicken thighs into rice, cover, and simmer until cooked through.
Finish and Serve: Stir in peas, let rest, then garnish with parsley before serving.