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Close-up of seasoned chicken thighs and rice on a wooden board.

Chicken Thighs and Rice

A simple and flavorful one-pot meal featuring tender chicken thighs and fluffy rice. Perfect for a weeknight dinner!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1/2 cup chopped vegetables (e.g., carrots, celery, onion) Optional

Method
 

  1. Season chicken thighs with salt, pepper, and garlic powder.
  2. Heat olive oil in a large skillet or pot over medium-high heat.
  3. Sear chicken thighs for 3-4 minutes per side, until browned. Remove chicken from skillet and set aside.
  4. If using vegetables, add them to the skillet and cook until softened, about 5 minutes.
  5. Add rice to the skillet and cook for 1 minute, stirring constantly.
  6. Pour in chicken broth and bring to a boil.
  7. Place chicken thighs on top of the rice.
  8. Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed and chicken is cooked through.
  9. Let stand for 5 minutes before serving.

Notes

For extra flavor, try using bone-in, skin-on chicken thighs. Adjust cooking time accordingly.