One-Pot Crispy Chicken and Rice

why make this recipe

This dish gives you crispy chicken skin and soft, flavored rice all made in one pot. It saves time, cuts clean-up, and fills the house with a good smell. You can make it any night of the week.

introduction

This One-Pot Crispy Chicken and Rice is easy and satisfying. You brown the chicken for crisp skin, then bake it on top of seasoned rice so the rice soaks up the juices. If you like similar comfort meals, try this smothered chicken and rice recipe for another simple one-pan dinner.

how to make One-Pot Crispy Chicken and Rice

1. Preheat your oven to 375°F (190°C).
2. Heat the oil in a large Dutch oven over medium-high heat.
3. Season the chicken thighs with most of the salt and pepper.
4. Place chicken skin-side down in the pot and sear until the skin is deep golden and crisp. Flip briefly, then remove the pieces and set them aside.
5. Add butter to the pot, then the chopped onion. Cook until the onion softens and you scrape up the brown bits from the bottom.
6. Stir in the minced garlic and cook until you smell it.
7. Add the rice and stir to coat the grains with the fat and flavors for a minute.
8. Pour in the chicken stock and the remaining salt and pepper. Bring the mix to a gentle boil.
9. Nestle the chicken thighs on top of the rice, skin-side up.
10. Put the pot in the oven and bake uncovered until the rice is tender and the chicken is fully cooked.
11. If the rice looks dry while baking, add extra stock in small amounts until done.
12. Finish with chopped parsley and squeeze fresh lemon juice over the chicken before serving.

Ingredients :

1 tablespoon olive oil, 6 bone-in, skin-on chicken thighs (about 4 ounces each), 1½ teaspoons kosher salt, divided, ¾ teaspoon ground black pepper, divided, 1 tablespoon unsalted butter, ⅔ cup finely chopped yellow onion, 2 cloves garlic, minced, 1½ cups uncooked long-grain rice, 3 cups chicken stock (plus more as needed), 1 tablespoon finely chopped flat-leaf parsley, 1 medium lemon, cut into wedges

Directions :

Preheat the oven to 375°F (190°C).
Heat olive oil in a large Dutch oven over medium-high heat.
Season the chicken thighs with most of the salt and pepper.
Place chicken skin-side down in the pot and sear until deeply golden and crisp. Flip briefly, then remove and set aside.
Add butter to the pot, followed by onion. Cook until softened, scraping up any browned bits.
Stir in garlic and cook until fragrant.
Add rice and toast briefly, coating the grains in the flavorful fat.
Pour in chicken stock and remaining seasoning; bring to a gentle boil.
Nestle chicken thighs on top of the rice, skin-side up.
Transfer to the oven and bake uncovered until the rice is tender and the chicken is fully cooked.
If needed, add extra stock in small amounts while baking.
Finish with parsley and fresh lemon juice before serving.

how to serve One-Pot Crispy Chicken and Rice

Serve the chicken hot right from the pot. Spoon rice onto plates and place a chicken thigh on top. Add lemon wedges on the side and sprinkle the parsley. A simple green salad or steamed veggies go well with it.

how to store One-Pot Crispy Chicken and Rice

Let the dish cool to room temperature, then place in an airtight container. Store in the fridge for up to 3 days. Reheat in the oven at 325°F (160°C) covered, or warm on the stove with a splash of stock to keep the rice moist.

tips to make One-Pot Crispy Chicken and Rice

• Pat the chicken skin dry before seasoning to get a better crisp.
• Don’t crowd the pot when searing; leave space so the skin browns.
• Taste the stock before adding more salt. Some stocks are salty already.
• If the rice cooks too fast, add a few tablespoons of hot stock and keep baking until done.

variation

• Add vegetables: stir in frozen peas or chopped bell pepper into the rice before baking.
• Use bone-in chicken breasts instead of thighs; increase bake time until cooked through.
• Add spices: a pinch of smoked paprika or a small bay leaf with the stock adds depth.

FAQs

Q: Can I use boneless chicken?
A: Yes. Use boneless thighs or breasts, but watch the bake time. Boneless pieces cook faster.

Q: What if my rice is still hard after the baking time?
A: Add ½ cup hot chicken stock, cover with foil, and bake 10–15 more minutes until tender.

Q: Can I use instant rice?
A: No. Instant rice will overcook in the oven. Use long-grain rice as listed.

Q: Can I make this in a pan that is not oven-safe?
A: You can, but transfer the rice and chicken to an oven-safe dish before baking to finish the dish.

Q: Can I freeze leftovers?
A: You can freeze the rice and chicken in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.

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