Savory Chicken Thighs and Rice for a Cozy Family Dinner

A warm, simple dinner for the family.

introduction

This Savory Chicken Thighs and Rice is an easy, cozy meal that fills the kitchen with good smells. It cooks in one pan and makes enough for the family. If you want another simple skillet chicken and rice idea, try the best smothered chicken and rice recipe for a different but similar flavor.

why make this recipe

• It is quick and simple to make.
• It uses easy ingredients you likely have on hand.
• It is filling and works well for weeknights and family dinners.
• It makes leftovers that reheat well.

how to make Savory Chicken Thighs and Rice

This dish cooks the chicken first, then the rice in the same pan so the dish keeps its flavor. You brown the chicken, cook the onion and garlic, add rice and broth, then simmer until the rice is tender and the chicken is cooked through.

Ingredients :

• 1 pound Boneless Chicken Thighs (Can be substituted with boneless chicken breasts.)
• to taste Salt (Essential for enhancing the flavors.)
• to taste Black Pepper (Freshly ground pepper is recommended.)
• 1 teaspoon Paprika (Smoked paprika can be used for a deeper flavor.)
• 1 tablespoon Olive Oil (Can substitute with canola or avocado oil.)
• 2 tablespoons Unsalted Butter (Substitute with olive oil for a dairy-free option.)
• 1 medium Yellow or White Onion, Diced (Can replace with scallions.)
• 3 cloves Fresh Garlic Cloves, Minced (Can use garlic powder as an alternative.)
• 1 cup Long-Grain White Rice (Brown rice can be used with increased cook time.)
• 1.75 cups Chicken Broth (Vegetable broth can be substituted.)
• 1 teaspoon Onion Powder (Omit if using fresh onion.)
• 1 teaspoon Garlic Powder (Use if fresh garlic is unavailable.)
• 2 tablespoons Fresh Parsley, Minced (Other herbs like thyme or rosemary can be used.)

Directions :

Step-by-Step Instructions

1. Pat the chicken dry and season both sides with salt, pepper, and paprika.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add chicken and brown 3–4 minutes per side until golden. Remove chicken to a plate.
4. Lower heat to medium. Add butter to the pan.
5. Add diced onion and cook 3–4 minutes until soft.
6. Add minced garlic and cook 30 seconds until fragrant.
7. Stir in rice, onion powder, and garlic powder. Cook 1–2 minutes to toast the rice.
8. Pour in chicken broth and stir, scraping any browned bits from the pan.
9. Return chicken to the pan, nestling pieces into the rice. Bring to a gentle boil.
10. Cover the pan, reduce heat to low, and simmer 18–20 minutes until rice is tender and chicken reaches 165°F (74°C).
11. Remove from heat and let sit, covered, 5 minutes. Fluff rice and sprinkle with parsley before serving.

how to serve Savory Chicken Thighs and Rice

• Serve hot, straight from the pan.
• Add a simple green salad or steamed vegetables on the side.
• Spoon extra sauce over the rice for more flavor.
• Garnish with extra parsley or a squeeze of lemon if you like brightness.

how to store Savory Chicken Thighs and Rice

• Cool to room temperature, then store in an airtight container.
• Refrigerate up to 3–4 days.
• Freeze up to 2 months. Thaw in the fridge before reheating.
• Reheat gently on the stove with a splash of broth or in the microwave until hot.

tips to make Savory Chicken Thighs and Rice

• Dry the chicken before searing to get a better brown crust.
• Do not lift the lid while simmering; steam cooks the rice.
• Use low-sodium broth if you watch salt, and add salt to taste at the end.
• If rice is too firm, add a few tablespoons of hot broth and cook a few more minutes.

variation (if any)

• Use boneless chicken breasts, but reduce cook time so they do not dry out.
• Add vegetables like peas, carrots, or mushrooms for more nutrition.
• Swap long-grain white rice for brown rice, but increase cooking time and liquid (about 2 to 2.25 cups broth and 35–40 minutes simmer).
• Add a teaspoon of smoked paprika or a pinch of cayenne for smokier or spicier notes.

FAQs

Q: Can I use bone-in chicken thighs?
A: Yes. Brown them first, then simmer longer. Bone-in will need more cooking time until the meat is cooked through.

Q: Can I make this in the oven?
A: Yes. After bringing to a simmer on the stove, cover the skillet and bake at 350°F (175°C) for 25–30 minutes until rice is tender and chicken reaches safe temp.

Q: How do I stop the rice from sticking?
A: Use a heavy-bottomed pan, stir when adding the rice, and scrape browned bits. If rice still sticks, add a little more broth and lower heat.

Q: Can I double the recipe?
A: Yes, use a larger pan and keep the rice-to-liquid ratio the same. Cook time may change slightly.

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