One-Pot Chicken and Rice

★ 4.5 · Medium

Golden seared chicken thighs simmer on a bed of seasoned rice, letting the rice soak up all the savory juices for a true comfort-food dinner.

15 minPrep Time

40 minCook Time

55 minTotal Time

4 servingsYield

Why You'll Love This

One pan does double duty for searing and simmering
Rice absorbs deep chicken flavor
Classic comfort food with crispy skin

Ingredients

6bone-in, skin-on chicken thighs
1 tspkosher salt, divided
0.5 tspblack pepper, divided
1 tsppaprika
2 tbspolive oil
1small yellow onion, diced
2carrots, diced
2celery stalks, diced
3 clovesgarlic, minced
1.5 cupslong-grain white rice, uncooked
2.5 cupschicken broth
1 tspdried thyme
1bay leaf
2 tbspchopped fresh parsley, for serving

Nutrition (estimated per serving)

560Calories

33gProtein

24gFat

48gCarbs

2gFiber

720mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Pat the chicken thighs dry and season all over with 0.5 teaspoon salt, 0.25 teaspoon pepper, and the paprika.
Heat olive oil in a large deep skillet or Dutch oven (at least 12 inches, with a lid) over medium-high heat.
Place the chicken skin side down and sear for 6 to 7 minutes without moving it, until deeply golden and the skin releases easily from the pan. Flip and sear the other side for 3 minutes. Remove to a plate; the chicken will not be fully cooked yet.
Pour off all but 2 tablespoons of fat from the pan. Add onion, carrots, and celery and cook 5 minutes until softened.
Add garlic and cook 30 seconds until fragrant.
Add the uncooked rice and stir for 1 minute to lightly toast it in the fat and vegetables.
Pour in the chicken broth and add thyme, bay leaf, remaining 0.5 teaspoon salt, and remaining 0.25 teaspoon pepper. Stir and scrape up any browned bits from the bottom of the pan.
Bring to a simmer, then nestle the chicken thighs skin side up on top of the rice, along with any accumulated juices from the plate.
Cover tightly with a lid, reduce heat to low, and cook for 25 minutes without lifting the lid.
Check that the rice is tender and the chicken reaches 165F internally; if the rice needs more time, add 2 tablespoons more broth and cover for another 5 minutes.
Remove the bay leaf, fluff the rice gently around the chicken, and top with fresh parsley before serving.

Tips

Searing the chicken skin first and finishing it on top of the rice keeps the skin crisp instead of soggy.
Resist lifting the lid while the rice simmers, since escaping steam is what fully cooks the rice.