This easy one-pan chicken thighs and rice recipe is perfect for busy weeknights when you need a budget-friendly dinner that doesn’t sacrifice flavor. Made with juicy chicken thighs and seasoned rice cooked together in one pan, it’s a simple, affordable meal with minimal cleanup and maximum comfort.
Ingredients
- 1 pack of 6-8 chicken thighs (bone-in) (I got my pack from food lion, if you don’t have that store in your area try your local grocery store)
- 2 boxes of your choice of flavored rice ( I used Ben’s original long grain & wild rice), or 1 1/2 cups plain dry rice
- 1 onion (optional)
- Mixed bell peppers or your choice of vegetables (optional)
- Chicken Broth-at least 3 cups
- Vegetable Oil
- Extra seasonings used: garlic powder, onion powder, black pepper, sazon, Goya all-purpose purpose seasoning, parsley
How to make it
- Season + sear thighs first (skin side down if skin-on) Add at least a 1/2 cup of oil to pan-heat on medium high. Both sides should cook for 7-10 minutes.
- Remove chicken, leave 2–3 tbsp drippings in the pan
- Sauté vegetables
- Add box or dry rice directly to the pan and toast 30–60 seconds
- Add broth (2 cups of rice, add 3 cups broth)
- Put the chicken thighs back in on top of the rice
- Cover, simmer on low-medium heat for 20–25 minutes
- Cook uncovered for 10 minutes
- Rest 5 minutes before fluffing