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Chicken and Rice

Chicken and Rice

A comforting, one-pot classic that delivers tender, juicy chicken thighs nestled in fluffy, flavor-soaked rice. Built with aromatics, warm spices, and a rich broth base, this family-friendly dinner comes together in a single pan with minimal cleanup — perfect for busy weeknights.

4 servings · Prep 15 min · Cook 45 min · Total 60 min

American · Main Course · Dinner

Ingredients

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  • 4 pieces bone-in, skin-on chicken thighs patted dry
  • 1.5 tsp kosher salt divided
  • 1 tsp black pepper freshly ground, divided
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 1.5 cup long-grain white rice rinsed until water runs clear
  • 2.5 cup low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tbsp tomato paste
  • 2 tbsp fresh flat-leaf parsley roughly chopped
  • 1 whole lemon cut into wedges for serving

Equipment

  • Stovetop
  • Dutch Oven
  • Skillet
  • Pot
  • Fork
  • Wooden Spoon
  • Lid
  • Measuring Cups
  • Spatula
  • Knife
  • Tongs
  • Cutting Board
  • Dipping Fork

Instructions

  1. Season the @[Chicken Thighs] on both sides with ~[1 tsp] @[Kosher Salt], ~[½ tsp] @[Black Pepper], and the @[Smoked Paprika]. Heat @[Olive Oil] in a large #[Dutch Oven] or deep #[Skillet] over ^[medium-high heat]. Once shimmering, add the @[Chicken Thighs] skin-side down and sear undisturbed for ~[5–6 minutes] until the skin is deep golden brown. Flip and sear the other side for ~[3 minutes]. Transfer to a plate and set aside — the @[Chicken Thighs] will finish cooking in the rice.
  2. Reduce heat to ^[medium]. In the same pot, add the diced @[Yellow Onion] and cook, stirring occasionally, for ~[4–5 minutes] until softened and translucent. Add the minced @[Garlic] and @[Tomato Paste] and cook for ~[1 minute] more, stirring constantly, until fragrant and the paste darkens slightly.
  3. Add the rinsed @[Long-Grain White Rice] to the pot and stir to coat it in the aromatics. Pour in the @[Low-Sodium Chicken Broth], then add the @[Dried Thyme], remaining ~[½ tsp] @[Kosher Salt], and remaining ~[½ tsp] @[Black Pepper]. Stir to combine and bring to a gentle boil.
  4. Nestle the seared @[Chicken Thighs] skin-side up into the rice and broth, making sure the skin sits above the liquid. Reduce heat to ^[low], cover tightly with a lid, and cook for ~[25–28 minutes] until the rice has absorbed all the liquid and the @[Chicken Thighs] is cooked through (%[internal temperature of 165°F]). Remove from heat and let rest, covered, for ~[5 minutes].
  5. Fluff the rice gently with a fork around the @[Chicken Thighs]. Taste and adjust seasoning if needed. Serve directly from the pot, garnished with fresh @[Italian Flat-Leaf Parsley] and @[Lemon] wedges on the side for a bright finish.