Creamy Chicken Thighs and Rice Recipe

Introduction

This comforting dish of chicken thighs and rice is perfect for a simple yet flavorful dinner. Juicy chicken thighs cooked with aromatic spices and tender rice soaked in savory broth make for an effortless one-pan meal everyone will love.

Ingredients

• 8 boneless chicken thighs (skin-on or skinless)
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon paprika
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 yellow or white onion, diced
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 ½ cups long-grain white rice
• 3 cups chicken broth
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoons fresh parsley, minced

Instructions

1. Step 1: Season the chicken thighs generously with salt, black pepper, and paprika on both sides.
2. Step 2: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 4-5 minutes per side. Remove chicken and set aside.
3. Step 3: In the same skillet, add diced onion and sauté until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
4. Step 4: Stir in the rice, coating it with the onion and garlic mixture. Sprinkle in onion powder and garlic powder.
5. Step 5: Pour in chicken broth, stirring to combine. Return chicken thighs to the skillet, nestling them into the rice.
6. Step 6: Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender and chicken is cooked through.
7. Step 7: Remove from heat and let sit, covered, for 5 minutes. Sprinkle fresh parsley on top before serving.

Tips & Variations

• For extra flavor, add a squeeze of lemon juice or a pinch of smoked paprika before serving.
• You can substitute chicken thighs with drumsticks or breasts, adjusting cooking time accordingly.
• To make this dish spicier, add a pinch of cayenne pepper or red chili flakes with the paprika.

Storage

Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of broth or water to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice requires a longer cooking time and more liquid. Adjust accordingly, usually about 45 minutes and 4 cups of broth.

Is it necessary to brown the chicken first?

Browning the chicken adds flavor and texture but you can skip this step if you’re short on time. The dish will still be tasty.

Creamy Chicken Thighs and Rice Recipe

Print Recipe

★★★★★

4.8 from 84 reviews

This comforting Chicken Thighs and Rice recipe features tender, juicy chicken thighs cooked with aromatic onions and garlic, simmered together with long-grain white rice in flavorful chicken broth. Seasoned with paprika, onion powder, and parsley, this one-pot dish is easy to prepare and perfect for a delicious weeknight dinner.

• Author: Matteo
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 8 boneless chicken thighs (skin-on or skinless)
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon paprika

Rice and Vegetables

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 yellow or white onion, diced
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 ½ cups long-grain white rice

Liquid and Seasonings

• 3 cups chicken broth
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoons fresh parsley, minced (plus extra for garnish)

Instructions

1. Season the Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, and paprika for enhanced flavor.
2. Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken thighs and sear each side for about 3-4 minutes until golden brown. Remove chicken from skillet and set aside.
3. Sauté Aromatics: In the same skillet, add diced onions and minced garlic. Cook until onions become translucent and fragrant, about 3-5 minutes.
4. Add and Toast the Rice: Stir in the rice, onion powder, and garlic powder with the sautéed onions and garlic. Toast the rice for 1-2 minutes while stirring continuously to coat it well and enhance its nutty flavor.
5. Add Broth and Return Chicken: Pour in the chicken broth and bring to a boil. Return the seared chicken thighs to the skillet, placing them on top of the rice. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
6. Finish and Garnish: Remove from heat and let rest covered for 5 minutes. Sprinkle fresh parsley over the dish for added freshness before serving.

Notes

• You can use skin-on chicken thighs for extra flavor and crispiness, or skinless for a leaner option.
• Ensure the rice is fully cooked by checking the liquid absorption; add a little more broth if needed during cooking.
• Adding vegetables such as peas or bell peppers can make the dish more colorful and nutritious.
• Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.

Keywords: chicken thighs, rice, one-pot meal, easy dinner, stovetop chicken recipe