This recipe for One-Skillet Chicken Thighs & Rice is a staple in my dinner rotation. It's such an easy one-pot meal that is cheap and full of flavor! Pair this with a green veggie of your choice for a well-rounded meal.
Juicy chicken thighs with a crispy, seasoned skin. Beautifully cooked rice. And the absolute best part of this one pot chicken and rice dish? Only one pot/pan to clean! Serve with roasted balsamic brussels sprouts.
The Coined Breakdown
- Total Cost per serving: $1.68
- Total Cost (4 servings): $6.72
- Those Other Guys: $16.99 per serving
Ingredients
- Chicken Thighs - I use bone-in, skin-on chicken thighs for this recipe.
- Seasonings - The seasoning blend below is the perfect blend of spice and flavor. I've tried and tested it so many times, and you just can't go wrong with this combination of pantry-staples!
- Long Grain Rice - Be sure to grab a longer-grain rice; we need something hearty to get that perfectly fluffy result at the end.
- Vegetable Oil - To sear the chicken thighs at the beginning of the recipe.
Variations and Substitutions
Chicken Legs and Rice: You can use chicken drumsticks in this recipe as well! As they are smaller, you can usually fit more in your cast iron skillet.
Mix-Ins: For extra vegetables, try sautéing kale or spinach with your rice. You could also add chopped shallots or sun-dried tomatoes.
Chicken Legs and Mushroom Orzo: Using orzo pasta instead of rice, this is a super similar one-pot recipe that is just as tasty!
How to Cook Chicken and Rice Using Only One Skillet
Start by rubbing your seasoning mix throughout the chicken thighs.
Let them marinate for at least 15 minutes.
Step 2: Sear the chicken, skin-side down, in a hot cast iron skillet until golden brown.
Then remove them (they won't be fully cooked yet) and set aside.
Step 3: In that same skillet, toast your rice in the oil formed from the chicken skin.
Pour in your chicken stock and a few more seasonings.
Step 4: Finally, place the chicken thighs skin-side up onto the rice and broth.
Cover with a tight-fitting lid and bake at 350°F for 35 minutes. Then, fluff up the rice, remove the lid, and bake for 10 more minutes. It's that easy!
Recipe Pro Tips
- Marinate the chicken. Poke the chicken thighs with a fork, then season generously with our seasoning blend below. Marinate for at least 15 minutes, but the longer the better (up to 24 hours) for a beautiful flavor in every bite.
- Sear the chicken (but not fully cook it). And then let the thighs finish cooking in the chicken stock/rice. This method creates a fantastic sear on the outside of your chicken thighs without burning the inside.
- Don't peek at the rice. Once you add the liquid to your toasted rice, cover the pan, and don't lift it up for the first 35 minutes! You want the rice to steam properly, and removing the lid too early can affect that.
Recipe FAQs
If your rice is crunchy, it most likely didn't steam correctly. Make sure you use the correct amount of liquid, and use a tight fitting lid so none of the steam escapes in the oven.
If your rice is gummy, it could be that you used too much liquid or not enough rice. Toasting the rice (see Step 7) helps avoid gummy rice as well!
Lastly, use long-grain or jasmine white rice. I haven't tested this with brown or purple rice, so results may vary for those!
Because bone-in, skin-on chicken thighs are so thick - it's really difficult for seasonings to reach the middle.
To avoid plain-tasting chicken, poke your chicken thighs all over with a fork before marinating. Rub the seasonings in thoroughly - making sure to get underneath the skin - and let the chicken marinate for at least 15 minutes. I've found an hour works best!
Sure can! Although a cast iron is best because of the natural heat distribution, I've made this recipe plenty of times in a ceramic or nonstick pan. Just be sure to choose a skillet with deep sides and a lid.
More Easy Weeknight Dinners!
If you tried this One-Skillet Chicken Thighs and Rice Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
One-Skillet Chicken Thighs and Rice
Equipment
- Cast-Iron Skillet with Lid if possible - a normal skillet with high sides + a lid will work as well.
- Tongs
- Large Fork to fluff up the rice
Ingredients
Marinade Seasonings
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon harissa seasoning
- ½ teaspoon ground thyme
- ½ teaspoon jerk powder
- ½ teaspoon garlic powder
Main Ingredients
- 4 count bone-in, skin on chicken thighs
- 1 tablespoon vegetable oil
- 1 cup rice
- 1 teaspoon minced garlic
- 1 pinch oregano
- 1 pinch salt
- 2 cups chicken stock
Instructions
- Mix all of your marinating seasonings in a bowl.1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon harissa seasoning, ½ teaspoon ground thyme, ½ teaspoon jerk powder, ½ teaspoon garlic powder
- Poke your chicken thighs with a fork all over.Take the spice blend and thoroughly rub it into the chicken thighs. Marinate for at least 15 minutes, or up to overnight for the best depth of flavor.4 count bone-in, skin on chicken thighs
- Preheat your oven to 350°F.
- Add the vegetable oil to a large skillet and heat on medium heat.1 tablespoon vegetable oil
- Sear the marinated chicken thighs, skin side down, for 10-13 minutes until they are browned.
- Remove (they will still be undercooked) and set aside. Keep the oil that the chicken thighs created in the skillet; we will use that in our next steps.
- In the same skillet, add your rice, minced garlic, and a pinch of oregano + salt.1 cup rice, 1 teaspoon minced garlic, 1 pinch oregano, 1 pinch salt
- Cook the rice in the oil that the chicken produced for about 2-3 minutes, stirring frequently to evenly brown the rice.
- Pour in the chicken stock and keep cooking until the mixture is bubbling.2 cups chicken stock
- Add the chicken, skin side up, to the top of your rice mixture. Cover securely with a lid, and bake for 35 minutes.
- Uncover the skillet, stir up the rice, and cook uncovered for another 10 minutes or so until it's done to your liking. Enjoy!
Jen says
I've been making variations of this recipe for years and always look up a recipe online first to get measurements/oven temp/times in my head before I start. Tonight I picked your site and you mentioned oregano, which I always seem to forget I own somehow!
And then I remembered that I had some ground oregano from the Dominican Republic from a friend who went to visit family there recently that I hadn't tried yet.
Your recipe + that oregano made an AMAZING skillet meal. So good! Comfort food for my soul. 🙂
Shani W. says
Wow, I'd love to get a taste of that oregano from the DR! Sounds so great, Jen! Thank you for leaving a review 🙂
Barb B says
Made this tonight & prepared it in the fry pan on the stove top with a sealed glass lid to keep an eye on it. Added some green peas at the end for colour. It was amazing! I did use skinless boneless thighs & they browned up nicely & shortened the cook time to 20 minutes once it was all in the pan. This is definitely a keeper !
Shani W. says
Wow, that sounds fantastic Barb! Thank you so much for leaving a review 🙂
H says
This is my family's favorite recipe, one of the only that all of the children love.
If I wanted to bake two skillets in the oven at a time, how would I need to adjust either time or temperature?
Shani W. says
That is so nice to hear - thank you for leaving a review! 🙂
I haven't tested two skillets, but I would recommend leaving the temperature as is and maybe adding an additional 5-10 minutes of cooking time. It will, of course, depend on your oven so you could still check right after the normal time!
Crystal says
The technique for this recipe is spot on and I’ll be making it again for sure. I used some kind of seasoning salt and poultry seasoning on the chicken and also sautéed onion, celery, and carrots before adding the rice. It turned out so good, and I plan to try it with other seasonings and veggies next time. Thank you!
Shani W. says
Yum, thank you so much for trying and commenting! 🙂
Crystal Smith says
Absolutely delicious! Family enjoyed and easy to make. Thank you for sharing!
Shani W. says
Thank you so much Crystal! 🙂
Jackie B. says
Absolutelyyyy delicious!!!! This recipe has become a hit in my house time and time and time again! And as I make it for the 4th time, I finally had to make my way over to leave a review!
My chicken was juicy and flavorful! My rice was fragrant and tasty! If anyone is ever in a pinch for a dinner date idea or hosting a small number of people, this recipe will put out all the stops with low effort and low mess in the kitchen.
Shani W. says
I'm so glad to hear that, Jackie! This is one of my go-to's as well for those very same reasons you listed. Thank you so much for coming back to make it again, and commenting! 🙂
M says
I followed the instructions precisely and my rice turned out half crunchy. I added small amounts of water and cooked on low over and over for about 2 hours for the rice to finally get soft. This was so frustrating.
Shani W. says
I'm so sorry to hear that! Without being there in the kitchen, I won't know exactly went wrong - however, I can suggest a few things that could have affected the cook on your rice:
- Be sure to use medium- or long-grain white rice. I haven't tested this recipe with brown rice (or other varieties) yet, but that does have a longer cook time.
- Also, did you sauté the dry rice in the oil from the chicken for 2+ minutes until browned? That usually helps sort of parcook the outside of the rice before we add the liquid so it can steam all the way through.
- After adding the broth, be sure to let the skillet begin simmering before you cover and add to the oven. I keep the heat on medium until I see lots of bubbles, then go ahead and cover with a lid.
- The only other step I can think of is keeping that lid on. I've used aluminum foil to cover the skillet before, and sometimes it ventilates itself in the oven which lets out steam and leads to crunchy rice mixed in with fully cooked rice. If you have a skillet with a tight-fitting lid, I'd try that and make sure you don't peek until after 35 minutes.
Hopefully you'll give it another try - please let me know how it comes out if so! Thank you for commenting!
Anonymous says
This recipe was easy to make and delicious! I wasn’t sure how the rice was going to come out but the consistency was great! I adjusted the spices a little bit to make it more kid friendly. I will definitely be making this again!
Shani W. says
I'm so glad to hear it! Thank you for commenting!
Anonymous says
This recipe was delicious! I was impressed with how the rice came out and I adjusted the spices in the chicken so it was less spicy for kids. I’m definitely making this again!
Shani W. says
Yayyy this is great news - thanks so much! 🙂
Anonymous says
This was so great. I was really nervous about the rice cooking, but followed your tips and didn’t peek under the lid. Everything turned out perfect at the end!
Shani W. says
Haha it's so worth it at the end! Thank you for commenting 🙂
Tom Bantle says
Hearty and Savory. Delicious
Keshia G says
The hubs and I love this recipe!!! I changed up the seasonings a bit but it came out perfectly!! This is definitely a keeper. I’m just amazed at how simple it was. Thank you.
Shani W. says
Thanks so much Keshia! 🙂
Abbey says
I made this a week or so ago in my new jumbo nonstick skillet I purchased from Sams and I was afraid it would not come out like the picture without using a cast iron skillet....but I was WRONG this was so delicious!!! We ate it all!
Shani W. says
So glad y'all enjoyed it Abbey! Thank you for commenting 🙂
Anonymous says
What would be a good rice to make with this?
Shani W. says
Long-grain or medium-grain white rice is what I recommend.
Peg says
Excellent recipe - I actually made it with 7 skin-on, bone-in thighs because that is what I had. They fit nicely in my 3.5 qt brasier and I think the rice to chicken ratio worked well. The thighs were done within the recipe time even though they were bone-in.
I tossed fresh chunked carrots and asparagus with avocado oil and a savory salt & pepper spice and roasted them in the oven at 420 for about 15 mins and they went very well with this dish. So easy!
Shani W. says
Yum - the carrots and asparagus combo sounds so delicious! Thank you for trying this recipe. I normally also use skin-on, bone-in thighs so I'll be sure to update the recipe card to reflect that.
Rachel says
My family loved it! Didn’t have Harissa seasoning so used cayenne pepper. Also added small broccoli pieces just before baking. It’s definitely going in the rotation!
Shani W. says
YUM - the broccoli is such a smart addition! Thanks so much Rachel 🙂
Jennifer says
I love this recipe! Especially since my kids are it and asked for seconds. It will be going in our regular rotation.
Shani W. says
That makes me so happy to hear! Thanks Jennifer 🙂
Rainah says
This recipe is everything! Normally I get “the ick” when eating bone-in chicken, but I CLEANED my plate and went back for more!! Thank you Shani for my new staple meal prep
Shani W. says
That makes me so happy to hear! I've definitely gotten the chicken ick before haha. So glad that this recipe was a winner for you! 🙂 Thank you for commenting.
William Sherman says
WOW!!! I just tried out your recipe and all my granddaughters went nuts over it! "we need a bigger pan":) Im a retired grandpa with lots of hungry girls and this just made me a Starr ! thanks for everything. I'm a fan, Grandpa Bill
Shani W. says
Thanks so much, Grandpa Bill! I love to hear that the kids really enjoyed this recipe!
Shawn says
This recipe was so delicious! My family loved it! I can't wait to make it again!
Shani W. says
That makes me so happy to hear! Thank you for trying it Shawn!