Dinner Meal Prep One Bowl/One Pan

One-Skillet Chicken Thighs & Rice

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.

A cast iron skillet filled with One Skillet Chicken Thighs & Rice, with a wooden spoon on the side.

Juicy chicken thighs with a crispy, seasoned skin. Beautifully cooked rice. And the absolute best part of this One-Skillet Chicken Thighs & Rice dish? Only one pot/pan to clean!


  • 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 can’t go wrong with this combination!
  • Jasmine Rice – I’ve found that jasmine rice gives the perfect texture for our dish. Be sure to grab a longer-grain rice since we need it to withstand our cooking methods!

You guys know how much I love cooking but hate washing dishes lol. It's such a conflict, but I grew up hand washing & wiping the counters/stove/fridge & sweeping after each night - so cleaning the kitchen and having a million dishes would always have me anxious.

Being lazy one day, I decided to try and create a recipe for Chicken Thighs and Rice that can be made all in one cast-iron skillet. Something where the chicken was beautifully seared, the rice was perfectly cooked, and everything was seasoned to perfection. Voila!

How to Make Chicken & Rice in the Same Skillet

There’s a few tricks to making a perfect One-Skillet Chicken & Rice dish.

  1. 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, for a beautiful flavor in every bite.
  2. Sear the chicken (but not fully cook it), 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 overcooking the inside.
  3. 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.

At the end, you have a one-pot chicken dish that the entire family will love. And it’s all ready in under 45 minutes!

Serve this with your favorite green veggies. I’m partial to my sheet pan-roasted asparagus, roasted broccoli, or brussels sprouts.

Other Easy Weeknight Dinners

A cast iron skillet filled with One Skillet Chicken Thighs & Rice, with a wooden spoon on the side.

One-Skillet Chicken Thighs & Rice

Shani W.
Simplify your weeknight dinner – and weeknight dishes – with this super easy Chicken Thighs & Rice recipe!
5 from 8 votes
Prep Time 15 minutes
Cook Time 45 minutes
Course Dinner
Servings 4 servings



  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. harissa seasoning
  • ½ tsp. thyme
  • ½ tsp. jerk powder
  • ½ tsp. garlic powder
  • 1 pinch oregano
  • 1 pinch salt

Main Ingredients

  • 4 ct. bone-in, skin on chicken thighs
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. minced garlic
  • 1 cup rice
  • 2 cups chicken stock


  • Take the listed seasonings (besides the pinch of oregano & salt) and rub them into the chicken thighs. Marinate for at least 15 minutes, up to overnight.
  • Preheat oven to 350°F.
  • Add the olive oil to a large skillet and heat on medium heat.
  • Sear the chicken thighs, skin side down, for 10-13 minutes until they are browned.
  • Remove (they will still be undercooked) and set aside.
  • In the same skillet, add rice, minced garlic, and a pinch of oregano + salt.
  • Cook for about 2 minutes until browned.
  • Pour in chicken stock and keep cooking until the mixture is simmering.
  • Add chicken, skin side up, to the top of your rice mixture. Cover securely with foil, and bake for 35 minutes.
  • Uncover the skillet, stir up the rice, and cook for another 10 minutes or so until done. Enjoy!
Keyword Cast Iron, chicken and rice, chicken thighs, One-Pan, One-Skillet

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A Crispy Seared Chicken Thigh over rice with green beans.

The Coined Breakdown

  • Total Cost per serving: $1.68
  • Total Cost (4 servings): $6.72
  • Those Other Guys: $16.99 per serving


  1. 5 stars
    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.

  2. 5 stars
    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!

  3. 5 stars
    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!

    1. 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.

  4. 5 stars
    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!

  5. 5 stars
    I love this recipe! Especially since my kids are it and asked for seconds. It will be going in our regular rotation.

  6. 5 stars
    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

  7. 5 stars
    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

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