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Chicken Thighs and Rice

Satisfying Chicken Thighs and Rice for Cozy Family Dinners

This delicious Chicken Thighs and Rice recipe offers a perfect blend of flavors, ideal for quick family dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless Chicken Thighs Juicy protein that stays tender; can substitute with chicken breasts.
  • 1 teaspoon Salt Enhances flavor; adjust to taste.
  • 1 teaspoon Black Pepper Adds heat; freshly cracked is preferred.
  • 1 teaspoon Paprika Provides flavor and color; use smoked for deeper taste.
  • 2 tablespoons Olive Oil For searing chicken; can substitute with canola or vegetable oil.
For the Rice
  • 2 tablespoons Unsalted Butter Adds richness and flavor; can use olive oil.
  • 1 cup Onion (Diced) Sweetness and aromatic flavor.
  • 3 cloves Fresh Garlic Cloves (Minced) Essential for flavor.
  • 1 cup Long-Grain White Rice Base of the dish; avoid quick-cooking rice.
  • 2 cups Chicken Broth Infuses flavor into rice; replace with vegetable broth for vegetarian.
  • 1 teaspoon Onion Powder Adds deeper flavor; can be omitted.
  • 1 teaspoon Garlic Powder Enhances garlic flavor; optional.
  • 1/4 cup Fresh Parsley (Minced) Adds freshness and color; substitute with thyme or rosemary.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Pat the boneless chicken thighs dry with paper towels and season with salt, black pepper, and paprika.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear each side of the chicken thighs for 4-5 minutes until golden brown.
  3. Reduce heat to medium, add 2 tablespoons of unsalted butter, melt it, then add the diced onion and sauté for 3-4 minutes. Stir in minced garlic and cook for an additional minute.
  4. Add 1 cup of long-grain white rice to the skillet and toast it for about 1 minute. Pour in 2 cups of chicken broth along with onion powder, garlic powder, and half of the minced parsley.
  5. Return the seared chicken thighs to the skillet and nestle them into the rice mixture. Bring to a gentle boil, then reduce heat to low, cover, and let simmer for 20-25 minutes.
  6. After simmering, remove the skillet from heat and let rest for 5 minutes. Sprinkle remaining parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 3mg

Notes

This dish is perfect for customization; add seasonal vegetables or swap herbs to suit your taste.

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