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One-Pan Crispy Chicken and Rice

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A quick and easy one-pan meal featuring crispy skin-on chicken thighs and flavorful rice cooked together, perfect for busy weeknights.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 680 grams)
  • 1 cup long-grain white rice (200 grams), rinsed
  • 2 cups chicken broth (480 ml), preferably low sodium
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 1 tablespoon lemon juice (optional)
  • A handful fresh parsley, chopped (for garnish)

Instructions

  1. Pat the chicken thighs dry with paper towels to remove moisture. Season both sides generously with salt, pepper, smoked paprika, and thyme.
  2. Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon olive oil. When hot, add chicken thighs skin-side down. Cook without moving for 6 to 8 minutes until skin is golden brown and crisp. Flip and cook the other side for 3 to 4 minutes. Remove chicken and set aside.
  3. Lower heat to medium. Add remaining tablespoon olive oil if pan looks dry. Add chopped onion and garlic, sauté for 2 to 3 minutes until softened and fragrant but not browned.
  4. Add rinsed rice to the pan and stir to coat in oil. Toast lightly for 1 to 2 minutes until nutty aroma develops.
  5. Slowly pour in chicken broth, scraping the bottom of the pan to lift browned bits. Stir quickly, then nestle chicken thighs back into the pan skin-side up, pressing gently into the rice.
  6. Reduce heat to low, cover pan tightly with lid or foil, and simmer gently for 20 to 25 minutes. Avoid lifting the lid during cooking.
  7. Check that rice is tender and chicken reaches an internal temperature of 165°F (74°C). If needed, add a splash of broth and cook a few more minutes covered.
  8. Remove from heat and let rest, covered, for 5 minutes. Squeeze lemon juice over the top and sprinkle with chopped parsley before serving.

Notes

Pat chicken dry for crisp skin. Use medium-high heat for searing. Avoid overcrowding pan. Toast rice before simmering. Keep lid closed during simmering to trap steam. Rest dish before serving. For extra crispy rice bottom, increase heat slightly at the end but watch carefully to avoid burning. If pan is not oven-safe, transfer to baking dish after searing chicken.

Nutrition

Keywords: one-pan, crispy chicken, chicken and rice, easy dinner, weeknight meal, skillet recipe, quick dinner, comfort food, gluten-free

Find it online: https://realityeats.com/one-pan-crispy-chicken-and-rice-recipe-easy-perfect-for-busy-weeknights/