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Easy Chicken Thighs and Rice

A comforting and flavorful dish combining tender chicken thighs with fluffy rice, perfect for family dinners or cozy evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken thighs (bone-in, skin-on)
  • 1 teaspoon salt
  • 1 teaspoon pepper
For the Rice
  • 1 cup rice (long-grain or jasmine)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 cups chicken broth
  • optional vegetables (like peas, carrots, or bell peppers) for added flavor and nutrition

Method
 

Preparation
  1. Season the chicken thighs liberally with salt and pepper.
Cooking
  1. In a large skillet, heat the olive oil over medium-high heat. Once hot, place the chicken thighs skin-side down and sear for 5-7 minutes or until golden brown. Flip and sear for an additional 3-4 minutes.
  2. Remove the chicken thighs from the skillet and set aside. In the remaining oil, add minced garlic and sauté for about 1 minute until fragrant.
  3. Stir in the rice and coat it in the garlic-infused oil. Pour in the chicken broth, stirring to combine, and bring to a boil.
  4. Once boiling, place the chicken thighs back into the skillet, skin-side up. Add any optional vegetables around the chicken.
  5. Cover with a lid, reduce the heat to low, and let it simmer for about 25 minutes, or until the rice is tender.
  6. Remove from heat and let sit, covered, for an additional 5 minutes. Fluff the rice with a fork and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat in a microwave-safe dish with a splash of chicken broth if dry.