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–+ servings
Two crispy chicken thighs served over fluffy rice seasoned with garlic and herbs in a white bowl.

Easy Pot Chicken and Rice with Garlic and Herbs

This recipe shows you how to cook tender, skin-on chicken thighs and flavorful rice together in one pot. It uses simple pantry staples like garlic, thyme, and paprika for a satisfying meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, One Pot Meal
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons unsalted butter, divided
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup long grain white rice, rinsed
  • 2 1/2 cups low-sodium chicken broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons chopped fresh parsley for garnish

Equipment

  • Large deep skillet or Dutch oven
  • Paper towels

Method
 

  1. Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
  2. In a large deep skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat.
  3. Add the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook the other side for 3-4 minutes. Remove chicken from the skillet and set aside.
  4. Reduce heat to medium. Add the remaining 1 tablespoon of butter to the skillet.
  5. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
  6. Add the minced garlic and cook for 1 minute until fragrant, stirring frequently to avoid burning.
  7. Add the rinsed rice to the skillet and stir to coat the rice with the butter, onion, and garlic mixture.
  8. Pour in the chicken broth, then add dried thyme, paprika, and crushed red pepper flakes. Stir well to combine.
  9. Return the chicken thighs to the skillet, placing them on top of the rice mixture skin-side up.
  10. Bring the liquid to a gentle boil, then reduce heat to low. Cover the skillet with a tight-fitting lid and simmer for 20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
  11. Remove the skillet from heat and let it rest, covered, for 5 minutes.
  12. Sprinkle chopped fresh parsley over the chicken and rice before serving.

Notes

This one-pot meal is simple to clean up. If you prefer, you can use boneless, skinless chicken thighs, but adjust the cooking time slightly.

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