American · easy

One-Pan Chicken and Rice

Name: One-Pan Chicken and Rice
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces Bone-in Chicken Thighs; 1 1/2 cups dry Long-grain White Rice; 2 1/2 cups Chicken Broth; 4 cloves Garlic; 1 medium Onion; 1 tsp Dried Thyme; 1 tsp Paprika; 1 tbsp Olive Oil

Crispy-skinned chicken thighs nestled in garlicky, herbed rice — everything cooks in one skillet.

40 min
Total: 4
Serves: $12.00
Est. cost: 520
Cal/serving

Dietary, as tagged

Gluten-free
Dairy-free

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Bone-in Chicken Thighs4 pieces
Long-grain White Rice1 1/2 cups dry
Chicken Broth2 1/2 cups
Garlic4 cloves
Onion1 medium
Dried Thyme1 tsp
Paprika1 tsp
Olive Oil1 tbsp

Method

01
Season chicken thighs generously with paprika, thyme, salt, and pepper on both sides.
02
Heat oil in a large oven-safe skillet over medium-high. Sear chicken skin-side down 5–6 minutes until deeply golden. Flip, cook 2 minutes, remove.
03
In the same pan, sauté onion and garlic 3 minutes until softened. Add dry rice and stir to toast 1 minute.
04
Pour in broth, scraping up browned bits. Nestle chicken on top skin-side up. Bring to a boil, then cover tightly and reduce to low.
05
Cook 20 minutes until rice is tender and chicken is cooked through (165°F). Let rest 5 minutes before serving.

520
Calories: 38g
Protein: 42g
Carbs: 20g
Fat