American
Chicken Thigh Rice Skillet
Bone-in or boneless thighs, rice, onion, and paprika cook in one pot of broth. The chicken hits 165°F and the rice takes on the drippings.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- One pot of chicken and rice.
- Paprika is the seasoning, not a packet.
- The lemon at the end brightens the broth.
- Thighs forgive a few extra minutes.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Rough grocery estimate for the full recipe: about $11–15 at a typical US supermarket. Prices vary by store, region, and season.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Season the thighs with salt and paprika. Sear them in the oil in a deep skillet over medium-high until browned, about 4 minutes per side. Move them out. They may not be 165°F yet.
- 2
Cook the onion 3 minutes. Stir in the rice, pepper, and broth.
- 3
Nestle the thighs back in. Cover and simmer on low 18 minutes.
- 4
Check the thickest thigh. It should be 165°F and the rice tender. If the rice is firm, add 1/4 cup water, cover, and cook 4 minutes more.
- 5
Rest off the heat 5 minutes.
- 6
Stir in the lemon juice and parsley.
Pro tips
- Do not lift the lid in the first 15 minutes.
- Paprika burns if it sits in dry oil. Get the broth in.
- Thighs stay moister than breasts in a rice pot.
Easy substitutions
- Thighs
- Drumsticks, same temperature
- Paprika
- 1 tsp chili powder
- Parsley
- Cilantro
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Warm with a splash of water, covered, until the chicken is hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 460
- Protein
- 34 g
- Carbs
- 42 g
- Fat
- 16 g
- Fiber
- 1 g
Budget friendly · Stovetop, One Pan · Dairy-Free, Gluten-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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