One Pan Skillet Seared Chicken Thighs & Rice Recipe
A delicious one-pan recipe featuring skillet-seared bone-in, skin-on chicken thighs cooked with seasoned rice in flavorful chicken broth, resulting in a hearty and comforting American main dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Coating
- 1 tablespoon butter
- 1 tablespoon cooking oil
- 4–6 bone-in, skin-on chicken thighs
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cayenne pepper (optional)
Rice and Flavorings
- 1/2 large onion, diced small
- 2 teaspoons garlic, minced
- 1 1/2 cups chicken broth
- 1 1/2 cups water
- 1 1/2 cups uncooked white long grain rice (basmati recommended)
- 2 teaspoons lemon juice
- Parsley, for garnish
Instructions
- Prepare Flour Coating: In a shallow dish, whisk together the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper if using. This mixture will be used to coat the chicken thighs for a flavorful crust.
- Heat Skillet with Butter and Oil: Place a large deep skillet over medium-high heat and add the butter and cooking oil. Heat until sizzling, which helps in searing the chicken perfectly.
- Coat and Sear Chicken: Dredge each chicken thigh thoroughly in the flour mixture on both sides. Arrange the coated chicken thighs in the hot skillet. Leave them undisturbed for 4 minutes, moving slightly to prevent burning, to develop a golden crust.
- Flip and Sear Other Side: Once the first side is golden brown, flip the chicken and sear the second side for an additional 3-4 minutes until it is also golden brown.
- Remove Chicken and Sauté Aromatics: Take the chicken thighs out of the skillet and drain all but 2 tablespoons of grease. Return the skillet to medium-high heat and sauté the diced onion in the grease for 2 minutes until softened, then add minced garlic and cook for 30 seconds until fragrant.
- Add Liquids and Rice: Pour in the chicken broth and water, bringing the mixture to a boil. Stir in the uncooked rice and lemon juice, mixing evenly.
- Simmer Chicken and Rice: Nestle the seared chicken thighs back into the skillet, submerging them partially in the rice and liquid. Cover the skillet with a lid, reduce heat to low, and simmer for 20 minutes until the rice absorbs the liquid and the chicken is fully cooked through.
- Garnish and Serve: Once cooked, garnish the dish with fresh parsley for color and flavor. Serve hot for a comforting and straightforward meal.
Notes
- Use bone-in, skin-on chicken thighs for best flavor and juiciness.
- If pan starts to dry out or chicken sticks, add a little more oil during searing.
- The cayenne pepper is optional and can be omitted for a milder dish.
- Basmati rice is suggested for a fluffy texture, but other long grain white rice can be used.
- Make sure to keep the heat low during the simmering step to prevent burning the rice.
- Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
Keywords: chicken thighs, skillet chicken, one pan meal, rice and chicken, seared chicken, comfort food