Description
Juicy chicken thighs and fluffy rice cooked together in garlic butter and herbs make this one-pan skillet dinner irresistibly flavorful and easy to pull off on any weeknight.
Ingredients
6 boneless, skinless chicken thighs
1 teaspoon paprika (sweet or smoked)
1 teaspoon dried thyme
½ teaspoon garlic powder
Salt and freshly ground black pepper, to taste
4 tablespoons unsalted butter
1 medium yellow onion, diced
4 large garlic cloves, minced
1½ cups long-grain white rice
1½ cups low-sodium chicken broth
1½ cups hot water
½ teaspoon dried Italian seasoning
½ teaspoon dried oregano
Chopped fresh parsley, for garnish
Instructions
1. Preheat the oven to 350°F.
2. Season the chicken thighs evenly with paprika, thyme, garlic powder, salt, and pepper. Set aside.
3. Melt the butter in a large oven-safe skillet over medium heat. Add the diced onion and cook for about 2 minutes, until softened. Stir in the garlic and cook for another 1 to 2 minutes, stirring often, just until fragrant.
4. Add the rice to the skillet and stir continuously for about 30 seconds to lightly toast it.
5. Arrange the seasoned chicken thighs on top of the rice. Pour in the chicken broth and hot water.
6. Sprinkle Italian seasoning and oregano over the top. Taste the liquid and adjust seasoning with more salt and pepper if needed. Bring to a gentle boil.
7. Cover the skillet tightly with a lid or foil and transfer to the oven. Bake for 25 minutes.
8. Remove the cover and continue baking for 10 to 15 minutes, until the rice is tender, the liquid is absorbed, and the chicken is cooked through.
9. Let the dish rest for about 5 minutes. Fluff the rice with a fork, garnish with parsley, and serve warm.
Notes
For even more flavor, stir in lemon zest or Parmesan cheese just before serving. This dish also works well with boneless chicken breasts—just reduce the baking time slightly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Quick & Easy Dinners
- Method: One-pan baked skillet
- Cuisine: American