One-Pot Crispy Chicken and Rice
This One-Pot Crispy Chicken and Rice is a hearty and comforting family dinner.Juicy chicken thighs are seasoned generously and browned until golden.Long-grain rice cooks underneath the chicken in a flavorful broth.Onions, garlic, herbs, and spices give the dish wonderful savory depth.The chicken finishes cooking until the skin becomes beautifully crisp.Everything comes together in one pot for an easy meal and minimal cleanup.
Ingredients
For the Chicken
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 1 teaspoon salt
For the Rice
- 2 cups long-grain white rice, rinsed
- 4 garlic cloves, minced
- 1 tablespoon olive oil or butter
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 3½ cups chicken broth
- 1 tablespoon fresh lemon juice
For Garnishing
- 2 tablespoons chopped fresh parsley
- Lemon wedges
- Freshly ground black pepper
Instructions
- Pat the chicken thighs thoroughly dry with paper towels. Removing excess moisture is important because dry chicken skin browns much better.
- Place the chicken thighs skin-side down and cook for about 5–7 minutes without moving them too much. Allow the skin to become deeply golden and crisp.
- Reduce the heat to medium. Add the chopped onion to the same pot and cook for 3–4 minutes until softened.
- Add paprika, thyme, black pepper, and a little salt. Stir briefly to release the aromas of the spices.
- Add the rinsed and drained rice to the skillet. Stir it into the onion and garlic mixture for approximately 1–2 minutes.
- Pour in the chicken broth and lemon juice. Stir gently and scrape the bottom of the pan to release any browned bits left from the chicken.
- Arrange the browned chicken thighs on top of the rice, keeping the skin above the liquid as much as possible.
- Cover the skillet with a lid or aluminum foil and transfer it to a preheated 375°F (190°C) oven.
- Remove the lid or foil. Increase the oven temperature to 425°F (220°C) and cook for another 8–12 minutes until the chicken skin becomes deeply golden and crispy.
- Remove the skillet from the oven and let the dish rest for 5–10 minutes.
- Fluff the rice gently with a fork. Sprinkle with fresh parsley and serve with lemon wedges.
Notes
- Use bone-in chicken thighs: They provide excellent flavor and stay juicy during cooking.
- Dry the chicken well: Moisture prevents the skin from becoming properly crisp.
- Rinse the rice: This removes excess surface starch and helps produce fluffier rice.
- Use an oven-safe skillet: A cast-iron skillet or Dutch oven works particularly well.
- Don't bury the chicken skin: Keeping the skin above the liquid helps it remain crisp.
- Check the rice: Different rice brands absorb liquid differently, so cooking time can vary.
- Let the dish rest: Resting allows the rice to finish absorbing moisture.
- Check chicken temperature: Chicken should reach a safe internal temperature of 165°F (74°C).