One-Pot Crispy Chicken and Rice

Name: One-Pot Crispy Chicken and Rice
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 6 (4 ounce) bone-in, skin-on chicken thighs; 1.5 teaspoons kosher salt, divided; 0.75 teaspoon ground black pepper; 1 tablespoon unsalted butter; 0.66666668653488 cup finely chopped yellow onion; 2 cloves garlic, minced; 1.5 cups uncooked long-grain rice; 3 cups chicken stock, divided, or more to taste; 1 tablespoon finely chopped flat-leaf parsley; 1 medium lemon, cut into wedges

Cook Time: 65 minutes

This simple yet delicious recipe combines crispy chicken thighs with tender rice, all cooked in one pan for an easy and satisfying meal.

Ingredients

1 tablespoon olive oil
6 bone-in, skin-on chicken thighs (4 ounces each)
1 teaspoons kosher salt, divided
teaspoon ground black pepper
1 tablespoon unsalted butter
cup finely chopped yellow onion
2 cloves garlic, minced
1 cups uncooked long-grain rice
3 cups chicken stock (or more, as needed)
1 tablespoon finely chopped flat-leaf parsley
1 medium lemon, cut into wedges

Directions

Step 1: Preheat your oven to 375F (190C).

Step 2: Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle both sides of the chicken thighs with 1 teaspoon of salt and teaspoon of pepper.

Step 3: Place the chicken thighs skin-side down in the Dutch oven. Cook undisturbed for about 5 minutes, or until the skin is golden and crisp, and the chicken releases easily from the bottom of the pan.

Step 4: Flip the chicken and cook for an additional 3 minutes. Transfer the chicken to a plate and set it aside. The chicken will not be fully cooked at this point.

Step 5: Add butter to the drippings in the Dutch oven and melt over medium heat. Add the chopped onion and cook for 3 minutes, stirring frequently, until translucent.

Step 6: Add the minced garlic and cook for another minute, until fragrant.

Step 7: Add the rice to the pan and stir to coat the grains in the butter and drippings. Cook for about 1 minute, allowing the rice to lightly toast.

Step 8: Stir in the chicken stock, remaining salt, and pepper. Bring the mixture to a boil. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.

Step 9: Place the chicken thighs on top of the rice. Make sure they are arranged evenly.

Step 10: Transfer the Dutch oven to the preheated oven. Bake uncovered for 45 to 55 minutes, or until the chicken is cooked through, the juices run clear, and the rice has absorbed all the liquid. If needed, add more stock ( cup at a time) if the liquid is absorbed too quickly before the rice and chicken are tender.

Step 11: Once done, remove the Dutch oven from the oven. Sprinkle with chopped parsley and squeeze lemon wedges over the top before serving.

Nutrition Facts

Per serving (1/6 of the recipe):

Calories: 413
Fat: 17g (21% DV)
Saturated Fat: 5g (25% DV)
Cholesterol: 77mg (26% DV)
Sodium: 891mg (39% DV)
Carbohydrates: 42g (15% DV)
Dietary Fiber: 2g (6% DV)
Protein: 23g (47% DV)
Vitamin C: 15mg (17% DV)
Calcium: 44mg (3% DV)
Iron: 3mg (18% DV)
Potassium: 290mg (6% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

One-Pot Crispy Chicken and Rice

FAQ about One-Pot Crispy Chicken and Rice

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place it in the oven at 350°F (175°C) until warmed through or use the microwave.

Yes, you can use boneless chicken thighs. However, note that boneless thighs cook faster, so adjust the cooking time accordingly, checking the internal temperature to ensure it's fully cooked.

If your chicken doesn't get crispy during baking, you can try broiling it for the last 5 minutes of cooking. Make sure the chicken is skin-side up during the broiling to achieve a crisp texture.

Yes, this dish can be frozen. Allow it to cool completely, then store it in an airtight container or freezer bag for up to 3 months. To reheat, thaw overnight in the refrigerator and bake or microwave until heated through.

Long-grain white rice works best for this recipe, as it cooks evenly and absorbs the flavors well. If you prefer, you can substitute with other types of rice like basmati or jasmine, but cooking times may vary.

Absolutely! You can add vegetables such as peas, carrots, mushrooms, or bell peppers. Simply sauté them along with the onions and garlic, or stir them into the rice before baking.

If the rice isn't fully cooked after baking, add more stock or water (about 1/4 cup at a time) and return the dish to the oven for an additional 10-15 minutes, or until the rice is tender.

The chicken is fully cooked when the juices run clear and the internal temperature reaches 165°F (74°C). A meat thermometer can help you confirm that the chicken is cooked through.

While the recipe specifically calls for bone-in, skin-on chicken thighs, you can substitute with bone-in, skin-on chicken breasts or drumsticks. Adjust the cooking time based on the size and type of chicken used.

To add some heat, try incorporating spices like cayenne pepper, red pepper flakes, or even a diced jalapeño when cooking the onions and garlic. Adjust the amount to suit your spice preference.

Comments

Nathan Roberts

08/25/2024 02:43:49 AM

The original recipe was good, but I made a few tweaks to enhance it. I found that putting the lid on the dutch oven while cooking helped the rice stay moist. However, my dad felt that something was missing, so I added chopped bell peppers, mushrooms, and used salted butter to give it more flavor. Removing the lid for the last 5 minutes allowed the chicken skin to crisp up nicely. With these changes, my dad gave it a 5-star rating. I plan to try using Uncle Ben's white and wild rice mix next time to see how the seasoning packet enhances the dish.

Christopher Hall

03/08/2025 09:25:11 AM

My mom showed me how to prepare this dish when I was 12 years old, which was 58 years ago. Using just a can of mushroom soup, a can of water, and a can of rice, you layer the chicken on top of the rice, skin side up, and broil at 400 degrees for approximately 45 minutes. It's a simple recipe that even a 12-year-old can manage. This dish sustained me through my time in graduate school and medical school. It was my first lesson on a journey towards becoming skilled at cooking.

Kelly Diaz

03/25/2024 05:57:59 PM

My father and I thoroughly enjoyed this dish. The chicken was deliciously tender and the rice was cooked to perfection, but we both felt it lacked a bit of extra flavor. I decided to enhance the recipe by incorporating carrots in addition to the onion, but next time I plan to include more vegetables like celery, peas, or zucchini. I also believe that the dish would benefit from using more robust herbs like fresh basil or thyme instead of just parsley. I'm eager to experiment with adding additional lemon juice and lemon zest after the vegetables have finished cooking. Additionally, I found the recommended cooking time to be much longer than necessary. Using my Le Creuset pot with the lid on in a 160C (320F) oven, the dish was perfectly cooked in just 30 minutes. While I understand that cooking times can vary based on different ovens, this significant difference surprised me and I thought it was important to mention.

Samantha Wright

11/29/2022 04:52:51 AM

The flavors in this dish are simply exquisite! I prepared mine in a spacious cast iron pan. Taking a cue from a couple of fellow reviewers, I included mushrooms (which were a fantastic addition!) and deglazed with a splash of white wine. I carefully monitored the chicken's doneness with a meat thermometer and decided to pour in a bit more chicken stock. The unanimous consensus was that this was the best rice dish we've ever tasted. This recipe is definitely a keeper and will be a regular rotation in our meal planning.

Dennis Harris

09/18/2022 03:34:36 AM

I have been making this recipe for years, but I recently tried a new twist by adding a can of cream of mushroom soup. I also reduced the broth to 2 and 1/2 cups and included a packet of dry onion soup mix. I covered it and baked it as usual.

Dennis Harris

10/02/2023 08:54:26 PM

I tried following the instructions exactly as directed, but unfortunately, the chicken didn't turn out crispy after baking, despite being placed in the oven. I'm left wondering if perhaps it needed to be cooked uncovered, although this wasn't specified in the instructions. Nevertheless, the taste was good, and the chicken cooked through well.

Adam Martinez

04/02/2024 08:41:05 AM

This dish was incredibly tasty! I appreciate this recipe for its flexibility, allowing you to adapt it based on ingredients you have available. I'm planning to experiment by incorporating Dijon mustard into the rice next time. The combination of the flavorful rice and drippings somehow calls for that mustard kick. This recipe is a definite winner in my book.