This one-pot crispy chicken and rice is the kind of comforting meal that brings everyone to the table. Juicy, golden chicken thighs cook directly over perfectly seasoned rice, allowing all the flavors to meld together in a single dish. It is hearty, satisfying, and ideal for busy weeknights or relaxed family dinners.
Why You’ll Love This Recipe
This recipe delivers maximum flavor with minimal cleanup, since everything cooks in one pot. The chicken skin turns beautifully crisp while the rice absorbs savory juices from the chicken and broth. It is budget-friendly, filling, and easy to adapt with different grains or vegetables. A sprinkle of fresh parsley and a squeeze of lemon at the end brighten the dish and balance the richness perfectly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
6 bone-in, skin-on chicken thighs, about 4 ounces each
1 ½ teaspoons kosher salt, divided
¾ teaspoon ground black pepper
1 tablespoon unsalted butter
⅔ cup finely chopped yellow onion
2 cloves garlic, minced
1 ½ cups uncooked long-grain rice
3 cups chicken stock, plus more if needed
1 tablespoon finely chopped flat-leaf parsley
1 medium lemon, cut into wedges
Directions
Preheat the oven to 375°F (190°C).
Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Season the chicken thighs evenly with 1 teaspoon of the salt and ½ teaspoon of the black pepper.
Place the chicken thighs skin-side down in the hot pot and cook without moving them until the skin is golden and crisp, about 5 minutes. Flip the chicken and cook for another 3 minutes. Transfer the chicken to a plate and set aside; it will not be fully cooked yet.
Add the butter to the pot and let it melt in the remaining drippings. Stir in the chopped onion and cook until softened and translucent, about 3 minutes. Add the minced garlic and cook for 1 minute, stirring constantly.
Add the rice to the pot and stir to coat the grains in the flavorful drippings. Cook for about 1 minute to lightly toast the rice.
Pour in the chicken stock, then add the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.
Nestle the chicken thighs on top of the rice, skin-side up. Transfer the uncovered pot to the oven and bake for 45 to 55 minutes, until the rice is tender, the liquid is absorbed, and the chicken is fully cooked through. If needed, add extra stock ¼ cup at a time if the rice is not yet tender.
Remove from the oven, sprinkle with chopped parsley, and serve with lemon wedges for squeezing over the top.
Servings and timing
This recipe serves 6 people.
Prep time is approximately 15 minutes.
Cook time is about 1 hour and 5 minutes.
Total time is roughly 1 hour and 20 minutes.
Variations
You can substitute the long-grain rice with short-grain rice, jasmine rice, or farro, adjusting the liquid slightly as needed. Add vegetables such as carrots, peas, or mushrooms to the rice for extra nutrition. Boneless chicken thighs can be used, though bone-in pieces provide deeper flavor. For extra seasoning, a pinch of paprika or dried thyme can be added to the rice.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop with a splash of chicken stock or water to prevent the rice from drying out. You can also reheat individual portions in the oven, covered, until warmed through.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but bone-in, skin-on thighs provide more moisture and flavor. If using breasts, monitor closely to avoid overcooking.
What type of rice works best for this recipe?
Long-grain rice works very well, but short-grain rice and other grains like farro can also be used with slight liquid adjustments.
Do I need a Dutch oven to make this?
An oven-safe, heavy-bottomed pot with a lid works best, but any large oven-safe pot can be used.
Can I make this dish ahead of time?
Yes, you can prepare it ahead and reheat gently before serving, though the chicken skin may lose some crispness.
How do I keep the chicken skin crispy?
Cooking the chicken skin-side down first and baking uncovered helps maintain crisp skin.
Can I add vegetables to the rice?
Yes, vegetables like onions, carrots, or peas can be stirred into the rice before baking.
Is it possible to make this with brown rice?
Yes, but brown rice will require additional liquid and a longer cooking time.
What can I serve with this dish?
It pairs well with green beans, broccoli, or a simple fresh salad.
Can I freeze leftovers?
Freezing is possible, but the texture of the rice may change slightly when thawed.
How do I know when the chicken is fully cooked?
The chicken is done when the juices run clear and there is no pink near the bone.
Conclusion
One-pot crispy chicken and rice is a reliable, comforting meal that combines simplicity with rich flavor. With tender chicken, savory rice, and a bright finish of lemon and herbs, it is a dish that satisfies both kids and adults alike. Whether for a weeknight dinner or a casual gathering, this recipe is sure to become a favorite in your kitchen.
