One Skillet Seasoned Chicken Thighs with Rice Recipe

close up of a chicken thigh cooked with rice in a skillet.

5 from 1 vote

One Skillet Seasoned Chicken Thighs with Rice Recipe

Not recipe is easier than making it all in one pan. This is a delicious recipe for a skillet chicken thighs with rice, in just one pan!

Prep Time15

Cook Time30

Chill Time1

Total Time1 45

Course: dinner

Cuisine: American

Servings: servings

Calories: 242kcal

Author: Morgan Peaceman

Equipment

large skillet or cast iron skillet
measuring cups and spoons
tongs
spatula

Ingredients

6-8 Boneless, Skinless, Chicken Thighs
2 tablespoon Olive Oil
1 tablespoon Seasoning
1 cup Basmati, Jasmine, or White Rice
2 cups Chicken Stock
2 cloves Garlic Minced

Instructions

Either two hours before, or the night before, add the chicken to a large plastic food storage bag, then pour in the chicken and the seasonings. Massage the chicken so that the oil and seasonings become well distributed. Place in the fridge for at least 2 hours, or overnight.
In a large skillet on a medium heat, add in the olive oil and place chicken directly into the pan, searing the chicken for 4-5 minutes on each side until golden brown. Toss in the garlic to cook down with the chicken.
To the chicken and the skillet, pour in the uncooked rice and the chicken broth or chicken stock. Bring the heat to a low flame, then cover the chicken and rice.
Cook until all the liquid has absorbed and rice becomes nice and fluffy. Garnish with fresh thyme or rosemary. Serve with a dollop of tzatziki or any other dressings or sauces if desired.

Notes

Be sure to follow a 2:1 ratio for making the rice. My rule of thumb, after many trials and fails with rice, is to use 2 cups of liquid for every 1 cup of dry, uncooked rice. This ratio works every time.

Nutrition