Skillet Crispy Chicken Thighs with One-Pot Rice

Name: Skillet Crispy Chicken Thighs with One-Pot Rice
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.75 tsp Black Pepper; 3 cups Chicken Stock; 6 oz Chicken Thigh; 1 tbsp Fresh Parsley; 1 whole Lemon; 1.5 cups Long-Grain Rice; 2 cloves Minced Garlic; 1 tbsp Olive Oil; 1.5 tsp Salt; 1 tbsp Unsalted Butter; 0.67 cup Yellow Onion

Dinner 🍽️Lunch 🥪 American Sugar-Free Heart-Healthy ❤️Gluten-Free Halal 🕌

Skillet Crispy Chicken Thighs with One-Pot Rice pairs golden, crackling skin with fluffy long-grain rice that soaks up rich pan drippings. A squeeze of lemon and fresh parsley brighten each bite, balancing savory depth with fresh, citrusy notes. Serve it for a cozy weeknight dinner or a relaxed family meal when you want maximum flavor with minimal cleanup.

Prep15 mins
Cook1 hr 5 mins
Serves6
DifficultyEasy

1

Preheat the oven to 375 degrees F (190 degrees C).
2

Heat oil in a large Dutch oven over medium-high heat. Season the chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
3

Place the chicken skin-side down in the Dutch oven; cook without moving until the skin is golden and releases easily from the bottom, about 5 minutes. Flip the chicken and cook for 3 minutes more. Transfer to a plate and set aside. The chicken will not be fully cooked yet.
4

Add butter to the drippings and let it melt. Add the onion and cook, stirring often, until translucent, about 3 minutes. Add the garlic and cook for 1 minute. Add the rice and cook, stirring to coat the grains in the drippings and lightly toast, about 1 minute.
5

Stir in 3 cups stock and the remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape up any browned bits from the bottom of the Dutch oven. Arrange the chicken thighs over the rice.
6

Bake in the preheated oven, uncovered, until all the liquid is absorbed and the chicken is no longer pink at the bone and the juices run clear, 45 to 55 minutes. If the liquid is absorbed before the rice and chicken are tender, add more stock, 1/4 cup at a time. Sprinkle with parsley and squeeze lemon juice over the top.