Description
This southern-inspired one-pan meal features juicy, golden-seared chicken thighs nestled in aromatic rice and a rich, savory gravy. It is the perfect cozy comfort food for chilly evenings, providing maximum flavor with minimal cleanup. The slow-simmering process ensures the grains absorb all the delicious pan juices, making it an ideal, kid-friendly solution for busy weeknight dinners.
Ingredients
4 bone-in, skin-on chicken thighs
1.5 cups long grain white rice
3 cups low-sodium chicken broth
1 large yellow onion, finely diced
3 cloves garlic, minced
1 tablespoon poultry seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 tablespoon fresh parsley for garnish
Instructions
Pat chicken thighs dry and season both sides with salt, pepper, and poultry seasoning
Heat oil in a large cast-iron skillet over medium-high heat and sear chicken skin-side down until golden brown
Remove chicken from the skillet and set aside on a plate
Add onions to the skillet and sauté until translucent, then add garlic and cook for 1 minute
Stir in the long grain rice and toast lightly for 2 minutes
Pour in the chicken broth, scraping the bottom of the pan to release any browned bits
Place the chicken back into the pan, skin-side up, nestling it into the rice mixture
Cover and simmer on low heat for 25-30 minutes until rice is tender and chicken is cooked through
Garnish with fresh parsley before serving
Notes
Ensure the lid is tightly fitted to trap steam for perfectly cooked rice. If you prefer crispier skin, broil the dish for 2-3 minutes at the end. Leftovers store well in an airtight container for up to 3 days and taste even better the next day.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Braising
- Cuisine: Southern
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg