This recipe for One-Skillet Chicken Thighs & Rice is a staple in my dinner rotation. It's such an easy one-pot meal that is cheap and full of flavor! Pair this with a green veggie of your choice for a well-rounded meal. Juicy chicken thighs with a crispy, seasoned skin. Beautifully cooked rice. And the absolute best part of this one pot chicken and rice dish? Only one pot/pan to clean! Serve with roasted balsamic brussels sprouts. Simplify your weeknight dinner - and weeknight dishes - with this super easy Chicken Thighs and Rice recipe!
skin on chicken thighs
Mix all of your marinating seasonings in a bowl.
Poke your chicken thighs with a fork all over.
Take the spice blend and thoroughly rub it into the chicken thighs. Marinate for at least 15 minutes, or up to overnight for the best depth of flavor.
Preheat your oven to 350°F.
Add the vegetable oil to a large skillet and heat on medium heat.
Sear the marinated chicken thighs, skin side down, for 10-13 minutes until they are browned.
Remove (they will still be undercooked) and set aside. Keep the oil that the chicken thighs created in the skillet; we will use that in our next steps.
In the same skillet, add your rice, minced garlic, and a pinch of oregano + salt.
Cook the rice in the oil that the chicken produced for about 2-3 minutes, stirring frequently to evenly brown the rice.
Pour in the chicken stock and keep cooking until the mixture is bubbling.
Add the chicken, skin side up, to the top of your rice mixture. Cover securely with a lid, and bake for 35 minutes.
Uncover the skillet, stir up the rice, and cook uncovered for another 10 minutes or so until it's done to your liking. Enjoy!