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One-Pan Chicken Thighs and Rice Recipe For Families
Youssef Hb

One-Pan Chicken Thighs and Rice

This one-pan chicken thighs and rice recipe is a perfectly balanced, savory meal requiring minimal cleanup and maximum flavor. By searing bone-in, skin-on thighs to create a deep fond and simmering the long-grain rice directly in the aromatic chicken broth, you achieve succulent poultry and perfectly tender rice simultaneously. Ideal for busy families, this restaurant-quality centerpiece comes together in under an hour, using simple pantry staples like ginger, garlic, and a savory soy-honey glaze for an irresistible finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Fusion
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 4-5 Bone-in, skin-on chicken thighs
  • 2 tbsp Extra virgin olive oil
  • 3 tsp Salt, divided
  • 1 cup Scallions, thinly sliced
  • 2 tbsp Honey
  • 1 tbsp Chile-garlic sauce
  • 1 tbsp Low sodium soy sauce
  • 1 large Bok choy, thinly sliced
  • 1 Red bell pepper, diced
  • 1/2 tsp Ground ginger
  • 4 cloves Garlic, minced
  • 1.5 cups High quality chicken broth
  • 1 cup Long grain white rice

Method
 

  1. Preheat your oven to 375˚F.
  2. Pat the chicken thighs dry and season thoroughly with 1.5 teaspoons of salt.
  3. Heat the olive oil in a large oven-safe skillet over medium-high heat and sear the chicken skin-side down until golden brown and crispy.
  4. Remove the chicken from the skillet and set aside.
  5. In the same skillet, add the minced garlic, ginger, bell pepper, and bok choy, sautéing until fragrant and slightly softened.
  6. Add the rice to the skillet, stirring to coat with the pan juices.
  7. Pour in the chicken broth and stir in the soy sauce, honey, chile-garlic sauce, and remaining salt.
  8. Place the chicken thighs back on top of the rice, skin-side up.
  9. Transfer the skillet to the oven and bake for 35 minutes or until the rice is tender and the chicken is cooked through.
  10. Remove from the oven, garnish with sliced scallions, and serve immediately.

Notes

Ensure the chicken skin is crispy before adding liquids to lock in the flavor. If the rice seems dry, add a small splash of extra broth before baking. Store leftovers in an airtight container for up to 3 days.