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Why cook them separately when you can easily make this delicious chicken thighs and rice dish all in one pan?
Skillet Chicken Thighs with Rice
This recipe reminds me of the simple chicken-and-rice meals my grandmother would make on any given weekday in Spain. Nothing fancy, just good ingredients cooked together in one pan until the chicken was tender and the rice soaked up all the flavor. Unlike my Spanish chicken and rice, this version is milder and lets the juicy chicken and lightly seasoned rice shine. It’s the kind of meal that never goes out of style.
Ingredients
Bone-in chicken thighs and long-grain white rice are the base of this recipe. The aromatics you’ll use are onion, bell pepper (any color), and garlic cloves. Saffron is a classic spice in this dish, but smoked paprika works well too. You’ll also need chicken broth or stock as the liquid and frozen peas. A bay leaf adds earthy flavor, but if you don’t have one, don’t worry.
How to Make Skillet Chicken and Rice
Here is a visual overview of this recipe. If you’ve never made it before, watch the quick video in the recipe card where I show you how.
- Brown the chicken thighs.
Skin-side down first for the best sear, for 2 minutes per side. You’re not cooking them here, just searing them and adding lots of flavor to the pan. Then, remove them onto a plate. - Sauté the aromatic veggies.
For about 3 minutes until soft. Then add the saffron or paprika and the bay leaf (if you have it).
- Add the rice, then the liquid, then the thighs on top.
Mixing the rice with the veggies (toasting) gives it a better texture and flavor. In Spain, we say it makes it more resilient and can cook better. Then add the broth and mix. The thighs and any liquid from the plate go on top. - Cook for 30 minutes, then add the peas.
Bring the liquid to a simmer, then cover and cook in the lowest heat setting. Add the peas in the last 5 minutes of cooking.
- Rest for 5 minutes and serve.
Turn off the heat, open the lid to vent out any steam, and serve some of the rice with 1 to 2 chicken thighs.
More Skillet Chicken Recipes
Other chicken recipes that cook in a skillet and are just as delicious include my chicken thighs and potatoes, Basque chicken, and chicken with peppers and onions.
Chicken Thighs and Rice (Easy Skillet Recipe)
Watch how it’s made:
Ingredients
- 3 tablespoons olive oil, divided
- 6 chicken thighs, bone-in, skin-on
- 1 white onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika, or pinch of saffron threads
- ½ teaspoon salt
- 1 leaf bay, optional
- 1 cup long-grain white rice
- 2 ¼ cups chicken broth, or stock
- ¾ cup frozen peas
Instructions
Brown the chicken thighs:
- In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the chicken thighs, skin-side down first, and brown for 2 to 3 minutes on each side. You're just searing the skin and underside to a golden brown color, they'll cook fully with the rice. Remove them onto a plate.
Sauté the veggies:
- In the same skillet, heat the remaining oil over medium-high heat. Add the onions, bell peppers, and garlic. Sauté for 3 minutes, until they're a little soft. Then add the paprika or saffron, salt, and the baby leaf, and continue to sauté for another minute or two.
Cook the rice:
- Reduce the heat to medium and stir in the rice. Toast the rice as you stir it into the veggies for about a minute. Add the chicken broth and stir. Place the chicken thighs on top, arranged as you want to cook them.
- Bring to a simmer, cover, and reduce the heat to low. Cook the rice for 25 to 30 minutes. In the last 5, add the peas on top, cover, and finish cooking. The chicken thighs will be cooked at this point, reaching an internal temp of 175F. Turn off the heat, remove the lid to vent out the steam, wait 5 minutes, and serve.
Jill says
Tried this chicken thigh recipe tonight and it was a HIT! Kids and husband loved it!