Go Back
Chicken Thigh and Rice Recipe

Chicken Thigh and Rice Recipe - Cheap Delicious Meals

Imagine it’s a Friday evening, you’ve had a long week, and cooking feels like a chore. Wouldn’t it be nice to whip up a family-friendly meal that’s easy and so satisfying? Enter chicken thigh and rice! 
This dish is simple, fulfilling, and can be dressed up or down according to your mood or the occasion. Trust me, it’s the type of food that manifests love and warmth with every bite, making your home a haven of delightful flavors.
When it comes to easy dinner recipes, chicken thigh and rice stands tall. Not only is it budget-friendly, but it’s also adaptable to various seasonings and sides. 
The best part? This dish ticks a lot of boxes—satisfying, nutritious, and downright delicious. Let's explore just how this recipe becomes a staple in kitchens everywhere.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Dinner
Cuisine: American
Calories: 243
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 bone-in, skin-on chicken thighs
  • 1 tablespoon cold-pressed olive oil
  • 1 teaspoon freshly minced garlic
  • 1 pinch dried basil
  • 1 pinch Himalayan pink salt
  • 1 cup basmati rice
  • 2 cups low-sodium chicken broth
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon red pepper flakes
Marinating Seasonings
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon allspice
  • 1/2 teaspoon onion powder

Method
 

Step 1: Marinate the Chicken
  1. Start by mixing the sea salt, cracked black pepper, smoked paprika, dried rosemary, allspice, and onion powder in a bowl. Coat your chicken thighs with this mixture. Let them marinate for at least 30 minutes. I know this step requires patience, but it’s worth it!
Step 2: Searing the Chicken
  1. In a large skillet or pot, heat the olive oil over medium heat. Add the marinated chicken thighs, skin-side down. Cook until the skin is golden and crispy, about 6-7 minutes. Flip them over and sear the other side for another 5 minutes. Remove the chicken from the skillet and set it aside.
Step 3: Sauté the Aromatics
  1. In the same skillet, add minced garlic and dried basil. Stir it for about a minute, releasing the beautiful aroma into your kitchen.
Step 4: Cooking the Rice
  1. Add the basmati rice to the skillet and stir it to coat the rice with the flavors left from the chicken. Next, pour in the chicken broth and lemon juice. Bring the mixture to a boil.
Step 5: Combine the Chicken and Cook
  1. Once boiling, return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover the skillet, and let it simmer for about 20-25 minutes. The rice will absorb the liquid and expand, creating a delightful base for your chicken.
Step 6: Rest and Serve
  1. Once the chicken is cooked through and the rice is tender, take the skillet off the heat. Let it sit covered for about 5 minutes. This resting time allows for flavors to meld even further. Finally, serve with a sprinkle of fresh herbs or a squeeze of lemon juice on top.

Notes

  • High-Quality Chicken: Opt for organic or free-range chicken thighs for the best flavor.
  • Cut Back on Sodium: Use low-sodium chicken broth and watch the salt you add during marinating.
  • Leftover Storage: Store any remnants in the fridge for up to four days—perfect for lunch the next day!
  • Play with Spices: Feel free to experiment with different spices and herbs based on your preferences.
  • Don’t Skimp on Resting: Allowing the dish to rest after cooking is essential for enhancing the flavors.