Instructions:
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Season the chicken thighs with 1 teaspoon of salt and ½ teaspoon of black pepper.
Step 3
Heat the olive oil in a large Dutch oven over medium-high heat.
Step 4
Cook the chicken skin-side down until golden and crispy, then flip and cook for another 3 minutes before removing it from the pot.
Step 5
Melt the butter in the same pot and cook the onion until soft.
Step 6
Add the garlic and cook for 1 minute until fragrant.
Step 7
Stir in the rice and cook for 1 minute to lightly toast the grains.
Step 8
Pour in the chicken stock and add the remaining salt and pepper.
Step 9
Bring the mixture to a gentle boil while scraping any browned bits from the bottom of the pot.
Step 10
Arrange the chicken thighs skin-side up over the rice.
Step 11
Bake uncovered for 45 to 55 minutes until the rice is tender and the chicken is fully cooked.
Step 12
Add a little extra chicken stock if needed while baking to keep the rice from drying out.
Step 13
Sprinkle with fresh parsley and serve with a squeeze of lemon juice.
Tips and Variations:
Use Bone-In Chicken Thighs
Bone-in, skin-on chicken thighs stay juicy throughout the baking process and produce flavorful drippings that make the rice rich and delicious. If you prefer boneless thighs, reduce the cooking time slightly to prevent the chicken from drying out.
Toast the Rice First
Cooking the rice for a minute before adding the stock gives it a light nutty flavor and helps each grain stay fluffy instead of becoming mushy after baking.
Add Vegetables
Stir frozen peas, diced carrots, mushrooms, spinach, or chopped broccoli into the rice during the last 10 to 15 minutes of baking for a complete one-pot meal with extra nutrition and color.
Experiment with Herbs
Fresh thyme, rosemary, oregano, or Italian seasoning can be added to the rice for even more flavor. Fresh herbs sprinkled on top before serving also make the dish brighter and more aromatic.
Make It Creamy
For a richer version, stir a little grated Parmesan cheese or a splash of heavy cream into the rice after baking. This creates an extra creamy texture while keeping the chicken wonderfully crispy.
Storage
Store leftover One-Pot Crispy Chicken and Rice in an airtight container in the refrigerator for up to 4 days.
Freeze for Later
Freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat with a splash of chicken stock to keep the rice moist.
