Go Back
Chicken thighs and rice in a cast iron pan with an antique spoon.
Print Pin
No ratings yet

Old-Fashioned Chicken and Rice

Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 servings
Calories 452kcal
Author Kristine Underwood

Ingredients

  • 1 1/2 lbs chicken thighs (5-6 boneless, skinless thighs, but may substitute bone-in *see note below)
  • 1 cup jasmine rice (may substitute a long-grain white rice)
  • 2 cups chicken broth
  • 1/2 sweet yellow onion (diced)
  • 2 cloves garlic (minced or 1 tsp jarred minced garlic)
  • 1 TBS unsalted butter
  • 1 TBS olive oil
  • 1 tsp paprika
  • 1 tsp sea salt (plus more to taste)
  • 1/2 tsp black pepper

Instructions

  • Preheat the oven to 350°F.
  • Heat a large cast iron skillet over medium heat with 1 tablespoon of olive oil.
  • While the pan is heating, trim and season the chicken thighs with salt, pepper, and paprika.
  • Sear thighs in the olive oil for 3-4 minutes per side. Remove from pan and set aside.
  • In the same pan, cook the diced onion for 2–3 minutes until softened.
  • Add the garlic and cook for an additional minute, until fragrant.
  • Stir in the rice and let it toast for about 1 minute, just add a little flavor.
  • Pour in the chicken broth and add the butter. Stir and scrape up the browned bits from the bottom of the pan.
  • Nestle the chicken thighs back in the pan.
  • Cover tightly with aluminum foil (or a lid, if you have one) and bake for 25–30 minutes, until the rice is tender and the chicken is cooked through.
  • Check the rice, if it needs a little more time, add a splash of broth, cover, and let it sit another 5 minutes.
  • Rest 5 minutes before serving.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
Notes
  • Use jasmine rice instead of a regular long-grain white rice. It cooks up softer and is slightly more tender. 
  • Sear the chicken first. Even a quick sear builds flavor you’ll taste in the rice.
  • If you're using bone-in chicken thighs, add 10 minutes to the baking time.
  • Don’t skip covering the pan. This traps steam so the rice cooks quickly and evenly.
  • Check liquid at the end. If the rice looks dry or a little firm, add a splash of broth and let it sit covered a few more minutes.
  • Let it rest before serving. This gives the rice time to finish absorbing everything and settle.
Nutrition
Serving: 1 serving | Calories: 452kcal | Carbohydrates: 42g | Protein: 37g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 171mg | Sodium: 1175mg | Potassium: 562mg | Fiber: 1g | Sugar: 3g | Vitamin A: 379IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 2mg