One Pan Crispy Chicken Thighs and Rice

Preheat a large oven-safe skillet (like a Dutch oven) over medium-high heat. Season the chicken thighs liberally on both sides with salt and pepper.

Add the chicken thighs, skin-side down, to the hot skillet. Sear for about 5 minutes without touching, until the skin is deeply golden brown and crispy. Flip and sear the other side for about 1 minute.

Remove the chicken thighs from the skillet and set aside on a plate. Leave the rendered fat and drippings in the pan.

Add the butter to the skillet with the chicken drippings. Once melted, add the diced white onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the uncooked white rice to the skillet and stir well to coat the grains in the fat and aromatics. Toast the rice for about 2-3 minutes, stirring constantly, until it smells slightly nutty and the edges look translucent.

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the chopped parsley and season with salt and pepper to taste. Bring the liquid to a simmer.

Return the seared chicken thighs to the skillet, nestling them into the rice and liquid. Ensure the skin side is mostly above the liquid. Transfer the skillet to a preheated oven at 375°F (190°C).

Bake for 35-40 minutes, or until the rice is tender, the liquid has been absorbed, and the chicken is cooked through (internal temperature reaches 165°F / 74°C). The skin should remain crispy.

Once removed from the oven, let the dish rest for about 5-10 minutes before serving. This allows the flavors to meld and the rice to finish steaming.

Garnish with fresh chopped parsley if desired. Serve hot directly from the skillet.