A simple one-pot weeknight meal that packs big flavor. A complete dinner on your table with just one dish to clean up.
- 1 tablespoon olive oil
- 4 bone-in, skin on chicken thighs (can do more or less depending on size of the thighs. )
- 1 tablespoon unsalted butter (salted is fine, but I like to control the salt. )
- 1/2 medium yellow onion (minced)
- 2 garlic cloves (minced)
- 1 cup uncooked white rice
- 2 cups chicken broth (can substitute water)
- 2 cups broccoli florets
- Preheat the oven to 350°F. Preheat a dutch oven on medium-high heat, add the olive oil. Pat the chicken dry with a paper towel and season both sides with salt and pepper. When the oil is shimmering (but not smoking), add the chicken thighs skin side down. Cook undisturbed for 4-5 minutes until the skin is golden brown. Flip and cook for 2 additional minutes
- Remove the browned chicken thighs and set aside. Add the butter to the dutch oven, then add the onions to the pot. Cook until slightly softened and starting to turn golden brown, 1-2 minutes. Add the garlic and saute for 30 seconds.
- Add the rice to the dutch oven and cook, stirring often for 1-2 minutes. Add the chicken broth and stir, scraping the browned bits off the bottom. Finally stir in the broccoli, season with salt and pepper then nestle the chicken thighs in the mixture, skin side up.
- Place a lid on the dutch oven and bake for 25-30 minutes until the liquid is absorbed, the rice is cooked, and the chicken thighs are fully cooked all the way through.
- Remove the lid and cook for another 5 minutes to crisp the skin further. Serve and enjoy. Store leftovers in the refrigerator in an airtight container for up to 4 days.
- Category: Main Dish
- Cuisine: American