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    Home » All Recipes

    One-Pot Chicken Thighs with Broccoli Rice

    Published: Apr 24, 2018 · Modified: Feb 5, 2023 by Kathleen Hansen · This post may contain affiliate links · 3 Comments

    Jump to Recipe·Print Recipe

    One. Pot. Meals. Need I say more? There are two things that help elevate this dish. 1. We're taking the extra step of browning the chicken thighs first in the same pot. Because crispy chicken skin is bae. 2. Instead of water, we use chicken broth as the liquid to cook the rice. A simple swap that adds big flavor. Comforting, filling, flavorful, and minimal cleanup. What more do you want from a weeknight meal?

    One-Pot Chicken Thighs with Broccoli Rice. A simple one-pot weeknight meal that packs big flavor. A complete dinner on your table with just one dish to clean up.

     
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    Recipe

    One-Pot Chicken Thighs with Broccoli Rice

    Print Recipe

    ★★★★★

    5 from 2 reviews

    A simple one-pot weeknight meal that packs big flavor. A complete dinner on your table with just one dish to clean up.

    • Author: Kathleen
    • Prep Time: 5 minutes
    • Cook Time: 45 minutes
    • Total Time: 50 minutes
    • Yield: 4 servings
    • Category: Main Dish
    • Method: Oven
    • Cuisine: American

    Ingredients

    • 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. )
    • ½ medium yellow onion (minced)
    • 2 garlic cloves (minced)
    • 1 cup uncooked white rice
    • 2 cups chicken broth (can substitute water)
    • 2 cups broccoli florets

    Instructions

    1. 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
    2. 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.
    3. 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.
    4. 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.
    5. Remove the lid and cook for another 5 minutes to crisp the skin further. Serve and enjoy.

    Notes

    Store leftovers in the refrigerator in an airtight container for up to 4 days.

    Nutrition

    • Serving Size: 1 thigh + rice/broccoli
    • Calories: 503
    • Sugar: 1.9 g
    • Sodium: 751.4 mg
    • Fat: 33.3 g
    • Carbohydrates: 18.6 g
    • Fiber: 1.4 g
    • Protein: 33.4 g
    • Cholesterol: 182.1 mg

    Keywords: Chicken with broccoli rice

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    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Katie says

      April 03, 2023 at 6:22 pm

      Made this for dinner and the family loved it!

      ★★★★★

      Reply
    2. Debbie Livingston says

      May 07, 2023 at 10:05 pm

      This was delicious. Will be on my rotation of meals for sure.

      ★★★★★

      Reply
      • Kathleen Hansen says

        May 27, 2023 at 10:55 am

        Yay! Thank you for your comment 🙂

        Reply

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    Hi! I'm Kathleen and welcome! My favorite place to be has always been in the kitchen and I love creating recipes that are easy and approachable. Simple ingredients and easy-to-follow instructions!

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