Pan-Roasted Chicken Thighs and Rice
Try this Pan-Roasted Chicken Thighs and Rice recipe, or contribute your own.
Try this Pan-Roasted Chicken Thighs and Rice recipe, or contribute your own.
- 4 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- 1/2 lemon
- cooked white rice for serving
- 1 large shallot or small onion chopped
- 6 bone-in, skin-on chicken thighs (2lbs) excess skin and fat trimmed away
- 1/3 cup gluten-free flour (i used brown rice flour)
- homemade gluten-free seasoned salt and pepper
- 1-1/2 cups gluten-free chicken broth
- Carbohydrate 2.4363 g
- Cholesterol 0 mg
- Fat 3.2805 g
- Fiber 0.69749997138977 g
- Protein 0.3528 g
- Saturated Fat 0.453243 g
- Serving Size 1 1 Serving (20g)
- Sodium 0.9795 mg
- Sugar 1.73880002861023 g
- Trans Fat 0.113598 g
- Calories 36 calories
Step-by-step
- Preheat oven to 375 degrees.
- Season both sides of chicken thighs with seasoned salt and pepper.
- Add flour to a shallow dish then season liberally with seasoned salt and pepper.
- Dunk each chicken thigh into the seasoned flour, tapping off any excess, then place onto a plate.
- Heat extra virgin olive oil in a large, oven-proof skillet (preferably cast iron) over medium-high heat.
- Add chicken thighs skin side down then saute until the skin has browned, rotating if necessary to keep skin from burning - a splatter screen is helpful as the fat will spit a bit.
- Flip then saute until the second side has browned then transfer thighs back to the plate (thighs do not need to be cooked through at this point).
- Pour out all but 2 Tablespoons fat from the skillet (just eyeball it) then turn heat down to medium.
- Add shallots, season with seasoned salt and pepper, then saute until tender, 2-3 minutes.
- Add garlic then saute for 30 more seconds.
- Add chicken broth and lemon juice then turn heat up to bring to a boil.
- Turn heat back down and simmer until sauce has reduced and would come halfway up the chicken thighs, 4-5 minutes, then nestle chicken thighs into the sauce and carefully cover the skillet with foil.
- Bake covered for 15 minutes then remove foil and scoop a spoonful of the onions and sauce onto the tops of the chicken thighs.
- Turn heat up to 425 then return the skillet to the oven uncovered and continue to bake until chicken is cooked through and skin is crispy, 12-15 more minutes (oven does not need to have come all the way up to temperature before returning skillet to oven).
- Meanwhile, cook the rice.
- When chicken is done, scoop rice onto plates then top with thighs, drizzle with pan sauce, and serve.
Pan-Roasted Chicken Thighs and Rice: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and delicious dinner can often feel like a Herculean task. Between school pick-ups, after-school activities, and the ever-present mountain of laundry, whipping up something from scratch can seem impossible. But I’ve discovered the secret to effortlessly elegant weeknight meals: simple recipes with maximum flavor. This Pan-Roasted Chicken Thighs and Rice is my go-to, a perfect example of how a little bit of effort can yield big rewards in taste and satisfaction.
The beauty of this dish lies in its simplicity. It requires minimal prep time and utilizes readily available ingredients. No exotic spices or obscure vegetables here – just good quality chicken thighs, shallots, garlic, and some basic pantry staples. The pan-roasting method ensures the chicken skin gets perfectly crispy while the meat stays juicy and tender. The resulting pan sauce is rich and flavorful, adding an extra layer of deliciousness to both the chicken and the rice. I often find myself scraping the bottom of the pan clean, savoring every last drop of that savory goodness.
This recipe is incredibly versatile. Feel free to experiment with different herbs and spices to personalize it to your taste. A sprinkle of rosemary or thyme would complement the chicken beautifully. If you prefer a spicier kick, a pinch of red pepper flakes will do the trick. You can also substitute the shallots with onions or even leeks, depending on your preference. The key is to have fun and get creative in the kitchen!
Beyond its practicality and deliciousness, this dish offers a sense of accomplishment. After a long day, nothing feels quite as rewarding as serving your family a homemade meal that tastes as good as it looks. The aroma alone is enough to fill your kitchen with warmth and invite everyone to the table. It's more than just dinner; it’s a moment of connection and shared enjoyment, a small act of love in the midst of a busy life.
So, the next time you find yourself staring into the fridge, wondering what to make for dinner, remember this recipe. It’s a quick, easy, and incredibly satisfying meal that will surely become a family favorite. The crispy skin, juicy meat, and flavorful pan sauce will have everyone asking for seconds – a testament to its simplicity and irresistible taste. The leftovers are just as delicious the next day, making it an ideal meal prep option for those ever-busy days ahead.
Tips for success:
- Use bone-in, skin-on chicken thighs for the best flavor and texture. The bone helps keep the meat moist, and the skin crisps up beautifully in the pan.
- Don't overcrowd the skillet when browning the chicken. Working in batches ensures even browning and prevents the chicken from steaming instead of crisping.
- Let the chicken rest for a few minutes after cooking before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.
- Feel free to add other vegetables to the pan sauce, such as mushrooms, carrots, or bell peppers.
- Serve with a side of your favorite vegetables for a complete and balanced meal.
Enjoy! And remember, even the busiest of days can be made a little brighter with a delicious, home-cooked meal.
