Bone In Chicken Thigh Rice And Veggies Recipe Made Easy

There’s something wonderfully comforting about a one-pot meal that combines tender, juicy bone-in chicken thighs with fluffy rice and vibrant vegetables. This recipe marries those elements perfectly, delivering a hearty dish that’s packed with flavor and nutrition.

Whether you’re a busy parent, a novice cook, or simply craving a satisfying dinner, this chicken thigh rice and veggies recipe promises to delight your taste buds and warm your soul.

Cooking the chicken thighs with the bone in helps keep the meat juicy and tender while imparting a deeper, richer flavor to the rice and veggies as they cook together. Plus, the colorful mix of fresh vegetables adds crunch, vitamins, and a burst of freshness that balances the dish beautifully.

This recipe is not just delicious but also practical, requiring minimal cleanup and easy-to-find ingredients.

Keep reading to discover why this recipe might become your new weeknight favorite, along with helpful tips, serving suggestions, and nutritional info!

Why You’ll Love This Recipe

This bone-in chicken thigh rice and veggies recipe is a winner for many reasons. First, it’s a complete meal cooked in one pot, which means less mess and fewer dishes to wash.

The chicken stays super moist thanks to the bone and skin, while the rice absorbs all the savory juices, making it incredibly flavorful.

It’s also highly customizable. You can swap in your favorite vegetables or adjust the seasoning to your liking.

The dish cooks relatively quickly, making it perfect for busy weeknights when you want comfort without hours in the kitchen. Lastly, it’s budget-friendly and perfect for meal prep, providing leftovers that taste just as good the next day.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
• 1 ½ cups long-grain white rice, rinsed
• 2 ½ cups chicken broth (low sodium preferred)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup frozen peas or fresh peas
• 1 large carrot, diced
• 2 tablespoons olive oil or vegetable oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: 1/2 teaspoon chili powder for a mild kick

Equipment

• Large deep skillet or sauté pan with a lid (at least 12 inches)
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Small bowl (for seasoning mix)

Instructions

1. Prepare the chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, smoked paprika, and dried thyme. If you like a bit of heat, add chili powder to the seasoning mix.
2. Sear the chicken: Heat olive oil in your large skillet over medium-high heat. Once hot, place the chicken thighs skin-side down and cook without moving for about 5-7 minutes until the skin is golden brown and crispy. Flip and cook the other side for 3-4 minutes. Remove chicken and set aside.
3. Sauté the aromatics: In the same pan, reduce heat to medium. Add diced onion, bell pepper, and carrot. Cook, stirring occasionally, for about 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
4. Add rice and broth: Pour the rinsed rice into the pan and stir well to coat it in the oil and vegetables. Pour in the chicken broth, scraping the pan bottom to deglaze and lift any flavorful brown bits.
5. Return chicken to the pan: Nestle the seared chicken thighs skin-side up on top of the rice mixture. Sprinkle the frozen peas around the chicken.
6. Simmer and cook: Cover the pan with a tight-fitting lid and reduce heat to low. Let everything simmer gently for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F / 74°C).
7. Rest and garnish: Turn off the heat and let the dish rest, covered, for 5 minutes. This allows the flavors to meld and the rice to finish steaming. Sprinkle chopped fresh parsley over the top before serving.

Tips & Variations

For extra crisp skin, you can broil the chicken for 2-3 minutes after cooking to finish. Just keep an eye on it!

Feel free to switch up the vegetables based on what you have on hand. Green beans, zucchini, or mushrooms make great additions.

If you prefer brown rice, increase the broth to 3 cups and cook for about 40-45 minutes.

For a Mediterranean twist, swap smoked paprika for cumin and add olives and sun-dried tomatoes. You can also try adding fresh lemon juice or zest at the end for brightness.

If you want a dairy-free creamy addition, stir in a splash of coconut milk or a dollop of dairy-free yogurt just before serving.

Nutrition Facts

Serving Suggestions

This hearty chicken thigh rice and veggies dish pairs beautifully with a crisp green salad or steamed broccoli for extra greens. You can also serve it alongside some warm crusty bread to soak up the flavorful juices.

If you’re looking to complement the flavors, consider a side of roasted root vegetables or a tangy cucumber and tomato salad dressed with vinegar and olive oil. For an easy weeknight dinner, simply plate the meal as is and garnish with fresh herbs.

For more delicious meal ideas, check out our Chicken and Roasted Veg Recipes for Easy Healthy Meals or explore our Asian Vegetarian Rice Bowl Recipes for Easy Healthy Meals for tasty plant-based options.

Conclusion

This bone-in chicken thigh rice and veggies recipe is a fantastic go-to for anyone seeking a comforting, flavorful, and easy-to-make meal. The combination of tender chicken, perfectly cooked rice, and colorful vegetables is not only delicious but also nourishing and satisfying.

Its simplicity makes it approachable for cooks of all levels, and the one-pot method means cleanup is a breeze.

With endless possibilities for customization, you can make this recipe your own by swapping veggies, adjusting spices, or adding your favorite herbs. Whether you’re cooking for a family dinner or meal prepping for the week ahead, this recipe delivers hearty satisfaction every time.

Don’t forget to explore other great recipes like A to Z Vegetarian Recipes for Every Meal and Occasion and Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for new flavors and ideas to keep your kitchen vibrant and exciting!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Bone In Chicken Thigh Rice and Veggies”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty one-pan meal featuring juicy bone-in chicken thighs cooked with rice and mixed vegetables. Perfect for an easy, flavorful dinner.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“4 bone-in chicken thighs, skin on”, “1 cup long grain white rice”, “2 cups chicken broth”, “1 cup diced carrots”, “1 cup diced bell peppers”, “1 cup frozen peas”, “1 small onion, diced”, “3 cloves garlic, minced”, “2 tablespoons olive oil”, “1 teaspoon paprika”, “1 teaspoon dried thyme”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Season chicken thighs with paprika, thyme, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in an oven-safe skillet over medium heat.”}, {“@type”: “HowToStep”, “text”: “Brown chicken thighs skin-side down for 5 minutes, then flip and cook 3 minutes more.”}, {“@type”: “HowToStep”, “text”: “Remove chicken and set aside; saut\u00e9 onion and garlic until translucent.”}, {“@type”: “HowToStep”, “text”: “Add carrots and bell peppers; cook for 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in rice and chicken broth; bring to a simmer.”}, {“@type”: “HowToStep”, “text”: “Place chicken thighs on top of rice and vegetables.”}, {“@type”: “HowToStep”, “text”: “Cover skillet with foil and bake for 30 minutes.”}, {“@type”: “HowToStep”, “text”: “Remove foil, add peas, and bake uncovered for 5-7 more minutes.”}, {“@type”: “HowToStep”, “text”: “Let rest for 5 minutes before serving.”}], “nutrition”: {“calories”: “480 kcal”, “proteinContent”: “35 g”, “fatContent”: “22 g”, “carbohydrateContent”: “35 g”}}