One-Pot Chicken and Rice with Garlic and Thyme

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting one-pot dish combining tender chicken thighs with fluffy rice, infused with garlic and fresh thyme aromas. This Mediterranean-inspired chicken recipe, ready in about 50 minutes, pairs olive oil, bone-in, skin-on chicken thighs, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Season 4 chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then sear skin side down for 5-6 minutes until golden and crispy. Flip and cook another 3 minutes, then remove chicken and set aside.
  2. Step 2: In the same pot, add 1 diced medium yellow onion and 4 minced garlic cloves. Sauté over medium heat for 4-5 minutes until softened and fragrant.
  3. Step 3: Stir in 1 1/2 cups long grain white rice and toast for 2 minutes, stirring constantly to coat the rice in the onion mixture.
  4. Step 4: Pour in 3 cups chicken broth and add 3 fresh thyme sprigs. Nestle the chicken thighs back into the pot, skin side up. Bring to a simmer, cover, reduce heat to low, and cook for 20 minutes until rice is tender and chicken is cooked through.
  5. Step 5: Remove thyme sprigs, sprinkle 1 tsp lemon zest and 2 tbsp chopped fresh parsley over the dish. Fluff rice gently and serve warm.

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