Best 3 One Pot Chicken Thigh Recipes

Chicken thighs are a versatile and affordable cut of meat that can be cooked in a variety of ways. One-pot chicken thigh recipes are a great option for busy weeknight meals, as they can be prepared quickly and easily in a single pot or pan. Whether you're looking for a simple skillet dinner or a flavorful slow-cooker dish, there's a one-pot chicken thigh recipe out there to suit your taste. With just a few ingredients and some basic cooking skills, you can create a delicious and satisfying meal that the whole family will enjoy.

Let's cook with our recipes!

ONE-POT CRISPY CHICKEN AND RICE

One-Pot Crispy Chicken and Rice image

This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.

Provided by NicoleMcmom

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
6 (4 ounce) bone-in, skin-on chicken thighs
1 ½ teaspoons kosher salt, divided
¾ teaspoon ground black pepper
1 tablespoon unsalted butter
⅔ cup finely chopped yellow onion
2 cloves garlic, minced
1 ½ cups uncooked long-grain rice
3 cups chicken stock, divided, or more to taste
1 tablespoon finely chopped flat-leaf parsley
1 medium lemon, cut into wedges

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g

EASY CHICKEN THIGHS AND RICE ONE POT MEAL

Easy Chicken Thighs and Rice One Pot Meal image

I was looking for a fast, simple recipe using chicken thighs (hubby loves these) and rice.Something that wasn't the usual "pour on a can of soup". I found a good "base" idea on "AllRecipes, (contributed by "Carol B.) The original recipe called for boullion and water, I think the stock is much tastier so started my changes there. I added the celery to the onion which was called for, and because I had asparagus in the fridge I thought that would be nice as well. I used paprika because I thought it could use just a splash of color. If I had not been lazy I would have diced up some pimento or roasted red pepper. This is the kind of easy "pantry" recipe that would lend itself to your tastes and pantry. So now this recipe is posted and I am adding this "after the fact" Made the dish for dinner and it was bland, flat and without the asparagus would have been completely tasteless. Added the ingredients listed below, and helped tremendously. I still think that this is a great "base" recipe....play with it.

Provided by YankeeKat

Categories One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 cups chicken stock
1 cup uncooked white rice
3 tablespoons butter
1 onion, chopped
2 -3 stalks celery, chopped
1 lb fresh asparagus, cut into 2-3 inch pieces
6 bone-in chicken thighs
1 teaspoon Italian herb seasoning
salt and pepper
paprika
2 -3 cloves minced garlic sautee with the onion and celery
1 (14 ounce) can diced tomatoes (drained)
garlic powder
onion salt
celery salt

Steps:

Preheat oven to 350 degrees.
Grease a 13 x 9 inch pan or casserole.
Remove skin and excess fat from the chicken thighs.
Dice onion and celery and sautee in 3 TB of butter until softening, then add the asparagus and garlic and continue to saute for a couple more minutes, then add the drained diced tomatoes. If you prefer you can use the juice from the tomatoes, but reduce stock by that amount.
Deglaze pan with 2 cups of the chicken stock or a combination of the stock and tomato juice.
Add Italian Seasoning, garlic powder, onion salt, celery salt and salt and pepper.
Stir in 1 cup of long grain white rice, and pour all into the prepared pan.
Top the rice/veggie mixture with the chicken thighs, sprinkle with paprika and Bake for 45 minutes.

Nutrition Facts : Calories 435.9, Fat 21.5, SaturatedFat 8.1, Cholesterol 96.6, Sodium 395.9, Carbohydrate 37.8, Fiber 4.1, Sugar 6.4, Protein 22.9

DELICIOUS ONE POT/CASSEROLE CHICKEN THIGHS

Delicious One Pot/Casserole Chicken Thighs image

Great comfort food and the flavour of the chicken combined with the vegetables is just lovely and its so easy to put together - it almost cooks itself! the blend of flavours makes it a meal that my family ask for again and again.

Provided by JoyfulCook

Categories One Dish Meal

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons plain flour
2 tablespoons oil
9 skinless chicken thighs
1 large onion, small dice
2 garlic cloves, crushed
3 ounces bacon, chopped
4 ounces mushrooms, small, thick slice (optional)
2 chicken stock cubes
1 vegetable stock cube
4 tablespoons tomatoes, and basil sauce
1 bell pepper, small diced
1 celery rib, diced
2 carrots, diced
1/4 teaspoon cayenne pepper
1 cup water
salt and pepper

Steps:

Coat the chicken in flour. Heat large fry pan or skillet ; add the oil, and seal chicken until turning a golden brown. Place in casserole dish or your slow cooker.
Add all the vegetables and the bacon/ham to the fry pan and cook for 2 minutes then stock cubes , cayenne pepper simmer for another couple of minutes.
Add to the chicken, making sure that there is enough liquid to not quite cover the meat. Add a little extra water if necessary. Cook in a moderate oven 180°C for 1 hr 30 minutes, or until cooked.
To microwave, bring to the boil on full, then set on 30% for 45 minutes to simmer.
Serve with new potatoes or rice and fresh vegetables.

Tips:

Use a heavy-bottomed pot or Dutch oven to ensure even cooking and prevent sticking.
Sear the chicken thighs in a little oil before adding the other ingredients to create a flavorful crust.
Use a variety of vegetables to add flavor and nutrients to the dish. Some good options include potatoes, carrots, onions, celery, and zucchini.
Season the dish liberally with salt and pepper, and add other herbs and spices to taste.
Bring the dish to a boil, then reduce heat and simmer until the chicken is cooked through and the vegetables are tender.
Serve the chicken thighs and vegetables over rice, noodles, or mashed potatoes.

Conclusion:

One-pot chicken thigh recipes are a great way to make a delicious and satisfying meal with minimal effort. By following the tips above, you can create a flavorful and healthy dish that the whole family will enjoy. These recipes are also very versatile, so you can easily customize them to your own taste preferences.