This one-pan dinner starts with chicken thighs rubbed in a smoky, savory spice blend and seared until the skin turns deep golden brown, then nestled into a pot of aromatic rice that's simmered low and slow in a rich, garlicky onion broth. As the rice cooks, it soaks up all those pan drippings and thyme-infused broth, turning tender and fluffy while the chicken finishes cooking right on top, staying juicy from all those collected pan juices. A scatter of fresh parsley at the end brightens the whole dish and makes it look as good as it tastes. It's the kind of cozy, low-fuss meal that comes together in one pot with minimal cleanup, and it's a solid pick for a gluten free dinner rotation. Serve it straight from the skillet for an easy weeknight dinner that still feels like something special.
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Pat the chicken thighs dry with paper towels. In a small bowl, stir together the salt, black pepper, garlic powder, onion powder, and smoked paprika, then rub the mixture evenly over all sides of the chicken.
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 2 minutes, then transfer the chicken to a plate. The chicken will not be cooked through at this stage.
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