Dairy Free One-Pan Chicken and Rice

Total time1 hr

Prep time10 min

Cook time45 min

Crispy-skinned chicken thighs get seared until deep golden, then nestled on top of a savory rice pilaf built from onion, garlic, smoked paprika, and thyme, all simmered together in one skillet. The rice soaks up every bit of the seasoned broth and pan drippings as it bakes, turning fragrant and tender while the chicken finishes cooking through to juicy perfection. A short rest under foil lets everything settle before you fluff the rice and serve it straight from the pan, finished with a scatter of fresh parsley and a bright squeeze of lemon. It's a cozy, one-skillet dinner with minimal cleanup and maximum flavor, and it fits neatly into a dairy free routine without sacrificing that rich, comforting quality. Weeknight-easy but special enough for company, this is the kind of meal you'll want on repeat.

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Ingredients

4 servings

4 bone-in, skin-on chicken thighs (about 2 lb total)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp kosher salt, divided
½ tsp black pepper, divided
1 tbsp olive oil
1 medium yellow onion, finely diced
3 garlic cloves, minced
1 tsp smoked paprika
½ tsp dried thyme
1 ½ cups long-grain white rice
2 ½ cups low-sodium chicken broth
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

2 tbsp fresh parsley, chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season all over with 3/4 tsp of the salt and 1/4 tsp of the pepper.
2
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate. Pour off all but about 1 tbsp of the drippings.

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