One-Pan Garlic and Sage Chicken Thighs and Rice

Ingredients

• 1.5 lb chicken thighs (bone-in, skin-on preferred for flavor)
• 1 shallot (diced)
• 4 clove garlic (minced)
• 1 tbsp fresh sage (chopped)
• 1.5 cup white rice (long-grain)
• 2.5 cup chicken broth
• 1 tbsp olive oil (for searing)
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Heat olive oil in a large skillet or pan over medium-high heat. Season the chicken thighs with salt and pepper.

2. 2

   Place the chicken thighs in the pan, skin-side down, and sear until the skin is golden brown and crispy. Flip and sear the other side briefly, then remove the chicken from the pan and set aside.

3. 3

   In the same pan with the chicken drippings, add the diced shallot, minced garlic, and chopped sage. Sauté until fragrant and the shallot is translucent.

4. 4

   Add the rice to the pan and stir to toast it slightly with the aromatics and chicken juices.

5. 5

   Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pan.

6. 6

   Place the seared chicken thighs back into the pan on top of the rice and broth mixture.

7. 7

   Bring the liquid to a simmer, then reduce the heat to low, cover the pan, and cook until the rice is tender and the chicken is cooked through (about 15-20 minutes).

8. 8

   Remove from heat and let rest for a few minutes before serving.

Notes

The author emphasizes that searing the chicken first and toasting the aromatics in the resulting juices is key to the deep flavor of the dish. This recipe is naturally gluten-free.

Nutrition per serving

• fall dinner
• one-pan meal
• chicken thighs
• rice
• gluten-free
• easy cleanup
• budget-friendly