Crispy Golden Baked Chicken Recipe With Onion Buttered Rice (7 Ingredients, One Pan) by Donna John

It is no secret that I love baking chicken for dinner, especially if that skin is golden and crispy. This crispy golden baked chicken recipe with silky buttered onion rice has just seven simple ingredients, minimal prep and cooks up in one pan in about 35 minutes. The high-protein, budget-friendly chicken is crispy, juicy and sits on a bed of buttery rice laced with caramelized onions.

All you need to make this winning one-pan chicken dinner is bone-in chicken thighs (read about the health benefits of protein), olive oil, butter, onions, fresh thyme, long-grain white rice and chicken broth. The chicken recipe cooks on the stovetop, with an optional step of popping the skillet under the broiler for a few minutes to really crisp up the skin. The rice soaks up all the chicken drippings while it bakes and is buttery and full of chicken flavor. It is so good!

Serve this high-protein chicken and rice dinner with your favorite side dishes. I served mine with green beans, but any vegetable would pair well with this recipe.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

• 4 - 6 bone-in, skin-on chicken thighs 
• 1 tablespoon olive oil
• 3 tablespoons butter (divided)
• 2 large onions, chopped
• fresh thyme leaves (about 1 to 2 teaspoons, or to taste)
• 1 1/2 cups long-grain white rice (uncooked)
• 2 cups chicken broth

Here's how to make it: 

1. Season the chicken with salt and black pepper on both sides. (You could also prepare this recipe with drumsticks, wings or even breasts, though it will affect cooking time.)
   
2. Put the olive oil and 1 tablespoon of the butter into a skillet (ovenproof if you're doing the optional step of broiling at the end). Add the chicken, skin side down, and cook until crisp and golden brown, about 4 to 5 minutes. (Do not crowd the chicken when you brown it for the best results. I used my round Le Creuset baking dish, but any ovenproof skillet or cast iron skillet would work well for this recipe.)
   
3. Flip the chicken over and continue to cook for about 3 to 4 more minutes. (The chicken will not be cooked through at this point.) Remove to a plate.
   
4. Add the remaining 2 tablespoons butter to the skillet (leave the chicken drippings in the pan). Add the chopped onions. Season with salt and black pepper.
   
5. Cook, stirring often, until onions are soft and golden, about 10 to 15 minutes.
   
6. Remove about 1/3 cup of the onions from the pan and set aside.
   
7. Add the rice and thyme leaves to the skillet. Stir. (If you don't have fresh thyme, you could use dried thyme.)
   
8. Nestle the chicken pieces on top of the rice.
   
9. Pour in the chicken broth. (For even more flavor, you could use 1/2 cup white wine and 1 1/2 cups chicken broth. Add the wine first and let it cook out before add the chicken broth.)
   
10. Bring to a simmer, reduce heat to low, cover the pan and cook until rice is tender, about 25 minutes.
    
11. Top with the reserved onions and serve, or top with the onions and pop it under the broiler for a few minutes to crisp up the skin.
    
12. Store any leftovers in an airtight container in the fridge.
    

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