Savory One-Pot Chicken Thighs for Cozy Family Dinners

Savory One-Pot Chicken Thighs is a comforting dish that brings warmth and flavor to your family table in just 40 minutes.

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Prep Time 10

Cook Time 30

Resting Time 5

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Thighs Bone-in, skin-on for rich flavor and tenderness; skinless thighs can lighten the dish.
1 teaspoon Kosher Salt Enhances natural flavors; sea salt is a good substitute if desired.
1 teaspoon Black Pepper Adds a kick; use white pepper for a milder option.

For the Rice and Potlikker

4 cups Potlikker This flavorful broth forms the dish's base; substitute low-sodium chicken broth if needed.
1 cup Carolina Gold or Jasmine Rice Uncooked, provides soft texture; brown rice is an option but will require more water and cooking time.

For the Vegetables

2 cups Collard Greens Cooked, for hearty texture and nutrients; fresh is ideal, but frozen works after thawing.
3 cloves Minced Garlic Adds warmth and aroma; garlic powder can be used instead, at a lesser amount.
1 teaspoon Crushed Red Pepper For a spicy kick; omit for a milder dish.

For the Crunchy Topping

1/4 cup Benne Seeds or Sesame Seeds Toasted for nuttiness; chopped nuts can add extra texture too.
1 tablespoon Dried Garlic Flakes Enhance garlic flavor; omit if using fresh garlic.
2 cups Collard Green Leaves For crispy chips; kale can be an alternative.
2 tablespoons Olive Oil For crisping collard greens; vegetable oil is a good substitute.

Equipment

large ovenproof skillet
Baking sheet

Method

Main Instructions

Preheat your oven to 350°F (175°C). Position the oven racks in the middle and top third for even cooking.
Prepare fresh collard greens by dividing the leaves and brushing them lightly with olive oil. Bake on a baking sheet for 10–12 minutes until crispy.
Sear the chicken thighs in a large ovenproof skillet with one tablespoon of olive oil over medium heat for 8–10 minutes, skin-side down.
Flip the chicken thighs and cook for an additional 1–2 minutes, then transfer them to a plate to rest.
In the same skillet, sauté minced garlic in the drippings for about 30 seconds until fragrant.
Add potlikker, cooked collard greens, uncooked rice, and a pinch of salt. Nestle the chicken thighs back in and bring to a gentle boil.
Cover the skillet and transfer to the oven. Bake for 20 minutes until the rice absorbs the liquid and the chicken reaches 165°F (74°C).
Broil the chicken for an additional 5 minutes until the skin is crispy and golden.
Prepare the crunchy topping by crushing the baked collard greens and mixing with benne seeds, dried garlic flakes, and crushed red pepper.
Fluff the rice with a fork and serve warm, topping with the crunchy mixture.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

For best results, monitor broiling time closely and use a hot skillet when searing the chicken.

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