Cookwith

Name: Juicy Brined Chicken Thighs with Herbed Rice Pilaf
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 lbs bone-in, skin-on chicken thighs (about 4 pieces); 4 cups water (for brine); 1/4 cup kosher salt (for brine); 1 cup long grain white rice; 2 cups low-sodium chicken broth; 2 tbsp olive oil, divided; 1 small yellow onion, finely diced; 2 garlic cloves, minced; 1 medium carrot, finely diced; 1 celery stalk, finely diced; 1/2 cup frozen peas; 1/4 cup fresh parsley, chopped; 1 tbsp fresh dill, chopped (or 1 tsp dried); 1 lemon, zested and juiced; 1/2 tsp black pepper; 1/4 tsp paprika

Juicy Brined Chicken Thighs with Herbed Rice Pilaf

ToastedVanilla6931

This dish takes the comforting classic of chicken and rice to new heights with a clever brining technique for ultra-juicy chicken. Searing the chicken first delivers crisp, golden skin, while the rice pilaf is infused with sweet carrots, savory aromatics, and fresh herbs for bright flavor. The oven-bake method ensures everything cooks perfectly together—no mushy rice or dry chicken. Finished with a pop of lemon, this is a crowd-pleaser that's both elegant and homestyle, perfect for a sunny Oregon evening.

Ingredients

Instructions

Make a brine by dissolving 1/4 cup kosher salt in 4 cups water. Submerge chicken thighs and refrigerate for 30 minutes (or up to 2 hours). Drain and pat chicken dry with paper towels.
Preheat oven to 400°F. Season chicken with black pepper and paprika on both sides.
Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear until deep golden brown, 5-6 minutes. Flip and cook 2 more minutes. Remove chicken to a plate (it will finish cooking later).
Pour off excess fat, leaving 1 tbsp in the pan. Add onion, carrot, and celery. Sauté until softened, 3-4 minutes. Add garlic and stir for 30 seconds until fragrant.
Stir in rice and toast for 1 minute. Add chicken broth, scraping up any browned bits. Bring to a simmer, then nestle chicken thighs (skin side up) into the rice. Cover tightly with foil or a lid.
Bake in the oven for 20 minutes. Remove foil, sprinkle peas over rice, and return to oven (uncovered) for 5-7 minutes, until rice is tender and chicken reaches 175°F internal temperature.
Rest for 5 minutes. Finish with lemon zest, juice, parsley, and dill. Serve straight from the skillet.