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Savory One-Pot Chicken Thighs

Savory One-Pot Chicken Thighs: Effortless Comfort Dinner

Savory One-Pot Chicken Thighs offers rich flavor and nostalgia in a gluten-free dish, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs Boneless, skinless thighs can work for a lighter option.
  • 1 tablespoon kosher salt Adjust to taste.
  • 1 teaspoon black pepper Freshly ground is best.
For the Rice
  • 4 cups potlikker Homemade or store-bought chicken broth can be substituted.
  • 1 cup Carolina Gold or jasmine rice Adjust water levels if using other long-grain rice.
  • 2 cloves minced garlic Garlic powder can be a convenient alternative.
For the Collard Greens
  • 4 cups cooked collard greens Fresh is ideal, but frozen works if thawed and drained.
  • 4 leaves collard green leaves Feel free to substitute with kale or other greens.
  • 2 tablespoons olive oil Avocado oil or vegetable oil can be alternatives.
For the Seasoning
  • 1 teaspoon crushed red pepper Adjust or omit for a milder flavor.
  • 1 tablespoon benne seeds or sesame seeds Toasted for nuttiness; optional.
  • 1 teaspoon dried garlic flakes Fresh garlic can be adjusted to taste.

Equipment

  • Ovenproof skillet
  • Baking Sheet
  • Measuring Cups
  • Measuring Spoons

Method
 

Cooking Instructions
  1. Preheat your oven to 350°F (175°C) and position your racks in the middle and top sections.
  2. Brush the collard leaves with olive oil, sprinkle with kosher salt, and bake for 10-12 minutes until crispy.
  3. Add 2 tablespoons of olive oil to an ovenproof skillet and heat over medium heat.
  4. Season your chicken thighs with kosher salt and black pepper, then sear in the skillet for 8-10 minutes skin side down.
  5. Flip the chicken and cook for an additional 1-2 minutes for a good sear, then set aside.
  6. In the same skillet, sauté minced garlic for about 30 seconds until fragrant.
  7. Pour in the potlikker and add collard greens and rice, then nestle the chicken back in.
  8. Bring to a boil, cover, and then transfer to the oven for about 20 minutes.
  9. After baking, broil the chicken for 5 minutes until skin is crispy.
  10. While broiling, crush the collard green chips and mix with benne seeds, garlic flakes, and crushed red pepper.
  11. Serve the chicken atop fluffy rice and sprinkle with the crunchy topping.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 800IUVitamin C: 6mgCalcium: 70mgIron: 2mg

Notes

Ensure the oil is hot before adding chicken for a crispy skin. Broiling enhances the crunch; keep an eye on it while it cooks. Allow the dish to cool completely before storing leftovers.

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