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Crispy chicken thighs on cheesy broccoli rice

 In Chicken, Dinner/Supper, Gluten Free, Recipes, Rice

Crispy chicken thighs on top of easy peasy cheesy broccoli rice is a great, quick weeknight meal that takes very little effort but delivers big on taste and texture.

Crispy chicken thighs on cheesy broccoli riceSay hello to the crispy chicken thighs of your dreams. All golden, crackly skin and succulent meat. On top of creamy, cheesy, broccoli rice… Is this the stuff weeknight meal dreams are made of? I think so, yes indeedy. Because let’s face it, who needs more than crispy-skin chicken ON TOP of cheesy rice for dinner? No-one, that’s who.

Crispy chicken thighs on cheesy broccoli riceBut it’s confession time. This cheese-broccoli-rice-thingamabob has been on regular rotation in this house because a) mamma is lazy and b) cheese-broccoli-rice is a thing that needs to be more present in all of our lives. And most nights when I serve it, I don’t even bother with the crispy chicken thighs because honestly you guys, it is that good. But every now and then I might have a few chicken thighs hanging around and in those instances, I give them a quick treatment with some s&p, olive oil and lemon before placing them in a hot oven to go all crisp and gorgeous. (I mean, can we just take a moment to appreciate that skin?!)

Crispy chicken thighs on cheesy broccoli riceThe deal with the rice is equally simple. Fry some onion and garlic until soft and fragrant, add the rice, a splash of wine (optional) and then stock. Slowly simmer until the rice has almost absorbed all the liquid then top with the broccoli florets and allow to steam until the rice and broccoli are both cooked. Add a splash of cream (again: optional) and a good handful of mozzarella then stir through, et voila. There is nothing more joyous than taking a big spoonful of rice from the serving dish only to be met with strands of melty mozzarella. Swoon. And we all know dinners you can swoon over are the best kind of dinners.

Crispy chicken thighs on cheesy broccoli riceCrispy chicken thighs on cheesy broccoli rice

Crispy chicken thighs on cheesy broccoli rice
Prep time
Cook time
Total time
Crispy chicken thighs on top of easy peasy cheesy broccoli rice is a great, quick weeknight meal that takes very little effort but delivers big on taste.
Recipe type: Dinner, Chicken, Rice, Easy
Serves: 4
for the crispy chicken thighs
  • 8 skin-on chicken thighs
  • 1-2 tablespoons olive oil
  • salt & pepper to taste
  • 2 tablespoons fresh lemon juice
for the cheesy broccoli rice
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1½ cups Jasmine rice
  • ½ cup white wine
  • 3 cups chicken stock
  • 1 head broccoli, broken into florets
  • 1 cup grated mozzarella cheese
  • salt & pepper to taste
  1. Pre-heat the oven to 200°c.
  2. Drizzle the olive oil and lemon juice over the chicken thighs then season with salt and pepper and place in the oven to bake for 30-45 minutes or until cooked through and the skin has crisped.
  3. To make the rice, add a drizzle of olive oil to a medium-sized pot/deep pan (with lid) and saute the onion and garlic until soft and fragrant.
  4. Add the rice, wine and stock and bring up to a boil.
  5. Lower the heat and cover with a lid and allow to simmer until ¾ of the liquid has been absorbed. Add the broccoli then cover again to simmer/steam until the rice and broccoli are completely cooked.
  6. Turn the heat off then season to taste and add the mozzarella. Stir through.
  7. At this stage the rice can be allowed to steam, covered, for a further 15-20 minutes until the chicken is cooked.
  8. Serve the chicken on top of the cheesy broccoli rice.

More chicken thigh recipes you will love:

Coconut curry chicken thighs 

Coconut curry chicken thighs

Creamy sundried tomato and basil chicken thighs 

Creamy sundried tomato and basil chicken thighs

Easy sticky apricot chicken thighs 

Sticky apricot chicken



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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 12 comments
  • Synthia

    Am I reading correctly a whole onion in the rice

    • Alida Ryder

      Yep, but of course you could reduce the quantity to suit your own palate.

  • janet

    What is the difference between regular 20 minute white rice and Jasmine rice? I’ve never used Jasmine.

    Thanks, Janet

    • Alida Ryder

      Jasmine rice is much more fragrant and a little sticky, often used in Asian cooking. I just prefer it to regular rice but you could use regular white rice or Basmati in its place easily.

  • Kerry

    Holy crispy chicken Batman. Definitely on my menu for this week.

    • Alida Ryder

      🙂 Let me know what you think once you’ve made it!

  • Rebecca

    You are the queen of all chicken dishes. That skin on the chicken looks too good to be true. It actually looks fried. Drooling over here.

    • Alida Ryder

      Oh, you are too kind. And yep, that skin is magic.

  • Janet

    What does 100ml of white wine equate to? Recipe sounds very interesting.

    • Alida Ryder

      Sorry for the confusion, it was actually meant to be 125ml so I’ve changed the measurement to 1/2 cup to make things easier.

  • Reply

    I’m drooling over this dish Alida! It’s the perfect kind of comfort food! I will absolutely take more than a moment to appreciate the crispy skin on that chicken. And that rice sounds so easy and just perfect with the chicken. Thanks for sharing this one!

    • Alida Ryder

      Thanks so much Mary Ann. That crispy skin is everything right now. 😉

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