Corinne in Season

One-Pan Garlic & Sage Chicken Thighs with Creamy Coconut Rice

Yield: 4 servings

I loveeee a cozy, one-pan dinner that fills the whole kitchen with the smell of garlic and fresh herbs. Especially when it involves golden, crispy chicken thighs and rice that soaks up every last bit of flavor. This is one of those meals that tastes like you spent the entire afternoon cooking, but comes together in about an hour, all in one pan. The chicken gets beautifully golden on the stovetop before finishing in the oven over creamy, garlicky rice with kale, coconut milk, and plenty of herbs. Fresh sage gives this dish that earthy, cozy fall flavor, while a little oregano, thyme, and garlic powder add even more depth to the chicken. It's hearty, comforting, and exactly the kind of meal I want for dinner when the weather starts cooling down.

Ingredients

• For the Chicken
• 3 lbs bone-in, skin-on chicken thighs (approximately 7 thighs)
• 2 tsp kosher salt
• 2 tsp smoked paprika
• 1 tsp ground sage
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp freshly ground black pepper
• 1 tbsp olive oil
• For the Creamy Coconut Rice
• 1 large shallot or 1 small yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp fresh sage leaves, finely chopped
• 1 cup uncooked jasmine rice, rinsed
• 2 tbsp finely grated Parmesan cheese
• 3 cups tightly packed chopped kale (approximately 6 oz)
• 2 cups low-sodium chicken broth
• ¾ cup full-fat coconut milk
• Kosher salt, to taste
• Optional Garnish
• Fresh sage leaves, lightly fried until crispy
• Freshly ground black pepper
• Flaky sea salt

Instructions

1. Preheat the oven.

   Preheat your oven to 375°F. Make sure you have a large, deep, oven-safe skillet or Dutch oven that can comfortably fit all the chicken thighs.

2. Season the chicken.

   In a small bowl, combine the kosher salt, smoked paprika, ground sage, oregano, garlic powder, and black pepper. Pat the chicken thighs thoroughly dry with paper towels, then season generously on both sides.

3. Sear until golden.

   Heat olive oil in your skillet over medium heat. Once hot, add the chicken thighs skin-side down, making sure not to overcrowd the pan. Sear for approximately 7 minutes per side, until beautifully browned and the skin is golden and crispy. Work in batches if needed. Transfer the chicken to a plate and set aside.

4. Build the flavor base.

   In the same skillet, add the chopped shallot or onion. Cook for 1–2 minutes, stirring frequently, until softened. Add the minced garlic and fresh sage, and cook for another minute until fragrant.

5. Toast the rice.

   Add the rinsed rice and Parmesan. Stir everything together, allowing the rice to toast for 1–2 minutes and absorb some of the flavorful drippings from the chicken. Season with a pinch of salt if needed.

6. Add the greens and liquid.

   Stir in the chopped kale, chicken broth, and coconut milk. Mix until everything is evenly combined, then bring the mixture to a boil.

7. Nestle in the chicken.

   Once the liquid is boiling, remove the skillet from the heat. Arrange the seared chicken thighs on top of the rice, skin-side up, keeping the crispy skin above the liquid. Be sure to pour in any juices that collected on the plate, too. That's flavor you don't want to leave behind!

8. Bake.

   Transfer the skillet, uncovered, to the middle rack of the oven. Bake for approximately 15–20 minutes, or until the rice is tender, most of the liquid has been absorbed, and the chicken reaches an internal temperature of at least 165°F. Larger chicken thighs may need additional cooking time.

9. Let it rest.

   Remove the skillet from the oven and allow it to rest for 10 minutes. This gives the rice time to absorb any remaining liquid and lets everything settle.

10. Serve.

    Spoon the rice onto a plate or into a bowl. Place the chicken on top and garnish with whatever you like. Serve warm and enjoy!

Corinne's tips

corinneinseason.com