Description
A simple, one-pan recipe for oven-baked chicken and rice that is warm, filling, and easy to prepare. Perfect for families.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1 1/2 cups long-grain white rice, rinsed
- 2 1/2 cups chicken broth (warm)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots (optional)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
- 1/2 teaspoon paprika (optional)
- 2 tablespoons butter or olive oil (for the rice)
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Pat chicken dry and rub with 1 tablespoon olive oil, salt, pepper, and paprika.
- In a skillet over medium heat, add 1 tablespoon oil. Sear chicken skin-side down until golden, about 4 minutes. Flip and cook for 2 more minutes. Remove chicken and set aside.
- In the same skillet, add chopped onion and garlic. Cook for 2–3 minutes until soft.
- Stir in rinsed rice and toast for 1 minute with the onion and garlic.
- Transfer rice, onion, and garlic to a 9×13-inch baking dish. Add butter and pour warm chicken broth over the rice. Stir in peas and carrots if using. Sprinkle thyme or Italian seasoning.
- Place the seared chicken on top of the rice, skin-side up.
- Cover the dish tightly with foil and bake for 35 minutes.
- Remove foil and bake for 10–15 more minutes until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
- Let rest for 5 minutes before fluffing rice and serving.
Notes
Rinse the rice to remove extra starch for better texture. Use warm broth so the rice cooks evenly. For crispier skin, broil the chicken for 2–3 minutes at the end.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg