Description
This One-Pan Chicken and Rice Bake is a comforting and flavorful meal that combines tender chicken thighs with perfectly cooked rice and vegetables in a single dish. Easy to prepare and baked in the oven, this recipe delivers a satisfying dinner with minimal cleanup, making it perfect for busy weeknights or cozy family meals.
Ingredients
Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
Rice and Vegetables:
- 1 cup long-grain white rice, rinsed
- 2 1/2 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots mix
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Garnish:
- Fresh parsley, chopped (optional)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the dish evenly.
- Prepare chicken: Pat the chicken thighs dry, then rub them with salt, pepper, and paprika. Heat olive oil in a large ovenproof skillet over medium-high heat and sear the chicken thighs skin-side down until golden brown, about 5 minutes. Flip and sear the other side for 3 minutes. Remove chicken and set aside.
- Sauté aromatics: In the same skillet, add diced onions and garlic. Cook until softened and fragrant, approximately 3-4 minutes.
- Add rice and seasonings: Stir the rinsed rice into the onions and garlic, cooking for 1-2 minutes to toast it slightly. Then add dried thyme, oregano, peas and carrots, and pour in the chicken broth. Stir to combine and bring to a gentle simmer.
- Bake the dish: Nestle the seared chicken thighs skin-side up on top of the rice mixture. Cover the skillet with a lid or aluminum foil and place it in the preheated oven. Bake for 35-40 minutes, until the rice is tender and chicken is cooked through with an internal temperature of 165°F (74°C).
- Rest and serve: Remove the skillet from the oven and let the dish rest for 5 minutes. Garnish with fresh parsley before serving for a bright, fresh flavor.
Notes
- Make sure to rinse the rice to remove excess starch and prevent it from becoming sticky.
- If you don’t have an ovenproof skillet, transfer the rice mixture to a baking dish and arrange the seared chicken on top before baking.
- Bone-in, skin-on chicken thighs work best for flavor and moisture; boneless can be used but may cook faster.
- To add a bit of heat, sprinkle some crushed red pepper flakes when seasoning the chicken.
- This dish can be customized by adding other vegetables such as mushrooms or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
