Description
This delicious Oven-Baked Chicken and Rice recipe is a convenient one-pan meal that combines tender chicken thighs with flavorful rice cooked in a savory broth. Perfect for a comforting weeknight dinner!
Ingredients
Scale
For the chicken:
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For the rice:
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 cup frozen peas (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Season the chicken: Season chicken thighs with salt, pepper, paprika, and thyme.
- Sear the chicken: Brown chicken in a skillet, then set aside.
- Cook the aromatics: Saute onion and garlic in the same skillet.
- Prepare the rice: Add rice to the skillet with broth and nestle chicken on top.
- Bake: Cover and bake for 35 minutes, then uncover, add peas, and bake for additional 10–15 minutes.
- Serve: Garnish with parsley before serving.
Notes
- You can substitute chicken thighs with other cuts, adjusting cooking times as needed.
- For added flavor, consider using a mix of broth and cream or a squeeze of lemon.
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 480
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
