Oven Baked Chicken And Rice Recipe
This oven-baked chicken and rice recipe is the ultimate one-pan meal, combining juicy chicken with perfectly seasoned rice for a flavorful and hearty dinner.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup frozen peas (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken thighs with paprika, thyme, salt, and pepper.
- Heat olive oil in a skillet and sear chicken thighs until golden brown. Remove and set aside.
- In the same skillet, sauté onion and garlic until fragrant.
- Add rice and toast for 1-2 minutes. Stir in chicken broth, peas (if using), and adjust seasoning.
- Transfer rice mixture to a baking dish, place chicken thighs on top, and cover tightly with foil.
- Bake in the preheated oven for 35 minutes.
- Remove foil and bake for an additional 10 minutes until chicken skin is crispy and rice is fully cooked.
- Let rest for 5 minutes before serving.
Notes
- You can swap peas for other vegetables like carrots or bell peppers.
- Adjust seasoning to taste and add a pinch of cayenne for heat.
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 420
- Sugar: 2g
- Sodium: 650mg
Find it online: https://emiliarecipes.com/oven-baked-chicken-and-rice-recipe/