Description
This baked chicken and rice is the ultimate cozy one-pan dinner with juicy seasoned chicken thighs baked over fluffy, flavorful rice. Easy, comforting, budget-friendly, and perfect for busy weeknights or family meals.
Ingredients
6 bone-in, skin-on chicken thighs
1 1/2 cups long-grain white rice, rinsed
3 cups low-sodium chicken broth
1 medium yellow onion, finely chopped
3 garlic cloves, minced
2 carrots, diced small
2 celery stalks, diced
2 tablespoons olive oil
2 tablespoons unsalted butter
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/4 teaspoons salt
1 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions
Preheat oven to 375°F (190°C).
Pat chicken thighs dry with paper towels.
Mix paprika, thyme, oregano, garlic powder, onion powder, salt, and pepper.
Rub chicken with olive oil and seasoning blend.
Heat remaining olive oil in skillet over medium heat.
Cook onion, carrots, and celery for 4–5 minutes until softened.
Add garlic and cook 30 seconds more.
Grease a 9×13-inch baking dish.
Spread rinsed rice evenly into dish.
Add sautéed vegetables over rice.
Pour in chicken broth and season lightly.
Dot with butter pieces.
Nestle chicken thighs skin-side up over rice.
Cover tightly with foil and bake for 35–40 minutes.
Remove foil and continue baking 15–20 minutes until chicken is golden and rice is tender.
Rest for 8–10 minutes before serving.
Garnish with parsley and serve warm.
Notes
Use long-grain white rice for best texture.
Keep dish tightly covered during first bake for proper steaming.
Chicken should reach 165°F internally.
Add peas or green beans during last 10 minutes if desired.
Great for meal prep and leftovers.
- Prep Time: 15
- Cook Time: 60
- Category: Dinner
- Method: cook
- Cuisine: American