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Oven Baked Chicken and Rice

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A comforting one-pan meal combining juicy chicken thighs and fluffy rice, perfect for busy weeknights or weekends.

Ingredients

Scale
  • 4 chicken thighs
  • 1 cup rice
  • 2 cups chicken broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Optional: vegetables (e.g., peas, carrots)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Heat the olive oil in a large oven-safe pan over medium heat.
  3. Season the chicken thighs with salt, pepper, and paprika.
  4. Brown the chicken thighs in the pan for about 5 minutes on each side.
  5. Remove the chicken and set aside.
  6. Sauté the chopped onion and minced garlic in the same pan until softened, about 2-3 minutes.
  7. Add the rice and stir for about a minute.
  8. Pour in the chicken broth.
  9. Return the chicken thighs to the pan and add any optional vegetables.
  10. Cover with a lid or aluminum foil and bake for 25-30 minutes.
  11. Let the dish rest for about 5 minutes before serving.

Notes

Serve directly from the pan for a family-style meal. Leftovers can be stored in airtight containers for 3-4 days in the fridge or up to 2 months in the freezer.

Nutrition

Keywords: chicken, rice, one-pan meal, easy dinner, baked chicken

Find it online: https://dishfoody.com/oven-baked-chicken-and-rice-baked-chicken/