Baked Rice and Chicken
Savor the comforting flavors of this one-pan Baked Rice and Chicken, a perfect recipe for busy weeknights or cozy family dinners. Featuring tender, bone-in chicken thighs with golden-crisp skin, this dish is cooked atop fragrant long-grain white rice infused with hearty chicken broth, aromatic garlic, and dried thyme. The addition of sautéed carrots, onions, and a pop of sweetness from frozen peas makes this meal as nutritious as it is satisfying. Everything is baked to perfection in one skillet, ensuring minimal cleanup and maximum flavor. Whether you're a fan of savory comfort food or looking for an easy, oven-baked meal, this recipe guarantees delicious results with simple, wholesome ingredients.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 medium (finely chopped) onion
- 2 cloves (minced) garlic
- 1 medium (diced) carrot
- 0.5 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1.5 teaspoons (divided) salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season both sides generously with 1 teaspoon of salt, black pepper, and paprika.
Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and sear for 3-4 minutes until the skin is crisp and golden. Flip and sear the other side for 2 minutes. Remove the chicken and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet.
Sauté the chopped onion, garlic, and diced carrot for 3-4 minutes until softened.
Stir in the rice, dried thyme, and 0.5 teaspoon of salt, coating the rice in the oil and aromatics.
Pour in the chicken broth and stir to combine. Bring the mixture to a gentle simmer.
Nestle the seared chicken thighs back into the skillet, skin-side up, on top of the rice mixture.
Cover the skillet with a lid or foil and transfer to the preheated oven.
Bake for 35 minutes, then remove the lid or foil and sprinkle the frozen peas over the top.
Return to the oven and bake uncovered for an additional 10 minutes, allowing the chicken to crisp up further and the peas to cook.
Remove from the oven and let rest for 5 minutes before serving.
Serve the baked rice and chicken directly from the skillet, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
2083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5190 mg | 226% | |
| Total Carbohydrate | 92.6 g | 34% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 15.1 g | ||
| Protein | 127.3 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2480 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
