Creole Chicken Bake
Indulge in the bold and comforting flavors of the Creole Chicken Bake, a one-pan wonder that's perfect for weeknight dinners or special gatherings. This hearty dish features tender, bone-in chicken thighs nestled in a bed of seasoned rice infused with the iconic trinity of Creole cuisine—onions, bell peppers, and celery. Enhanced with a fragrant blend of Creole spices, paprika, and thyme, this baked recipe is simmered to perfection with juicy tomatoes and savory chicken broth. The crispy, golden skin on the chicken adds a satisfying texture, while freshly chopped parsley provides a bright, fresh finish. Easy to prepare and packed with spice, this Creole-inspired chicken and rice bake is your ticket to a flavorful dinner adventure. Perfect for fans of Southern and Cajun-inspired cuisine!
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Recipe Information
Ingredients
- 6 chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 14.5 ounces diced tomatoes (canned, with juices)
- 1 cup chicken broth
- 2 tablespoons Creole seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 cup white rice (uncooked)
- 2 tablespoons parsley, chopped (for garnish)
- to taste salt
- to taste black pepper
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season both sides with a pinch of salt and pepper.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and sear the other side for 2-3 minutes. Remove the chicken and set aside. (They will not be fully cooked at this stage.)
In the same skillet, add the diced onion, green bell pepper, and celery. Sauté for 5-6 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the diced tomatoes, chicken broth, Creole seasoning, dried thyme, and paprika. Mix well, scraping up any browned bits from the bottom of the skillet.
Pour the uncooked rice into the skillet and mix it evenly into the sauce.
Nestle the seared chicken thighs into the skillet on top of the rice mixture, skin-side up.
Cover the skillet tightly with a lid or aluminum foil and bake in the preheated oven for 35 minutes.
Remove the cover and bake for an additional 10 minutes to allow the chicken skin to crisp up.
Carefully take the skillet out of the oven and let it rest for 5 minutes.
Sprinkle with chopped parsley before serving. Serve warm and enjoy your flavorful Creole Chicken Bake!
Nutrition Facts
Calories |
2513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 7704 mg | 335% | |
| Total Carbohydrate | 218.7 g | 80% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 27.2 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3413 mg | 73% | |
*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.
