This baked chicken and rice recipe is a comforting and easy one-pan dish that combines tender chicken, flavorful rice, and savory seasonings. It’s perfect for a weeknight dinner or meal prep, offering a simple yet delicious meal that the whole family will enjoy. The chicken is seasoned to perfection and baked alongside the rice, which absorbs all the savory juices for a flavorful, satisfying dish.
Ingredients
- 4 bone-in, skin-on chicken thighs (or chicken breasts)
- 1 1/2 cups long-grain rice
- 3 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1/2 cup frozen peas (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe baking dish, drizzle the olive oil and spread it evenly across the bottom.
- Season the chicken with paprika, thyme, parsley, salt, and pepper. Place the chicken thighs (or breasts) in the baking dish.
- In a medium saucepan, heat a little olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
- Add the rice to the onion and garlic mixture, stirring for a minute to lightly toast the rice.
- Pour in the chicken broth and bring to a simmer. Once it’s simmering, pour the rice mixture into the baking dish around the chicken.
- Cover the baking dish with aluminum foil and bake for 40-45 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F) and the rice is tender.
- If using, sprinkle frozen peas over the rice during the last 10 minutes of baking.
- Once done, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley if desired and serve. Enjoy!