A hearty, one-pan meal featuring tender, juicy chicken baked over fluffy, flavorful rice. This dish is perfect for weeknight dinners, combining minimal prep with maximum comfort.
Ingredients
- 4 bone-in, skin-on chicken thighs (or substitute with drumsticks or breasts)
- 1 cup long-grain white rice
- 2 ½ cups chicken broth (low sodium)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken: Rub the chicken thighs with olive oil, paprika, dried thyme, salt, and pepper. Set aside.
- Prepare the rice: In a large ovenproof skillet or baking dish, spread the rice evenly. Add the diced onion and minced garlic.
- Add broth: Pour the chicken broth over the rice mixture, stirring gently to combine.
- Place the chicken on top of the rice, skin side up.
- Bake: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the chicken is golden brown and fully cooked, and the rice is tender.
- Rest and garnish: Let it rest for 5 minutes before serving. Sprinkle fresh parsley over the dish for added color and flavor, if desired.
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