One-Pan Wonder Savory Baked Chicken and Rice

One-Pan Wonder: Savory Baked Chicken and Rice

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Indulge in the comforting flavors of Baked Chicken and Rice, a dish that combines tender chicken, fluffy rice, and a medley of vegetables all baked to perfection in one pan. This meal is not only delicious but also a breeze to prepare, making it perfect for busy weeknights or a cozy family dinner. With its aromatic spices and creamy texture, this dish is sure to become a family favorite!

Ingredients:

  • For the Chicken:
    • 4 bone-in, skin-on chicken thighs (or your choice of chicken)
    • 1 teaspoon paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon dried thyme
    • ½ teaspoon black pepper
    • 1 teaspoon salt
    • 2 tablespoons olive oil
  • For the Rice:
    • 1 cup long-grain white rice (such as jasmine or basmati)
    • 2 cups chicken broth (or water)
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 1 cup frozen mixed vegetables (peas, carrots, corn)
    • 1 teaspoon dried parsley (or fresh, for garnish)

Instructions:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Chicken:
    • In a small bowl, combine the paprika, garlic powder, onion powder, thyme, pepper, and salt.
    • Pat the chicken thighs dry with paper towels. Rub the spice mixture all over the chicken, ensuring an even coating.
  3. Sear the Chicken:
    • In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat.
    • Add the seasoned chicken, skin side down, and sear for about 5-7 minutes, until the skin is golden brown. Flip the chicken and sear the other side for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.
  4. Cook the Vegetables:
    • In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent.
    • Stir in the rice, allowing it to toast for about 1 minute.
  5. Add Broth and Vegetables:
    • Pour in the chicken broth and bring the mixture to a gentle boil.
    • Add the frozen mixed vegetables and stir to combine.
  6. Combine Chicken and Rice:
    • Nestle the seared chicken thighs on top of the rice mixture, skin side up.
    • Cover the skillet with a lid or aluminum foil.
  7. Bake:
    • Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the rice has absorbed the liquid.
    • If the chicken skin is not crispy enough, remove the cover and broil for an additional 2-3 minutes.
  8. Serve:
    • Remove from the oven and let it rest for a few minutes.
    • Garnish with fresh parsley before serving. Enjoy your savory baked chicken and rice!

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