Easy One-Pan Oven-Baked Chicken and Rice Recipe
Ingredients
- 6bone-in chicken thighs
- 1 mediumonion
finely chopped
- 2garlic cloves
minced
- ½red pepper
diced
- 1carrot
diced
- 2 tbspbutter
- 2 cuncooked rice
- 2 cchicken broth
- 2 ¼ cwater
- to tastesalt and pepper
- 1 tsppaprika
- 1 tspdried thyme
- ½ tspgarlic powder
- 1 tspsalt
- ¼ tsppepper
Directions
- 1
Preheat the Oven. Preheat your oven to 375°F (190°C).
- 2
Chop the Vegetables. Finely chop the onion, dice the red pepper, and dice the carrot. Mince the garlic cloves.
- 3
Grease a large baking dish (10x15-inch) with butter or non stick cooking spray.
- 4
Then add the rice, finely chopped onion, minced garlic, red pepper, and carrot.
- 5
Pour in 2 cups of chicken broth and 2 1/4 cups of water. Season with salt and pepper to taste. Stir well to combine.
- 6
Make the Chicken Rub. In a small bowl, mix 1 tsp paprika, 1 tsp dried thyme, 1/2 tsp garlic powder, 1 tsp salt, and 1/4 tsp pepper to create the chicken rub.
- 7
Place the chicken thighs on top of the rice mixture.
- 8
Rub the prepared chicken rub mixture evenly over the chicken thighs, ensuring they are well coated. Cover the baking dish with a lid or aluminum foil.
- 9
Baking. Transfer to the oven and bake for 30 minutes. After 30 minutes, remove the lid or foil. Continue baking for another 10-15 minutes, until chicken is fully cooked (165°F or 74°C internally) and rice is tender. Remove the chicken thighs from the baking dish and set them on a plate.
- 10
Use a fork or a spoon to gently stir the rice in the skillet to ensure it's evenly cooked and any liquid is absorbed.
- 11
Once the rice is well stirred, return the baked chicken thighs on top of the rice mixture.
- 12
Garnish with fresh herbs or extra pepper if desired.
Easy One-Pan Oven-Baked Chicken and Rice Recipe
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About this Recipe
Tired of juggling multiple pots and pans for dinner? This Easy One-Pan Oven-Baked Chicken and Rice recipe delivers a complete, satisfying meal with minimal fuss, perfect for a busy weeknight. It’s the ultimate comfort food solution, bringing together juicy chicken and flavorful rice in one simple dish. The beauty of this recipe lies in its simplicity and efficiency. By baking everything in a single pan, you achieve beautifully tender chicken thighs that infuse their savory juices into the rice and vegetables as they cook. This technique not only simplifies cleanup but also concentrates the flavors, creating a cohesive and deeply satisfying meal. Expect a wholesome, hearty dish that’s rich in savory flavors, with perfectly cooked rice and tender, moist chicken. The medley of finely chopped onion, diced red pepper, and carrot adds a gentle sweetness and delightful texture, all seasoned wonderfully with paprika, dried thyme, garlic powder, salt, and pepper. It’s a comforting meal that feels more elaborate than its easy preparation suggests. This dish is incredibly versatile and forgiving. You can easily swap the red pepper or carrot for other quick-cooking vegetables like zucchini or mushrooms, adjusting the seasoning as needed. For a different flavor profile, consider adding a pinch of dried oregano or a bay leaf to the chicken broth. Don't have butter? A good quality olive oil can work too. This wholesome baked chicken and rice makes an ideal centerpiece for any family dinner, offering a complete meal in one go. Serve it straight from the oven for a comforting and effortless meal that’s sure to please.