One Pan Chicken & Rice with Broccoli

One Pan Chicken & Rice with Broccoli

from crazyblondelife.com
60 min

This recipe was adapted from Half Baked Harvest but I tweaked it a little! It's delicious... It may seem like there is not enough liquid, but remember that the chicken has a fair amount of fat, especially with skin on and also the broccoli has water. It works beautifully!

Ingredients

  • 6chicken thighs
  • ¼ cupextra virgin olive oil
  • 1 smallcarton plain greek yogurt
  • 1zest of
  • 4 clovesgarlic, chopped
  • salt and freshly cracked black pepper to taste
  • 2 teaspoonsdried oregano
  • 1 teaspoondried thyme
  • 1 teaspoonpaprika
  • 1 teaspoononion powder
  • 1 ¾ cupsjasmine rice
  • 3 tablespoonsbutter
  • 3 cupssmall broccoli florets
  • 2 cupschicken broth

Directions

  1. 1

    In a bowl, toss together the chicken, olive oil, yogurt, lemon zest, garlic, pepper, oregano, thyme, paprika, onion powder, and a good pinch of salt and freshly ground black pepper. If time allows, marinate for 30 minutes or overnight.

  2. 2

    Preheat the oven to 400°.

  3. 3

    Pour the rice and broccoli florets into a 9×13-inch baking dish. Pour over 2 cups of chicken broth. Add the butter. Arrange the chicken over the rice and broccoli, nestling it down into the rice. Sprinkle the dish with more salt (don't leave this out), and a bit of paprika for color and Bake 30-40 minutes, until the rice is fluffy and the chicken is cooked through. About 15 minutes before the dish is done, check the rice and add more broth around the edges of the pan if needed.