Description
This Chicken and Rice Bake is the ultimate one-pan wonder that’ll have your family rushing to the dinner table without you having to slave away in the kitchen. Simple ingredients, maximum flavor!
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs (about 2 lbs/900g)
- 1½ cups long-grain white rice (300g), rinsed until water runs clear
- 2¾ cups chicken broth (650ml), preferably low-sodium
- 1 medium onion (about 1 cup/150g), finely diced
- 3 garlic cloves, minced (about 1 tablespoon)
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon dried oregano
- 2 bay leaves
- ¼ cup fresh parsley (15g), chopped, plus more for garnish
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Pat chicken thighs dry and season both sides with salt, pepper, paprika, and garlic powder.
- Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5-7 minutes until golden, flip and cook 2 minutes more. Transfer to a plate.
- In the same pan, add remaining oil and butter. Sauté onion for 3-4 minutes until soft, then add garlic and cook 30 seconds until fragrant.
- Add rinsed rice to the pan, stirring to coat with fat. Toast for 2 minutes, then stir in thyme, oregano, salt, and pepper.
- Pour in chicken broth, scraping up browned bits. Add bay leaves and bring to a simmer. Stir in parsley, then arrange chicken thighs on top, skin-side up.
- Cover and bake for 25 minutes. Uncover and bake 15-20 minutes more until chicken reaches 165°F and rice is tender.
- Let rest 5-10 minutes before serving. Remove bay leaves, garnish with fresh parsley, and serve.