Oven Baked Chicken and Rice

In today’s fast-paced world, the simplicity and convenience of one-pan meals have captured the hearts of home cooks everywhere. With busy schedules and the constant juggling of responsibilities, families are increasingly seeking recipes that offer both flavor and ease. The One-Pan Oven Baked Chicken & Rice Delight stands out as a perfect solution to this culinary challenge. This dish not only brings together tender chicken, fluffy rice, and vibrant vegetables but also delivers a wholesome meal that can be prepared with minimal effort.

Discover the ease of family dinners with this One-Pan Oven Baked Chicken & Rice Delight. Perfect for busy nights, this wholesome dish combines tender chicken thighs, fluffy rice, and colorful veggies, all cooked in one pot for minimal cleanup. Infused with aromatic spices and savory broth, it offers both nutrition and flavor. Enjoy a comforting meal that is simple to prepare, making it a staple for families and a delight for everyone at the table.

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Ingredients

4 bone-in, skin-on chicken thighs

1 cup long-grain white rice

2 cups low-sodium chicken broth

1 medium onion, diced

3 cloves garlic, minced

1 cup frozen peas and carrots mix

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon garlic powder

½ teaspoon black pepper

½ teaspoon salt

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

Season the Chicken: In a large bowl, combine smoked paprika, dried thyme, garlic powder, black pepper, and salt. Rub the spice mixture all over the chicken thighs, coating both sides well.

Sear the Chicken: In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 5-7 minutes until golden brown. Flip and sear the other side for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.

Sauté Aromatics: In the same skillet, add diced onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.

Add Rice and Broth: Stir in the rice and cook for 1 minute to toast it slightly. Pour in the chicken broth and mix well. Bring the mixture to a boil.

Add Vegetables: Stir in the frozen peas and carrots, ensuring they're evenly distributed.

Nestle the Chicken: Place the seared chicken thighs on top of the rice mixture, skin-side up. Do not stir.

Bake: Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30-35 minutes, until the chicken is cooked through and the rice is tender.

Rest and Serve: Carefully remove the skillet from the oven and let it rest for 5 minutes. Fluff the rice with a fork, then garnish with fresh parsley before serving.

Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4