Oven Baked Chicken & Rice

A comforting one-pan meal featuring tender chicken thighs and fluffy rice, perfect for busy weeknights.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

For the Chicken

4 pieces chicken thighs, bone-in and skin-on Opt for quality chicken to enhance flavor.
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper, to taste

For the Rice

1 cup long-grain white rice, rinsed
2 cups chicken broth (low sodium preferred)
1 cup mixed vegetables (peas and carrots) Fresh or frozen vegetables allow for versatility.
1 teaspoon dried thyme
Fresh parsley, for garnish

Preparation

Preheat your oven to 375°F (190°C) to prepare for baking.
In a large oven-safe skillet, heat olive oil over medium-high heat. Season the chicken thighs with garlic powder, onion powder, paprika, salt, and pepper on both sides.

Cooking

Once the skillet is hot, add the chicken thighs, skin side down. Sear them for about 4-5 minutes until the skin is golden brown and crispy. Flip and sear for another 4 minutes on the other side.
Remove the chicken from the skillet and set aside. In the same skillet, add the rinsed rice and toast for 1-2 minutes, ensuring the grains are coated in the flavorful oil.
Pour in the chicken broth and add the mixed vegetables and dried thyme. Stir well to combine and bring to a gentle simmer.
Nestle the chicken thighs back into the skillet, skin side up. Cover the skillet with a lid or aluminum foil and transfer it to the oven.
Bake for 30-35 minutes, or until the rice is tender and all liquid is absorbed. Remove the foil for the last 10 minutes for extra crispy skin.
Once done, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.

Add cheese during the last 10 minutes of baking for extra flavor. For a vegetarian version, swap chicken for chickpeas and use vegetable broth.