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–+ servings

One-Pan Baked Chicken and Rice

A comforting and flavorful one-pan meal featuring tender chicken thighs baked with seasoned rice and vegetables, all in one dish for easy cleanup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in chicken thighs skin-on for extra flavor
  • 1 teaspoon salt divided
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon paprika smoked or sweet
  • 1 tablespoon olive oil for searing
For the Rice
  • 1 cup long-grain white rice rinsed under cold water
  • 2 cups chicken broth low-sodium preferred
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 cup frozen peas and carrots mixed
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1 teaspoon dried oregano
For Garnish
  • 2 tablespoons fresh parsley chopped, for serving

Method
 

Prepare the Chicken
  1. Preheat your oven to 375°F (190°C). This ensures that the chicken cooks evenly and thoroughly.
  2. Pat the chicken thighs dry with paper towels. This helps achieve a crispy skin when searing.
  3. Season the chicken on both sides with salt, pepper, and paprika. This enhances the flavor of the chicken.
  4. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down.
  5. Sear the chicken for about 5-7 minutes until the skin is golden brown. This step locks in moisture and adds flavor.
  6. Flip the chicken and cook for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.
Cook the Rice
  1. In the same skillet, add the chopped onion and sauté for about 3-4 minutes until softened.
  2. Add the minced garlic and cook for an additional 30 seconds until fragrant. This builds a flavor base for the rice.
  3. Stir in the rinsed rice, chicken broth, peas and carrots, thyme, and oregano. Bring the mixture to a simmer.
  4. Once simmering, return the seared chicken thighs to the skillet, placing them on top of the rice.
  5. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake and Serve
  1. Bake in the oven for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.
  2. Check the internal temperature of the chicken; it should reach 165°F (74°C) for safe consumption.
  3. Remove the skillet from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute.
  4. Garnish with fresh parsley before serving for a pop of color and freshness.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

This dish can be customized with different vegetables or spices according to your preference. Ensure to adjust cooking times if using different types of rice.

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