Description
Baked Chicken and Rice is a simple and delicious meal that combines tender chicken thighs with flavorful rice and mixed vegetables, all baked to perfection.
Ingredients
Scale
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 4 bone-in, skin-on chicken thighs
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- ¼ cup chopped fresh parsley (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe dish, combine the rice, chicken broth, garlic powder, onion powder, paprika, salt, and black pepper. Stir well to combine.
- In a skillet over medium-high heat, heat the olive oil. Season the chicken thighs with salt and pepper, then sear them skin-side down for about 5 minutes until golden brown. Flip and cook for another 3 minutes.
- Place the seared chicken thighs on top of the rice mixture in the dish.
- Scatter the frozen mixed vegetables over the chicken and rice.
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the rice is tender.
- Let it rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
- For added flavor, marinate the chicken in your favorite spices or a bit of lemon juice for a few hours before cooking.
- Substitute brown rice for a healthier option; just increase the baking time to about 60 minutes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg