Easy Baked Chicken and Rice Recipe
This easy baked chicken and rice recipe is a comforting and simple meal perfect for busy weeknights. Seasoned chicken baked to perfection over fluffy rice makes for a satisfying and delicious dish.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 4 chicken thighs bone-in, skin-on
- 1 cup white rice long grain
- 2 cups chicken broth preferably low sodium
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon paprika smoked
- 0.5 teaspoon black pepper freshly ground
- 1 teaspoon salt to taste
- 1 tablespoon olive oil
- 2 tablespoons parsley chopped, for garnish
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- In a large oven-proof skillet, heat olive oil over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 5 minutes. Remove and set aside.
- In the same skillet, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 2 minutes.
- Add the rice to the skillet and stir to coat with the onion and garlic. Pour in the chicken broth and bring to a simmer.
- Place the seared chicken thighs back into the skillet on top of the rice. Sprinkle with paprika, salt, and black pepper.
- Cover the skillet with a lid or foil and transfer to the preheated oven. Bake for 35-40 minutes or until the rice is tender and the chicken is cooked through.
- Remove the skillet from the oven and let it sit for 5 minutes. Garnish with chopped parsley before serving.
Notes
For added flavor, consider adding a squeeze of lemon juice over the chicken just before serving.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg