Baked Rice and Chicken

Savor the comforting flavors of this one-pan Baked Rice and Chicken, a perfect recipe for busy weeknights or cozy family dinners. Featuring tender, bone-in chicken thighs with golden-crisp skin, this dish is cooked atop fragrant long-grain white rice infused with hearty chicken broth, aromatic garlic, and dried thyme. The addition of sautéed carrots, onions, and a pop of sweetness from frozen peas makes this meal as nutritious as it is satisfying. Everything is baked to perfection in one skillet, ensuring minimal cleanup and maximum flavor. Whether you're a fan of savory comfort food or looking for an easy, oven-baked meal, this recipe guarantees delicious results with simple, wholesome ingredients.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 1 cup long-grain white rice
• 2 cups chicken broth
• 2 tablespoons olive oil
• 1 medium (finely chopped) onion
• 2 cloves (minced) garlic
• 1 medium (diced) carrot
• 0.5 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1.5 teaspoons (divided) salt
• 0.5 teaspoons black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the chicken thighs dry with paper towels and season both sides generously with 1 teaspoon of salt, black pepper, and paprika.

Step 3

Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.

Step 4

Add the chicken thighs skin-side down and sear for 3-4 minutes until the skin is crisp and golden. Flip and sear the other side for 2 minutes. Remove the chicken and set aside.

Step 5

Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet.

Step 6

Sauté the chopped onion, garlic, and diced carrot for 3-4 minutes until softened.

Step 7

Stir in the rice, dried thyme, and 0.5 teaspoon of salt, coating the rice in the oil and aromatics.

Step 8

Pour in the chicken broth and stir to combine. Bring the mixture to a gentle simmer.

Step 9

Nestle the seared chicken thighs back into the skillet, skin-side up, on top of the rice mixture.

Step 10

Cover the skillet with a lid or foil and transfer to the preheated oven.

Step 11

Bake for 35 minutes, then remove the lid or foil and sprinkle the frozen peas over the top.

Step 12

Return to the oven and bake uncovered for an additional 10 minutes, allowing the chicken to crisp up further and the peas to cook.

Step 13

Remove from the oven and let rest for 5 minutes before serving.

Step 14

Serve the baked rice and chicken directly from the skillet, garnished with fresh herbs if desired.

Nutrition Facts

Serving size	1612.2 grams (1612.2g)

Amount per serving	% Daily Value*
Calories	2083

Total Fat 132.90g	170%
Saturated Fat 34.10g	171%
Polyunsaturated Fat 2.70g
Cholesterol 486mg	162%
Sodium 5190mg	226%
Total Carbohydrate 92.60g	34%
Dietary Fiber 10.30g	37%
Total Sugars 15.10g
Protein 127.30g	255%

Vitamin D 0IU	0%
Calcium 213mg	16%
Iron 12mg	67%
Potassium 2480mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.6%

Protein: 24.5%

Carbs: 17.8%