Description
Chicken and Rice Bake is a comforting one-pan dish where juicy chicken is baked over seasoned rice, absorbing all the delicious flavors as it cooks. Perfect for an easy weeknight meal with minimal cleanup.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1 cup long grain white rice (uncooked)
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In the baking dish, combine uncooked rice, chicken broth, milk, chopped onion, garlic, paprika, thyme, salt, and pepper. Stir well to evenly distribute.
- Pat the chicken dry with paper towels. Rub with olive oil and season with a bit more salt and pepper. Place the chicken pieces skin-side up on top of the rice mixture.
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove the foil and bake uncovered for an additional 15–20 minutes, or until the chicken skin is golden and crisp and the rice is tender and fully cooked.
- Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- You can add chopped vegetables like carrots, peas, or bell peppers for extra nutrition.
- Use boneless chicken thighs or breasts for quicker cooking, but reduce baking time accordingly.
- Make sure to cover tightly during the first bake to trap steam and cook the rice properly.
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 450
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg