Description
One-Pan Baked Chicken Thighs with Vegetable Rice is a hearty, all-in-one meal featuring juicy, seasoned chicken thighs baked atop fluffy rice with mixed vegetables. A simple, family-friendly dinner with minimal cleanup.
Ingredients
Units
Scale
- 4–6 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried thyme or Italian seasoning
- Salt and pepper, to taste
- 1 1/2 cups long-grain white rice (uncooked)
- 3 cups chicken broth
- 1 small onion, chopped
- 1 large carrot, diced
- 1 bell pepper, chopped
- 1 cup frozen peas
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a small bowl, combine olive oil, garlic powder, onion powder, paprika, thyme, salt, and pepper. Rub seasoning mix all over the chicken thighs.
- In a large oven-safe baking dish or skillet, spread uncooked rice evenly across the bottom. Add chopped onion, carrot, and bell pepper. Pour in chicken broth.
- Place the seasoned chicken thighs on top of the rice and vegetables.
- Cover the dish tightly with foil and bake for 35 minutes.
- Remove foil and bake for an additional 20–25 minutes, or until the chicken is golden and cooked through (internal temp 165°F), and rice is tender.
- Stir in frozen peas and let the dish sit for 5 minutes to steam and finish cooking.
- Garnish with chopped parsley and serve warm.
Notes
- Boneless thighs or chicken breasts can be used with adjusted cooking times.
- Add cayenne or chili flakes for a spicy kick.
- Use a cast iron skillet or 9×13-inch dish for best results.
- To use brown rice, increase broth and baking time accordingly.
- Frozen vegetables can be added at the end to avoid overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 650mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg