Description
A comforting one-pan dinner with tender oven baked chicken thighs resting over fluffy, savory rice cooked in broth with onion, garlic, and herbs. It is hearty, easy, and perfect for family meals or meal prep.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 1/2 cups long grain white rice, uncooked
- 3 cups chicken broth, warm
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, warm 1 tablespoon olive oil and the butter. Add the chopped onion and cook for 4 to 5 minutes until softened.
- Stir in the minced garlic and cook for 30 seconds. Add the uncooked rice and stir for 1 minute.
- Pour in the warm chicken broth and stir in 1/2 teaspoon salt and a little black pepper.
- Pour the rice mixture into the prepared baking dish and spread it evenly.
- Pat the chicken thighs dry. Rub them with the remaining 1 tablespoon olive oil, paprika, dried thyme, dried parsley, onion powder, the remaining 1 teaspoon salt, and the remaining black pepper.
- Arrange the seasoned chicken thighs on top of the rice.
- Cover tightly with foil and bake for 35 minutes.
- Remove the foil and continue baking for 20 to 25 minutes, until the chicken is golden and cooked through and the rice is tender.
- Let rest for 5 to 10 minutes, sprinkle with fresh parsley, fluff the rice gently, and serve warm.
Notes
- Use warm broth for more even rice cooking.
- Keep the dish tightly covered during the first bake so the rice steams properly.
- Let the dish rest before serving so the rice can finish absorbing moisture.
- Leftovers reheat well with a small splash of broth.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 490
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 135 mg