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When it comes to weeknight dinners, few meals are as comforting and convenient as an oven-baked dish. The allure of oven-baked meals lies not only in their simplicity but also in the cozy aromas that fill your kitchen while they cook. One-pot recipes, particularly, have gained immense popularity for their ability to streamline cooking and minimize cleanup, making them a favorite for busy families. Among these beloved one-pot wonders is the classic Oven Baked Chicken and Rice — a dish that beautifully marries tender chicken with fluffy rice, all infused with rich flavors. This family-friendly recipe is not only satisfying but also incredibly versatile, allowing for various adaptations to suit different tastes and dietary needs.

Oven Baked Chicken and Rice

Discover the comforting goodness of Oven Baked Chicken and Rice, a family favorite that's perfect for busy weeknights or gatherings. This one-pot meal combines juicy chicken thighs with fluffy rice, infused with delicious flavors from aromatics, broth, and colorful veggies like peas and carrots. Easy to prepare and versatile for dietary needs, this recipe promises minimal cleanup and maximum satisfaction, making every bite a delightful experience for your loved ones.
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 cups long-grain white rice

4 cups chicken broth (or vegetable broth)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup frozen peas and carrots mix

1 teaspoon paprika

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

Fresh parsley for garnish (optional)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

    Sauté Aromatics: In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and sauté for another minute.

      Brown Chicken: Push the onions to the side of the skillet. Add the chicken thighs, skin-side down, and sear them for about 4-5 minutes until the skin is golden brown. Flip the chicken and sear the other side for another 3-4 minutes. Remove the chicken and set aside.

        Combine Rice and Seasonings: In the same skillet, add the rice, paprika, dried thyme, salt, and black pepper. Stir to combine and toast the rice for about 2 minutes, allowing it to absorb the flavors.

          Add Broth and Veggies: Pour in the chicken broth and stir in the frozen peas and carrots. Bring the mixture to a gentle boil.

            Return Chicken and Bake: Nestle the seared chicken thighs on top of the rice mixture, skin side up. Cover the skillet tightly with a lid or aluminum foil.

              Bake: Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the rice is tender and has absorbed most of the liquid, and the chicken reaches an internal temperature of 165°F (75°C).

                Serve: Remove from the oven and let it rest, covered, for 5 minutes. Fluff the rice with a fork and garnish with freshly chopped parsley, if desired.

                  Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings