Main Dishes
Baked Chicken and Rice
Description
Baked Chicken and Rice is the back-to-basics, single pot, easy-peasy recipe we all need in our weeknight dinner rotation. Tender chicken is baked in the oven with garlicky rice and vegges for a dish that’s simple yet full of rich, savory flavor.
Ingredients
- 1 tablespoon unsalted butter
- 1 small yellow onion diced (about 2 cups)
- 3 garlic cloves minced, about 1 tablespoon
- 1 ½ cups long-grain brown rice* rinsed and drained
- 3 cups low-sodium chicken broth or water
- 2 teaspoons kosher salt divided
- 2 pounds bone-in chicken thighs** and/or breasts about 6 chicken thighs
- 1 teaspoon paprika smoked and sweet both work
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 (10-ounce) bag frozen peas and carrots or mixed frozen veggies of choice
- Chopped fresh parsley for serving
Directions
- Place a rack in the center of your oven and preheat to 350°F
- In a large cast-iron skillet or Dutch oven with a lid, melt the butter over medium heat (if you don’t have a lid for your skillet, you can use a double layer of aluminum foil). Add the onions and cook, stirring often, until softened, about 5 minutes.
- Add the rice, garlic, and 1½ teaspoons salt. Toast until the grains are fragrant and translucent, about 5 minutes.
- Add the broth and increase the heat to bring to a simmer. Turn off the heat.
- In a large bowl, combine the paprika, oregano, garlic powder, and remaining ½ teaspoon salt. Pat the chicken dry, then add to the bowl and toss to coat in the seasoning mixture.
- Arrange the chicken on top of the rice (it’s OK if it overlaps).
- Cover the dish and bake for 40 minutes. Remove the lid and continue baking, uncovered, until the liquid is absorbed and the rice is fluffy and tender, about 15 to 20 minutes more.
- Remove the dish from the oven. Scatter the frozen peas and carrots over the chicken and rice, recover the dish, and rest for 5 to 10 minutes to warm the vegetables through and finish steaming the rice. Stir the peas and carrots into the rice, sprinkle with parsley, and serve.
