Craving a mouthwatering, hassle-free dinner that will transport you straight to comfort food heaven? Look no further! Our Copy Cat Dinner Station Chicken and Rice recipe is about to become your new family favorite. Imagine perfectly crispy chicken thighs nestled on a bed of fluffy, flavor-packed rice, with colorful vegetables that make every bite a delightful experience. This one-pan wonder is not just a meal; it's a culinary journey that combines simplicity, taste, and pure satisfaction in under an hour!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup mixed vegetables
- 1 tsp garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 lb of chicken thighs, 1 cup of long-grain rice, 2 cups of chicken broth, 1 cup of mixed vegetables, 1 tsp of garlic powder, salt, and black pepper.
- Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
- In a large oven-safe skillet or Dutch oven, heat a tablespoon of oil over medium-high heat. Once hot, add the chicken thighs, skin-side down. Season them with salt, black pepper, and garlic powder.
- Cook the chicken thighs for about 5-7 minutes until they are golden brown. Flip them over and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add the uncooked long-grain rice. Stir it for about 1-2 minutes to lightly toast the rice, which enhances its flavor.
- Pour in the chicken broth and bring it to a gentle boil. Stir in the mixed vegetables, and season with additional salt and black pepper to taste.
- Once the mixture is boiling, reduce the heat to low and return the browned chicken thighs to the skillet, placing them on top of the rice and vegetable mixture.
- Cover the skillet with a lid or aluminum foil, and transfer it to the preheated oven. Bake for 25-30 minutes, or until the rice is tender and has absorbed the liquid, and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- After cooking, remove the skillet from the oven and let it sit covered for about 5 minutes. This allows the flavors to meld and the rice to finish cooking.
- Finally, fluff the rice with a fork and serve the chicken thighs on top of the rice and mixed vegetables. Enjoy your Copy Cat Dinner Station Chicken and Rice!
Tips
- Choose bone-in, skin-on chicken thighs for maximum flavor and juiciness.
- Toast the rice before adding liquid to enhance its nutty flavor and prevent mushiness.
- Use a heavy, oven-safe skillet or Dutch oven for even heat distribution.
- Don't skip the resting period after cooking - it helps the rice absorb remaining moisture.
- For extra flavor, try adding fresh herbs like thyme or rosemary before baking.
- Check chicken's internal temperature with a meat thermometer to ensure it's fully cooked.
- Feel free to swap mixed vegetables with seasonal favorites for variety.
- If you prefer less fat, you can remove the chicken skin before cooking.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 25g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 110mg
