Are you craving a mouthwatering, hassle-free dinner that will have your family begging for seconds? Look no further than this irresistible Baked Chicken and Rice recipe! Imagine tender, crispy-skinned chicken nestled on a bed of perfectly cooked, flavor-packed rice - all prepared in just one pan with minimal effort. This classic American dish combines simplicity and incredible taste, making it the ultimate weeknight meal that feels like a gourmet experience.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 onion, chopped
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C). Ensure the oven rack is positioned in the middle of the oven for even cooking.
- Season the chicken thighs generously with salt, pepper, and paprika on both sides. Set aside to allow the seasonings to penetrate the meat.
- In a large oven-safe skillet or casserole dish, heat olive oil over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes until the skin turns golden brown and crispy.
- Remove the chicken from the skillet and set aside. In the same skillet, sauté the chopped onions until they become translucent and slightly softened, about 3-4 minutes.
- Add the long-grain rice to the skillet and stir to coat with the onions and remaining oil. Toast the rice for 1-2 minutes to enhance its flavor.
- Pour the chicken broth into the skillet, stirring to combine with the rice and onions. Season with a pinch of salt and pepper.
- Arrange the seared chicken thighs on top of the rice, skin-side up. The chicken should partially sink into the rice but still have the skin exposed.
- Cover the skillet tightly with aluminum foil or a lid. Transfer to the preheated oven and bake for 35-40 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Remove the foil during the last 5-10 minutes of cooking to allow the chicken skin to crisp up and become golden brown.
- Once done, remove from the oven and let the dish rest for 5-10 minutes. This allows the rice to absorb any remaining liquid and the chicken to retain its juices.
- Serve hot, portioning out one chicken thigh per serving with the flavorful rice underneath. Optionally, garnish with fresh parsley or green onions for added freshness.
Tips
- Choose the Right Rice: Long-grain rice works best for this recipe as it stays fluffy and doesn't become mushy during baking.
- Sear for Maximum Flavor: Don't skip the chicken searing step! This creates a golden, crispy skin and locks in delicious flavors.
- Temperature Matters: Use a meat thermometer to ensure your chicken reaches 165°F (74°C) for safe and juicy results.
- Let It Rest: Allowing the dish to rest for 5-10 minutes after baking helps the rice absorb remaining liquids and keeps the chicken moist.
- Customize Your Seasonings: Feel free to experiment with different herbs and spices like thyme, rosemary, or garlic powder to make the recipe your own.
- Use an Oven-Safe Skillet: A cast-iron or heavy-bottomed skillet works best for even heat distribution and transferring from stovetop to oven.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 25g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 110mg
