Description
This one-pan chicken and rice dish features juicy, seared chicken thighs on a bed of flavorful, seasoned rice. Baked to perfection, its a simple yet comforting meal thats sure to please the whole family.
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 2 cups long-grain rice (like basmati or jasmine)
- 4 cups chicken broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup frozen peas (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine chicken thighs with olive oil, paprika, thyme, oregano, salt, and pepper. Coat evenly.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and sear for 5-7 minutes until crispy. Flip and sear the other side for 3-4 minutes. Remove and set aside.
- In the same skillet, add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute.
- Stir in the rice and toast for about 2 minutes, ensuring its well-coated with the oil and flavors.
- Add chicken broth, stirring to combine and scraping up any bits from the bottom of the pan.
- Taste the broth and adjust seasoning with salt and pepper as needed.
- Place seared chicken thighs back into the skillet, skin-side up, on top of the rice.
- Cover the skillet with a lid or aluminum foil and bake for 35-40 minutes until the rice absorbs the liquid and chicken is cooked through (internal temperature should reach 165°F or 75°C).
- If using, add frozen peas during the last 5 minutes of baking.
- After 40 minutes, check if the rice is tender and has absorbed all the liquid. If not, cover and return to the oven for an additional 5-10 minutes.
- Let the dish rest for 5-10 minutes before serving.
- Gently fluff the rice with a fork, being careful not to disturb the chicken too much.
- Sprinkle freshly chopped parsley over the top.
- Serve directly from the skillet for a rustic presentation, paired with a simple green salad or roasted vegetables.
Notes
- For added flavor, consider marinating the chicken in the spices and olive oil for a few hours or overnight.
- You can substitute the chicken thighs with chicken breasts, but adjust the cooking time as they may cook faster.
- Feel free to add other vegetables like bell peppers or carrots for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 40 minutes