Baked Chicken and Rice
This easy baked chicken and rice recipe pairs garlicky rice with tender, juicy chicken and veggies for a complete dinner in a single skillet!
Prep: 10 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
Servings: 6 servings
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
Instructions
- 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.
Notes
- *If using short-grain brown rice, you may not need the additional 20 minutes with the lid off. The chicken will be fully cooked after 40 minutes, so that additional time is just for the rice (don’t worry about overcooking the chicken; since the pieces are bone-in and braised, they’ll stay tender).
- **I used a mix of bone-in, skin-on chicken thighs and split chicken breasts; you can use one or the other if you prefer
- If you don’t have an oven-safe skillet that is large enough, start the recipe on the stove, then transfer the toasted rice to a large baking dish (9x13) after step 3. Heat the chicken broth in the microwave in step 4 and pour it into the dish with the chicken before placing in the oven.
- TO STORE: Refrigerate for up to 4 days in an airtight container.
- TO REHEAT: Cover and reheat in the oven at 350ºF until warmed through. If the rice feels dry prior to reheating, you can add a splash of broth.
- TO FREEZE: You can freeze leftovers for up to 6 months, but the rice may be mushy when defrosted.
Nutrition
Serving: 1(of 6)Calories: 524kcalCarbohydrates: 45gProtein: 29gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 131mgPotassium: 622mgFiber: 4gSugar: 1gVitamin A: 4816IUVitamin C: 7mgCalcium: 56mgIron: 3mg
