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Comfort food has an unparalleled ability to evoke feelings of warmth, nostalgia, and togetherness. Among the myriad of dishes that fall under this cherished category, Savory Oven Baked Chicken and Rice stands out as a quintessential meal that not only satisfies hunger but also brings families together around the dinner table. This dish is a beautiful amalgamation of protein and grains, showcasing the simplicity and heartiness that make it a favorite for many.

Oven Baked Chicken and Rice

Discover the joy of making Savory Oven Baked Chicken and Rice, a comforting classic perfect for family dinners. This easy recipe features tender chicken thighs, fluffy rice, and aromatic herbs, all cooked together for a delightful one-pot meal. With minimal ingredients and straightforward steps, even beginner cooks can achieve delicious results. Explore tips on seasoning, alternative vegetables, and variations to suit your tastes, and bring warmth to your dinner table.
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 cup long-grain white rice

2 ½ cups chicken broth

1 medium onion, chopped

3 cloves garlic, minced

1 cup frozen peas and carrots mix

1 teaspoon paprika

1 teaspoon dried thyme

½ teaspoon black pepper

½ teaspoon salt

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat Your Oven: Preheat your oven to 375°F (190°C).

    Sear the Chicken: In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, and paprika. Once the oil is hot, add the chicken thighs, skin-side down. Sear for about 5-7 minutes until golden brown, then flip and sear for another 5 minutes. Remove the chicken and set aside.

      Sauté the Aromatics: In the same skillet, lower the heat to medium. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.

        Combine Rice and Broth: Add the rice to the skillet, and stir to coat it in the onion mixture. Pour in the chicken broth, and add the thyme. Bring the mixture to a light simmer.

          Add Vegetables: Stir in the frozen peas and carrots, distributing evenly.

            Nestle the Chicken: Place the seared chicken thighs on top of the rice mixture, skin-side up. Make sure the chicken is partially submerged in the broth for flavorful cooking.

              Bake: Cover the skillet (you can use a lid or aluminum foil) and transfer it to the preheated oven. Bake for 35-40 minutes, or until the rice has absorbed most of the liquid and the chicken is cooked through (internal temperature should reach 165°F/75°C).

                Let It Rest: Remove from the oven and let it sit, covered, for about 5 minutes to allow the flavors to meld.

                  Garnish and Serve: Before serving, fluff the rice with a fork and sprinkle with fresh parsley. Serve hot and enjoy your comforting dish!

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4