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To make the perfect one-pan chicken and rice bake, you need some staples. Here’s what you will need: - 4 chicken thighs, skin-on and bone-in - 1 cup long-grain rice - 2 cups chicken broth These ingredients form the base of this dish. The chicken thighs bring juicy flavor, while the rice soaks up the broth. Next, we add flavor with aromatics and seasonings. Here’s your list: - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 1/2 teaspoon turmeric - Salt and pepper, to taste - 2 tablespoons olive oil The onion and garlic create a strong base. Smoked paprika and turmeric add warmth and color, while oregano gives it a nice herbal touch. A little garnish makes a big difference in presentation. Consider these options: - 1 cup frozen peas - 1 red bell pepper, diced - Fresh parsley, for garnish These add color and freshness to your dish. The peas and bell pepper bring sweetness and crunch. Chopped parsley on top not only looks good but adds a bright flavor too. {{ingredient_image_2}} First, set your oven to 375°F (190°C). This helps the food bake evenly. Next, take a large skillet that can go in the oven. Pour in 2 tablespoons of olive oil. Heat the oil on medium until it shimmers. This will give your dish a nice flavor. Now, it’s time to cook the chicken. Take 4 chicken thighs and season them well. Use salt, pepper, smoked paprika, dried oregano, and turmeric. Make sure both sides are coated. When the oil is hot, place the chicken skin-side down in the skillet. Sear for about 5-7 minutes. You want the skin to be golden brown. Flip the chicken and sear the other side for 5 more minutes. Then, take the chicken out and set it aside on a plate. In the same skillet, add 1 diced onion. Sauté for about 3-4 minutes until soft. Then, add 3 minced garlic cloves. Cook for another minute. This will make your kitchen smell great! Now, add 1 cup of long-grain rice to the skillet. Stir well to coat each grain with the onion and garlic. Toast the rice for about 2 minutes. This step adds more flavor. Next, pour in 2 cups of chicken broth. Stir in 1 diced red bell pepper and 1 cup of frozen peas. Stir everything together. Now it’s time to add the chicken back. Place the chicken thighs on top of the rice mixture, skin-side up. Cover the skillet with a lid or aluminum foil. This helps keep the steam in while it bakes. Transfer the skillet to your preheated oven. Bake for 35-40 minutes. Check that the rice is tender and the chicken hits at least 165°F (75°C) inside. Once done, take the skillet out and let it rest for about 5 minutes. This helps the flavors settle before serving. To get juicy chicken, use skin-on and bone-in thighs. These cuts keep the meat moist. Season them well with salt, pepper, smoked paprika, oregano, and turmeric. When you sear the chicken, let it brown for about 5-7 minutes on each side. This step locks in flavor and gives a nice crust. Always check the internal temperature; it should reach 165°F (75°C) before serving. The rice is key to this dish. Start by toasting it in the skillet with onions and garlic. This adds depth. Use chicken broth instead of water for cooking the rice. This gives it a rich flavor. You can also add vegetables like peas and red bell pepper for extra taste and color. Serve this dish right from the skillet. It looks great and keeps the food warm. Before serving, sprinkle fresh parsley on top for a pop of color. This adds freshness and makes the dish more appealing. You can also use a large spoon to mix everything before serving to blend those wonderful flavors. Pro Tips Let the Chicken Rest: After baking, allow the chicken to rest for a few minutes before serving. This helps the juices redistribute, making the meat more tender and flavorful. Use Homemade Broth: If possible, use homemade chicken broth for a richer flavor. Store-bought broth can work, but homemade adds a depth of taste that enhances the dish. Experiment with Spices: Feel free to adjust the spices to your preference. Adding a dash of cayenne pepper can give the dish a nice kick if you enjoy some heat! One-Pan Cleanup: For easier cleanup, line your baking dish with parchment paper before adding the ingredients. This will prevent sticking and make washing up a breeze. {{image_4}} You can add many vegetables to your one pan chicken and rice bake. Carrots, zucchini, or broccoli work great. Just chop them into small pieces. Add them with the bell pepper and peas. This way, they cook evenly. You can also use fresh spinach or kale. Stir them in at the end for a pop of green. This adds color and boosts nutrition. If you want to switch up the protein, you have options! Try bone-in chicken breasts or drumsticks. You can also use turkey thighs for a twist. For a meatless version, use chickpeas or tofu. If you want seafood, shrimp is a tasty choice. Adjust cooking times for different proteins. Make sure they cook through for safety. You can change the flavor of your dish with different spices. Try adding cumin or coriander for a warm taste. If you like heat, add chili powder or cayenne. For an Asian twist, use soy sauce and ginger. You can also try herbs like thyme or basil for a fresh taste. Don’t be afraid to experiment! This dish is flexible, and you can make it your own. After cooking, let the dish cool to room temperature. Store any leftovers in an airtight container. Place it in the fridge within two hours. This will help keep the chicken and rice fresh. Eat refrigerated leftovers within three days for the best taste. When you reheat, make sure it heats all the way through. If you want to save some for later, you can freeze the dish. Allow it to cool completely before freezing. Use a freezer-safe container or bag. This will prevent freezer burn. You can keep it in the freezer for up to three months. When you're ready, thaw it in the fridge overnight before reheating. To reheat, you can use an oven or microwave. If using an oven, preheat it to 350°F (175°C). Cover the dish with foil to keep it moist. Heat for about 20-25 minutes or until hot. If using a microwave, place a portion in a microwave-safe bowl. Heat in short bursts, stirring in between, until it's steaming. Enjoy your meal! Yes, you can use boneless chicken. Boneless chicken cooks faster than bone-in. If you use boneless thighs, reduce the cooking time. They will take about 25-30 minutes to cook through. You can use vegetable broth if you want a lighter taste. Water with a pinch of salt also works. If you like, try using wine for added flavor. Just remember, the broth adds richness and depth to the dish. Check the chicken's internal temperature. It should reach 165°F (75°C). The rice should be tender and fluffy. You can also check if the liquid is absorbed. If not, let it bake a little longer before serving. This blog post covered how to make a delicious chicken and rice dish. We explored key ingredients like the chicken, rice, and spices. I shared step-by-step cooking methods, tips for perfecting your dish, and fun variations to try. Don't forget the importance of proper storage for leftovers! Cooking can be simple and fun. Using fresh ingredients and following these steps lets you create meals the whole family will love. Enjoy your cooking journey!

One-Pan Chicken and Rice Bake

A comforting one-pan dish featuring flavorful chicken thighs baked with rice and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces chicken thighs, skin-on and bone-in
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 0.5 teaspoon turmeric
  • 1 cup frozen peas
  • 1 red bell pepper, diced
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large, oven-safe skillet or baking dish, heat the olive oil over medium heat until shimmering.
  • Generously season both sides of the chicken thighs with salt, pepper, smoked paprika, dried oregano, and turmeric.
  • Carefully add the chicken thighs, skin-side down, and sear for about 5-7 minutes until golden brown. Flip and sear the other side for an additional 5 minutes. Remove and set aside.
  • In the same skillet, add the diced onion and sauté for approximately 3-4 minutes until softened. Stir in the minced garlic and sauté for another minute.
  • Add the long-grain rice to the skillet, stirring well to coat each grain in the onion and garlic mixture. Toast for about 2 minutes.
  • Gradually pour in the chicken broth and bring to a gentle boil. Stir in the diced red bell pepper and frozen peas.
  • Place the seared chicken thighs on top of the rice mixture, skin-side up. Cover with a lid or aluminum foil.
  • Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the rice is tender and the chicken reaches an internal temperature of at least 165°F (75°C).
  • Remove from the oven and let it rest for about 5 minutes before serving.

Notes

Garnish with freshly chopped parsley before serving for a vibrant touch.
Keyword bake, chicken, one-pan meal, rice