It’s 6pm and you need dinner fast. If you’re craving something warm and comforting, this is for you. This baked chicken and rice is a total lifesaver. You get juicy chicken and flavorful rice in one pan. It is the perfect solution for a hectic evening.
Why You’ll Make This Again
This dish is the ultimate quick weeknight dinner solution. It fits perfectly into a busy Fall schedule. You only have one pan to wash at the end. The flavors are warm and deeply satisfying for the whole family. You will love how the rice absorbs all the chicken juices. It is a reliable comfort food meal that never fails.
How This Comes Together
You start by searing the chicken for maximum flavor. Then, you toast the rice with aromatic spices. Everything finishes cooking together in the oven. This one-pan method saves you so much time. Even beginners can master this recipe with ease. It is a foolproof way to get dinner on the table.
What You’ll Need
Most of these items are likely already in your pantry. Using simple ingredients keeps this recipe stress-free.
- 4 bone-in, skin-on chicken thighs
- 1.5 cups long-grain basmati rice, rinsed
- 3 cups chicken broth
- 1 cup frozen peas and carrots mix
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 1 teaspoon kosher salt
- 0.5 teaspoon cracked black pepper
- 2 tablespoons extra virgin olive oil
Step-By-Step Directions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Pat chicken thighs dry and season both sides with smoked paprika, cumin, salt, and black pepper.
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
- Sear the chicken thighs skin-side down for 5 to 6 minutes until the skin is golden and crisp; remove chicken and set aside.
- In the same pan, sauté the diced onion and minced garlic for 3 minutes until translucent.
- Add the rinsed rice and turmeric to the pan, stirring for 1 minute to toast the grains.
- Pour in the chicken broth and stir in the frozen vegetables, ensuring the rice is evenly submerged.
- Place the seared chicken thighs on top of the rice mixture, skin-side up.
- Cover the pan with a tight-fitting lid or aluminum foil and bake in the oven for 30 minutes.
- Remove the cover and bake for an additional 5 to 10 minutes until the liquid is fully absorbed and the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Let the dish rest for 5 minutes before fluffing the rice with a fork and serving.
How to Serve It
Serve this straight from the skillet for a rustic look. It looks beautiful on the table for family-friendly meals. Pair it with a simple green salad or roasted broccoli. A squeeze of fresh lemon adds a bright finish. Your family will dive right into this cozy meal tonight.
Leftovers & Storage
Store any leftovers in an airtight container in the fridge. It stays fresh for up to four days. This recipe is excellent for easy meal prep lunches. To reheat, add a splash of water to the rice. Microwave it until steaming hot throughout. The flavors often taste even better the next day.
Make It Even Better (Pro Tips)
- Don’t skip searing the chicken skin or it will be soggy.
- Always pat the chicken dry with paper towels before seasoning.
- Rinse your rice thoroughly to prevent it from becoming gummy.
- Use a tight-fitting lid to keep the steam inside the pan.
- Check the internal temperature of the chicken with a meat thermometer.
- This is a great back-to-school meal for busy weeknights.
- Add a handful of fresh parsley at the end for color.
- Swap chicken broth for vegetable broth if that is what you have.
Easy Ways to Change It Up
- Use chicken breasts instead of thighs for a leaner option.
- Add a pinch of cinnamon for a more Mediterranean flavor profile.
- Swap frozen peas for chopped bell peppers in the summer.
- Top with toasted almonds for an extra crunch.
Quick Questions
Can I use brown rice instead?
Brown rice takes much longer to cook than white rice. You would need to increase the liquid and the baking time. I recommend sticking with basmati for the best results.
What if I don’t have an oven-safe skillet?
You can sear the chicken in a regular pan first. Then, transfer everything to a glass baking dish to finish. Just be sure to cover it tightly with foil.
I hope this becomes a new favorite in your home. It is simple, delicious, and saves so much cleanup time. Enjoy your dinner!
— Ethan
Baked Chicken Thighs with Spiced Vegetable Rice
Ingredients
Method
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Pat chicken thighs dry and season both sides with smoked paprika, cumin, salt, and black pepper.
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
- Sear the chicken thighs skin-side down for 5 to 6 minutes until the skin is golden and crisp; remove chicken and set aside.
- In the same pan, sauté the diced onion and minced garlic for 3 minutes until translucent.
- Add the rinsed rice and turmeric to the pan, stirring for 1 minute to toast the grains.
- Pour in the chicken broth and stir in the frozen vegetables, ensuring the rice is evenly submerged.
- Place the seared chicken thighs on top of the rice mixture, skin-side up.
- Cover the pan with a tight-fitting lid or aluminum foil and bake in the oven for 30 minutes.
- Remove the cover and bake for an additional 5 to 10 minutes until the liquid is fully absorbed and the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Let the dish rest for 5 minutes before fluffing the rice with a fork and serving.
