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Baked Chicken And Rice

One-Pan Baked Chicken and Rice Recipe

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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 cup long-grain white rice
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 3/4 cups chicken broth
  • 1/2 tsp dried thyme
  • Salt and black pepper
  • 2 tbsp chopped fresh parsley, for serving

Method
 

  1. Season chicken with salt, pepper, and thyme. Heat oil in an oven-safe skillet over medium-high. Sear chicken skin-side down 5 minutes, flip and cook 2 minutes more. Transfer to a plate.
  2. Reduce heat to medium. Cook onion in the skillet 3 minutes until softened, then add garlic and cook 30 seconds. Stir in rice and cook 1 minute.
  3. Preheat oven to 375°F. Pour in broth, scraping the pan. Bring to a simmer, nestle chicken on top skin-side up. Cover and bake 35–40 minutes, until rice is tender and chicken reaches 165°F.
  4. Rest uncovered 5 minutes. Sprinkle with parsley and serve.

Notes

Resting the dish for 5 minutes after baking lets the rice firm up just enough to scoop cleanly. If you want extra-crispy skin, broil the chicken on high for 1–2 minutes after uncovering, watching closely.