Name: One-Pan Chicken and Rice Bake: The Ultimate Comfort Meal for Every Occasion
Ingredients: 4 bone-in, skinless chicken thighs (or boneless if preferred); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 tablespoon olive oil; 1 1/2 cups long-grain white rice (uncooked); 3 cups chicken broth; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 cup frozen peas and carrots (optional); 2 tablespoons butter, cut into small pieces; 2 tablespoons chopped parsley (for garnish)

Ingredients

Scale

4 bone-in, skinless chicken thighs (or boneless if preferred)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon olive oil
1 1/2 cups long-grain white rice (uncooked)
3 cups chicken broth
1 small onion, finely chopped
2 garlic cloves, minced
1 cup frozen peas and carrots (optional)
2 tablespoons butter, cut into small pieces
2 tablespoons chopped parsley (for garnish)

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Instructions

Preheat your oven to 375°F.
Season chicken thighs with salt, pepper, garlic powder, and paprika.
Heat olive oil in a large oven-safe skillet or baking dish over medium-high heat. Brown the chicken for 3–4 minutes per side, just until golden (it won’t be cooked through yet). Remove and set aside.
In the same pan, add chopped onion and sauté for 2–3 minutes until softened. Add minced garlic and cook for another 30 seconds.
Stir in the uncooked rice and spread it evenly in the pan. Pour in the chicken broth and stir to combine.
Arrange the chicken thighs on top of the rice. Sprinkle peas and carrots over the rice if using. Dot the top with small pieces of butter.
Cover the pan tightly with foil and bake for 35–40 minutes. Remove foil and bake for another 10 minutes until the rice is tender and the chicken is cooked through (165°F internal temp).
Garnish with chopped parsley before serving.