Weeknight baked chicken and rice is a simple and delicious one-pan meal that is perfect for busy nights when you want a comforting and satisfying dinner without a lot of fuss. This dish features tender chicken thighs, flavorful rice, and savory vegetables, all cooked together in a savory broth for a meal that is sure to please the whole family.
To make weeknight baked chicken and rice, start by seasoning bone-in, skin-on chicken thighs with salt, pepper, and any other desired seasonings. Brown the chicken thighs in a large oven-safe skillet or Dutch oven until they are golden brown on both sides. Remove the chicken from the skillet and set it aside.
In the same skillet, sauté diced onions, carrots, and celery until they are soft and translucent. Add minced garlic and cook for another minute, until fragrant. Stir in long-grain white rice and cook for a few minutes, stirring constantly, until the rice is lightly toasted.
Add chicken broth, diced tomatoes, and your choice of herbs and spices to the skillet, then return the chicken thighs to the skillet, nestling them into the rice mixture. Cover the skillet with a lid or aluminum foil and bake in a preheated oven at 375°F (190°C) for about 30-35 minutes, or until the chicken is cooked through and the rice is tender.
Remove the skillet from the oven and let it sit, covered, for about 5 minutes before serving. Fluff the rice with a fork and serve the chicken and rice hot, garnished with chopped fresh parsley or cilantro, if desired.
Weeknight baked chicken and rice is a comforting and satisfying meal that is easy to prepare and perfect for busy weeknights. The combination of tender chicken, flavorful rice, and savory vegetables makes this dish a family favorite that is sure to become a regular in your dinner rotation.
Ingredients:
For the Chicken Quarters:
4 chicken leg quarters
2 tablespoons olive oil
1 teaspoon paprika
teaspoon garlic powder
teaspoon dried thyme or rosemary
Salt and pepper to taste
For the Tomato Rice:
1 cup long-grain white rice
1 can (14 oz) diced tomatoes, undrained
onion, finely chopped
2 cloves garlic, minced
2 cups chicken broth
1 teaspoon dried oregano
Salt and pepper to taste
Instructions:
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