Description
Our Baked Chicken and Rice Recipe is a classic, easy weeknight dinner option made all in one pan! Simple, real ingredients and kid-friendly!
Ingredients
Scale
- 5–6 bone-in, skin-on chicken thighs
- kosher salt and ground black pepper
- 1 tablespoon extra virgin olive oil (or ghee)
- 1 tablespoon garlic, minced
- 1/4 cup yellow onion, diced
- 1/4 cup red onion, diced
- 1 cup carrot, diced (about 1 large carrot)
- 2–3 celery stalks, sliced
- 1 cup mushrooms, diced
- 1 cup frozen peas
- 2 1/4 cup chicken broth (more, if needed)
- 2 tablespoons soy sauce (or tamari)
- 1 1/2 tablespoon lemon juice
- 1 tablespoon lemon zest, minced
- 1/2 tablespoon worcestershire sauce (omit for gluten-free)
- 1/2 teaspoon kosher salt
- 1 1/3 cup long grain white rice
- 2 teaspoons Italian seasoning
Instructions
- Prep: Preheat oven to 400 degrees F.
- Sear Chicken: Place chicken on a plate and season generously with kosher salt and ground black pepper. Bring an oven-safe dutch oven to medium-high heat. Add oil to pan; swirl to coat. Sear chicken skin-side down for 1-2 minutes, flip and let cook another 1-2 minutes (turning down heat, as-needed). Remove chicken from dutch oven, place on a plate and set aside.
- Combine: Using the same Dutch Oven, return to medium high heat (add a little more ghee or olive oil, if needed) and add in 1 tablespoon minced garlic. Move around pan constantly until fragrant, about 30 seconds. Add in yellow onion, red onion, carrots and celery. Sauté for 2-3 minutes. Add in mushrooms, peas, 2 1/4 cups broth, 2 tablespoons soy sauce, 1 1/2 tablespoons lemon juice, 1 tablespoon lemon zest, 1/2 tablespoon worcestershire and 1/2 teaspoon kosher salt. Stir to combine. Add the 1 1/3 cups rice and 2 teaspoons Italian seasoning; mix again.
- Simmer + Bake: Bring to a simmer and then place chicken thighs back on top (skin side up) along with any juices that have settled on the plate under them. Place lid on the large pot and put in the preheated oven, middle rack. Bake 30-40 minutes or until rice is soft (or cooked to your liking). If you check the rice and you feel like all of the broth is gone but the rice isn’t fully cooked, add an additional 1/4 cup broth.
- Serve: Remove the cover, let sit for a few minutes, and then serve immediately!
Notes
- Cook Time: if using a white rice that on the package instructions it says it only takes 15 minutes to cook, normally, I would recommend reducing the cook time to 25 minutes.
- Rice: while I wish we could make this with brown rice, the cooking time would be way off. Make sure you are using long grain white rice, otherwise I can’t guarantee cooking time!
- Excess Broth: it’s okay if there is a little excess broth at the bottom of the pan after cooking. Once you remove the chicken, give the rice a stir and let it sit a few minutes with the cover off. The rice will continue to soak it up.
- Dairy-Free: simply opt for olive oil instead of ghee.
- Gluten-Free: use tamari instead of soy sauce and omit the worcestershire sauce.
- Storage: leftovers can be kept in an airtight container in the fridge for up to 3-4 days.
Nutrition
- Serving Size: 1 chicken thigh + 1/6 rice mixture
- Calories: 253
- Sugar: 4.3 g
- Sodium: 678.5 mg
- Fat: 3.8 g
- Carbohydrates: 43.1 g
- Protein: 11.5 g
- Cholesterol: 19.1 mg