Description
Baked Chicken and Rice Recipe – a classic, easy weeknight dinner option made all in one pan! Simple, real ingredients and kid-friendly!
Ingredients
Scale
- 1 tablespoon ghee or olive oil
- 5–6 bone-in, skin-on chicken thighs
- kosher salt and ground black pepper
- 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 stalks celery, sliced
- 1 cup mushrooms, diced
- 1 cup frozen peas
- 2 1/4 cup chicken bone broth
- 1 tablespoon lemon zest, minced
- 1 1/2 tablespoon lemon juice
- 2 tablespoons soy sauce (or tamari)
- 1/2 tablespoon worcestershire sauce (omit for gluten-free)
- 1/2 teaspoon kosher salt
- 1 1/3 cup long grain white rice
- 2 teaspoon Italian seasoning
Instructions
- Preheat oven to 400 degrees F.
- Place chicken on a plate and season generously with kosher salt and ground black pepper.
- Place Dutch Oven on stove and bring to medium-hight heat.
- Add ghee or olive 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.
- Using the same Dutch Oven, turn heat to medium-high again (add a little more ghee or olive oil, if needed) and add in garlic. Move around pan constantly until fragrant, about 30 seconds.
- Add in yellow onion, red onion, carrots and celery. Saute for 2-3 minutes.
- Add in mushrooms, peas, broth, lemon zest, lemon juice, soy sauce, worstershire and kosher salt. Stir to combine.
- Pour in rice and Italian seasoning; stir to combine.
- 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 Dutch Oven and put in the 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.
- Remove and let cook slightly, serve immediately.
Notes
- Cook Time: if you are using white rice that, per package instructions, only take 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!
- Broth: while you don’t have to use chicken bone broth (any kind of chicken broth will do), it will really add to the flavor of the dish.
- 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 up the broth.
- Leftovers: this recipe makes great leftovers!
- Dairy-Free: to keep this dairy-free simply opt for olive oil instead of ghee.
- Gluten-Free: to keep this gluten-free use tamari instead of soy sauce and omit the worstershire sauce.
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