One-Pot Baked Chicken and Rice
Megan’s making an easy one-pot meal the whole family will love! Try this comforting chicken and rice that starts on the stovetop and finishes in the oven. Plus, the finished product looks just as good as it tastes!
To make this delicious one-pot dish you will need, 4-5 ( 6 oz ) bone-in, skin-on, chicken thighs, 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp freshly ground black pepper, 1/4 tsp garlic powder, 1 onion, chopped, 1 cup chopped carrots, 1 cup chopped celery, 1/2 cup chopped red pepper, 3 cloves garlic, minced, 2 1/4 cups low-sodium chicken broth, 1 1/2 tbsp fresh lemon juice, 1 1/3 cups long grain white rice, 3 tsp Italian seasoning, divided, 1 tsp paprika, 3 tbsp chopped parsley.
Preheat your oven to 400Āŗ. Season chicken with salt, pepper and garlic powder. Heat olive oil in a large oven safe pot over medium-high heat. Brown chicken, starting skin side down, for 3 minutes on each side. Transfer to a plate and season with paprika and 1 1/2 tsp Italian seasoning. Add onions, carrots, and celery to pot, saute 3 minutes. Add garlic and cook 1 minute longer. Pour in chicken broth, lemon juice and remaining Italian seasoning and bring mixture to a boil. Add rice into pot once broth reaches a boil, give it a quick stir. Remove from heat, place thighs on top of rice mixture. Cover pot with a snug fitting oven safe lid. Bake in oven until rice is tender and chicken is cooked through, about 35 minutes. Remove thighs from rice, fluff rice with a fork and garnish with chopped parsley. Serve warm.
Watch how to make One-Pot Baked Chicken and Rice on YouTube.
One-Pot Baked Chicken and Rice
Equipment
- Oven Safe Pot with Lid
Ingredients
- 4-5 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp garlic powder
- 1 onion chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 1/2 cup red pepper chopped
- 3 cloves garlic minced
- 2 1/4 cups low-sodium chicken broth
- 1 1/2 tbsp fresh lemon juice
- 1 1/3 cups long grain white rice
- 3 tsp Italian seasoning divided
- 1 tsp paprika
- 3 tbsp parsley chopped
Instructions
- Preheat oven to 400Āŗ.
- Season chicken with salt, pepper and garlic powder. Heat olive oil a large oven safe pot over medium-high heat. Brown chicken, starting skin side down, for 3 minutes on each side. Transfer to a plate and season with paprika and 1 1/2 tsp. Italian seasoning.
- Add onions, carrots, and celery to pot, sautƩ 3 minutes. Add garlic and cook 1 minute longer. Pour in chicken broth, lemon juice and remaining Italian seasoning and bring mixture to a boil. Add rice into pot once broth reaches a boil, give it a quick stir. Remove from heat, place thighs on top of rice mixture. Cover pot with snug fitting oven safe lid.
- Bake in oven until rice is tender and chicken is cooked through, about 35 minutes. Remove thighs from rice, fluff rice with a fork and garnish with chopped parsley. Serve warm.
