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Baked Chicken and Rice One Pot Recipe

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3.8 from 89 reviews

This one-pot baked chicken and rice recipe combines tender, golden-brown chicken thighs with flavorful long grain white rice cooked in a savory broth infused with fresh vegetables and herbs. The dish is hearty, easy to prepare, and perfect for a satisfying weeknight meal with minimal cleanup.

Ingredients

Chicken

  • 5 (6 oz.) bone-in, skin-on chicken thighs
  • 1 Tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tsp Italian seasoning
  • 1 tsp paprika

Vegetables & Aromatics

  • 1 cup chopped red onion (or yellow onion)
  • 1 cup chopped carrots (about 2 medium carrots)
  • 3/4 cup chopped celery (about 2 small ribs)
  • 1 1/2 Tbsp minced fresh garlic (about 4 cloves)
  • 3 Tbsp chopped fresh parsley

Other Ingredients

  • 2 1/4 cups low-sodium chicken broth
  • 1 1/2 Tbsp fresh lemon juice
  • 1 1/3 cups long grain white rice

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the optimal temperature for baking the chicken and rice.
  2. Heat Olive Oil: Heat 1 tablespoon of olive oil in a large oven-safe pot (such as a 6-quart enameled pot) over medium-high heat to prepare for browning the chicken thighs.
  3. Season Chicken: Pat the chicken thighs dry with paper towels and season both sides generously with salt and freshly ground black pepper.
  4. Brown Chicken Thighs: Place the thighs skin side down in the hot pot, leaving space between each piece. Cook until the skin is golden brown, about 3 to 4 minutes. Flip and cook an additional 2 to 3 minutes. Remove the chicken and set aside on a plate.
  5. Sauté Vegetables: Drain all but 1 tablespoon of rendered fat from the pot. Return the pot to medium-high heat and add chopped onions, carrots, and celery, sautéing for 3 minutes until slightly softened. Add minced garlic and sauté for another 1 minute until fragrant.
  6. Add Broth and Lemon Juice: Pour in the low-sodium chicken broth and fresh lemon juice, then bring the mixture to a rolling boil.
  7. Season Chicken: In a small bowl, mix the Italian seasoning and paprika. Season both sides of the chicken thighs with this mixture to add extra flavor.
  8. Combine Rice and Chicken: Once the broth is boiling, stir in the long grain white rice, then remove the pot from heat. Arrange the seasoned chicken thighs on top of the rice evenly. Cover the pot with a snug-fitting, oven-safe lid.
  9. Bake: Place the covered pot in the preheated oven and bake for about 35 minutes, or until the rice is tender and the chicken is cooked through.
  10. Finish and Serve: Carefully remove the chicken thighs from the pot. Stir chopped fresh parsley into the rice and fluff with a fork. Serve the rice topped with chicken warm for a comforting meal.

Notes

  • Ensure the pot is oven-safe with a snug lid to retain moisture during baking.
  • You can substitute bone-in chicken thighs with boneless if preferred, though cooking times may vary slightly.
  • Use low-sodium chicken broth to control salt levels.
  • Leftover rice should be stored separately from chicken for best texture when reheating.
  • For extra flavor, let the chicken thighs marinate briefly with the Italian seasoning and paprika before cooking.

Find it online: https://justsosavory.com/baked-chicken-and-rice-one-pot-recipe/