Easy One-Pan Chicken and Rice
A simple and delicious one-pan chicken and rice recipe perfect for a weeknight meal. Juicy chicken baked with flavorful rice and vegetables.
Ingredients
Main Ingredients
- 1.5 pounds bone-in, skin-on chicken thighs
- 1.5 cups long-grain white rice, uncooked
- 3 cups low-sodium chicken broth
- 0.5 cup frozen peas
- 0.5 cup chopped carrots
- 0.5 cup chopped onion
Seasoning
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon black pepper
- 1 teaspoon salt
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels. In a small bowl, combine paprika, garlic powder, onion powder, black pepper, and salt. Rub the spice mixture all over the chicken.1.5 pounds bone-in, skin-on chicken thighs
- In a large oven-safe skillet or baking dish, combine the uncooked rice, chicken broth, frozen peas, carrots, and onion. Stir to combine.1.5 pounds bone-in, skin-on chicken thighs
- Nestle the seasoned chicken thighs on top of the rice mixture.1.5 pounds bone-in, skin-on chicken thighs
- Cover the skillet or baking dish tightly with foil.
- Bake for 40 minutes. Remove the foil and bake for another 5-10 minutes, or until the chicken is cooked through and the rice is tender and has absorbed most of the liquid.
- Let rest for 5 minutes before serving.
Notes
Adjust seasoning to your preference. You can also add other vegetables like broccoli florets or bell peppers. Ensure chicken is cooked to an internal temperature of 165°F (74°C).
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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