Description
A simple one-pan chicken and rice dinner. Easy to make and clean up.
Ingredients
Scale
- 1.5 lbs chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken with salt, pepper, thyme, and rosemary.
- Heat olive oil in a large oven-safe skillet.
- Sear chicken until browned, then remove.
- Sauté onion and bell pepper in the skillet until softened. Add garlic.
- Stir in rice and chicken broth. Season with salt and pepper.
- Place chicken on top of the rice mixture.
- Bake for 40-45 minutes, or until rice is cooked and chicken is done.
- Let rest for 5 minutes before serving.
Notes
- You can add other vegetables, like carrots or mushrooms.
- Use bone-in, skin-on chicken thighs for more flavor.
- Adjust cooking time based on your oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg