Description
A comforting and flavorful one-pan chicken and rice bake featuring tender chicken thighs cooked atop a savory bed of garlic-infused rice and mirepoix, all baked to perfection with buttery accents for a simple, satisfying meal.
Ingredients
Scale
Butter
- 2 tablespoons butter (divided use)
Vegetables and Aromatics
- 1½ cups (packed) mirepoix (frozen or fresh)
- 2 teaspoons minced garlic
Grains and Liquids
- 1½ cups long grain white rice (NOT parboiled)
- 3 cups low sodium chicken broth
Seasonings
- 1 teaspoon Italian seasoning
- Salt and pepper (to taste; about 2/3 teaspoon salt recommended)
- 2 teaspoons seasoning of choice (e.g., garlic herb or buttery steakhouse)
Protein
- 2 pounds chicken thighs (bone-in or boneless, either is fine)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Use an oven-safe pan or braiser of about 3.5 quarts with a lid for best results.
- Cook mirepoix: Place the pan over medium heat. Melt 1 tablespoon of butter, then add the mirepoix and minced garlic. Cook for 4-5 minutes until the vegetables soften and become fragrant.
- Add rice: Stir in the long grain white rice and cook for about one minute to lightly toast it.
- Add broth and seasoning: Pour in 3 cups of low sodium chicken broth and stir in 1 teaspoon of Italian seasoning. Season with salt and pepper to taste, using about 2/3 teaspoon of salt for optimal flavor. Remove the pan from heat.
- Add chicken: Rub chicken thighs evenly with your chosen 2 teaspoons of seasoning. Nestle the seasoned chicken thighs on top of the rice mixture in a single layer.
- Bake: Cover the pan with its lid and bake on the middle rack for 30 minutes at 350°F. Without opening the lid, increase the oven temperature to 400°F and continue baking for an additional 10 minutes.
- Finish: Uncover the pan and gently fluff or stir the rice around the chicken thighs. Dot the rice and chicken with the remaining 1 tablespoon of butter. Return the pan uncovered to the oven on the upper middle rack and bake for 5-8 more minutes at 400°F, until the rice is tender and the chicken reaches an internal temperature of at least 165°F and has a slightly browned appearance.
- Serve: Serve the chicken and rice bake immediately, enjoying the flavorful, tender dish fresh from the oven.
Notes
- Try using bone-in chicken thighs for juicier meat, but boneless works well too.
- Ensure you use regular long grain white rice, not parboiled, for best texture.
- Adjust salt according to your broth’s sodium content to avoid blandness.
- Butter added at the end enriches the dish and adds a glossy finish.
- Use an oven-safe pan with a lid to trap moisture for perfectly cooked rice and chicken.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
