Description
A comforting and easy one-pan chicken and rice bake that combines tender chicken thighs with flavorful rice cooked in savory chicken broth and herbs. This hearty dish uses a simple stovetop-to-oven method for a hands-off meal with minimal cleanup, perfect for weeknight dinners.
Ingredients
Scale
Butter and Aromatics
- 2 tablespoons butter (divided use)
- 1½ cups (packed) mirepoix (frozen or fresh)
- 2 teaspoons minced garlic
Rice and Seasoning
- 1½ cups long grain white rice (NOT parboiled)
- 3 cups low sodium chicken broth
- 1 teaspoon Italian seasoning
- Salt & pepper, to taste (about 2/3 teaspoon salt recommended)
- 2 teaspoons seasoning of choice (e.g., garlic herb or buttery steakhouse seasoning)
Protein
- 2 pounds chicken thighs (bone-in or boneless)
Instructions
- Prep: Preheat your oven to 350 degrees Fahrenheit. Use an oven-safe pan or braiser with a lid, ideally around 3.5 quarts in size, to accommodate the chicken and rice mixture.
- Cook mirepoix: Place the pan over medium heat. Once hot, add 1 tablespoon of butter and let it melt. Add the mirepoix and minced garlic, sautéing for 4-5 minutes until the vegetables soften and release their aroma.
- Add rice: Stir the long grain white rice into the softened mirepoix mixture and cook for about one minute to slightly toast the rice and enhance its flavor.
- Add broth and seasoning: Pour in the low sodium chicken broth and add the Italian seasoning. Season with salt and pepper to taste, ensuring the dish is well-seasoned to prevent bland rice (around 2/3 teaspoon salt). Remove the pan from the heat.
- Add chicken: Rub the chicken thighs with your chosen seasoning (such as garlic herb or buttery steakhouse). Arrange the chicken thighs neatly on top of the rice mixture in the pan.
- Bake: Cover the pan with its lid and bake on the middle rack at 350°F for 30 minutes. Without opening the lid, increase the oven temperature to 400°F and continue baking for an additional 10 minutes.
- Finish: Remove the lid and gently fluff or stir the rice around the chicken thighs. The rice should be nearly cooked through. Dot the chicken and rice with the remaining tablespoon of butter. Return the uncovered pan to the oven on the upper middle rack and bake at 400°F for another 5-8 minutes, until the rice is tender and the chicken reaches an internal temperature of at least 165°F and is lightly browned.
- Serve: Serve the chicken thighs and rice immediately while hot for a comforting and delicious meal.
Notes
- Bone-in or boneless chicken thighs both work well; bone-in will add more flavor but take slightly longer to cook.
- Use low sodium chicken broth to control salt levels, especially since additional salt is added during cooking.
- Do not use parboiled rice, as it will not cook properly with this method.
- Mirepoix can be fresh or frozen, but be sure it is fully thawed if using frozen.
- To check doneness, use a meat thermometer to ensure chicken thighs reach 165°F internally.
- Butter added near the end enhances flavor and helps with slight browning.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
