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Chicken and Rice Bake Recipe

American · Main course · 65 min total

A comforting one-dish meal where juicy chicken thighs bake on top of creamy, flavorful rice, infused with garlic and herbs.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 1 3/4 cups chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. Season chicken thighs with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken skin-side down and cook until golden brown, about 5 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate.
3. Reduce heat to medium. Add onion to the skillet and cook until softened, about 4 minutes. Add garlic and cook 1 minute.
4. Stir in rice, chicken broth, heavy cream, and thyme. Bring to a simmer.
5. Nestle chicken thighs skin-side up into the rice mixture. Sprinkle Parmesan cheese over the top.
6. Bake uncovered for 35-40 minutes, until rice is tender and chicken is cooked through (internal temp 165°F).
7. Let rest 5 minutes. Garnish with parsley if desired.

Tips

• For extra flavor, use bone-in, skin-on chicken thighs; they stay moist during baking.
• If using a different skillet, ensure it's oven-safe up to 375°F.
• Leftovers can be stored in the refrigerator for up to 3 days.

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