One Pan Baked Chicken And Rice

5 from 7 votes

Nothing beats this one-pan baked chicken and rice casserole; it is flavorful, delicious, and so easy to make. You combine everything and let the oven do the rest.

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: American

Servings: servings

Calories: 344kcal

Author: Radwa

Equipment

Baking dish
Measuring spoons
Measuring cups

Ingredients

1 tablespoon olive oil
700 g chicken thighs , bone-in, skin-on
1 cup onion , chopped
1 cup carrot , chopped
¾ cup celery , chopped
1.5 tablespoon garlic , minced
2.5 cups chicken broth
1 tablespoon lemon juice
1.33 cups long-grain rice
2 teaspoon Italian seasonings
1 teaspoon paprika
2 tablespoon parsley , chopped
½ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Preheat the oven to 220C / 420F.
Pat chicken dry using a paper towel, season with salt and pepper and set aside.
Heat the oil in a large pot (you can use an oven safe pot), then place the chicken skin side down, cook the chicken until golden brown (about 3-4 minutes). Then flip on the other side and cook for more 3-4 minutes. Transfer the chicken to a plate and set it aside.
Now, in the same pot add, chopped carrots, onion and celery, saute for 2-3 minutes, then add the minced garlic and saute for one minute more.
Pour the chicken broth and lemon juice over the mixture and bring to a boil.
Add the rice, stir, then remove from the heat.
Pour the mixture into a baking dish (if you aren't using an oven safe pot).
Season both sides of the chicken with the Italian seasoning and paprika, then place all the chicken thighs on the top of the rice. Cover the baking dish with aluminium foil, then bake for 30-35 minutes or until the rice and chicken is cooked thoroughly.
Garnish with chopped parsley and serve.

Notes

Don't over-crown your pan to let the chicken cook evenly, so use a larger pan if possible (I use 22cm baking dish).

Nutrition