One Pan Chicken and Rice Bake
One Pan Chicken and Rice Bake
Ingredients
For the Chicken
- 4 chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil, as needed for chicken
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Rice Base
- 2 yellow onions, large, sliced
- 1 tablespoon olive oil, for caramelizing onions
- 1 tablespoon butter
- 2 garlic, cloves, minced
- 2 cups long grain white rice, uncooked
- 3 cups chicken broth
- 1/2 cup heavy cream
- 2 fresh rosemary, sprigs
- 2 fresh thyme, sprigs
For the Topping and Garnish
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. In a large bowl, place the chicken thighs. Drizzle with 2 tablespoons of olive oil. Add the smoked paprika, cumin, dried oregano, salt, black pepper, garlic powder, and onion powder. Mix thoroughly to ensure the chicken is well coated with the spices.
⏱️ 10 min•🌡️ 400
- 2
Slice the 2 large yellow onions. In a large oven-safe pan or cast iron skillet, add 1 tablespoon of olive oil over medium-high heat. Add the sliced onions to the pan and cook, stirring occasionally, until they are caramelized and softened, about 10-12 minutes.
⏱️ 12 min
- 3
To the same pan with the caramelized onions, add the butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min
- 4
Add the uncooked long grain white rice to the pan and stir to combine with the onions and garlic. Pour in the chicken broth and heavy cream. Stir well. Add the fresh rosemary sprigs and fresh thyme sprigs. Stir again to distribute.
⏱️ 3 min
- 5
Nestle the seasoned chicken thighs on top of the rice mixture in the pan, ensuring the skin side is up. Cover the pan tightly with aluminum foil and bake in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 400
- 6
After 30 minutes, carefully remove the foil from the pan. Sprinkle the shredded cheddar cheese and shredded mozzarella cheese evenly over the chicken and rice. Return the pan to the oven, uncovered, and bake for another 15 minutes, or until the chicken is cooked through and the cheese is melted and bubbly and the rice is tender.
⏱️ 15 min•🌡️ 400
- 7
Remove the pan from the oven. Garnish with chopped fresh parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Chicken and Rice Bake
For the Chicken
- 4 chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil, as needed for chicken
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Rice Base
- 2 yellow onions, large, sliced
- 1 tablespoon olive oil, for caramelizing onions
- 1 tablespoon butter
- 2 garlic, cloves, minced
- 2 cups long grain white rice, uncooked
- 3 cups chicken broth
- 1/2 cup heavy cream
- 2 fresh rosemary, sprigs
- 2 fresh thyme, sprigs
For the Topping and Garnish
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. In a large bowl, place the chicken thighs. Drizzle with 2 tablespoons of olive oil. Add the smoked paprika, cumin, dried oregano, salt, black pepper, garlic powder, and onion powder. Mix thoroughly to ensure the chicken is well coated with the spices.
⏱️ 10 min•🌡️ 400 - 2
Slice the 2 large yellow onions. In a large oven-safe pan or cast iron skillet, add 1 tablespoon of olive oil over medium-high heat. Add the sliced onions to the pan and cook, stirring occasionally, until they are caramelized and softened, about 10-12 minutes.
⏱️ 12 min - 3
To the same pan with the caramelized onions, add the butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min - 4
Add the uncooked long grain white rice to the pan and stir to combine with the onions and garlic. Pour in the chicken broth and heavy cream. Stir well. Add the fresh rosemary sprigs and fresh thyme sprigs. Stir again to distribute.
⏱️ 3 min - 5
Nestle the seasoned chicken thighs on top of the rice mixture in the pan, ensuring the skin side is up. Cover the pan tightly with aluminum foil and bake in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 400 - 6
After 30 minutes, carefully remove the foil from the pan. Sprinkle the shredded cheddar cheese and shredded mozzarella cheese evenly over the chicken and rice. Return the pan to the oven, uncovered, and bake for another 15 minutes, or until the chicken is cooked through and the cheese is melted and bubbly and the rice is tender.
⏱️ 15 min•🌡️ 400 - 7
Remove the pan from the oven. Garnish with chopped fresh parsley before serving.
⏱️ 1 min