Description
A comforting one-pan dish featuring juicy chicken, fluffy rice, and vibrant vegetables, perfect for busy weeknights.
Ingredients
Scale
- 4 chicken thighs or breasts (bone-in, skin-on)
- 2 cups long grain or basmati rice
- 4 cups chicken broth
- 1 cup frozen peas and carrots
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large baking dish over medium heat.
- Add the chopped onion and minced garlic, sautéing until soft and fragrant (approximately 3-4 minutes).
- Incorporate the rice and chicken broth into your baking dish, stirring in the frozen peas and carrots, paprika, salt, and pepper.
- Nestle the chicken thighs or breasts on top of the rice mixture.
- Cover the dish with aluminum foil, sealing it tightly.
- Bake for 45 minutes, then remove the foil and bake an additional 15 minutes until the chicken is golden.
- Rest for 5 minutes before serving.
Notes
Make-ahead options are available; assemble the dish a day in advance. Customize by adding different vegetables or using an air fryer for crispy chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 75mg