Short description

A savory, fuss‑free dish combining tender, seasoned chicken thighs with flavorful rice and vegetables—all baked in a single pan for effortless cleanup.

Why You’ll Love This Recipe

Minimal cleanup: everything cooks together in one pan.
Balanced meal: protein, grains, and veggies in one go.
Versatile: swap veggies, spices, or protein to suit your taste.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken thighs, bone‑in or boneless
Long‑grain rice (e.g., basmati or jasmine)
Onion, diced
Mixed vegetables (carrots, peas, bell peppers)
Garlic, minced
Chicken broth
Olive oil, salt, pepper, paprika, cumin, dried parsley

directions

Preheat oven to 200 °C (400 °F).
Season chicken thighs with oil, salt, pepper, paprika, cumin, and parsley.
Sauté onion and garlic in same pan until fragrant.
Add rice, vegetables, and broth; stir to combine.
Nestle seasoned chicken into rice mixture.
Bake covered for 30 minutes; uncover and bake another 10 minutes until chicken is golden and rice tender.
Rest 5 minutes before serving.

Servings and timing

Servings: 4
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes

Variations

Use chicken breast or thighs.
Substitute broth with vegetable stock.
Add spices like turmeric or chili powder.
Use brown rice (cook longer with extra liquid accordingly).

storage/reheating

Store in airtight containers in the fridge up to 4 days.
Reheat in microwave or oven at 180 °C until warmed through; add a splash of broth if needed.

FAQs

What rice works best?

Long‑grain rice like basmati or jasmine yields fluffy results.

Can I make this gluten‑free?

Yes—ensure broth and seasonings are gluten‑free.

Can this be frozen?

Yes—cool completely, freeze up to 3 months. Thaw overnight before reheating.

How do I know when it’s done?

Chicken internal temperature should reach 74 °C (165 °F). Rice should be tender.

Can I add more vegetables?

Absolutely—adjust broth accordingly.

Can I use thighs with skin?

Yes—skin adds crispiness; remove if desired.

Is prebrowning necessary?

It enhances flavor but is optional. Baking without searing works too.

Can I use a different protein?

Yes—turkey, pork chops, or firm fish can be used with adjusted cooking times.

How do I prevent soggy rice?

Keep pan covered when baking funnel moisture in and help cook thoroughly.

Can I make this in a slow cooker?

Yes—combine ingredients and cook on low 4–6 hours, but skip oven browning.

Conclusion

This one‑pan baked chicken and rice delivers on flavor, convenience, and versatility. Customize it to suit your pantry or preference, then savor a wholesome, hearty meal with minimal cleanup.