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One‑Pan Baked Chicken with Rice

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

Ingredients

Units Scale
  • 4 chicken thighs (bone-in or boneless)
  • 1 cup long-grain rice (basmati or jasmine)
  • 1 small onion, diced
  • 1 cup mixed vegetables (carrots, peas, bell peppers)
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1 tsp dried parsley

Instructions

  1. Preheat oven to 200 °C (400 °F).
  2. Season chicken thighs with olive oil, salt, pepper, paprika, cumin, and dried parsley.
  3. In an oven-safe pan or skillet, sauté diced onion and garlic until fragrant, about 2–3 minutes.
  4. Add rice, mixed vegetables, and chicken broth; stir to combine evenly.
  5. Place seasoned chicken on top of the rice mixture.
  6. Cover with foil or a lid and bake for 30 minutes. Remove cover and bake another 10 minutes until chicken is golden and rice is tender.
  7. Let rest for 5 minutes before serving. Garnish with additional parsley if desired.

Notes

  • Use skin-on thighs for extra flavor and crispiness.
  • Brown chicken before baking for added depth.
  • Substitute broth with vegetable stock for a lighter version.
  • Adjust liquid and baking time for brown rice.

Nutrition

Find it online: https://tastyera.com/one%e2%80%91pan-baked-chicken-with-rice/