Description
A comforting and flavorful one-pan chicken and rice bake featuring tender chicken thighs cooked atop savory mirepoix-infused rice in a cozy oven bake. This easy recipe delivers a complete meal with minimal cleanup, perfect for busy weeknights.
Ingredients
Scale
Butter
- 2 tablespoons butter (divided use)
Vegetables
- 1½ cups (packed) mirepoix (frozen or fresh)
- 2 teaspoons minced garlic
Grains & Liquids
- 1½ cups long grain white rice (NOT parboiled)
- 3 cups low sodium chicken broth
Seasonings
- 1 teaspoon Italian seasoning
- Salt & pepper to taste (about 2/3 teaspoon salt recommended)
- 2 teaspoons seasoning of choice (garlic herb or buttery steakhouse recommended)
Protein
- 2 pounds chicken thighs (bone-in or boneless, either is fine)
Instructions
- Prep: Heat your oven to 350 degrees F. Use a 3.5 quart oven-safe pan or braiser with a lid for the best results.
- Cook mirepoix: Place the pan over medium heat. Add 1 tablespoon of butter and melt it. Then add the mirepoix and minced garlic, cooking for 4-5 minutes until softened and fragrant.
- Add rice: Stir in the long grain white rice and cook for about one minute to coat the grains with butter and flavors.
- Add broth and seasoning: Pour in the low sodium chicken broth and sprinkle in the Italian seasoning. Add salt and pepper to taste—approximately 2/3 teaspoon salt to avoid blandness. Remove the pan from heat.
- Add chicken: Rub the chicken thighs with your chosen seasoning (garlic herb or buttery steakhouse recommended) and nestle them evenly atop the rice in the pan.
- Bake: Cover the pan and bake on the middle oven rack for 30 minutes at 350°F. Then, without opening the lid, increase oven temperature to 400°F and continue baking for another 10 minutes.
- Finish: Remove the lid and gently fluff or stir the rice around the chicken thighs. Dot the chicken and rice with the remaining 1 tablespoon of butter. Place the pan on the upper middle oven rack and bake uncovered at 400°F for 5-8 minutes until the rice is tender and the chicken reaches an internal temperature of at least 165°F with a slight browning.
- Serve: Remove from the oven and serve immediately while hot and juicy.
Notes
- Bone-in or boneless chicken thighs can both be used; bone-in will add extra flavor and moisture.
- Using low sodium chicken broth allows you to better control the salt level in the dish.
- Be sure to season the chicken and rice adequately to enhance flavors—underdosing salt can result in a bland dish.
- For even cooking, avoid opening the oven lid during the first 40 minutes of baking.
- Use a heavy-bottomed oven-safe braiser or pan with a tight-fitting lid for best moisture retention.
