Ingredients
6 bone-in, skin-on chicken thighs
1 cup long grain white rice
2 1/2 cups chicken broth
1 medium onion, diced
3 cloves garlic, minced
2 tbsp olive oil
Salt, pepper, and paprika to taste
Instructions
1. Preheat oven to 375°F (190°C).
2. Season chicken thighs with salt, pepper, and paprika.
3. Heat olive oil in a large oven-safe skillet. Sear chicken, skin-side down, until golden.
4. Flip and cook the other side for 2–3 minutes. Remove and set aside.
5. Add onion and garlic to the skillet. Sauté until fragrant.
6. Stir in rice and chicken broth, scraping up brown bits.
7. Nestle chicken thighs on top, skin-side up.
8. Cover with foil and bake for 30 minutes.
9. Uncover and bake for another 15–20 minutes until rice is tender and chicken is cooked.
10. Rest for 5 minutes before serving.
Notes
Rinse rice before cooking for better texture. Use boneless thighs for a faster version.
Add frozen peas or carrots in the last 10 minutes for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 2g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 135mg