One-Pot Baked Chicken and Rice: A Comforting Classic

Ingredients:

• 1 tbsp unsalted butter
• 1 small yellow onion (diced)
• 3 garlic cloves (minced)
• 1.5 cups long-grain brown rice (rinsed and drained)
• 3 cups low-sodium chicken broth or water




• 2 tsp kosher salt (divided)
• 2 lbs bone-in chicken thighs and/or breasts (about 6 thighs)
• 1 tsp paprika (smoked or sweet)
• 1 tsp dried oregano
• 1/2 tsp garlic powder








• 1 (10-ounce) bag frozen peas and carrots (or mixed frozen veggies)
• Chopped fresh parsley for serving

Instructions:

1. Preheat oven to 350°F.
2. Melt butter in a large cast-iron skillet or Dutch oven.
3. Add onions and cook until softened (about 5 minutes).
4. Add rice, garlic, and 1.5 tsp salt. Toast for 5 minutes.
5. Add broth and bring to a simmer. Turn off heat.
6. In a bowl, combine paprika, oregano, garlic powder, and remaining 1/2 tsp salt. Toss chicken in the mixture.
7. Arrange chicken on top of the rice.
8. Cover and bake for 40 minutes.
9. Remove lid and bake for 15-20 minutes more, or until liquid is absorbed and rice is tender.
10. Scatter frozen peas and carrots over the chicken and rice. Cover and rest for 5-10 minutes.
11. Stir in peas and carrots, sprinkle with parsley, and serve.

Recipe Variations:

• Creamy: Stir in Greek yogurt or sour cream after baking.
  
  
  
• Lemon: Add a squeeze of lemon juice for brightness.
• Cheesy: Top with grated Parmesan cheese.
• Broccoli:
  Swap peas and carrots for frozen broccoli florets.

Serving Suggestions:

• Salad



• Roasted vegetables
• Dinner rolls

Tips:

• Use fresh herbs if desired.




• Make sure your pan is oven-safe.
• Don’t use quick-cooking rice.
• Store leftovers in an airtight container for up to 4 days.