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Baked Chicken With Rice And Vegetables

Baked Chicken With Rice And Vegetables prepared dish

This baked chicken dish combines tender chicken thighs with flavorful rice and a medley of vegetables. It is a comforting one-pan meal that is easy to prepare and perfect for family dinners.

This recipe is american style, dinner, scaled for 4 servings, with 15 min prep and 45 min cook.

Prep: 15 min · Cook: 45 min · Total: 60 min · Serves: 4

Quick cooking notes

  • Core ingredients include long-grain rice, onion, chicken thighs, carrots.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 1 cup long-grain rice (uncooked)
  • 1 medium onion (chopped)
  • 4 pieces chicken thighs (skinless)
  • 1 cup carrots (diced)
  • 1 cup bell pepper (diced)
  • 3 cloves garlic (minced)
  • 1 tsp paprika (smoked)
  • 1 tsp salt (to taste)
  • 1 tsp black pepper (to taste)
  • 2 cups chicken broth (low sodium)
  • 2 tbsp olive oil (extra virgin)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat and sauté the onion and garlic until fragrant.
  3. Add the diced carrots and bell pepper to the skillet and cook for an additional 5 minutes.
  4. Stir in the rice, chicken broth, salt, black pepper, and paprika, and bring to a simmer.
  5. Transfer the rice and vegetable mixture to a baking dish and place the chicken thighs on top.
  6. Cover the baking dish with aluminum foil and bake for 35-40 minutes, or until the chicken is cooked through.
  7. Remove the foil and bake for an additional 5-10 minutes to allow the chicken to brown slightly.
  8. Let the dish rest for a few minutes before serving.

Nutrition (per serving)

  • Calories: 450
  • Protein: 30 g
  • Fat: 15 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Sugar: 2 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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