Classic Spring Chicken and Rice Bake
A comforting and hearty dish featuring tender chicken baked with flavorful rice and seasonal vegetables, perfect for a family meal.
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Ingredients
Yields 4 servings
- (1 lb) chicken thighs, boneless and skinless
- (1 cup) long-grain rice
- (2 cups) chicken broth
- (1) medium onion, chopped
- (2 cloves) garlic, minced
- (1 cup) broccoli florets
- (1 cup) carrots, sliced
- (1 tsp) dried thyme
- (1 tsp) paprika
- (1/2 tsp) black pepper
- (1/2 cups) grated Parmesan cheese
- (2 tbsp) olive oil
- Salt to taste
Instructions
- 1
Preheat the oven to 375°F (190 °C).
- 2
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
- 3
Season the 1 lb chicken thighs with salt, black pepper, dried thyme, and paprika. Add the chicken to the skillet and brown on both sides, about 5 minutes per side. Add 1 tsp dried thyme, 1 tsp paprika, 2/4 tsp black pepper, and Salt to taste.
- 4
Remove the chicken from the skillet and set aside. In the same skillet, add 1 cup long-grain rice and stir for 1-2 minutes to toast it slightly.
- 5
Pour in 2 cups chicken broth and bring to a simmer. Stir in the broccoli florets and sliced carrots.
- 6
Return the chicken to the skillet, placing it on top of the rice and vegetables. Sprinkle 1/2 cup grated Parmesan cheese over the chicken.
- 7
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through and the rice is tender.
- 8
Remove from the oven and let it sit for 5 minutes before serving.
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