Description
A comforting and easy one-pan meal featuring juicy chicken thighs baked on a bed of flavorful long grain white rice cooked with mirepoix and aromatic seasonings. This recipe requires minimal cleanup and delivers tender chicken with perfectly cooked rice infused with garlic, Italian herbs, and buttery goodness.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds chicken thighs (bone-in or boneless, either is fine)
- 2 teaspoons seasoning of choice (garlic herb or buttery steakhouse are delicious here)
Rice and Vegetables
- 1½ cups long grain white rice (NOT parboiled)
- 1½ cups (packed) mirepoix (frozen or fresh; a mixture of diced onions, celery, and carrots)
- 2 teaspoons minced garlic
Liquids and Fats
- 3 cups low sodium chicken broth
- 2 tablespoons butter (divided use; 1 tablespoon for cooking mirepoix, 1 tablespoon for finishing)
Seasonings
- 1 teaspoon Italian seasoning
- Salt & pepper to taste (approximately 2/3 teaspoon salt suggested)
Instructions
- Prep: Preheat the oven to 350°F. Use a roughly 3.5 quart oven-safe pan or braiser with a lid for best results.
- Cook mirepoix: Place the pan over medium heat. Add 1 tablespoon butter and melt it. 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 one minute to lightly toast and coat the grains.
- Add broth and seasoning: Pour in the chicken broth and sprinkle the Italian seasoning. Add salt and pepper to taste, using about 2/3 teaspoon salt to avoid bland rice. Remove the pan from heat.
- Add chicken: Rub the chicken thighs with the chosen seasoning and arrange them on top of the rice mixture in the pan.
- Bake: Cover the pan with its lid and bake on the middle oven rack for 30 minutes at 350°F. Without opening the lid, increase the oven temperature to 400°F and bake for an additional 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. Return to the oven on the upper middle rack and bake uncovered for 5 to 8 minutes more, until the rice is tender and chicken thighs reach an internal temperature of at least 165°F and are slightly browned.
- Serve: Serve the chicken and rice immediately while hot.
Notes
- Bone-in thighs add more flavor and remain juicier but boneless thighs work well for quicker, easier serving.
- Use an oven-safe pan with a lid to trap steam and ensure rice cooks evenly.
- Make sure to use long grain white rice, not parboiled, to achieve the right texture.
- Adjust salt seasoning carefully to ensure the rice is flavorful but not oversalted.
- Internal temperature of chicken must reach 165°F for safe consumption.
- Optional: garnish with fresh herbs like parsley or thyme for added freshness.
