Description
A comforting one-pan chicken and rice bake featuring tender chicken thighs cooked atop a bed of flavorful mirepoix-infused rice, all baked to perfection with Italian seasoning and buttery highlights, making for an easy, hearty, and delicious meal.
Ingredients
Scale
Butter and Aromatics
- 2 tablespoons butter (divided use)
- 1½ cups (packed) mirepoix (frozen or fresh)
- 2 teaspoons minced garlic
Rice and Seasonings
- 1½ cups long grain white rice (NOT parboiled)
- 3 cups low sodium chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Protein
- 2 pounds chicken thighs (bone-in or boneless, either is fine)
- 2 teaspoons seasoning of choice (garlic herb or buttery steakhouse recommended)
Instructions
- Prep: Heat your oven to 350 degrees 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 and add 1 tablespoon butter once hot. Cook the mirepoix and minced garlic for 4-5 minutes until softened and fragrant.
- Add rice: Stir in the white rice and cook for about one minute to toast it lightly.
- Add broth and seasoning: Pour in the chicken broth and stir in Italian seasoning. Season with salt and pepper to taste—approximately 2/3 teaspoon salt is suggested—to ensure the rice has sufficient flavor. Remove the pan from heat.
- Add chicken: Rub your chicken thighs evenly with your chosen seasoning and nestle them gently on top of the rice mixture in the pan.
- Bake: Cover the pan and bake on the middle oven rack at 350°F for 30 minutes. Without opening the lid, increase the oven temperature to 400°F and continue baking 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 the pan uncovered to the oven on the upper-middle rack at 400°F and bake for 5 to 8 more minutes, until the rice is tender and the chicken reaches an internal temperature of at least 165°F, with the thighs slightly browned.
- Serve: Serve immediately while hot and enjoy.
Notes
- Use bone-in or boneless chicken thighs based on preference; bone-in may offer more flavor.
- Ensure the rice is not parboiled; long grain white rice yields the best texture.
- Mirepoix can be fresh or frozen, whichever is more convenient.
- Season chicken with garlic herb or buttery steakhouse seasoning for best flavor, or use your preferred spice blend.
- Check seasoning levels carefully, especially salt, as it greatly affects the flavor of the rice.
- Use an oven-safe pan or braiser with a lid to trap moisture during baking for tender rice and chicken.
