Are you looking for a delicious and easy dinner option? Look no further than Baked Chicken Thighs Rice and Vegetables. This dish combines succulent chicken thighs, fluffy rice, and a medley of vegetables, all baked to perfection in one pan. This recipe saves time and ensures minimal cleanup, making it a favorite for busy weeknights. Whether you’re an experienced cook or a kitchen novice, this dish is sure to impress with its blend of flavors and simplicity.
Ingredients
To create the best oven-baked chicken and rice ever, gather the following ingredients:
Main Ingredients
- 4 boneless, skinless chicken thighs
- The key ingredient for a tender and juicy protein source.
- 1 cup long-grain white rice
- Provides a fluffy base that absorbs the rich flavors of the chicken and vegetables.
- 2 cups chicken broth
- Enhances the flavor of the rice while keeping it moist.
- 1 cup mixed vegetables (such as carrots, peas, and bell peppers)
- Adds color, texture, and nutritional value.
- 1 tablespoon olive oil
- Helps in browning the chicken and vegetables.
Seasonings
- 1 teaspoon garlic powder
- Adds depth and a savory aroma.
- 1 teaspoon onion powder
- Provides a subtle sweetness and enhances flavor.
- 1 teaspoon smoked paprika
- Offers a smoky taste and vibrant color.
- Salt and pepper to taste
- Balances and enhances all flavors.
Instructions
Creating this oven-baked chicken thighs rice and vegetables dish is straightforward and rewarding. Follow these easy steps:
Preparation
- Preheat the oven to 375°F (190°C).
- Ensures an even cooking environment for the dish.
- Season the chicken thighs.
- Rub each thigh with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
Cooking the Chicken and Vegetables
- Brown the chicken thighs.
- Heat a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5 minutes or until golden brown. Flip and cook for another 3 minutes. Remove from the skillet and set aside.
- Sauté the vegetables.
- In the same skillet, add the mixed vegetables. Sauté for 3-4 minutes until they begin to soften.
Combining and Baking
- Add the rice and chicken broth.
- Stir in the rice and chicken broth with the sautéed vegetables. Bring to a simmer.
- Arrange the chicken thighs on top.
- Place the browned chicken thighs over the rice mixture, ensuring they are evenly spaced.
- Bake the dish.
- Transfer the skillet to the preheated oven. Bake uncovered for 30-35 minutes or until the rice is tender and the chicken is cooked through.
Tips and Variations
Cooking Tips
- Ensure the rice is evenly distributed in the skillet to allow for even cooking.
- For extra crispy skin, broil the dish for the last 2-3 minutes of cooking.
- Let the dish rest for 5 minutes before serving to allow the flavors to meld.
Variations
- Substitute chicken breasts for thighs if you prefer leaner meat. Adjust the cooking time as needed to prevent dryness.
- Use different vegetables such as zucchini, green beans, or broccoli for variety.
- Try different seasonings like Italian herbs or curry powder to change the flavor profile.
Nutritional Information (Per Serving)
- Calories: 450
- Protein: 30g
- Carbohydrates: 40g
- Fat: 18g
- Fiber: 4g
- Sodium: 600mg
This dish is not only delicious but also nutritious, providing a balanced meal with protein, carbohydrates, and vegetables.
Baked Chicken Thighs Rice and Vegetables is a versatile and satisfying meal that’s perfect for any occasion. Its simplicity makes it an ideal choice for those new to cooking, while its rich flavors and textures will delight even the most experienced palates. Give this recipe a try, and you’ll understand why it’s the best oven-baked chicken and rice ever.
Don’t forget to check out more delicious recipes on Easy Crispy Recipes for more mouth-watering ideas. Share your cooking experiences in the comments below, and subscribe to our newsletter for the latest updates and recipes.