Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 cup frozen peas and carrots (optional)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Rinse the rice under cold water until the water runs clear. Season the chicken with salt, pepper, paprika, and thyme.
- Heat olive oil in a large oven-proof skillet or baking dish over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown.
- Remove chicken and set aside. In the same dish, sauté onion and garlic until fragrant, about 2 minutes. Add rinsed rice and stir to coat.
- Pour chicken broth into the dish, stir to combine. Nestle the seared chicken on top. Cover tightly and bake for 35-40 minutes until rice is tender and chicken reaches 165°F.
- In the last 10 minutes of baking, sprinkle frozen peas and carrots over the dish. Return to the oven and cook until heated through. Garnish with chopped parsley before serving.
Notes
- Optionally, add additional vegetables like bell peppers, spinach, or broccoli for enhanced nutrition.
- Use brown rice for a healthier, fiber-rich alternative.
- Ensure rice is fully cooked before serving to prevent crunchiness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking/Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 480 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg