Lyla's Baked Chicken and Rice

Lyla’s Baked Chicken and Rice is a comforting, one-pan dinner that combines juicy, golden-brown chicken thighs with perfectly seasoned, fluffy rice infused with aromatic garlic, onions, and a medley of spices. This easy baked dish requires just 15 minutes of prep time and features a harmonious blend of hearty carrots, fragrant thyme, and a rich chicken broth base. The secret to its flavor lies in searing the chicken before baking, allowing the juices to meld beautifully with the rice for a complete, savory meal. Topped with fresh parsley for a pop of color and freshness, this recipe is perfect for busy weeknights or cozy family dinners. Serve it warm, straight from the oven, for a wholesome dish that will satisfy every craving.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (bone-in, skin-on)
• 1 cup Long-grain white rice
• 2 cups Chicken broth
• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 2 cloves Garlic cloves (minced)
• 1 medium Onion (finely chopped)
• 2 medium Carrots (diced)
• 1 teaspoon Dried thyme
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.

Step 3

Season the chicken thighs with a pinch of salt, pepper, and paprika. Sear the chicken in the skillet, skin-side down, for 4-5 minutes or until golden brown. Flip and cook the other side for 3 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, reduce the heat to medium and add 2 tablespoons of unsalted butter.

Step 5

Add the chopped onion, minced garlic, and diced carrots. Cook for 3-4 minutes, stirring occasionally, until softened and fragrant.

Step 6

Stir in the rice, ensuring it's coated in the butter and vegetable mixture. Cook for 1 minute while stirring.

Step 7

Add the chicken broth, dried thyme, paprika, 1 teaspoon of salt, and 0.5 teaspoon of pepper. Stir gently to combine.

Step 8

Place the seared chicken thighs on top of the rice mixture, skin-side up.

Step 9

Cover the skillet tightly with aluminum foil or an oven-safe lid.

Step 10

Bake in the preheated oven for 35 minutes.

Step 11

After 35 minutes, remove the foil and continue baking for another 10 minutes or until the chicken skin becomes crispy and the rice is fully cooked.

Step 12

Remove from the oven and let the dish rest for 5 minutes before serving.

Step 13

Garnish with freshly chopped parsley and serve warm. Enjoy!

Nutrition Facts

Serving size	(1567.2g)

Amount per serving	% Daily Value*
Calories	1992.3

Total Fat 132.4g	0%
Saturated Fat 42.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 548mg	0%
Sodium 1701.0mg	0%
Total Carbohydrate 85.0g	0%
Dietary Fiber 7.8g	0%
Total Sugars 11.8g
Protein 123.4g	0%

Vitamin D 0IU	0%
Calcium 227.6mg	0%
Iron 11.3mg	0%
Potassium 2264.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.8%

Protein: 24.4%

Carbs: 16.8%