7 Baked Chicken and Rice: A Delicious Dish for Every Occasion
Chicken and rice – a timeless culinary duo that has delighted taste buds for generations. This classic combination offers comfort and flavor in every bite. In this article, we’ll explore “7 Baked Chicken and Rice,” a versatile dish that’s perfect for any occasion. From family dinners to festive gatherings, this mouthwatering recipe never disappoints.
Introduction
When you hear the sizzle of chicken and rice in the oven, you know something delicious is on the horizon. “7 Baked Chicken and Rice” is a delightful creation that elevates this simple duo to a whole new level. Whether you’re a culinary enthusiast or a novice in the kitchen, this dish is a must-try.
Baked Chicken and Rice with Lemon Zest
Ingredients
4 bone-in, skin-on chicken thighs
1 cup long-grain white rice
2 cups chicken broth
1 lemon, zested and juiced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish
Directions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, and paprika.
Place the chicken thighs in the skillet, skin-side down. Sear them until the skin is golden brown and crispy, usually for about 5-7 minutes. Turn them over and sear the other side for another 3-4 minutes.
Remove the chicken from the skillet and set it aside.
In the same skillet, add minced garlic and the white rice. Sauté for a couple of minutes until the rice turns slightly translucent.
Pour in the chicken broth, lemon juice, and lemon zest. Add dried thyme. Stir well to combine.
Place the seared chicken thighs back into the skillet, skin-side up, so they rest on top of the rice mixture.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through, and the rice has absorbed the liquid.
Remove the skillet from the oven, garnish with fresh parsley, and let it sit for a few minutes before serving.
Serve your Baked Chicken and Rice with a fresh green salad or steamed vegetables for a complete and satisfying meal. Enjoy!
Now, there’s a little irony here. Even though we’ve taken a straightforward approach, this recipe is far from basic in flavor. The zesty lemon twist and the crispy chicken skin add a burst of flavor that’ll leave you craving more. Plus, it’s a one-skillet wonder, making clean-up a breeze. And speaking of zest, if life gives you lemons, make this dish, and you won’t be disappointed. Bon appétit!
For a more personal touch, feel free to adjust the seasonings and garnishes to your taste. Cooking is an art, and your kitchen is your canvas. Happy cooking!
Click Here To Buy Our Healthy Cookbook For Only $27 Today!Instructions
Preheat your oven to 375°F (190°C).
Season chicken thighs with salt, pepper, and lemon zest.
In a skillet, heat olive oil over medium-high heat and sear the chicken until golden brown. Remove and set aside.
In the same skillet, add onions and garlic; sauté until fragrant.
Stir in rice and cook for a couple of minutes, allowing it to soak up the flavors.
Place the seared chicken on top of the rice.
Pour chicken broth, lemon juice, and a little extra lemon zest over the dish.
Cover with foil and bake for 30 minutes, then uncover and bake for an additional 10-15 minutes until the chicken is crispy.
Garnish with fresh parsley and serve.
Preheat Your Oven:Begin by preheating your oven to 375°F (190°C). We’re aiming for a perfect fusion of flavors.
Chicken Preparation:Pat the chicken thighs dry with a paper towel. Dry chicken ensures a crispy, golden finish.
Zest and Juice:Zest the lemon to extract the flavorful outer layer. Squeeze the lemon to gather its zesty juice. This will be the star of your dish.
Rice Bed:In a baking dish, spread the rice evenly at the bottom. This will be the cozy bed for your chicken.
Herb Magic:Sprinkle the minced garlic, salt, black pepper, dried thyme, and dried rosemary over the rice. These herbs will infuse the rice with exquisite flavors.
Chicken Nest:Place the chicken thighs on top of the seasoned rice. They should be nestled comfortably, skin-side up.
Lemon Duo:Drizzle the lemon juice over the chicken and rice. Then, sprinkle the lemon zest for an extra burst of citrusy delight.
Liquid Love:Pour the chicken broth gently around the chicken thighs. This will keep everything moist and flavorful.
Baking Time:Cover the baking dish with foil and place it in the preheated oven. Bake for 45 minutes. Afterward, uncover the dish and bake for an additional 15 minutes, or until the chicken is golden and the rice is tender.
Serve and Enjoy:When it’s time to serve, spoon the flavorful rice onto plates, top it with a chicken thigh, and let your taste buds revel in the zesty delight.
Baked Chicken and Rice with Mediterranean Flavors
Ingredients
4 bone-in, skin-on chicken thighs
1 cup long-grain white rice
2 cups chicken broth
1 lemon, zested and juiced
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup pitted Kalamata olives
1/2 cup sun-dried tomatoes, chopped
Fresh parsley for garnish
Directions
Start by preheating your oven to 375°F (190°C).
In an oven-safe skillet, heat up the olive oil over medium-high heat. While it’s warming up, season your chicken thighs with a pinch of salt, pepper, dried oregano, and paprika.
Place the seasoned chicken thighs in the skillet, skin-side down. Sear them until the skin becomes golden and crispy, which usually takes around 5-7 minutes. Then, flip them over and sear the other side for another 3-4 minutes.
Once the chicken is nicely seared, take it out of the skillet and set it aside.
In the same skillet, add the minced garlic and the white rice. Sauté for a couple of minutes until the rice becomes slightly translucent.
Pour in the chicken broth, lemon juice, and lemon zest. Stir in the Kalamata olives and sun-dried tomatoes. Give everything a good mix.
Now, nestle the seared chicken thighs back into the skillet, skin-side up, so they rest on top of the rice mixture.
Cover the skillet with a lid or aluminum foil and transfer it to your preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through and the rice has soaked up the delicious Mediterranean flavors.
Once it’s out of the oven, garnish with fresh parsley for a pop of color and an extra layer of flavor.
Serve your Baked Chicken and Rice with Mediterranean Flavors with a side of Greek salad or some roasted vegetables for a Mediterranean feast right at home. Enjoy the scrumptious combination of juicy chicken, savory rice, and the distinctive taste of the Mediterranean!
This recipe is like a culinary vacation to the shores of the Mediterranean, minus the travel expenses. The Kalamata olives and sun-dried tomatoes add a burst of vibrant flavors, and the chicken stays tender and juicy. It’s the kind of dish that makes you say “opa!” with every bite.
And remember, don’t be afraid to make it your own. Cooking is an art, and you’re the artist. Adjust the ingredients and seasonings to suit your palate. Happy cooking and enjoy this Mediterranean-inspired masterpiece!
Instructions
Preheat your oven to 375°F (190°C).
Season chicken thighs with oregano, salt, and pepper.
In a skillet, heat olive oil over medium-high heat and sear the chicken until golden brown. Remove and set aside.
In the same skillet, add garlic, bell pepper, and rice; sauté for a few minutes.
Place the seared chicken on top of the rice mixture.
Add chicken broth and scatter Kalamata olives and feta cheese over the dish.
Cover with foil and bake for 30 minutes, then uncover and bake for an additional 10-15 minutes until the chicken is crispy.
Drizzle with a bit of olive oil before serving.
Preheat Your Oven:Begin by preheating your oven to 375°F (190°C). We’re setting the stage for a Mediterranean masterpiece.
Chicken Preparation:Pat the chicken thighs dry with a paper towel. Dry chicken ensures a crispy, golden finish.
Zest and Juice:Zest the lemon to capture its fragrant outer layer. Squeeze the lemon to collect its refreshing juice. These are the stars of the show.
Rice Bed:In a baking dish, create a cozy bed of rice at the bottom. This will be the foundation for your Mediterranean delight.
Herb Medley:Sprinkle the minced garlic, salt, black pepper, dried oregano, and dried basil over the rice. These herbs will infuse the rice with the vibrant flavors of the Mediterranean.
Chicken Placement:Gently nestle the chicken thighs on top of the seasoned rice, skin-side up. They should be snug and comfortable.
Lemon Drizzle:Drizzle the lemon juice over the chicken and rice. Then, sprinkle the lemon zest for an extra burst of Mediterranean zest.
Liquid Elixir:Carefully pour the chicken broth around the chicken thighs. This will keep everything moist and brimming with Mediterranean goodness.
Baking Time:Cover the baking dish with foil and place it in the preheated oven. Bake for 45 minutes. Afterward, uncover the dish and bake for an additional 15 minutes, or until the chicken is golden and the rice is tender.
Serve and Savor:When it’s time to serve, spoon the aromatic rice onto plates, top it with a chicken thigh, and let your taste buds embark on a Mediterranean journey.
Baked Chicken and Rice with a Spicy Twist
Ingredients
4 bone-in, skin-on chicken thighs
1 cup long-grain white rice
2 cups chicken broth
1 lemon, zested and juiced
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
Salt and pepper to taste
2 tablespoons olive oil
Sliced jalapeños for garnish
Fresh cilantro for garnish
Directions
Begin by preheating your oven to 375°F (190°C).
In an oven-safe skillet, heat up the olive oil over medium-high heat. While it’s warming up, season your chicken thighs with salt, pepper, chili powder, and a pinch of cayenne pepper.
Place the seasoned chicken thighs in the skillet, skin-side down. Sear them until the skin is crispy and golden, usually around 5-7 minutes. Flip them over and sear the other side for another 3-4 minutes.
Once your chicken is beautifully seared, remove it from the skillet and set it aside.
In the same skillet, add the minced garlic and the white rice. Sauté for a couple of minutes until the rice becomes slightly translucent.
Pour in the chicken broth, lemon juice, and lemon zest. Give it a good stir, and don’t forget to add a little extra cayenne pepper for that extra kick.
Place the seared chicken thighs back into the skillet, skin-side up, so they rest on top of the rice mixture.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30-35 minutes, or until the chicken is perfectly cooked through, and the rice has absorbed all those spicy flavors.
Once it’s out of the oven, garnish your dish with sliced jalapeños for a burst of heat and fresh cilantro for a touch of freshness.
Serve your Spicy Baked Chicken and Rice with a dollop of sour cream to cool down the heat or a side of corn on the cob. Get ready for a flavorful fiesta that’ll tingle your taste buds!
This recipe is like a flavor explosion in your mouth. The chili powder and cayenne pepper add a fiery twist to the classic baked chicken and rice, while the zesty lemon zest balances out the heat with a burst of citrusy goodness.
Remember, in the world of cooking, you’re the boss. Adjust the spiciness to your liking, and make it as fiery or mild as you desire. Happy cooking, and enjoy this exciting, spicy twist on a classic dish!
Instructions
Preheat your oven to 375°F (190°C).
Season chicken thighs with cayenne pepper, salt, and pepper.
In a skillet, heat olive oil over medium-high heat and sear the chicken until golden brown. Remove and set aside.
In the same skillet, add garlic, bell pepper, rice, and diced jalapeños; sauté for a few minutes.
Place the seared chicken on top of the rice mixture.
Pour chicken broth over the dish.
Cover with foil and bake for 30 minutes, then uncover and bake for an additional 10-15 minutes until the chicken is crispy.
Garnish with chopped cilantro for a fresh contrast.
These recipes offer a delightful twist on the classic “7 Baked Chicken and Rice.” Whether you prefer the zesty lemon, Mediterranean charm, or a spicy kick, these variations are sure to tantalize your taste buds and add some excitement to your dinner table. Enjoy!
Preheat Your Oven:Begin by preheating your oven to 375°F (190°C). We’re setting the stage for a spicy adventure.
Chicken Preparation:Pat the chicken thighs dry with a paper towel. Dry chicken guarantees a crispy, golden finish.
Zest and Juice:Zest the lemon to capture its fragrant outer layer. Squeeze the lemon to collect its zesty juice. These are the stars of the show.
Rice Bed:In a baking dish, create a cozy bed of rice at the bottom. This will be the foundation for your spicy twist.
Spice Mix:In a small bowl, combine the minced garlic, salt, black pepper, smoked paprika, and chili powder. This is your spicy blend that will ignite your dish.
Chicken Placement:Nestle the chicken thighs on top of the seasoned rice, skin-side up. They should fit snugly, ready to take on the spicy journey.
Lemon Drizzle:Drizzle the lemon juice over the chicken and rice. Then, sprinkle the lemon zest for an extra burst of zesty excitement.
Liquid Magic:Carefully pour the chicken broth around the chicken thighs. This will keep everything moist and brimming with spicy goodness.
Baking Time:Cover the baking dish with foil and place it in the preheated oven. Bake for 45 minutes. Afterward, uncover the dish and bake for an additional 15 minutes, or until the chicken is golden and the rice is tender.
Serve and Savor:When it’s time to serve, spoon the aromatic rice onto plates, top it with a chicken thigh, and let your taste buds embark on a spicy adventure.
Spicy Fiesta Baked Chicken and Rice
Ingredients
4 bone-in, skin-on chicken thighs
1 cup long-grain white rice
2 cups chicken broth
1 lemon, zested and juiced
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
Salt and pepper to taste
2 tablespoons olive oil
Sliced jalapeños for garnish
Fresh cilantro for garnish
Directions
Preheat your oven to 375°F (190°C). It’s time to get the fiesta started!
In an oven-safe skillet, heat up the olive oil over medium-high heat. While it’s warming up, season your chicken thighs with a dash of salt, pepper, chili powder, and a pinch of cayenne pepper.
Place the seasoned chicken thighs in the skillet, skin-side down. Let them sizzle until the skin turns crispy and golden, which typically takes around 5-7 minutes. Flip them over and sear the other side for another 3-4 minutes.
Once the chicken is wonderfully seared, remove it from the skillet and set it aside.
In the same skillet, add the minced garlic and the white rice. Sauté for a couple of minutes until the rice becomes slightly translucent, soaking up all the spicy flavors.
Pour in the chicken broth, lemon juice, and lemon zest. Give it a good stir, and don’t forget to add an extra pinch of cayenne pepper for that extra kick.
Nestle the seared chicken thighs back into the skillet, skin-side up, so they rest on top of the spicy rice mixture.
Cover the skillet with a lid or aluminum foil and transfer it to your preheated oven. Let the fiesta bake for 30-35 minutes, or until the chicken is cooked through, and the rice is infused with the vibrant flavors of the spicy fiesta.
Once it’s out of the oven, garnish your dish with sliced jalapeños for an extra burst of heat and fresh cilantro for that authentic fiesta touch.
Serve your Spicy Fiesta Baked Chicken and Rice with a side of zesty salsa, guacamole, or a cool dollop of sour cream. Get ready to celebrate a mouthwatering fiesta right at your dinner table!
This recipe is like a party in your mouth. The chili powder and cayenne pepper add a fiery fiesta twist to the classic baked chicken and rice, while the zesty lemon zest adds a hint of citrusy goodness. It’s a flavorful journey that’ll make your taste buds dance.
Remember, when it comes to spiciness, you’re the boss. Adjust the heat to your liking and make it as fiery or mild as you desire. Happy cooking, and enjoy this spicy fiesta that’s perfect for any day of the week!
Instructions
Preheat your oven to 375°F (190°C).
Season chicken breasts with chili powder, cumin, salt, and pepper. In a large oven-safe dish, sear the chicken until it’s golden brown on both sides. Set aside.
In the same dish, add chopped onions and garlic, sauté until fragrant.
Stir in the rice, diced tomatoes with green chilies, and chicken broth.
Nestle the seared chicken into the rice mixture.
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes until the chicken is cooked through and the rice is tender.
Top with shredded cheddar cheese and return to the oven until the cheese is bubbly and golden.
Garnish with fresh cilantro and serve hot.
Lemon Herb Baked Chicken and Rice
Ingredients
4 bone-in, skin-on chicken thighs
1 cup long-grain white rice
2 cups chicken broth
1 lemon, zested and juiced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish
Directions
Preheat your oven to 375°F (190°C). It’s time to infuse your kitchen with fresh flavors!
In an oven-safe skillet, heat up the olive oil over medium-high heat. While it’s warming up, season your chicken thighs with a pinch of salt, pepper, dried thyme, and dried rosemary.
Place the seasoned chicken thighs in the skillet, skin-side down. Let them sizzle until the skin becomes crispy and golden, which usually takes around 5-7 minutes. Flip them over and sear the other side for another 3-4 minutes.
Once the chicken is delightfully seared, remove it from the skillet and set it aside.
In the same skillet, add the minced garlic and the white rice. Sauté for a couple of minutes until the rice turns slightly translucent.
Pour in the chicken broth, lemon juice, and lemon zest. Give it a good stir, and let the herbs and citrusy goodness infuse the rice.
Nestle the seared chicken thighs back into the skillet, skin-side up, so they rest on top of the herb-infused rice mixture.
Cover the skillet with a lid or aluminum foil and transfer it to your preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through, and the rice is permeated with the refreshing lemon and herb flavors.
Once it’s out of the oven, garnish your dish with fresh parsley for a burst of color and an extra layer of flavor.
Serve your Lemon Herb Baked Chicken and Rice with a side of steamed vegetables or a crisp green salad. Get ready for a delightful meal that’s bursting with bright and herby goodness!
This recipe is like a walk in a sunny herb garden with a hint of lemony zest. The combination of dried thyme, rosemary, and fresh lemon zest creates a symphony of flavors that’s both comforting and refreshing.
Feel free to tweak the herbs and seasonings to match your personal preferences. Cooking is all about making it your own, and this recipe is your canvas. Happy cooking, and savor this delightful Lemon Herb Baked Chicken and Rice!
Instructions
Preheat your oven to 375°F (190°C).
Season chicken thighs with lemon zest, garlic, rosemary, salt, and pepper.
In a baking dish, place the brown rice, then pour in the chicken broth and lemon juice.
Arrange the seasoned chicken thighs on top of the rice.
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, allowing the chicken skin to become crispy and the rice to absorb the flavors.
Garnish with fresh parsley and serve with a slice of lemon for an extra zesty kick.
These two variations offer a twist on the classic “7 Baked Chicken and Rice.” They are perfect for those who love a bit of spice or crave a zesty, herbaceous flavor in their meals. Enjoy the culinary adventure!
Preheat Your Oven:Begin by preheating your oven to 375°F (190°C). We’re setting the stage for a sizzling fiesta.
Chicken Preparation:Pat the chicken thighs dry with a paper towel. Dry chicken guarantees a crispy, golden finish.
Zest and Juice:Zest the lemon to capture its vibrant outer layer. Squeeze the lemon to collect its zesty juice. These are the stars of the fiesta.
Rice Bed:In a baking dish, create a flavorful bed of rice at the bottom. This will be the foundation for your spicy fiesta.
Spice Mix:In a small bowl, combine the minced garlic, salt, black pepper, smoked paprika, and chili powder. This is your spicy blend that will ignite your fiesta.
Chicken Placement:Nestle the chicken thighs on top of the seasoned rice, skin-side up. They should be comfortably snug, ready to join the fiesta.
Lemon Drizzle:Drizzle the lemon juice over the chicken and rice. Then, sprinkle the lemon zest for an extra burst of zesty excitement.
Liquid Excitement:Carefully pour the chicken broth around the chicken thighs. This will keep everything moist and brimming with spicy fiesta goodness.
Baking Time:Cover the baking dish with foil and place it in the preheated oven. Bake for 45 minutes. Afterward, uncover the dish and bake for an additional 15 minutes, or until the chicken is golden, and the rice is tender.
Serve and Savor:When it’s time to serve, spoon the aromatic rice onto plates, top it with a chicken thigh, and let your taste buds join the sizzling fiesta.
Creamy Parmesan Baked Chicken and Rice
Ingredients
4 bone-in, skin-on chicken thighs
1 cup Arborio rice (risotto rice)
2 cups chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried basil
Salt and pepper to taste
2 tablespoons butter
Fresh parsley for garnish
Directions
Preheat your oven to 375°F (190°C). It’s time to create a creamy masterpiece!
In an oven-safe skillet, melt the butter over medium-high heat. While it’s melting, season your chicken thighs with a pinch of salt, pepper, and dried basil.
Place the seasoned chicken thighs in the skillet, skin-side down. Sear them until the skin becomes golden and crispy, which usually takes around 5-7 minutes. Flip them over and sear the other side for another 3-4 minutes.
Once the chicken is delightfully seared, remove it from the skillet and set it aside.
In the same skillet, add the minced garlic and Arborio rice. Sauté for a couple of minutes until the rice becomes slightly translucent.
Pour in the chicken broth and bring it to a simmer. Stir occasionally, allowing the rice to absorb the liquid.
Stir in the heavy cream and grated Parmesan cheese. Let it all meld together into creamy perfection.
Nestle the seared chicken thighs back into the skillet, skin-side up, so they rest on top of the creamy rice mixture.
Cover the skillet with a lid or aluminum foil and transfer it to your preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through, and the rice is creamy and delectable.
Once it’s out of the oven, garnish your dish with fresh parsley for a pop of color and an extra layer of flavor.
Serve your Creamy Parmesan Baked Chicken and Rice with a side of steamed broccoli or a crisp Caesar salad. Get ready to indulge in a rich and creamy culinary delight!
This recipe is like a warm hug for your taste buds. The creamy Parmesan sauce complements the tender chicken and Arborio rice, creating a luxurious dish that’s simply irresistible.
Feel free to customize the creaminess and seasoning to suit your personal taste. Cooking is an art, and you’re the artist. Happy cooking, and savor every creamy, cheesy bite of this Creamy Parmesan Baked Chicken and Rice!
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, pepper, and Italian seasoning.
In a large skillet, sear the chicken until golden brown on both sides. Set them aside.
In the same skillet, add garlic and sauté for a minute.
Stir in rice, chicken broth, and heavy cream. Let it simmer for a few minutes.
Add sun-dried tomatoes and Parmesan cheese, and stir until well combined.
Place the seared chicken on top of the rice mixture.
Cover the skillet and bake for 25-30 minutes.
Uncover and bake for an additional 10-15 minutes until the chicken is golden and rice is tender.
Garnish with fresh basil leaves before serving.
Preheat Your Oven:Begin by preheating your oven to 375°F (190°C). We’re setting the stage for a creamy delight.
Chicken Preparation:Pat the chicken thighs dry with a paper towel. Dry chicken ensures a crispy, golden finish.
Zest and Juice:Zest the lemon to capture its fragrant outer layer. Squeeze the lemon to collect its zesty juice. These are the stars of the creamy show.
Rice Bed:In a baking dish, create a cozy bed of rice at the bottom. This will be the foundation for your creamy masterpiece.
Garlic Infusion:Sprinkle the minced garlic over the rice. This will infuse it with delightful garlic goodness.
Chicken Placement:Nestle the chicken thighs on top of the seasoned rice, skin-side up. They should be comfortably resting, ready to join the creamy party.
Lemon Drizzle:Drizzle the lemon juice over the chicken and rice. Then, sprinkle the lemon zest for an extra burst of citrusy excitement.
Creamy Bliss:In a bowl, mix the heavy cream and grated Parmesan cheese. Pour this creamy blend over the chicken and rice, ensuring it’s evenly distributed.
Liquid Love:Carefully pour the chicken broth around the chicken thighs. This will keep everything moist and brimming with creamy delight.
Baking Time:Cover the baking dish with foil and place it in the preheated oven. Bake for 45 minutes. Afterward, uncover the dish and bake for an additional 15 minutes, or until the chicken is golden, and the rice is tender.
Serve and Savor:When it’s time to serve, spoon the creamy rice onto plates, top it with a chicken thigh, and let your taste buds join the creamy delight.
Lemon and Herb Infused Baked Chicken and Rice
Ingredients
4 bone-in, skin-on chicken thighs
1 cup long-grain white rice
2 cups chicken broth
1 lemon, zested and juiced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish
Directions
Preheat your oven to 375°F (190°C). It’s time to infuse your kitchen with fresh and herby goodness!
In an oven-safe skillet, heat up the olive oil over medium-high heat. While it’s heating, season your chicken thighs with a pinch of salt, pepper, dried thyme, and dried rosemary.
Place the seasoned chicken thighs in the skillet, skin-side down. Sear them until the skin becomes crispy and golden, which usually takes around 5-7 minutes. Flip them over and sear the other side for another 3-4 minutes.
Once the chicken is delightfully seared, remove it from the skillet and set it aside.
In the same skillet, add the minced garlic and the white rice. Sauté for a couple of minutes until the rice becomes slightly translucent.
Pour in the chicken broth, lemon juice, and lemon zest. Give it a good stir, allowing the herbs and citrusy goodness to infuse the rice.
Nestle the seared chicken thighs back into the skillet, skin-side up, so they rest on top of the herb-infused rice mixture.
Cover the skillet with a lid or aluminum foil and transfer it to your preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through, and the rice has soaked up the aromatic lemon and herb flavors.
Once it’s out of the oven, garnish your dish with fresh parsley for a burst of color and an extra layer of flavor.
Serve your Lemon and Herb Infused Baked Chicken and Rice with a side of steamed asparagus or a crisp garden salad. Get ready to relish this dish bursting with the freshness of lemon and the aroma of herbs.
This recipe is like a stroll through a fragrant herb garden with a zesty twist. The combination of dried thyme, rosemary, and fresh lemon zest creates a harmonious blend of flavors that’s both comforting and invigorating.
Feel free to customize the herbs and seasonings to match your personal preferences. Cooking is an art, and this recipe is your canvas. Happy cooking, and savor the vibrant Lemon and Herb Infused Baked Chicken and Rice!
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt, pepper, and half of the dried herbs.
In an oven-safe skillet, sear the chicken until the skin is crispy and golden. Remove and set aside.
In the same skillet, add garlic and sauté for a minute.
Stir in rice, chicken broth, lemon juice, and zest. Add the remaining herbs.
Nestle the seared chicken back into the rice mixture.
Cover the skillet and bake for 30 minutes.
Uncover and bake for an additional 10-15 minutes until the chicken is perfectly cooked, and the rice is fluffy.
Garnish with fresh parsley before serving.
Preheat Your Oven:Begin by preheating your oven to 375°F (190°C). We’re setting the stage for a zesty delight.
Chicken Preparation:Pat the chicken thighs dry with a paper towel. Dry chicken ensures a crispy, golden finish.
Zest and Juice:Zest the lemon to capture its fragrant outer layer. Squeeze the lemon to collect its zesty juice. These are the stars of the show.
Rice Bed:In a baking dish, create a cozy bed of rice at the bottom. This will be the foundation for your zesty masterpiece.
Herbal Infusion:Sprinkle the minced garlic, salt, black pepper, dried thyme, and dried rosemary over the rice. These herbs will infuse the rice with delightful flavors.
Chicken Placement:Nestle the chicken thighs on top of the seasoned rice, skin-side up. They should be comfortably resting, ready to join the zesty party.
Lemon Drizzle:Drizzle the lemon juice over the chicken and rice. Then, sprinkle the lemon zest for an extra burst of citrusy excitement.
Liquid Love:Carefully pour the chicken broth around the chicken thighs. This will keep everything moist and brimming with zesty goodness.
Baking Time:Cover the baking dish with foil and place it in the preheated oven. Bake for 45 minutes. Afterward, uncover the dish and bake for an additional 15 minutes, or until the chicken is golden, and the rice is tender.
Serve and Savor:When it’s time to serve, spoon the zesty rice onto plates, top it with a chicken thigh, and let your taste buds join the zesty delight.
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