Savory Herb Chicken and Rice Bake

Discover the ease of a one-pot meal with our Savory Herb Chicken and Rice Bake. Perfect for weeknight dinners, this casserole combines aromatic herbs and juicy chicken for a comforting dish that delights the whole family. With its simple preparation and hearty flavors, it’s a surefire favorite.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4

Ingredients

1 tablespoon olive oil

1 pound boneless, skinless chicken thighs

1 cup long-grain white rice

2 cups chicken broth

1 cup frozen peas

1 onion, diced

2 cloves garlic, minced

1 tablespoon fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup grated Parmesan cheese

1 tablespoon butter

Instructions

1. Preheat your oven to 375°F (190°C).

2. Heat olive oil in a large oven-proof skillet over medium heat.

3. Add chicken thighs to the skillet, season with salt and pepper, and sear on both sides until golden brown. Remove and set aside.

4. In the same skillet, add onion and garlic, sauté until the onion is translucent.

5. Stir in the rice and herbs, cooking for 1-2 minutes until the rice is slightly toasted.

6. Pour in the chicken broth and bring to a simmer.

7. Return the chicken to the skillet, nestling it into the rice.

8. Cover the skillet and transfer to the preheated oven.

9. Bake for 30-35 minutes, or until the rice is tender and the chicken is cooked through.

10. Stir in the peas and butter, then sprinkle Parmesan cheese over the top.

11. Return to the oven for an additional 5 minutes, or until the cheese is melted.

12. Serve hot, garnished with additional fresh herbs if desired.

Storage

Refrigerate leftovers in an airtight container for up to 3 days.

Reheating

Reheat in the oven at 350°F (175°C) until warmed through or in the microwave on medium power.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.