Homestyle Chicken and Rice

🕒 Prep: 15 min
🔥 Cook: 55 min
🍽 Serves: 4
★★★★★
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Homestyle Chicken and Rice is a comforting classic that brings warmth and satisfaction to any dinner table. With tender chicken, flavorful rice, and colorful veggies, it's a one-pan wonder perfect for weeknights or family gatherings. Let's dive into this delightful dish that's both hearty and easy to prepare!

Ingredients for Homestyle Chicken and Rice

Chicken thighs provide rich flavor and stay juicy during cooking, thanks to the bone-in, skin-on cut. Long-grain white rice is perfect for absorbing the savory broth while maintaining a fluffy texture. Chicken broth adds depth and moisture to the dish. Onion and garlic form the aromatic base, enhancing the overall flavor profile. Carrots and peas contribute a touch of sweetness and vibrant color. Season everything with salt, black pepper, and dried thyme for a classic, comforting taste. Finally, olive oil is used for searing the chicken and sautéing the veggies, tying all the flavors together.

Tips & Tricks

  • For extra crispy skin, remove the cover during the last 10 minutes of baking.
  • If you prefer brown rice, adjust the cooking time and add a bit more broth.
  • Check the seasoning before baking; adding a pinch of salt or pepper can make a big difference.

Serving Suggestions

This dish pairs wonderfully with a simple green salad for a fresh contrast. A side of crusty bread is also great for soaking up the delicious juices. For a touch of zest, sprinkle some fresh lemon juice over the chicken just before serving.

Frequently Asked Questions

Can I use boneless, skinless chicken thighs?
Yes, but you might miss the extra flavor the bone and skin provide. Adjust the cooking time slightly as they cook faster.
What if I don't have an oven-safe skillet?
You can start on the stovetop and then transfer everything to a baking dish before placing it in the oven.

Homestyle Chicken and Rice Recipe Walkthrough

Start by preheating your oven to 375°F. Meanwhile, grab a large oven-safe skillet and heat up the olive oil over medium-high heat. Place the chicken thighs in the skillet, skin-side down, and let them sear for about five minutes until the skin is golden brown. Flip them over for another three minutes to sear the other side, then remove the chicken and set it aside.

In the same skillet, toss in the chopped onion and minced garlic. Sauté them for about four minutes until the onions turn translucent and the aroma fills your kitchen. Next, add the rice to the skillet, stirring gently to coat each grain with the flavorful oil and onion mixture.

Now, pour in the chicken broth and mix in the carrots, peas, salt, black pepper, and thyme. Give it a good stir to combine all the ingredients well. Carefully nestle the seared chicken thighs back into the skillet on top of the rice mixture.

Cover the skillet with a lid or some aluminum foil and transfer it to your preheated oven. Bake for 35 to 40 minutes, or until the rice is tender and the chicken is fully cooked. Once done, remove the skillet from the oven and let it rest for about five minutes before serving. This gives the flavors a chance to settle and ensures a perfect bite every time.

Why You'll Love This Recipe

  • One-pan convenience means less cleanup.
  • Flavor-packed with a perfect balance of herbs and spices.
  • Simple, wholesome ingredients you likely already have.
  • Great for meal prep and leftovers.

Ingredients

4 bone-in, skin-on chicken thighs
1 cup long-grain white rice
2 cups chicken broth
1 medium onion, chopped
2 cloves garlic, minced
1 cup carrots, diced
1 cup peas
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 tsp dried thyme

Step-by-step Instructions

1. Preheat your oven to 375°F.
2. In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown, about 5 minutes. Flip and sear the other side for another 3 minutes.
3. Remove chicken from the skillet and set aside.
4. In the same skillet, add chopped onions and garlic. Sauté until onions are translucent, about 4 minutes.
5. Add rice to the skillet, stirring to coat with the oil and onion mixture.
6. Pour in chicken broth, then add carrots, peas, salt, pepper, and thyme. Stir well to combine.
7. Nestle the chicken thighs back into the skillet on top of the rice mixture.
8. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
9. Bake for 35-40 minutes, or until the rice is tender and the chicken is cooked through.
10. Remove from oven and let rest for 5 minutes before serving.

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