Savory Herb Chicken and Rice Bake

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 4
★★★★★
Be the First to Review!

This Savory Herb Chicken and Rice Bake is the ultimate comfort meal, bringing together juicy chicken and aromatic herbs in a single dish. Perfect for busy weeknights or cozy weekends, this bake is simple yet flavorful.

Ingredients for Savory Herb Chicken and Rice Bake

Olive oil is used for searing the chicken, adding a subtle richness. Chicken thighs are juicy and flavorful, perfect for baking. Long-grain white rice absorbs all the delicious flavors from the chicken broth and herbs. Chicken broth enhances the savory aspect of the dish and cooks the rice perfectly. Frozen peas add a pop of color and sweetness. Onion and garlic form the aromatic base, giving depth to the dish. Fresh thyme and rosemary bring a fresh, herbaceous quality. Salt and black pepper are essential seasonings that enhance all the ingredients. Parmesan cheese adds a creamy, umami finish. Finally, a touch of butter brings everything together, enriching the dish with its creaminess.

Tips & Tricks

  • If time allows, marinate the chicken in herbs and olive oil for a few hours before cooking for an even richer flavor.
  • Use a tight-fitting lid or foil to keep the moisture in while baking, ensuring perfectly cooked rice.
  • Swap out chicken thighs for breasts if you prefer, but keep an eye on cooking time to prevent drying out.

Serving Suggestions

This dish pairs beautifully with a fresh, crisp green salad on the side. You might also serve it with roasted vegetables or a simple tomato and cucumber salad to add a refreshing contrast to the savory bake.

Frequently Asked Questions

Can I use brown rice instead of white rice?
Yes, but you'll need to increase the cooking time and possibly the amount of broth, as brown rice takes longer to cook.
Can I make this dish ahead of time?
Absolutely! Prepare it up to the baking step, then refrigerate. When ready to serve, bake it in the oven until heated through.

Savory Herb Chicken and Rice Bake Recipe Walkthrough

First, preheat your oven to 375°F (190°C). This ensures that everything bakes evenly once it's in the oven. In a large oven-proof skillet, heat up the olive oil over medium heat, ready to sear the chicken.

Add the chicken thighs to the skillet, seasoning them with salt and pepper. Let them sear, getting a nice golden brown on both sides. You want them to have a good color but not cooked through just yet. Remove the chicken from the skillet and set them aside for later.

In the same skillet, add your diced onion and minced garlic. Sauté these until the onion becomes translucent and the garlic is fragrant. This only takes a few minutes and creates a flavorful base.

Next, stir in the rice and herbs. Cook these together for about 1 to 2 minutes. The goal here is to toast the rice slightly, enhancing its flavor and giving it a nutty hint.

Pour in the chicken broth and bring it to a simmer. This is crucial as the hot liquid helps the rice cook evenly in the oven. Nestle your chicken thighs back into the skillet, making sure they are snug within the rice.

Cover the skillet and pop it into your preheated oven. Let it bake for about 30 to 35 minutes. You’re looking for the rice to be tender and the chicken to be cooked through.

Once that’s done, stir in the peas and butter. The heat from the dish will quickly thaw the peas and melt the butter, incorporating them beautifully. Sprinkle the Parmesan cheese over the top and return the skillet to the oven for an additional 5 minutes, just enough to melt the cheese.

Serve it up hot, optionally garnished with more fresh herbs for a burst of color and flavor.

Why You'll Love This Recipe

  • One-pan wonder: Less cleanup and more flavor from cooking everything together.
  • Perfectly seasoned: Fresh herbs make all the difference for a fresh, vibrant taste.
  • Family-friendly: A hearty meal that pleases both kids and adults alike.
  • Simple ingredients: Uses pantry staples and fresh herbs for maximum flavor.

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

Step-by-step 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.

Ratings and Comments

Thank you for your rating!