Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 ½ cups long-grain rice
- 3 cups chicken broth
- 1 cup diced tomatoes (canned or fresh)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil for greasing and drizzling
- Fresh herbs like parsley or cilantro for garnish
- Optional: vegetables like bell peppers, peas, or carrots
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a large baking dish or sheet pan with olive oil.
- Season chicken pieces with salt, pepper, and paprika. In a skillet, heat a tablespoon of olive oil over medium-high heat. Sear the chicken for about 4 minutes per side until golden brown. Transfer to the prepared baking dish.
- In the same skillet, sauté onions and garlic until translucent. Add diced tomatoes, thyme, salt, and pepper. Stir in the rice and cook for 2 minutes to toast slightly.
- Pour the rice mixture over the seared chicken in the baking dish. Pour chicken broth evenly over everything. Cover tightly with foil or a lid.
- Bake uncovered for 35-40 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F). Optional: Remove the foil in the last 10 minutes for a slightly crispy top.
- Sprinkle freshly chopped parsley or cilantro on top. Serve hot and enjoy your golden chicken and rice.
Notes
- Adding vegetables like bell peppers or peas can enhance nutrition and flavor.
- Ensure chicken reaches an internal temperature of 165°F for safety.
- Using a wooden or silicone spoon helps prevent scratching your baking dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking, Searing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate (approximately 1/4 of the dish)
- Calories: 430 kcal Kcal
- Sugar: 6g
- Sodium: 760mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 125mg