Week Night Baked Chicken and Rice

Weeknight baked chicken and rice is a simple and delicious one-pan meal that is perfect for busy nights when you want a comforting and satisfying dinner without a lot of fuss. This dish features tender chicken thighs, flavorful rice, and savory vegetables, all cooked together in a savory broth for a meal that is sure to please the whole family.

To make weeknight baked chicken and rice, start by seasoning bone-in, skin-on chicken thighs with salt, pepper, and any other desired seasonings. Brown the chicken thighs in a large oven-safe skillet or Dutch oven until they are golden brown on both sides. Remove the chicken from the skillet and set it aside.

In the same skillet, sauté diced onions, carrots, and celery until they are soft and translucent. Add minced garlic and cook for another minute, until fragrant. Stir in long-grain white rice and cook for a few minutes, stirring constantly, until the rice is lightly toasted.

Add chicken broth, diced tomatoes, and your choice of herbs and spices to the skillet, then return the chicken thighs to the skillet, nestling them into the rice mixture. Cover the skillet with a lid or aluminum foil and bake in a preheated oven at 375°F (190°C) for about 30-35 minutes, or until the chicken is cooked through and the rice is tender.

Remove the skillet from the oven and let it sit, covered, for about 5 minutes before serving. Fluff the rice with a fork and serve the chicken and rice hot, garnished with chopped fresh parsley or cilantro, if desired.

Weeknight baked chicken and rice is a comforting and satisfying meal that is easy to prepare and perfect for busy weeknights. The combination of tender chicken, flavorful rice, and savory vegetables makes this dish a family favorite that is sure to become a regular in your dinner rotation.


For the Chicken Quarters:

 4 chicken leg quarters

 2 tablespoons olive oil

 1 teaspoon paprika

  teaspoon garlic powder

  teaspoon dried thyme or rosemary

 Salt and pepper to taste

For the Tomato Rice:

 1 cup long-grain white rice

 1 can (14 oz) diced tomatoes, undrained

  onion, finely chopped

 2 cloves garlic, minced

 2 cups chicken broth

 1 teaspoon dried oregano

 Salt and pepper to taste


For the Chicken Quarters:

 Preheat the oven to 375°F (190°C).

 In a small bowl, mix together the olive oil, paprika, garlic powder, dried thyme or rosemary, salt, and pepper.

 Rub the spice mixture all over the chicken leg quarters, ensuring they are evenly coated.

 Place the seasoned chicken quarters on a baking sheet or in a baking dish.

 Bake in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden.

For the Tomato Rice:

 While the chicken is baking, prepare the tomato rice. In a large oven-safe skillet, heat a tablespoon of olive oil over medium heat.

 Add the chopped onion and minced garlic, sautéing until they become soft and translucent.

 Stir in the rice and cook for about 2 minutes, stirring occasionally until the rice is lightly toasted.

 Add the undrained diced tomatoes, dried oregano, salt, and pepper. Mix well.

 Pour in the chicken broth and bring the mixture to a boil.

 Once the chicken quarters are done baking, nestle them into the tomato rice mixture in the skillet.

 Cover the skillet with a lid or aluminum foil and return it to the oven for an additional 20-25 minutes, or until the rice is cooked and has absorbed the liquid.


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