One Pot Baked Chicken Thighs and Rice

Up close image of the baked chicken and rice dish with a scoop of rice scooped up above the dish.

One Pot Baked Chicken Thighs and Rice

I make a lot of one-pot dinners during the week, but this baked chicken thighs and rice recipe has quickly become one of my favorites! Boneless chicken thighs, long-grain white rice, and frozen veggies all cook together in a single dish, making it a super convenient option for busy weeknights!

Prep Time5

Cook Time55

Total Time1

Servings:

Author: Katie Youngs

Ingredients

For the chicken thighs

8 small boneless, skinless chicken thighs about 2 pounds
2 teaspoons kosher salt
½ teaspoon ground black pepper
1 ½ teaspoons garlic powder
½ teaspoon onion powder
1 ½ teaspoons paprika
1 ½ teaspoons dried thyme
2 tablespoons olive oil
1 tablespoon Dijon mustard smooth

For the rice

1 ½ cups long-grain white rice dry, uncooked
1 tablespoon olive oil
1 teaspoon kosher salt
1 small onion white or yellow, diced
2 cups hot water
2 cups frozen peas and carrots

Instructions

Preheat your oven to 375°F and get the frozen peas and carrots out of the freezer. You can leave these out at room temperature to thaw slightly while you're getting started on the chicken and rice.
Combine the kosher salt (2 teaspoons), pepper, garlic powder, onion powder, paprika, and dried thyme in a small bowl.
Place the chicken thighs in a large mixing bowl. Add 2 tablespoons of olive oil, Dijon mustard, and the seasoning blend, then toss everything together until the chicken thighs are evenly coated.
Pour the dry rice into a large, oven-safe casserole dish. A casserole dish with a tight-fitting lid is best. If you don't have a lid, you can use aluminum foil.
Add 1 tablespoon of olive oil, 1 teaspoon of kosher salt, the diced onion, and hot water to the rice, then mix to combine.
Place the seasoned chicken thighs on top of the rice in an even layer. It's okay if they overlap a little bit, but try your best to keep them in a single layer.
Cover and bake at 375°F for 40 minutes.
After 40 minutes, remove the dish from the oven, uncover it, and transfer the chicken thighs to a clean plate. Stir the frozen peas and carrots into the rice.
Place the chicken thighs back on the rice, return the dish to the oven, and bake, uncovered, for another 10-15 minutes.
The dish is done when the chicken thighs reach an internal temperature of at least 165°F, the rice has absorbed all of the liquid and is light and fluffy, and the tops of the chicken are lightly golden. Let the dish rest for about 5 minutes before serving, then fluff the rice with a fork, serve, and enjoy!

Notes

Be sure to use hot water when mixing the rice before baking. It helps the rice to start cooking immediately and ensures it cooks evenly in the oven without extending the bake time. I use hot water from my spring water dispenser.
Use small to medium-sized chicken thighs. Large thighs can take longer to cook and could leave the rice overdone by the time the chicken is finished.
You'll need a heavy-duty, oven-safe baking dish, ideally with a tight-fitting lid. I prefer to use this Lodge Casserole Pan, but a 13-by-9-inch ceramic baking dish covered tightly with foil works too.
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.

Nutrition

Find it online at sugarandsnappeas.com!