Garlic Herb Chicken and Rice Bake

• 1 ½ cups long-grain white rice
• 2 lbs boneless, skinless chicken thighs
• 4 cloves garlic, minced
• 2 tbsp fresh thyme leaves
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• 1 ½ cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 tsp paprika
• 1 tsp dried oregano
• ½ tsp black pepper
• 1 tsp salt
• ¼ cup grated Parmesan cheese
• 2 tbsp unsalted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large oven-safe skillet, heat olive oil over medium heat. Add chicken thighs and cook until browned on both sides.
3. 3 Remove chicken and set aside. Add minced garlic to the skillet and sauté for 1 minute.
4. 4 Stir in rice, diced tomatoes, chicken broth, thyme, parsley, paprika, oregano, salt, and pepper.
5. 5 Return the chicken to the skillet, nestling it into the rice mixture.
6. 6 Cover the skillet with a lid or aluminum foil and bake for 40 minutes.
7. 7 Remove from oven, sprinkle Parmesan cheese and dot with butter.
8. 8 Return to oven, uncovered, for an additional 5 minutes until cheese is melted and bubbly.
9. 9 Let stand for 5 minutes before serving.

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• Feel free to use chicken breasts if you prefer, but monitor cooking time to avoid dryness.
• This dish can be made ahead and reheated before serving.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a crisp green salad.
• Pairs well with a side of garlic bread.

FAQ