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Chicken & Rice Dinner Bake

Looking for a comforting and delicious meal? Try this Creamy Herb Chicken & Rice Bake! This one-pan dish features juicy chicken thighs, fluffy rice, and vibrant veggies all enveloped in a rich, creamy sauce. Perfect for family dinners or cozy nights in, it's easy to prepare with minimal cleanup. Enjoy the flavors of thyme, rosemary, and a touch of sweetness from peas and carrots. Make mealtime memorable! #ComfortFood #OnePanMeals #ChickenAndRice #EasyRecipe #FamilyDinners #CookingAtHome
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain white rice

2 cups chicken broth

1 cup heavy cream

1 onion, finely chopped

3 cloves garlic, minced

1 cup frozen peas and carrots mix

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté Vegetables: In a large oven-proof skillet or casserole dish, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, approximately 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant.

      Brown the Chicken: Season the chicken thighs with salt, pepper, thyme, and rosemary. Push the onions to the side of the pan and add the chicken thighs. Sear each side for about 3-4 minutes until lightly browned but not cooked through. Remove the chicken and set aside.

        Prepare the Rice Mixture: In the same skillet, add the uncooked rice and stir to coat it with the oil and mix it with the onion and garlic. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.

          Combine Ingredients: Stir in the frozen peas and carrots, then nestle the browned chicken thighs into the rice mixture, ensuring they are partially covered.

            Bake: Cover the skillet (or transfer to a baking dish if needed) with a lid or aluminum foil. Bake in the preheated oven for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F or 74°C).

              Finishing Touches: Remove from the oven and let it rest for 5 minutes. Fluff the rice gently with a fork, and sprinkle with fresh chopped parsley for garnish before serving.

                Prep Time: 15 mins | Total Time: 50 mins | Servings: 4