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In the realm of home-cooked meals, few dishes can rival the comforting simplicity and robust flavors of a One-Pan Chicken and Rice Bake. This culinary gem captures the essence of hearty home cooking while minimizing cleanup, making it a favorite among busy families and culinary enthusiasts alike. The beauty of this dish lies not just in its taste but also in its ease of preparation—everything cooks together in a single pan, allowing the flavors to meld beautifully while saving time and effort in the kitchen.

One-Pan Chicken and Rice Bake

Discover the ultimate comfort food with this One-Pan Chicken and Rice Bake. This easy-to-make dish combines juicy chicken thighs, fluffy rice, and colorful vegetables, all cooked in a single pan for minimal cleanup. Infused with flavorful herbs and spices like smoked paprika and oregano, it's not only satisfying but also packed with nutrients. Perfect for busy weeknights, this hearty meal is sure to please the whole family while saving time in the kitchen. Dive into a delicious culinary experience that promises warmth and flavor with every bite.
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 cup long-grain rice (e.g., jasmine or basmati)

2 cups low-sodium chicken broth

1 medium onion, finely chopped

4 cloves garlic, minced

1 cup frozen peas

1 bell pepper, diced (your choice of color)

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it reaches the right temperature for baking.

    Sear the Chicken: In a large, oven-safe skillet or baking dish, heat the olive oil over medium-high heat until shimmering. Pat the chicken thighs dry with a paper towel, then season generously with salt, black pepper, and smoked paprika for added depth of flavor. When the oil is hot, place the chicken thighs skin-side down in the skillet. Sear for 5-7 minutes, or until the skin is beautifully golden brown. Carefully flip the chicken and sear the other side for an additional 3-4 minutes. Once done, transfer the chicken to a plate and set aside.

      Sauté Vegetables: In the same skillet, add the finely chopped onion and diced bell pepper. Sauté for about 3-4 minutes until the onion turns translucent and softens. Next, add the minced garlic and sauté for another minute, stirring constantly until fragrant.

        Incorporate Rice & Broth: Stir in the long-grain rice, dried oregano, and a pinch of salt and black pepper. Pour in the low-sodium chicken broth, using a spatula to combine all the ingredients thoroughly. Allow the mixture to come to a gentle boil.

          Return Chicken to Skillet: Carefully nestle the seared chicken thighs back into the skillet, placing them on top of the rice mixture.

            Bake in the Oven: Cover the skillet with a lid, or if it doesn’t have one, seal it tightly with aluminum foil. Transfer the skillet to the preheated oven and bake for 25-30 minutes. Check for doneness— the rice should be tender and the chicken should reach an internal temperature of 165°F (75°C).

              Add Peas: Once the baking time is complete, remove the skillet from the oven. Stir in the frozen peas and cover the skillet again, allowing it to sit off the heat for an additional 5 minutes. The residual heat will perfectly steam the peas while preserving their vibrant green color.

                Garnish and Serve: Use a fork to fluff the rice gently, ensuring the chicken and peas are well distributed throughout. Before serving, sprinkle freshly chopped parsley over the dish for a pop of color and freshness.

                  Prep Time, Total Time, Servings: 10 minutes | 45 minutes | 4 servings

                    - Presentation Tips: Serve the dish directly from the skillet for a rustic look, or portion it into individual plates and add extra parsley for garnish. Consider pairing with a crisp green salad for a complete meal!