Golden Baked Chicken & Rice

Golden Baked Chicken and Rice in a white baking dish on marble countertop with fresh parsley garnish – FoodForYourGood.com — Golden Baked Chicken & Rice – a one-pan comfort dish with tender chicken thighs, fluffy rice, and melted cheddar.

Golden Baked Chicken & Rice is the kind of hearty, satisfying meal that’s just as perfect for a busy weeknight as it is for a cozy Sunday dinner. Tender, juicy chicken thighs rest over a bed of perfectly seasoned rice, all baked together in one dish for maximum flavor and minimal cleanup.

Because the chicken cooks right on top of the rice, every grain soaks up rich juices and savory spices, creating a depth of flavor that stovetop versions can’t match. The addition of peas and melted cheddar makes each bite warm, creamy, and irresistibly comforting.

This style of chicken and rice has been a beloved staple in kitchens around the world for generations — from Mediterranean herb variations to classic Southern casseroles. Its universal appeal lies in its simplicity: a few quality ingredients, baked to perfection, with the oven doing most of the work.

Serve this golden, bubbling dish straight from the pan with a sprinkle of fresh parsley, and watch it disappear fast.

Recipe Yield: 6 servings

INGREDIENTS

1 ½ cups long-grain white rice, rinsed
1 ½ lb boneless skinless chicken thighs
3 cups chicken broth, warmed
1 cup frozen peas, thawed
1 cup shredded cheddar cheese
1 medium onion, finely chopped
3 garlic cloves, minced
2 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
1 tsp paprika
2 tbsp unsalted butter, cubed
2 tbsp fresh parsley, chopped

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with 1 tbsp olive oil.

2. Season the chicken:
Pat chicken thighs dry. Season both sides with salt, pepper, and paprika.

3. Sear the chicken:
Heat remaining olive oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until lightly golden (it will finish cooking in the oven). Transfer to a plate.

4. Sauté aromatics:
In the same skillet, reduce heat to medium. Add onion and cook 3 minutes until soft. Stir in garlic and cook 1 minute until fragrant.

5. Combine rice mixture:
Stir rice into the skillet and toast for 1 minute. Pour in warm chicken broth and stir to combine, scraping up browned bits.

6. Assemble the dish:
Pour rice mixture into the prepared baking dish. Nestle chicken thighs on top, along with any juices from the plate. Cover tightly with foil.

7. Bake:
Bake for 30 minutes. Remove foil, sprinkle with peas, cheese, and butter cubes. Return to oven uncovered for 10–12 minutes until cheese is melted and rice is tender.

8. Garnish and serve:
Sprinkle with parsley and serve hot straight from the baking dish.

Helpful Tips to Perfect This Recipe

Toast the Rice: Lightly toasting the rice before adding broth enhances its nutty flavor and prevents sogginess.
Warm the Broth: Adding warm broth helps maintain an even cooking temperature for tender rice.
Use Thighs for Juiciness: Chicken thighs stay moist and flavorful during baking, making the dish more satisfying.

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