Description
A comforting, savory one-pot meal featuring seasoned chicken thighs nestled in a bed of fluffy mirepoix rice.
Ingredients
Scale
- 2 tablespoons butter (divided use)
- 1½ cups (packed) mirepoix (frozen or fresh)
- 2 teaspoons minced garlic
- 1½ cups long grain white rice (NOT parboiled)
- 3 cups low sodium chicken broth
- 1 teaspoon Italian seasoning
- salt & pepper (to taste)
- 2 pounds chicken thighs (bone-in or boneless)
- 2 teaspoons seasoning of choice (garlic herb or buttery steakhouse)
Instructions
- Prep: Heat oven to 350 degrees F. This recipe works best in a ~3.5 quart oven safe pan or braiser with a lid.
- Cook mirepoix: Place your pan over medium heat. Once hot, add 1 tablespoon butter to melt, then cook the mirepoix and minced garlic for 4-5 minutes until softened.
- Add rice: Stir in the rice and cook for one minute.
- Add broth and seasoning: Stir in the chicken broth and Italian seasoning. Add salt and pepper to taste. Take off the heat.
- Add chicken: Rub the chicken thighs with seasoning and nestle on top of the rice.
- Bake: Cover and bake on the middle rack for 30 minutes. Without opening, increase oven temperature to 400F and bake for 10 more minutes.
- Finish: Uncover and gently fluff/stir the rice around the chicken thighs. Dot chicken and rice with the remaining 1 tablespoon of butter. Continue baking on the upper middle rack at 400F for 5-8 minutes, uncovered, until rice is tender and chicken thighs reach an internal temperature of at least 165 degrees F.
- Serve: Serve immediately.
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 526
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 120 mg
Keywords: One Pan Chicken Rice