A creamy, flavorful, and easy one-pan chicken rice bake made from scratch with tender chicken, rich sauce, and perfectly cooked rice.

Scale

2 tbsp olive oil

2 lbs bone-in, skin-on chicken thighs

½ tsp paprika

½ tsp garlic powder

1 yellow onion, diced

1 cup sliced carrots

1 cup sliced celery

5 cloves garlic, minced

2 tsp fresh thyme

½ tsp dried rosemary

1½ cups basmati & wild rice blend

3 cups chicken broth

8 oz heavy cream

½ cup shredded Parmesan cheese

Salt and pepper to taste

Fresh parsley for garnish

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1. Preheat oven to 350°F. Heat olive oil in a large oven-safe pan.

2. Season chicken with paprika, garlic powder, salt, and pepper. Sear skin side down 3 minutes, then flip for 2 minutes. Remove from pan.

3. Add onion, carrots, and celery; sauté 8 minutes.

4. Add garlic, thyme, and rosemary; cook 1 minute.

5. Stir in broth, cream, Parmesan, and rice. Mix well.

6. Nestle chicken into rice. Cover and bake 40–50 minutes.

7. Broil 2 minutes to crisp skin. Rest 10 minutes. Garnish with parsley and serve.

Use boneless chicken for faster baking.

Add mushrooms or peas for extra texture.

Store leftovers 3 days; reheat with broth or milk.

Freeze portions for up to 2 months.