Description
A simple and delicious one-pan meal featuring chicken thighs and rice, perfect for a hassle-free dinner.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain white rice
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10.5 ounces) chicken broth
- 1 onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- Fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the rice, cream of mushroom soup, chicken broth, chopped onion, garlic powder, paprika, salt, and black pepper. Stir until well mixed.
- Spread the rice mixture evenly in the bottom of a 9×13-inch baking dish.
- Place the chicken thighs on top of the rice mixture, skin side up.
- Sprinkle the frozen mixed vegetables around the chicken in the baking dish.
- Cover the baking dish tightly with aluminum foil.
- Bake in the preheated oven for 1 hour.
- After 1 hour, remove the foil and bake for an additional 15-20 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
- Let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- For added flavor, marinate the chicken thighs in your favorite seasoning blend or buttermilk for a few hours before cooking.
- Substitute the cream of mushroom soup with cream of chicken soup for a different flavor profile.
- You can also use brown rice instead of white rice; just adjust the cooking time as brown rice typically takes longer to cook.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg