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Oven Baked Chicken Thighs & Rice

Instead of “cream of” soup in today’s Oven Baked Chicken Thighs & Rice recipe, using chicken broth, sweet peppers, and tomatoes adds flavor and interest.
Course dinner
Cuisine Chicken
Keyword baked chicken, chicken, chicken thighs, gluten free, one pot meal, rice
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Rachel Singer

Equipment

Ingredients

– for the chicken

  • 2 tablespoon olive oil
  • 2 lbs bone-in chicken thighs 4-5 nice sized thighs
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • ¼ teaspoon garlic powder
  • Sea salt to taste
  • Black pepper to taste

– for the veggies & rice

  • ½ of a medium yellow onion roughly chopped
  • 1 sweet bell pepper (or 4-5 mini peppers) roughly chopped
  • 2 teaspoon minced garlic about 4 small cloves
  • 2 cups chicken broth
  • 14.5 oz can diced tomatoes
  • ½ cup water
  • 1.5 cups uncooked long grain white rice
  • 2 teaspoon parsley
  • 1 teaspoon oregano

Instructions

  • Trim the chicken, leaving some skin for browning and flavor.
  • Mix together the smoked paprika, oregano, garlic powder, sea salt, and pepper, then rub those seasonings into the chicken thighs.
  • Preheat oven to 400 degrees.
  • Heat olive oil in a Dutch oven over medium-high heat until shimmering. Brown the chicken skin-side down for 4-5 minutes, then flip and brown for another 3 minutes. Use tongs to remove chicken to a separate plate.
  • Meanwhile: Chop your onion, bell pepper, and garlic (if not using pre-minced).
  • Reduce heat to medium under the pot. Saute onion and pepper in the chicken drippings for seven minutes, stirring occasionally, until they begin to soften. Add garlic and saute briefly.
  • Stir the broth, tomatoes, and water into the pot with the veggies and bring to a boil. Turn off the heat under the burner.
  • Stir the rice, parsley, and oregano into the pot. Nestle the browned chicken thighs on top, skin side up.
  • Cover and move to the oven. Bake at 400 degrees for 30 minutes, or until chicken is cooked through to temperature and the rice has absorbed the liquid.
  • Stir the rice, then serve it with the chicken as a one-pot comfort food meal.

Notes

You’ll want to use bone-in, skin-on chicken for this recipe rather than boneless; it has more flavor and stays juicier in an oven-baked recipe.