Description
This baked chicken thighs and rice recipe is a budget-friendly, one-pan dinner the whole family will love. Tender, seasoned chicken thighs bake over fluffy rice with onions, garlic, and spinach for an easy set-it-and-forget-it meal. Perfect for busy weeknights and a great way to take advantage of fall chicken thigh sales.
Ingredients
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2-5 lbs bone-in, skin-on chicken thighs (skin removed, fat trimmed)
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1 onion, diced
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2 cloves garlic, minced
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2 tablespoons butter
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1 teaspoon smoked paprika
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1 teaspoon dried thyme
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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3/4 teaspoon salt
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Black pepper, to taste
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1 1/2 cups uncooked white rice
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3/4 cup frozen spinach (or 2 cups fresh spinach)
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2 cups chicken broth
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1 1/4 cups water
Instructions
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Preheat oven to 350°F (175°C).
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In a large baking dish, add diced onion, garlic, and butter. Bake uncovered for 15 minutes until fragrant and softened.
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While that bakes, remove the skin from chicken thighs and trim extra fat. Pat dry and season well with paprika, thyme, garlic powder, onion powder, salt, and pepper.
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Remove dish from oven and stir onions and garlic. Spread uncooked rice evenly in the pan and top with spinach.
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Place seasoned chicken thighs on top. Pour broth and water around the edges of the dish.
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Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking for 20–40 minutes, until chicken reaches 165°F internal temperature and juices run clear.
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Let rest 5 minutes before serving.
- Prep Time: 15
- Cook Time: 80
- Category: Dinner
- Method: Baked
- Cuisine: American