One-Pan Chicken and Rice Pilaf

  • Preparation Time
    Prep:
    10 min.
  • Cooking Time
    Cook:
    1 hr.
  • Serves
    Serves:
    4

Finished in the oven, this one-skillet chicken and rice bake is a family-friendly dinner that’s perfect for busy weeknight dinners.

Recipe tags: chicken base, moderate difficulty, main, chicken, slow

Ingredients

Quantity Ingredient
8 bone-in, skin-on chicken thighs
½ tsp each salt and pepper
2 tbsp butter
1 onion, diced
1 carrot, diced
3 cloves garlic, minced
2 tsp finely chopped fresh thyme
¼ tsp red chili flakes
1¼ cups basmati rice
2 tbsp Better Than Bouillon® Roasted Chicken Base
½ lemon, thinly sliced and seeds removed (about 4 slices)
2 tbsp finely chopped fresh parsley

Directions

  • 1

    Preheat oven to 425° F. Season chicken with salt and pepper. Melt butter in large, ovenproof skillet set over medium heat; cook chicken for 8 to 10 minutes per side or until golden brown and cooked through. Transfer to plate.

  • 2

    Stir onion, carrot, garlic, thyme and chili flakes into skillet; cook for 3 to 5 minutes or until slightly softened. Stir in rice until well coated. Stir in 2 1/2 cups water, Roasted Chicken Base and lemon slices; bring to boil. Cover with foil.

  • 3

    Transfer to oven. Bake for 18 to 20 minutes or until rice is tender. Remove foil; arrange chicken, skin side up, over rice. Bake for 5 to 8 minutes or until chicken is heated through.

  • 4

    Sprinkle with parsley before serving.

Substitute quinoa for rice if desired.