Italian Baked Chicken and Rice - One-Pan Recipe

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth reduces sodium while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories, while pecorino offers a similar flavor.

Preheat oven to 350°F (175°C).

Heat 2-3 tablespoons of sun-dried tomato oil in a large deep-sided skillet over medium heat.

Season bone-in skin-on chicken thighs with garlic and herb seasoning, salt, and black pepper.

Place chicken thighs skin-side down in the skillet and sear for about 10 minutes until fully browned.

Remove excess fat from the skillet, leaving the flavorful bits behind.

Add hot tomato sauce and chicken stock to the skillet, mixing to lift the brown bits from the bottom.

Add chopped sundried tomatoes, a handful of calamata olives, a pinch of Italian seasoning, and a pinch of salt; mix well.

Stir in long grain rice until coated with the mixture.

Nestle the seared chicken thighs back into the skillet.

Cover the skillet with foil and bake in the preheated oven for 30 minutes.

Remove the foil and bake for an additional 30 minutes.

Check the rice for fluffiness and ensure the chicken is tender and falling apart.

Garnish with chopped parsley and basil before serving.

Serve with a sprinkle of parmesan cheese on the rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens