Ingredients
Scale
- 2 tablespoons olive oil
- 2 lbs. bone-in, skin-on chicken thighs
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 yellow onion, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 5 cloves garlic, minced
- 2 teaspoons fresh thyme
- 1/2 teaspoon dried rosemary
- 1.5 cups basmati & wild rice blend
- 3 cups chicken broth
- 8 oz. heavy cream
- 1/2 cup shredded Parmesan
- Kosher salt
- Fresh cracked pepper
Instructions
- Preheat oven to 350°F.
- Heat olive oil in a large oven-safe sauté pan over medium-high heat.
- Combine paprika, garlic powder, salt, and pepper. Season chicken thighs.
- Sear chicken skin-side down for 3 minutes, then flip and sear the other side for 2 minutes.
- Remove chicken and set aside.
- Add onion, carrot, celery, salt, and pepper to the pan. Cook for 8 minutes.
- Reduce heat to medium. Add garlic, thyme, and rosemary. Cook for 1 minute.
- Stir in broth, heavy cream, Parmesan, and rice.
- Nestle chicken into the rice mixture.
- Cover and bake for 40-50 minutes until rice and chicken are cooked.
- Broil for 1-2 minutes to crisp the chicken skin.
- Garnish with fresh parsley and serve.
Notes
- Use an oven-safe pan for easy transfer from stovetop to oven.
- Searing the chicken first adds extra flavor.
- Adjust seasoning to taste before baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 160mg