Baked Chicken and Rice
Baked Chicken and Rice is the perfect one-skillet dish to make during a busy weeknight. Juicy, tender chicken thighs are pan-seared and finished in the oven with perfectly seasoned rice for one flavorful family-friendly meal!
Ingredients
- 2 tbs Butter2tbs Olive Oil4-6 Chicken Thigh1.5 Cup of Rice3 Cups Chicken Broth1/2 Cup Lemon Juice1/4 Heavy Cream1 Garlic Clove minced1 Cup of Freshly Grated Parmigiano Reggiano2 Cups of Asparagus (cut into desired sizes)2tsp Kosher Salt1tsp Pepper1tsp Dried Oregano
Instructions
- Melt butter and olive oil in a large skillet.Add chicken thighs to the skillet and sauté for about 8 minutes or until chicken starts to slightly brown.Sprinkle 1/2 of seasoning mixture onto the chicken thighs.Add lemon juice.Flip chicken, sprinkle remaining seasoning and add other 1/2 of lemon juice to the chicken and sauté for another 8 minutes or until chicken starts to brown.Remove chicken from the skillet and set to the side.Add rice to the skillet.Stir in chicken broth, heavy cream, garlic and Parmigiano Reggiano.Add chicken back to skillet.Add asparagus to the skillet, wherever there is empty space.Cover and simmer over medium low temperature for 20 minutes or until liquid has evaporated.
Notes
- Store any leftovers in an airtight container in the fridge for up to 5 days.
- To reheat, microwave in 30-seconds intervals until warmed through.