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
| 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 |
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.
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.
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.
Sprinkle with parsley before serving.
Substitute quinoa for rice if desired.