Easy Chicken and Rice

Easy Chicken and Rice


  • 6-8 bone in chicken thighs with skin removed drumsticks work as well or a combo of both
  • 1/2 cup white onion, chopped
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • 2 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1 tablespoon butter, melted
  • 1 1/2 cups long grain rice
  • 2 cups chicken stock we use low sodium
  • 3/4 cups water
For chicken:
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup panko crumbs optional
  • teaspoons olive oil optional


  1. Preheat oven to 350 degrees.  Spray a 9 x 13 pan with non stick spray.
  2. To the baking pan, add: uncooked rice,  onion, carrot, celery, garlic, lemon zest and juice of lemon, 1/2 teaspoon salt, 1/4 teaspoon pepper and melted butter. 
  3. Toss skinned, bone in chicken thighs with 1 tablespoon olive oil, paprika, garlic powder,  salt and pepper.
  4. Combine chicken stock and water in large microwave safe container and heat on high for two minutes. (I find a 4-6 cup glass measuring cup works great for this).
  5. Pour hot liquid over rice and vegetable mixture and stir.
  6. Nestle seasoned chicken onto rice and broth mixture. 
  7. OPTIONAL: Combine 2 teaspoons olive oil and 1/3 cup panko crumbs and sprinkle on top of chicken.
  8. Cover with foil and bake 30 minutes.  Remove foil and continue to cook for another 15-20 minutes or until chicken is 165 degrees and rice is tender.  
  9. (It is okay if a bit of liquid remain on top of the rice, it will absorb quickly when you take it out of the oven.)
  10. Fluff rice and serve!
  11. Enjoy!!!

Yields: 6

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