Ingredients:
- 4 boneless, skinless chicken thighs or breasts
- 1½ cups long-grain white rice, rinsed
- 3 cups chicken broth (low sodium preferred)
- 4 tbsp unsalted butter, melted
- 5 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 tsp dried thyme (or use fresh if available)
- 1 tsp paprika
- Salt and black pepper, to taste
- 1 cup shredded mozzarella or cheddar cheese (optional)
- Fresh parsley or chives, chopped (for garnish)
- Olive oil or butter, for greasing the baking dish
Instructions:
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or olive oil.
- Sauté the aromatics: In a skillet, melt 2 tbsp butter over medium heat. Add onion and garlic; cook 2–3 minutes until fragrant and translucent.
- Prepare the rice base: In the baking dish, combine the uncooked rice, sautéed onion-garlic mix, remaining melted butter, chicken broth, thyme, paprika, salt, and pepper. Stir to mix evenly.
- Add the chicken: Season chicken with a little extra salt, pepper, and paprika. Place on top of the rice mixture.
- Cover tightly with foil and bake for 40–45 minutes, until the rice is tender and chicken is nearly cooked through.
- Optional – add cheese: Remove foil, sprinkle cheese on top, and bake 10–15 minutes more, uncovered, until the cheese melts and chicken is golden.
- Garnish & serve: Let rest for 5 minutes, then sprinkle with chopped parsley or chives before serving.
Tips & Variations:
- Swap rice for brown rice (increase broth to 3½ cups and bake 15–20 minutes longer).
- Add vegetables like peas, carrots, or spinach before baking for a full meal.
- Try lemon zest or a squeeze of lemon juice for a fresh flavor twist.