Juicy baked chicken thigh served with seasoned rice & broccoli
This Juicy Baked Chicken Thigh with Seasoned Rice and Broccoli is a simple, all-in-one meal perfect for busy days. Tender chicken thighs are seared for extra flavor, then baked over fluffy, seasoned rice with crisp broccoli florets. It’s a hearty, easy-to-make dish that brings comfort and rich taste to your dinner table in under an hour.
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth or water
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon fresh lemon juice optional
- Fresh parsley for garnish optional
Instructions
- Preheat your oven to 400°F (200°C).
- Season chicken thighs with paprika, garlic powder, onion powder, salt, and black pepper.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
- Sear chicken thighs skin-side down for 3–4 minutes until golden. Flip and cook for another 2 minutes.
- Remove chicken temporarily. Add rice to the same pan and stir for 1 minute.
- Pour in the chicken broth. Stir and bring to a light simmer.
- Place the chicken thighs on top of the rice.
- Cover with foil and bake for 25 minutes.
- Remove foil. Scatter broccoli florets around the chicken. Drizzle with 1 tablespoon olive oil.
- Return to the oven and bake uncovered for another 10–15 minutes, until chicken is cooked through (internal temp 165°F/74°C) and broccoli is tender.
- Rest the dish for 5 minutes before serving.
- Garnish with lemon juice and parsley if desired.