One-Pan Chicken and Vegetable Rice Bake (Feeds 4 for Under $12)

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs — cheaper than breasts and more forgiving)
• 1 cup long-grain white rice, uncooked
• 2 cups low-sodium chicken broth
• 1 cup frozen peas and carrots (no need to thaw)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp cumin
• Salt and black pepper to taste
• Fresh parsley for garnish (optional but worth it)

Instructions

1. 1

   Get Your Oven and Pan Ready

   Preheat your oven to 375°F (190°C). Grab a large oven-safe skillet or a 9x13 baking dish—either works. If you only have the baking dish, that's completely fine. You'll just do the stovetop steps in a regular pan first.

2. 2

   Season the Chicken

   Pat the chicken thighs dry with a paper towel (this is the step most people skip—don't). Mix together the smoked paprika, oregano, cumin, salt, and pepper in a small bowl. Rub that spice mix all over the chicken thighs, including under the skin if you can manage it. Even 5 minutes of this sitting before cooking makes a difference.

3. 3

   Sear the Chicken (4-5 minutes)

   Heat the olive oil in your oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and let them sear without moving them for about 4 minutes, until the skin is golden. Flip and cook another 2 minutes. You're not cooking them through yet—just building flavor. Set the chicken aside on a plate.

4. 4

   Build the Rice Base

   In the same skillet (don't clean it—those browned bits are flavor), drop your heat to medium. Add the diced onion and cook for 3 minutes until softened. Add the garlic and stir for about 30 seconds. Pour in the uncooked rice and stir it around for 1 minute so it gets lightly toasted. Then add the drained diced tomatoes and frozen vegetables and give everything a good stir.

   

5. 5

   Add Broth and Nestle in the Chicken

   Pour the chicken broth over the rice mixture and stir gently to combine. Lay the seared chicken thighs right on top of the rice, skin-side up. The skin should be sitting above the liquid—this keeps it from getting soggy and lets it crisp up in the oven.

6. 6

   Bake Until Done

   Cover the skillet tightly with a lid or aluminum foil and bake for 25 minutes. Then uncover and bake for another 5-8 minutes until the chicken skin is golden and crispy and the rice has absorbed all the broth. The chicken is done when it reads 165°F internally—a $10 meat thermometer is genuinely worth owning. Let it rest for 5 minutes before serving.

7. 7

   Serve and Garnish

   Scoop rice directly from the pan onto plates and top with a chicken thigh. A handful of fresh parsley on top makes this look like you tried really hard (you did, but it's nice to have the visual proof). Serve with a simple side salad or a slice of crusty bread if you want to stretch it further.

Substitution Ideas

Storage Tips

Let the pan cool to room temperature before storing—don't leave it out more than 2 hours. Transfer leftovers into an airtight container and refrigerate for up to 4 days. The rice reheats well with a splash of water (about 1 tbsp per serving) added before microwaving, covered, for 2 minutes. You can also freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. The chicken skin won't be crispy after storing, but the flavor holds up really well.