Italian Baked Chicken and Rice - One-Pan Recipe

Steps

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1. 1
   Preheat the oven to 350°F.
   ▶ ≈2:04
2. 2
   Add 2-3 tablespoons of sun-dried tomato oil to a large deep-sided skillet over medium heat, warming gently rather than very hot.
   ▶ ≈0:45
3. 3
   Season the chicken thighs with garlic and herb seasoning, salt, and pepper. Place in the skillet and sear over medium heat for about 10 minutes on the first side until deeply browned.
   ▶ ≈1:44
4. 4
   Flip the chicken and continue searing until fully browned and crispy on all sides. Remove from the skillet and set aside.
   ▶ ≈2:40
5. 5
   Heat the tomato sauce and chicken stock together. Pour into the skillet and scrape up the flavorful browned bits from the bottom.
   ▶ ≈2:54
6. 6
   Add the chopped sun-dried tomatoes, Kalamata olives, Italian seasoning, and a pinch of salt, stirring everything together.
   ▶ ≈3:19
7. 7
   Stir in the long grain rice, coating it evenly with the sauce and broth.
   ▶ ≈3:40
8. 8
   Return the seared chicken to the skillet, nestling it into the rice and sauce. Cover tightly with foil.
   ▶ ≈3:52
9. 9
   Bake covered in the preheated 350°F oven for 30 minutes.
   ▶ ≈4:19
10. 10
    Remove the foil and return the skillet to the oven for an additional 30 minutes, until the rice is fluffy and has absorbed the liquid.
    ▶ ≈4:25
11. 11
    Remove from the oven and garnish with fresh parsley and basil. Top with Parmesan cheese when serving if desired.
    ▶ ≈4:50