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Cozy Fall Chicken and Rice Bake on a Budget

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A budget-friendly, one-dish chicken and rice bake that’s perfect for cozy fall evenings. Bone-in chicken thighs and simple pantry staples come together for a comforting meal that costs under ten dollars.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 1.5 pounds)
  • 1 cup (200g) long-grain white rice
  • 2 cups (480ml) low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 2 tablespoons (30ml) olive oil
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle.
  2. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and paprika.
  3. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Place the chicken thighs skin-side down in the pan, working in batches if needed. Cook undisturbed for 5-6 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Transfer to a plate.
  4. Reduce the heat to medium. Add the diced onion, carrots, and celery to the pan. Scrape up the browned bits from the bottom. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften and the onions are translucent.
  5. Add the minced garlic, dried thyme, and dried rosemary. Stir for about 30 seconds until fragrant.
  6. Add the rice to the pan and stir for about a minute to coat it in the oil and vegetable mixture.
  7. Pour in the chicken broth. Stir everything together, scraping up any remaining bits from the bottom. Bring to a gentle simmer.
  8. Nestle the chicken thighs back into the rice mixture, skin-side up. The rice should come about halfway up the chicken. Add a splash more broth or water if it looks dry.
  9. Cover the skillet tightly with foil (or use the lid if using a Dutch oven). Bake for 35 minutes.
  10. After 35 minutes, carefully remove the foil. The rice should be tender and most of the liquid absorbed. If the rice is still firm, re-cover and bake for another 5-10 minutes. Bake uncovered for the final 10 minutes to crisp up the chicken skin.
  11. Let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Don’t skip browning the chicken—it adds depth of flavor. For best results, let the rice rest for 5 minutes after baking. If the rice is still crunchy after 35 minutes, add ¼ cup hot broth and bake covered for another 10 minutes. To prevent soggy skin, bake uncovered for the last 10 minutes or broil for 2-3 minutes at the end.

Nutrition

Keywords: chicken and rice bake, fall casserole, budget-friendly dinner, one-dish meal, cozy chicken recipe, easy chicken thighs, comfort food

Find it online: https://zestynora.com/cozy-fall-chicken-and-rice-bake-on-a-budget/