The classic chicken and rice recipe uses bone-in chicken, rice and canned cream of mushroom soup. This easy chicken and rice recipe uses boneless chicken thighs and lots of herbs and spices. Yum!

Long-grain rice, celery, carrot, onion, butter, chicken broth and garlic are combined in a baking dish. Chicken thighs that have been seasoned with dried oregano, paprika, garlic powder, onion powder and dried thyme are nestled into the ingredients, then baked until crispy and juicy.

You could get creative with this child recipe and use other vegetables like broccoli florets, chopped cauliflower, green beans or green peas. Get creative and use what makes your family happy.  Serve this easy baked chicken recipe with a vegetable and salad for a complete family dinner everyone will enjoy. (And save the canned soup for another recipe!)

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 to 6

Ingredients

Chicken

• 6 skinless, boneless  chicken thighs
• 2 tablespoons  olive oil
• 1 teaspoon  dried oregano
• 1 teaspoon  paprika
• 1 teaspoon  garlic powder
• 1 teaspoon  onion powder
• 1/2 teaspoon  dried thyme

Rice

• 1 onion, chopped
• 5 cloves garlic, minced
• 4 tablespoons oil
• 1 1/2 cups  chicken broth, heated
• 1 1/4 cups hot water
• 2 tablespoons butter
• 1/2 cup grated carrot
• 1/2 cup chopped celery
• 1 1/2 cups  long-grain rice

Here’s how to make it:  

1. In a bowl, combine the olive oil and spices. Season the chicken with salt and pepper, to taste, and then coat with the spice mixture. Set aside.
2. In a  13×9-inch baking pan, add the onion, garlic, oil, hot broth, hot water, carrot, celery and butter. Stir to combine.
3. Add the rice and stir well. Top the rice with the chicken thighs.
4. Bake in a preheated 350-degree F oven for about 30 minutes, or until chicken is cooked through and rice is tender. Garnish with chopped parsley, if desired.

Credit: 30Seconds