The Best Baked Chicken and Rice is made completely from scratch in this easy one pan recipe that's sure to please the whole family!
Prep Time 10MINUTES
Cook Time 1HOUR 10 MINUTES
2cupslong grain white rice
4 cups spinach
2 cups artichokes
1/2 shallots chopped
1 teaspoon chopped rosemary
2 tablespoons cream cheese
2 tablespoons sour cream
1/2 cup parmesan
1/2 cup mozzarella
4 to 6wholechicken thighs
2teaspoons chicken seasoning
2 teaspoons of Boochie’s Best Everything Nice all purpose seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Preheat oven to 350 degrees. Lightly grease a 9x13 pan.
First let’s make the spinach and artichoke mixture, cook down spinach, garlic and artichokes
add in the cream cheese, mozzarella and parmesan
Cook all together until all cheeses have melted then add sour cream. Mix until it’s fully incorporated and then set aside
Add the seasonings to your Chicken and cook with onions on each side for 3-4 minutes then set chicken aside
Stir in rice, 3 tablespoons melted butter, shallot, chopped rosemary together directly in the pan until toasted.
Add in the spinach and artichoke mixture to the rice until incorporated
Spread rice mixture out evenly on the bottom of the pan. Pour in chicken broth, heavy cream, salt, and pepper and stir to combine.
Place chicken thighs on top of rice mixture. Brush remaining melted butter on top and sprinkle chicken with Italian seasoning.
Cover with aluminum foil and bake in the preheated oven for 1 hour.
Remove foil and bake another 10 minutes until rice and chicken are cooked through and the chicken skin crisps up. For crispier skins, place under the broiler setting for 2-3 minutes before serving. Serve hot.