One Pan Wonder - Chicken & Rice with Broccoli

I love anything that bakes in one pan and this One Pan Chicken & Rice with Broccoli is one recipe you’ll want to make over and over! it’s really delicious, easy, healthy and makes a fabulous presentation…in other words, it checks all the boxes!

You could easily substitute boneless chicken breasts for the chicken thighs if that’s your preference but either way, you’ll love it! Marinate the chicken for at least 30 minutes, but overnight would be even better. Honestly, this dish is so quick to put together that if the chicken is already marinating, you can have it ready to put into the oven in 10 minutes (including chopping the broccoli). Speaking of…I chopped my broccoli into small pieces and I think that works best. My dish could have been just a tad bigger, but it still turned out perfectly. If you leave the broccoli too large, you’ll have a hard time fitting the chicken in around it. Also, don’t worry that there’s not enough liquid. I had so many people ask about that on Instagram, but with the fat in the chicken and the butter, it works. You may need to add about 1/4 - 1/3 cup of broth around the edges of the pan about 15 minutes before the cooking time is over (I did), but that’s just because the rice gets crispy around the edges. Boneless chicken breasts with the skin off may need a little more broth. Keep scrolling for the recipe!

Yield: 6

Author: Suzanne Smith

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One Pan Chicken & Rice with Broccoli

This recipe was adapted from Half Baked Harvest but I tweaked it a little! It's delicious... It may seem like there is not enough liquid, but remember that the chicken has a fair amount of fat, especially with skin on and also the broccoli has water. It works beautifully!

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 6 chicken thighs
• 1/4 cup extra virgin olive oil
• 1 small carton plain Greek yogurt
• Zest of 1 lemon
• 4 cloves garlic, chopped
• Salt and freshly cracked black pepper to taste
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 3/4 cups jasmine rice
• 3 tablespoons butter
• 3 cups small broccoli florets
• 2 cups chicken broth

Instructions

1. In a bowl, toss together the chicken, olive oil, yogurt, lemon zest, garlic, pepper, oregano, thyme, paprika, onion powder, and a good pinch of salt and freshly ground black pepper. If time allows, marinate for 30 minutes or overnight.
2. Preheat the oven to 400°.
3. Pour the rice and broccoli florets into a 9×13-inch baking dish. Pour over 2 cups of chicken broth. Add the butter. Arrange the chicken over the rice and broccoli, nestling it down into the rice. Sprinkle the dish with more salt (don't leave this out), and a bit of paprika for color and Bake 30-40 minutes, until the rice is fluffy and the chicken is cooked through. About 15 minutes before the dish is done, check the rice and add more broth around the edges of the pan if needed.

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I’m going to try this rice in my rice maker and add in the yogurt and spices that go over the chicken. I think it would be delicious with other meats and also as a vegetarian side by substituting vegetable broth for the chicken broth. You could also use other veggies such as peas and carrots or onion. I’ll keep you posted!

My wineglass is from Haand Ceramics…they have the most gorgeous pottery and glassware and you can use my code CRAZYBLONDELIFE to receive 15% off your order!

My sweater is from J. Crew (comes in lots of colors) and the oval baking dish (also love this one) and cutting board are from Williams Sonoma!

Thank you so much for reading today and I hope you love this recipe!