Description
Baked Chicken and Onion Soup Rice is a flavorful one-pot meal that combines tender chicken with savory onion soup and rice, creating a comforting dish perfect for any occasion.
Ingredients
Scale
- 4 chicken thighs
- 1 cup long-grain rice
- 2 cups onion soup (canned or homemade)
- 1 cup water
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large oven-safe pot, heat olive oil over medium heat.
- Season the chicken thighs with salt and pepper, then brown them in the pot for about 5 minutes on each side.
- Remove the chicken from the pot and set aside.
- Add the rice to the pot and stir for 1-2 minutes until slightly toasted.
- Pour in the onion soup and water, stirring to combine.
- Place the chicken thighs back on top of the rice mixture.
- Cover the pot with a lid or aluminum foil and bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the rice is tender.
- Remove from the oven and let it sit for 5 minutes before serving.
- Garnish with fresh parsley if desired.
Notes
- For added flavor, you can marinate the chicken in the onion soup for a few hours before cooking.
- This dish can be made with chicken breasts instead of thighs if preferred.
- Feel free to add vegetables like peas or carrots for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Baked Chicken, Onion Soup, Rice, One-Pot Meal