One-Pan Italian Chicken and Rice

Prep: 10 mins

Cook: 45 mins

Difficulty: Easy

Servings: 4 Servings

Dear Dinner Therapist: I am horrible at meal planning. I’ve given it the good ol’ college try on multiple occasions, but it never works out. Usually something comes up in the schedule that puts a crip in my dinner making plan, or I don’t have all the ingredients. To allow for flexibility, I’d love a weeknight dinner recipe that relies mostly on nonperishable staples and also doesn’t require a ton of hands-on time. — Danielle

Ingredients

1 small yellow onion
3 cloves garlic
4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
1 3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 cup long-grain white rice
2 teaspoons dried Italian seasoning
1/4 teaspoons red pepper flakes (optional)
1 (14.5-ounce) can fire-roasted diced tomatoes
1 1/2 cups low-sodium chicken broth
1 teaspoon balsamic vinegar
Chopped fresh parsley leaves, for garnish (optional)

Instructions

5-ounce) can fire-roasted diced tomatoes and their juices and 1 1/2 cups low-sodium chicken broth. Stir, scraping the bottom of the pan with a wooden spoon to release any stuck-on bits, and bring to a boil. Remove the pan from the heat. Return the chicken to the pan skin-side up on top of the rice and pour in any accumulated juices on the plate.Transfer the skillet to the oven and bake until the chicken is cooked through and the rice is tender, 18 to 25 minutes. Transfer the chicken to plates. Add 1 teaspoon balsamic vinegar to the rice and stir to combine. Serve the rice with chicken. Garnish with chopped fresh parsley leaves if desired.