One-Pan Chicken and Leek Rice Bake

1.Preheat your oven to 375°F (190°C).

2.In a large oven-safe skillet or baking dish, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 5 minutes until they are soft and translucent.

3.Season the chicken thighs with salt, pepper, garlic powder, onion powder, thyme, and paprika. Push the leeks to the side of the skillet and add the chicken thighs to the pan, browning them for about 3-4 minutes on each side.

4.Once the chicken is browned, add the rice to the skillet, stirring it in with the leeks and chicken.

5.Pour the chicken broth over the rice and bring the mixture to a gentle simmer. Make sure the rice is evenly distributed and submerged in the broth.

6.Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.

7.If using cheese, remove the skillet from the oven, sprinkle the grated cheese on top, and return it to the oven uncovered for an additional 5-10 minutes until the cheese is melted and bubbly.

8.Remove from the oven and let it sit for a few minutes before serving. Fluff the rice with a fork and serve warm.