Gluten Free One-Pan Chicken and Rice

This one-pan dinner starts with chicken thighs seared skin-side down until deep golden brown, then finished in the oven atop rice that's soaked up every bit of the pan's savory drippings. Onion, garlic, smoked paprika, and thyme build a warm, smoky backbone in the rice, while the broth keeps every grain plump and tender as it bakes beneath the chicken. A final scatter of butter melted over the rice, followed by a short rest under foil, gives the whole pan that last touch of richness before you fluff it with a fork. Fresh parsley and a squeeze of lemon at the end brighten the dish and cut through the deep, savory flavor built up in the skillet. It all comes together in a single pan with minimal cleanup, and it's a solid, satisfying choice for a gluten free dinner rotation.

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