Baked Chicken:
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs with salt, black pepper, garlic powder, onion powder, and paprika.
- Heat olive oil in an oven-safe skillet over medium-high heat. Brown the chicken thighs on both sides.
- Transfer the skillet to the preheated oven and bake for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Rice:
- In a saucepan, combine the rice, chicken broth, and butter. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed.
Mac & Cheese:
- Cook the elbow macaroni according to package instructions. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Stir in the flour until well combined.
- Gradually whisk in the milk and continue to whisk until the mixture thickens.
- Stir in the shredded cheddar cheese, Parmesan cheese, salt, black pepper, and ground mustard. Stir until the cheese is melted and the sauce is smooth.
- Add the cooked macaroni to the cheese sauce, stirring to coat evenly.
Assemble:
Serve the baked chicken on a bed of rice alongside a portion of mac & cheese. Garnish with chopped parsley or green onions if desired.
Enjoy your hearty and comforting Baked Chicken with Rice and Mac & Cheese!