Baked Chicken with Rice and Mac & Cheese

Baked Chicken:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs with salt, black pepper, garlic powder, onion powder, and paprika.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Brown the chicken thighs on both sides.
4. 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:

1. In a saucepan, combine the rice, chicken broth, and butter. Bring to a boil.
2. 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:

1. Cook the elbow macaroni according to package instructions. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Stir in the flour until well combined.
3. Gradually whisk in the milk and continue to whisk until the mixture thickens.
4. 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.
5. 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!