Southern Baked Chicken and Rice Foil Packs

Preheat the oven to 400ºF. Lay four 12-by-18-inch rectangles of foil out on a flat surface. Spray foil sheets with cooking spray and set aside.

Pat chicken dry with a paper towel.

Prep Ingredients

Stir together seasonings and set aside. Add oil to a bowl along with chicken and toss to coat in the oil. Sprinkle in 2 tablespoons + 2 teaspoons of the seasoning mix and thoroughly rub into the chicken thighs on all sides. Set aside.

Combine rice, 1 ½ cups of water, and 1 ½ teaspoons of seasoning mix in a bowl; stir until well incorporated. Let stand for 5 minutes.

Using a slotted spoon, divide the rice mixture evenly over the center of each foil sheet, about ⅓ cup each.

Brown Chicken and Bake

Place cast iron or skillet over medium-high heat until pan is visibly hot and shimmering. Add chicken thighs, skin side down, to the skillet and brown for 3 – 4 minutes. Flip over and brown for 1 minute on the other side. Transfer 2 thighs over rice in each foil sheet.

Set aside half of the sliced onion, about ¾ cup. Arrange and evenly divide the remaining sliced onions and peppers on the sides of chicken. Take 2 teaspoons of the seasoning blend and sprinkle over the peppers and onions in the foil packs.

Fold the sides of the foil over the chicken, covering completely; seal the packets closed. Transfer the foil packets to a large sheet pan.

Bake for 30 – 35 minutes, or until the internal temperature reaches 165ºF.

Prepare Gravy

Reduce the heat to medium and add butter to the pan. Once melted, stir in onion and cook for 5 minutes. Add garlic and cook for 1 minute or until fragrant.

Stir in flour until onions are coated. Cook for 2 minutes then slowly pour in 2 cups of chicken broth while whisking to prevent lumps. Whisk remaining seasoning blend (about 2 ½ teaspoons) into the pan, and bring to a boil.

Reduce the heat to medium-low and let the gravy simmer for 5 more minutes to thicken. Remove from the heat.

Finishing Touch

Remove from the oven, carefully open up the foil packs; and drizzle gravy over the top before serving.