This Oven Baked Chicken and Rice is a simple yet incredibly flavorful one-pan wonder! Imagine tender, juicy chicken baked to perfection with fluffy rice and a hint of aromatic spices. It’s an easy and satisfying meal that’s perfect for busy weeknights or a casual weekend dinner.
Why You’ll Love This Recipe
- One-Pan Simplicity: Less mess, less stress! This recipe requires just one baking dish, making cleanup a breeze.
- Flavorful and Aromatic: The combination of tender chicken, fluffy rice, and fragrant spices creates a delicious and satisfying meal.
- Easy to Make: This recipe is surprisingly easy to prepare, even for beginner cooks.
- Versatile: You can easily customize the flavors by using different seasonings or adding vegetables to the dish.
Ingredients
- Bone-in, skinless chicken thighs: The key to juicy and flavorful chicken.
- Onion: Adds a savory depth of flavor to the dish.
- Garlic: Contributes a fragrant and savory kick.
- Butter or olive oil: Used to cook the onion and garlic, adding richness to the dish.
- Uncooked white rice: Any long-grain white rice will work perfectly.
- Chicken broth/stock: Adds flavor and moisture to the rice.
- Water: Helps to cook the rice evenly.
Chicken Rub
- Paprika powder: Adds a smoky flavor and vibrant color.
- Dried thyme: Contributes an earthy and herbaceous flavor.
- Garlic powder: Enhances the garlic flavor.
- Onion powder: Adds a subtle onion flavor.
- Salt: Enhances the overall flavor of the dish.
- Black pepper: Adds a touch of heat.
Optional Garnish
- Oil spray: Used to give the chicken a crispy finish.
- Fresh thyme leaves or parsley: Adds a pop of color and fresh flavor.
Note: For exact measurements, see the recipe card below!
How to Make Oven Baked Chicken and Rice
Step 1: Preheat and Bake Aromatics
Preheat your oven to 350°F (180°C). Scatter the chopped onion and minced garlic in a baking dish (approximately 10 x 15 inches). Place the butter in the center of the dish. Bake for 15 minutes, checking at 12 minutes to ensure the aromatics are not browning too quickly. If necessary, stir to prevent burning.
Step 2: Prepare the Chicken
While the onion and garlic are baking, mix together the paprika powder, dried thyme, garlic powder, onion powder, salt, and black pepper to create the chicken rub. Sprinkle the rub generously on both sides of the chicken thighs.
Step 3: Assemble the Dish
Remove the baking dish from the oven. Add the rice to the dish and stir to combine with the onion and garlic. Place the seasoned chicken thighs on top of the rice. Pour the hot chicken broth and water around the chicken, ensuring the rice is submerged.
Step 4: Bake and Finish
Cover the baking dish with foil and bake for 30 minutes. Remove the foil, spray the chicken with oil (optional), and bake for another 20 minutes, or until the liquid is absorbed and the chicken is cooked through.
Step 5: Rest and Serve
Let the dish stand for 5 minutes before removing the chicken and fluffing the rice with a fork. Garnish with fresh thyme or parsley, if desired. Serve and enjoy!
Pro Tips for Making the Recipe
- Use bone-in, skinless chicken thighs: Bone-in thighs stay juicy during cooking and have a similar cooking time to the rice. Remove the skin to prevent the rice from becoming greasy.
- Adjust cooking time for boneless chicken: If using boneless chicken breasts or thighs, add them to the dish during the last 20 minutes of baking to prevent overcooking.
- Customize the seasoning: Feel free to substitute the chicken rub with your favorite seasonings, such as lemon pepper or Italian herbs.
- Choose the right rice: Long grain white rice yields the fluffiest results. Short or medium grain rice will be slightly stickier.
- Make a quick gravy: For an extra flavorful touch, whip up a quick gravy using pan drippings and a bit of flour and broth.
How to Serve
This Oven Baked Chicken and Rice is a satisfying meal on its own, but here are some serving suggestions:
- Side Salad: A fresh green salad with a light vinaigrette adds a refreshing contrast to the dish.
- Steamed Vegetables: Serve with steamed broccoli, green beans, or asparagus for a balanced and nutritious meal.
- Roasted Vegetables: Roasted root vegetables, such as carrots, potatoes, or sweet potatoes, complement the flavors of the dish beautifully.
Make Ahead and Storage
This Oven Baked Chicken and Rice is best enjoyed fresh, but you can also prepare components ahead of time or store leftovers for later.
Storing Leftovers
Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days.
Freezing
While you can freeze this dish, the texture of the rice may change slightly upon thawing. For best results, enjoy it fresh.
Reheating
Reheat gently in the microwave or on the stovetop over medium heat, adding a splash of water or broth to prevent the rice from drying out.
FAQs
1. Can I use brown rice instead of white rice? Yes, you can! Add an extra ½ cup of hot water and bake covered for 1 hour, then uncovered for 15 minutes, or until the rice is tender.
2. Can I use chicken drumsticks instead of thighs? Absolutely! Drumsticks work great with this recipe, and there’s no need to remove the skin.
3. Can I add other vegetables to the dish? Yes, you can! Chopped carrots, celery, or bell peppers would be delicious additions. Add them to the baking dish along with the onion and garlic.
4. Can I make this recipe in a slow cooker? Yes, you can! Brown the chicken first, then transfer it to the slow cooker with the remaining ingredients and cook on low for 6-8 hours, or until the chicken and rice are cooked through.
This Oven Baked Chicken and Rice Recipe is a simple, flavorful, and convenient meal that’s perfect for any occasion. With its tender chicken, fluffy rice, and aromatic spices, it’s a dish the whole family will love!
PrintOven Baked Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Bake, One-Pan
- Cuisine: American
Description
This Oven Baked Chicken and Rice is an easy one-pan meal that’s perfect for a busy weeknight! Juicy chicken thighs are baked on a bed of fluffy rice with onions and garlic, creating a flavorful and satisfying dish.
Ingredients
- 5 bone-in chicken thigh fillets, skin removed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter (or olive oil)
- 1 1/2 cups uncooked white rice
- 1 1/2 cups hot chicken broth/stock
- 1 1/4 cups hot water
Chicken Rub:
- 1 teaspoon paprika powder
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- Black pepper
Optional Garnish:
- Oil spray
- Fresh thyme leaves or finely chopped parsley
Instructions
- Preheat Oven and Bake Aromatics: Preheat oven to 350°F (180°C). Scatter onion and garlic in a baking dish (approx. 10 x 15 inches), place butter in the center, and bake for 15 minutes. Stir if needed to prevent burning.
- Season Chicken: While the aromatics bake, mix together the Chicken Rub ingredients. Sprinkle generously on both sides of the chicken thighs.
- Assemble and Bake: Remove the baking dish from the oven. Add rice and stir to combine with the onions and garlic. Place chicken thighs on top of the rice. Pour hot chicken broth and water around the chicken. Cover with foil and bake for 30 minutes.
- Uncover and Finish: Remove the foil, spray chicken with oil (optional), and bake for another 20 minutes, or until the liquid is absorbed and the chicken is cooked through.
- Rest and Serve: Let the dish stand for 5 minutes, then remove the chicken and fluff the rice with a fork. Garnish with parsley or thyme, if desired.
Optional Gravy:
- The dish is flavorful enough on its own, but you can make a quick gravy if desired (see notes).
Notes
- Scaling: Use multiple pans if scaling up, or a smaller pan if scaling down. Adjust cooking time as needed.
- Chicken: Bone-in, skinless thighs are ideal for this recipe. Drumsticks can also be used. For boneless, skinless thighs or breasts, bake the rice covered for 30 minutes before adding the chicken and finishing uncovered.
- Chicken Rub: Substitute with your favorite seasonings.
- Rice: Any long-grain white rice works well. For brown rice, add ½ cup extra hot water and bake covered for 1 hour, then uncovered for 15 minutes. Minute Rice, Risotto Rice, and Paella Rice are not suitable.
- Nutrition: Nutritional information is an estimate and assumes all rice is consumed.
Nutrition
- Serving Size: 1 chicken thigh with 1 cup rice
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg
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