Oven-Baked Chicken and Rice Recipe
This Oven-Baked Chicken and Rice recipe is a one-pan comfort meal that’s easy to prepare and packed with flavor. Juicy, seasoned chicken thighs are baked over perfectly cooked, flavorful rice for a hearty, satisfying dinner that the whole family will love!
Ingredients (Serves 4-6)
For the Chicken:
- 6 bone-in, skin-on chicken thighs (or drumsticks)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
For the Rice:
- 1 cup long-grain white rice (or basmati rice)
- 2 cups chicken broth (or water)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt (adjust based on broth saltiness)
- 1/4 teaspoon black pepper
Optional Add-Ins:
- 1/2 cup frozen peas or diced carrots
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or any similar-sized ovenproof dish.
2. Season the Chicken:
- In a small bowl, mix the paprika, garlic powder, onion powder, dried thyme, salt, and pepper. Rub this seasoning all over the chicken thighs. Set aside.
3. Prepare the Rice Base:
- In the baking dish, combine the uncooked rice, chicken broth, chopped onion, minced garlic, butter, salt, and pepper. Stir everything to evenly distribute the ingredients.
4. Add the Chicken:
- Place the seasoned chicken thighs on top of the rice, skin-side up. The chicken will cook and release its juices into the rice, adding flavor as it bakes.
5. Bake:
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 25-30 minutes, or until the chicken skin is golden brown, the chicken is fully cooked (internal temp at least 165°F/74°C), and the rice is tender.
6.Optional Add-Ins:
- If adding peas or carrots, stir them into the rice during the last 10 minutes of baking.
7. Rest and Serve:
- Let the dish rest for 5 minutes after removing it from the oven. Garnish with chopped fresh parsley and serve warm!
Tips for Perfect Oven-Baked Chicken and Rice
- Rice Choice Matters:
- Long-grain white rice works best because it stays fluffy and doesn’t get mushy. Avoid instant rice, as it will overcook.
2. Bone-In Chicken:
- Bone-in, skin-on chicken thighs or drumsticks are ideal for this recipe because they stay juicy and add flavor to the rice. For boneless chicken, reduce the cooking time slightly.
3. Even Cooking:
- Make sure the baking dish is large enough for the chicken to sit in a single layer without overlapping.
4. Test the Rice:
- If the rice isn’t fully cooked after the baking time, add a splash of hot broth, cover with foil, and return to the oven for a few minutes.
5. Crispy Skin:
- For extra crispy chicken skin, broil the dish for 2-3 minutes at the end of cooking.
Variations
- Herbed Rice:
- Add chopped fresh herbs like thyme, parsley, or dill to the rice for extra flavor.
2. Spicy Version:
- Mix cayenne pepper or chili powder into the chicken seasoning for a kick of heat.
3. Vegetable Additions:
- Add diced zucchini, sweet bell peppers, or mushrooms to the rice for a one-pan veggie and protein meal.
4. Lemon Herb Chicken and Rice:
- Add lemon zest and juice to the rice mixture, and top the chicken with thin lemon slices before baking.
Serving Suggestions
- Serve this baked chicken and rice with a side salad, roasted vegetables, or steamed green beans for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
This Oven-Baked Chicken and Rice is a classic, foolproof recipe that’s perfect for busy weeknights or cozy family dinners. The tender chicken and flavorful rice come together in one dish, making cleanup a breeze! 🍗🍚🌿
