Oven Baked Chicken and Rice

Introduction: A One-Pan Classic Worth Mastering
If you’re searching for a comforting, family-friendly meal that’s as easy as it is flavorful, oven baked chicken and rice checks all the boxes. It’s the kind of dish that fills your home with savory aromas and brings everyone to the table with anticipation. With just one pan and a handful of ingredients, you can create a hearty, well-rounded meal that delivers on both taste and texture.

Perfect for busy weeknights or lazy Sunday dinners, this dish marries tender, juicy chicken with fluffy, seasoned rice all baked together in a single dish. The rice soaks up the savory juices of the chicken as it cooks, resulting in a deeply flavorful, moist, and satisfying dish. Let’s dive into everything you need to know to make this recipe a star in your weekly rotation!

Ingredients

For the Chicken:

• 6 bone-in, skin-on chicken thighs
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil

For the Rice:

• 1 ½ cups long grain white rice (uncooked)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon unsalted butter
• 2 ½ cups low-sodium chicken broth (warm)
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• Salt and pepper to taste
• 1 bay leaf (optional, but adds a nice flavor depth)

Optional Garnish:

• Fresh parsley, chopped
• Lemon wedges for serving

this RECIPE

Step-by-Step Instructions

Step 1: Prep the Chicken
Begin by patting the chicken thighs dry using a paper towel. This helps the skin crisp up beautifully in the oven. In a small bowl, mix the paprika, garlic powder, onion powder, salt, and pepper. Rub this spice blend evenly over each chicken thigh. Drizzle with olive oil and rub again to coat thoroughly. Set aside while you prepare the rice base.

Step 2: Sauté the Aromatics
In a large, oven-safe skillet or baking dish (at least 9×13 inches), melt the butter over medium heat. Add the chopped onion and cook for about 3–4 minutes until soft and translucent. Stir in the minced garlic and sauté for another 30 seconds until fragrant. This creates a flavorful base for the rice.

Step 3: Combine Rice and Broth
Add the uncooked rice to the skillet and stir to coat it in the buttery, aromatic mixture. Pour in the warm chicken broth, and then season with thyme, oregano, salt, and pepper. If using, drop in the bay leaf. Give everything a good stir to ensure the seasoning is evenly distributed.

Step 4: Arrange Chicken on Top
Carefully place the seasoned chicken thighs, skin-side up, directly on top of the rice mixture. The juices from the chicken will seep into the rice as it bakes, infusing it with rich, savory flavor.

Step 5: Bake to Perfection
Preheat your oven to 375°F (190°C). Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Then, remove the foil and continue baking for another 20–25 minutes, or until the chicken skin is golden brown and crispy, and the rice has absorbed all the liquid.

Step 6: Let it Rest
Once out of the oven, let the dish rest uncovered for about 5–10 minutes. This allows the rice to finish cooking in the residual heat and helps everything settle beautifully.

Step 7: Garnish and Serve
Before serving, sprinkle with freshly chopped parsley and squeeze a touch of lemon over the top for a burst of brightness. Serve hot and enjoy the harmony of flavors and textures in every bite.

Helpful Tips

1. Always Rinse Your Rice
Rinsing long grain white rice under cold water until the water runs clear removes excess starch. This prevents the rice from becoming sticky or mushy as it bakes.

2. Use Bone-In, Skin-On Chicken
This type of chicken not only delivers more flavor, but the skin helps protect the meat from drying out. The fat renders into the rice while baking—hello, flavor!

3. Don’t Overcrowd the Pan
Make sure the chicken thighs sit snugly but not on top of each other. Overcrowding can lead to uneven cooking and soggy skin.

4. Use an Oven-Safe Skillet or Deep Baking Dish
Choose a dish that’s deep enough to hold the rice and liquid without bubbling over. A heavy-duty oven-safe skillet or a ceramic baking dish works best.

5. Let the Broth Soak in Before Baking (Optional Trick)
If you have time, let the rice and broth mixture sit for 10–15 minutes before baking. This gives the rice a head start on absorbing liquid and ensures more even cooking.

6. Season Every Layer
Don’t just rely on the chicken for flavor. Make sure to season the rice and broth, as well as the onions and garlic sauté base. This creates layers of savory depth in every bite.

7. Add a Crunchy Finish (Optional)
For a fun textural contrast, sprinkle toasted breadcrumbs or slivered almonds over the top just before serving.

Variations to Try

Want to mix things up? This recipe is incredibly versatile. Here are a few fun ways to change it:

1. Swap the Protein:
Not a fan of chicken thighs? Use bone-in chicken drumsticks or even skin-on chicken breasts (reduce baking time slightly to avoid drying out).

2. Add Vegetables:
Stir in diced carrots, peas, or bell peppers with the rice mixture for added color and nutrition. For a more Mediterranean twist, toss in olives and chopped sun-dried tomatoes.

3. Spice It Up:
Like a little heat? Add a pinch of chili flakes to the rice or mix cayenne into the chicken seasoning.

4. Make It Creamy:
For a creamier version, stir in a splash of heavy cream or coconut milk (for a dairy-free option) into the broth before baking.

Conservation and Storage

This dish stores beautifully, making it perfect for meal prep.

To Store:
Let the chicken and rice cool to room temperature. Transfer leftovers to an airtight container and refrigerate for up to 4 days.

To Reheat:
Reheat portions in the microwave or in a covered dish in a 300°F (150°C) oven until warmed through. Add a splash of broth or water to moisten the rice if needed.

To Freeze:
Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating as above.

Serving Suggestions

This dish is complete on its own, but you can take it to the next level with these sides:

• Green Salad: A crisp salad with lemon vinaigrette adds freshness and balances the richness.
• Steamed Vegetables: Think green beans, broccoli, or zucchini tossed with garlic and olive oil.
• Roasted Root Veggies: Sweet potatoes or carrots roasted with a bit of honey and rosemary pair beautifully.

To dress it up for guests, consider serving the dish in a large cast-iron skillet or rustic baking dish straight from the oven, garnished with lots of fresh herbs and lemon slices.

Frequently Asked Questions

Q1: Can I use brown rice instead of white rice?
Yes, but brown rice requires a longer cooking time and more liquid. Increase the broth to about 3 cups and bake covered for 1 hour before uncovering and continuing as directed.

Q2: What can I use instead of chicken thighs?
You can use drumsticks, bone-in chicken breasts, or even boneless thighs. If using boneless cuts, reduce baking time by about 10–15 minutes to avoid overcooking.

Q3: Can I make this dish ahead of time?
Absolutely! Assemble the entire dish (minus baking) and refrigerate it covered for up to 12 hours. Bring to room temperature before baking for best results.

Q4: Why did my rice turn out undercooked?
This can happen if the dish was uncovered too early or your oven runs cool. Always make sure the foil is tightly sealed during the first baking phase to trap steam. Also, use warm broth to kickstart the cooking process.

Q5: Can I double this recipe?
Yes! Double all ingredients and bake in a larger baking dish. Keep an eye on baking time—it may need an extra 10–15 minutes, depending on your oven and dish size.

Q6: Can I use frozen chicken?
It’s best to thaw chicken completely before baking to ensure even cooking and to avoid excess water that could affect the rice texture.

Q7: Is this recipe gluten-free?
Yes, as long as your chicken broth is certified gluten-free, this dish is naturally gluten-free and safe for those with gluten sensitivity.

Q8: Can I make this dish spicy?
Of course! Add a teaspoon of cayenne pepper or chili flakes to the seasoning mix for a bit of kick, or stir in some chopped jalapeños with the onions.

Conclusion

Oven baked chicken and rice is a timeless dish that combines simplicity with deep, comforting flavor. It’s the kind of meal that welcomes you home, feeds a crowd, and reheats like a dream. Whether you’re sticking with the classic version or experimenting with creative twists, this recipe will quickly become a reliable favorite in your kitchen.

The beauty lies in its adaptability—change the spices, add veggies, or adjust the protein based on what you have on hand. From weeknight dinners to casual weekend gatherings, this one-pan wonder always delivers.

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