Oven Baked Chicken and Rice

When it comes to quick, flavorful, and hassle-free meals, Oven Baked Chicken and Rice is a recipe that ticks all the boxes. This one-pan wonder combines tender, juicy chicken with perfectly seasoned rice, all baked to perfection in the oven. Whether you’re cooking for your family or hosting friends, this dish delivers a comforting and satisfying meal with minimal effort.

Why You’ll Love This Recipe

• Simple Ingredients: Made with pantry staples like rice, chicken, broth, and basic spices.
• One-Pan Convenience: Less cleanup means more time to enjoy your meal.
• Versatile and Customizable: Add vegetables, swap seasonings, or adjust for dietary needs.
• Kid-Friendly: A crowd-pleaser for even the pickiest eaters.

Ingredients

For this easy oven-baked recipe, you’ll need:

• 4 bone-in, skin-on chicken thighs
• 1 cup long-grain white rice (or basmati rice)
• 2 ½ cups chicken broth (or water with bouillon)
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon dried thyme (or your favorite herb blend)
• Salt and pepper to taste

Optional additions:

• 1 cup diced vegetables (carrots, peas, or bell peppers)
• A pinch of saffron for extra flavor

Step-by-Step Instructions

this recipe

1. Preheat the Oven

Set your oven to 375°F (190°C).

2. Prepare the Baking Dish

In a large oven-safe dish, spread the rice evenly and top it with chopped onions and minced garlic.

3. Season the Chicken

Pat the chicken thighs dry with paper towels. Rub them with olive oil, then season generously with paprika, thyme, salt, and pepper.

4. Combine Ingredients

Pour the chicken broth over the rice mixture in the dish. Place the seasoned chicken thighs on top, skin side up.

5. Bake

Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 25–30 minutes, or until the chicken skin is golden and crispy and the rice is tender.

6. Rest and Serve

Let the dish rest for 5–10 minutes before serving. Garnish with fresh parsley or a squeeze of lemon juice for added brightness.

Tips for Perfect Oven Baked Chicken and Rice

• Use Bone-In Chicken: Keeps the meat juicy and flavorful.
• Check Rice Texture: If the rice isn’t fully cooked, add a splash of broth, cover, and bake for an additional 5–10 minutes.
• Brown the Chicken First: For an extra crispy finish, sear the chicken in a skillet before baking.
• Vegetable Boost: Stir in your favorite veggies for added nutrients and color.

Nutritional Information (Per Serving)

• Calories: 450
• Protein: 28g
• Carbohydrates: 35g
• Fat: 20g
• Fiber: 2g

Why This Recipe is a Winner

This Oven Baked Chicken and Rice recipe is the epitome of comfort food. It’s versatile, easy to make, and uses a hands-off approach that’s perfect for busy weeknights. With tender chicken and flavorful rice baked in the same dish, every bite is infused with rich, savory goodness.

Make it today and experience how a simple recipe can transform into a culinary masterpiece your whole family will love!

Share Your Experience

Have you tried this recipe? Share your tweaks or favorite additions in the comments below! Don’t forget to rate the recipe and tag us on social media with your delicious creations.

Serving and Storage Tips for Oven Baked Chicken and Rice

Serving Suggestions

This dish is versatile and pairs beautifully with various sides and toppings:

1. Fresh Salads: Serve with a crisp green salad or cucumber-tomato salad for a refreshing contrast.
2. Steamed Vegetables: Add a side of steamed broccoli, green beans, or asparagus for extra nutrients.
3. Yogurt Sauce: Drizzle with a dollop of garlic or herbed yogurt for a creamy complement.
4. Lemon Wedges: A squeeze of fresh lemon brightens the flavors and adds a zesty kick.

Storage Tips

Refrigeration:

• Allow the dish to cool completely before storing.
• Transfer to an airtight container and refrigerate for up to 3–4 days.

Freezing:

• Portion the chicken and rice into freezer-safe containers for individual servings.
• Store in the freezer for up to 2 months.

Reheating:

• For best results, reheat in the oven at 350°F (175°C) until warmed through, adding a splash of broth or water to keep the rice moist.
• For a quick option, microwave in a covered dish, stirring occasionally for even heating.

Pro Tip

To maintain the crispy skin of the chicken when reheating, separate it from the rice and warm it in the oven or air fryer before serving.

By following these tips, your Oven Baked Chicken and Rice will remain as delicious as the day you made it!

1. Can I use boneless chicken for this recipe?

Yes, you can use boneless chicken thighs or breasts, but they may cook faster than bone-in chicken. To prevent overcooking, reduce the baking time by about 10–15 minutes. Keep an eye on the internal temperature, which should reach 165°F (74°C).

2. What type of rice works best for this recipe?

Long-grain white rice, such as basmati or jasmine, works best as it stays fluffy and absorbs flavors well. Avoid instant or quick-cooking rice as it may turn mushy. If using brown rice, increase the liquid by ½ cup and extend the baking time by 15–20 minutes.

3. Can I add vegetables to this dish?

Absolutely! Diced carrots, peas, bell peppers, or green beans can be mixed into the rice before baking. Softer vegetables like zucchini can be added midway through the cooking process to prevent overcooking.

4. How can I make this recipe dairy-free or gluten-free?

This recipe is naturally dairy-free and gluten-free when using plain chicken broth. Just double-check that your broth or bouillon is gluten-free if needed. You can also experiment with coconut milk or almond milk for a unique flavor twist.

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