Delicious Oven Baked Chicken and Rice

Welcome to your new favorite weeknight dinner! This Oven Baked Chicken and Rice recipe delivers incredible flavor with minimal effort. Imagine tender, juicy chicken thighs nestled over perfectly cooked, aromatic rice, all baked together in one single pan. It’s the ultimate fuss-free meal, promising a satisfying and comforting experience for busy parents and beginner cooks alike.

Why You’ll Love This Oven Baked Chicken and Rice

You’ll adore this recipe for its unbeatable simplicity and delicious results. Research from Johns Hopkins Bloomberg School of Public Health highlights the broader health benefits of frequent home cooking.

• Effortless One-Pan Cooking: Everything bakes together in one dish, from start to finish.
• Minimal Cleanup Required: Say goodbye to stacks of pots and pans; just one dish to wash!
• “Hands-Off” Baking Process: After a quick prep, your oven does most of the work for this easy chicken and rice bake.
• Incredibly Tender Chicken: The chicken thighs cook up juicy and full of flavor every time.
• Flavorful, Non-Mushy Garlic Butter Rice: The rice is infused with aromatics, coming out fluffy and perfectly textured.
• Satisfying and Comforting Meal: This complete meal is hearty and truly hits the spot for any family dinner.

Ingredients

Here are the simple ingredients you’ll need to make this fantastic Oven Baked Chicken and Rice:

• 5 bone-in chicken thigh fillets, skin removed
• 1 onion, chopped (brown, white, or yellow)
• 2 large cloves garlic, minced
• 2 tbsp (30g) butter (or olive oil for a dairy-free option)
• 1 1/2 cups (270g) uncooked white rice
• 1 1/2 cups (375 ml) hot chicken broth/stock
• 1 1/4 cups (315 ml) hot water
• Chicken Rub:
  • 1 tsp paprika powder
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3/4 tsp salt
  • Black pepper, to taste
• Oil spray (optional, for crispier chicken)
• Fresh thyme leaves or finely chopped parsley, for garnish (optional)

Notes & Substitutions

Bone-in, skin-off chicken thighs are ideal for this dish, offering rich flavor and tenderness without extra grease. You can substitute with drumsticks; adjust cooking time slightly if needed. For boneless chicken, reduce the initial covered baking time by about 5-10 minutes. For the rice, any standard long-grain white rice (like basmati or jasmine) works beautifully, yielding a fluffy texture. Avoid instant or minute rice, as they will turn mushy. If using brown rice, increase the liquid by about 1/2 cup and the covered baking time by 15-20 minutes, then check for doneness. Feel free to customize the chicken rub with your favorite spices, like a touch of oregano or rosemary.

Equipment

Gather these basic kitchen tools for your Oven Baked Chicken and Rice:

• Large baking dish (approximately 10×15 inches / 25×35 cm)
• Aluminum foil
• Measuring cups and spoons
• Sharp knife and cutting board
• Small bowl for mixing spices

Instructions

Follow these easy steps for a delicious Oven Baked Chicken and Rice dinner.

Preheat Oven & Prep Aromatics

• Preheat your oven to 180°C (350°F).
• Scatter the chopped onion and minced garlic evenly in your large baking dish.
• Place the butter directly in the center of the dish.
• Bake the aromatics for 15 minutes. Check at 12 minutes and stir if any bits are browning too quickly.

Prepare Chicken

• While the aromatics bake, combine the paprika, dried thyme, garlic powder, onion powder, salt, and black pepper in a small bowl. This is your chicken rub.
• Sprinkle this rub generously over both sides of your boneless, skinless chicken thigh fillets.

Assemble for Baking

• Carefully remove the baking dish from the oven.
• Add the uncooked white rice to the dish and mix it thoroughly with the baked onions, garlic, and melted butter. Ensure the rice is coated and evenly distributed.
• Arrange the seasoned chicken pieces neatly over the rice mixture in a single layer.
• Pour the hot chicken broth and hot water around the chicken, making sure to avoid pouring directly over the chicken rub.

Bake Until Done

• Cover the baking dish tightly with aluminum foil. This traps steam and helps the rice cook perfectly.
• Bake for 30 minutes.
• Remove the foil, then optionally spray the chicken with a little oil. This helps the chicken achieve a beautiful golden finish.
• Bake uncovered for a further 20 minutes, or until all the liquid is absorbed by the rice and the chicken is cooked through. The rice should be tender and fluffy.

Rest & Serve

• Let the dish stand, covered or uncovered, for 5 minutes after removing it from the oven. This allows the flavors to meld and the rice to finish absorbing any remaining steam.
• Remove the chicken pieces from the dish.
• Use a fork to fluff up the rice.
• Garnish your fantastic Oven Baked Chicken and Rice with fresh thyme leaves or chopped parsley, if desired. Serve immediately and enjoy!

Pro Tips & Troubleshooting

Achieve the perfect baked chicken and rice dinner every time with these helpful tips.

• Ensure Hot Liquids for Rice: Always use hot broth and water for the rice. This jumpstarts the cooking process, resulting in perfectly fluffy rice and preventing it from becoming mushy.
• Don’t Overcrowd the Baking Dish: Use a large enough dish so the rice and chicken are in a single, even layer. Overcrowding can lead to uneven cooking and steaming instead of baking.
• Use a Meat Thermometer: To ensure food safety, the USDA recommends that all poultry, including chicken, reach a safe minimum internal temperature of 165°F (74°C). This guarantees juiciness and proper cooking.
• Adjust Liquid if Rice is Dry/Wet: If your rice is consistently too dry, increase the water by 1/4 cup next time. If it’s too wet, reduce it by 1/4 cup. Oven temperatures can vary.
• Remove Chicken Skin: Peeling the skin off the chicken thighs prevents the dish from becoming overly greasy and allows the rub to flavor the meat directly.
• Customize Chicken Rub: Feel free to adjust the spices in the rub to suit your taste preferences. Add a pinch of chili for heat or dried oregano for an Italian twist.

Serving Suggestions & Variations

Your versatile Oven Baked Chicken and Rice is a complete meal on its own, but these ideas can elevate your dinner even further.

Serving Suggestions

• Serve this hearty meal alongside a crisp, fresh green salad with a light vinaigrette.
• Pair it with your favorite roasted or steamed vegetables like broccoli, asparagus, or green beans.
• For an extra indulgence, whip up a quick pan gravy from the pan drippings.
• A dollop of cool Greek yogurt or sour cream adds a nice tangy contrast to the rich flavors.

Storage & Reheating

• Store any leftover Oven Baked Chicken and Rice in an airtight container in the refrigerator for up to 3-4 days.
• Reheat gently on the stovetop over low heat or in the microwave until warmed through. Add a splash of chicken broth or water to keep the rice moist during reheating.

Flavor Variations

• Lemon Herb: Add thin lemon slices to the pan during the last 10 minutes of baking, and garnish with extra fresh parsley or dill.
• Spicy Kick: Stir a pinch of cayenne pepper or red chili flakes into the chicken rub for a subtle heat.
• Mediterranean: Mix in chopped sundried tomatoes, Kalamata olives, and crumbled feta cheese with the rice before baking for a vibrant twist.
• Creamy: Stir a tablespoon or two of heavy cream or half-and-half into the rice after baking, just before serving, for an extra rich texture.

Nutrition Information

This Oven Baked Chicken and Rice is a wholesome and balanced meal.

Note: Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions (FAQ)

• Can I use boneless chicken for this recipe? Yes, you can. Boneless chicken thighs will cook faster, so reduce the initial covered baking time by about 5-10 minutes.
• What kind of rice works best? Any normal long-grain white rice, such as basmati or jasmine, yields the fluffiest results. Avoid instant or par-boiled rice.
• How do I prevent mushy rice? Use hot liquids, measure precisely, and ensure your dish is covered tightly during the initial baking phase. Do not overcook.
• Can I add vegetables to the pan? Yes, you can! Heartier vegetables like chopped carrots, bell peppers, or broccoli florets can be added along with the onion and garlic.
• Is this recipe freezer-friendly? The cooked chicken freezes well. The rice might be slightly softer after freezing and reheating, but the dish can be frozen in an airtight container for up to 2-3 months.
• What baking dish size is recommended? An approximately 10×15 inch (25×35 cm) baking dish is ideal for 5 servings of this delicious Oven Baked Chicken and Rice.

Conclusion

This Oven Baked Chicken and Rice recipe truly simplifies weeknight cooking without sacrificing flavor. It delivers perfectly tender, seasoned chicken and fluffy, aromatic rice, all from a single baking dish. Perfect for busy families and novice cooks, this dish proves that incredible meals don’t need complicated steps. Give this crowd-pleasing Oven Baked Chicken and Rice a try tonight, and prepare to add it to your regular rotation. We’d love to hear about your experience in the comments below!

Delicious Oven Baked Chicken and Rice

This recipe guides you through creating a flavorful one-pan oven-baked chicken and rice dish, featuring tender bone-in chicken thighs cooked atop aromatic rice, onions, and garlic in a savory broth.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 4 servings

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 5 bone in chicken thigh fillets peel skin OFF
• 1 onion chopped (brown, white or yellow)
• 2 cloves garlic (large), minced
• 2 tbsp butter (or olive oil)
• 1 1/2 cups uncooked white rice
• 1 1/2 cups chicken broth/stock hot (I microwave)
• 1 1/4 cups water hot (tap is fine)
• 1 tsp paprika powder
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• Black pepper
• Oil spray
• Fresh thyme leaves or finely chopped parsley

Equipment

• Baking Dish
• Oven
• Foil

Method

 

Preparation

1. Preheat your oven to 180°C/350°F.
2. Scatter chopped onion and minced garlic in a baking dish, place butter in the center, and bake for 15 minutes, mixing if needed to prevent excessive browning.
3. While the onion and garlic bake, prepare the chicken rub and sprinkle it generously on both sides of the chicken thigh fillets.
4. Carefully remove the baking dish from the oven, add the uncooked rice, and mix it thoroughly with the onion and garlic.
5. Arrange the seasoned chicken pieces on top of the rice mixture, then pour the hot chicken broth and water evenly around the chicken.
6. Cover the dish with foil and bake for 30 minutes. Afterwards, remove the foil, optionally spray the chicken with oil for a golden finish, and continue baking for another 20 minutes until all the liquid is absorbed.
7. Let the dish stand for 5 minutes, then remove the chicken and fluff the rice. Garnish with fresh parsley or thyme before serving.
8. An optional quick gravy can be made to accompany this dish, though it is flavorful enough to be served as is.

Notes

For best results, ensure your chicken broth and water are hot before adding them to the dish to maintain oven temperature. The optional oil spray on the chicken after removing the foil helps achieve a golden-brown finish.