Oven-Baked Chicken and Rice Recipe
If you’re searching for the kind of meal that feels like a big, warm hug after a long day, let me introduce you to Oven-Baked Chicken and Rice. This timeless dish combines juicy, golden-skinned chicken thighs with tender, flavorful rice that’s been lovingly cooked in savory broth, all in one pan. Oven-Baked Chicken and Rice is the type Main Course. It’s hearty, flavorful, and so wonderfully easy that you’ll soon wonder how you ever lived without it.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple, everyday ingredients can bring so much comfort and flavor to your table. Each item in this list plays a unique part, from the succulent chicken to the aromatic spices that bring the whole dish to life.
- Chicken thighs (bone-in, skin-on): These make the dish extra juicy and the skin crisps up beautifully for rich flavor.
- Long grain white rice: It cooks up fluffy and separate, perfectly absorbing the savory chicken juices and broth.
- Chicken broth: Infuses the rice with a deep, savory taste that ties the whole meal together.
- Olive oil: Used for searing the chicken, giving it that irresistible golden crust.
- Garlic powder: Adds gentle, aromatic warmth to both the chicken and the rice.
- Onion powder: Subtly sweetens and balances the blend of spices.
- Paprika: Gives gorgeous color and a hint of smokiness.
- Dried thyme: Brings an earthy, herby note to the background.
- Salt: Essential for seasoning and bringing out all those delicious flavors.
- Black pepper: Adds a touch of heat and depth.
- Onion, finely chopped: Melts into the rice, adding flavor and a sweet undertone.
- Garlic, minced: For that unmistakable aromatic hit in every savory bite.
- Butter (optional): Gives a silky finish and even more richness to the rice.
- Fresh parsley, chopped (optional): Lifts everything with a burst of green and freshness just before serving.
How to Make Oven-Baked Chicken and Rice
Step 1: Prepare and Season the Chicken
Start by patting your chicken thighs dry with paper towels—this helps the skin get extra crispy in the oven. In a small bowl, mix together your garlic powder, onion powder, paprika, dried thyme, salt, and black pepper. Rub this aromatic spice blend generously over each chicken thigh, ensuring every nook and cranny is coated for maximum flavor.
Step 2: Sear the Chicken
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Once hot, lay your chicken thighs skin side down and let them sizzle for about 3 to 4 minutes until gloriously golden. Flip the pieces and sear them for another 2 minutes. This step packs in rich flavor and sets the stage for that perfect crispy skin.
Step 3: Sauté Aromatics and Toast the Rice
With the chicken set aside, reduce your skillet’s heat to medium and toss in the finely chopped onion and minced garlic. Let them soften and release their sweet aromas for 1 to 2 minutes. Next, stir in the rice and let it toast for about a minute—this tiny effort brings big flavor and helps keep the rice fluffy, not mushy.
Step 4: Add Broth and Bring to a Simmer
Pour in the chicken broth and take a moment to scrape up all the browned bits clinging to the bottom of the pan. That’s pure flavor gold! Allow the mixture to warm up until it reaches a gentle simmer—this means your rice is just about ready to work its magic beneath those juicy chicken thighs.
Step 5: Bake Until Perfect
Gently nestle your chicken thighs, skin side up, on top of the simmering rice. Cover your skillet or Dutch oven tightly with a lid or foil, then transfer it to your preheated oven. Bake for 35 minutes. Next, uncover the dish and let it bake for an extra 10 minutes—this final stretch ensures the chicken skin is irresistibly crisp and the rice perfectly cooked. Don’t forget to let everything rest for 5 minutes before serving!
How to Serve Oven-Baked Chicken and Rice
Garnishes
A sprinkle of chopped fresh parsley adds a vibrant pop of color and fresh flavor to your Oven-Baked Chicken and Rice. For an extra special flourish, try a squeeze of lemon juice over the chicken just before serving—it brightens every bite and balances the savory richness.
Side Dishes
Oven-Baked Chicken and Rice is filling enough to stand alone, but it pairs beautifully with a crisp green salad, steamed broccoli, or roasted vegetables. A simple side of sautéed greens can add a burst of color and help round out the meal.
Creative Ways to Present
For a fun family-style meal, bring the entire pan of Oven-Baked Chicken and Rice straight to the table—let everyone serve themselves for that extra homey feel. You could also plate individual servings in shallow bowls, making sure to showcase that golden chicken skin resting on the fluffy, flavor-packed rice.
Make Ahead and Storage
Storing Leftovers
Leftover Oven-Baked Chicken and Rice is just as dreamy the next day. Transfer cooled leftovers into an airtight container and store in the fridge for up to 3 days. The flavors deepen overnight, making this the lunch you look forward to!
Freezing
You can absolutely freeze this dish. Let everything cool completely, then portion the chicken and rice into freezer-safe containers. Oven-Baked Chicken and Rice will keep well for up to 2 months in the freezer—perfect for those “just too busy to cook” evenings.
Reheating
For best results, reheat Oven-Baked Chicken and Rice in the oven, covered, at 350°F until warmed through (about 20 minutes). If you’re short on time, a microwave works too—just add a splash of chicken broth to help keep everything moist and delicious.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Yes, you can use boneless thighs or even drumsticks for Oven-Baked Chicken and Rice. Just keep an eye on the cooking time—boneless cuts will cook a bit faster, so check for doneness a little earlier.
Will brown rice work in this recipe?
Brown rice can be used, but it takes longer to cook and may require additional broth. Adjust the bake time (add about 20 minutes) and check for doneness before serving.
How do I keep the rice from becoming mushy?
Toast the rice before adding broth as directed, and make sure to measure your liquids accurately. Cover while baking to steam the rice, then uncover at the end for that perfect texture; avoid stirring too much once assembled.
Can I add vegetables to this dish?
Absolutely! Diced carrots, peas, or bell peppers can be added along with the rice for more color and nutrition. Just keep the veggie pieces small so they cook evenly with the rice.
What’s the best way to get extra crispy chicken skin?
Make sure to pat the chicken dry before seasoning, and give it a good sear in the skillet before baking. Uncovering the dish for the final 10 minutes in the oven helps that skin crisp up beautifully.
Final Thoughts
There’s something truly special about sharing a pan of Oven-Baked Chicken and Rice with people you love. It’s easy, comforting, and endlessly satisfying. I can’t wait for you to try this recipe and see just how wonderful one-pan cooking can be—happy baking!
Print
Oven-Baked Chicken and Rice Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Oven-Baked Chicken and Rice recipe is a delicious and convenient one-pot meal that is perfect for busy weeknights. Juicy chicken thighs are seasoned with a flavorful spice mix, then baked to perfection on a bed of fluffy rice. With simple ingredients and minimal prep time, this dish is sure to become a family favorite.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rice:
- 1 cup long grain white rice
- 2 1/4 cups chicken broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon butter (optional)
For Garnish:
- Chopped fresh parsley
Instructions
- Preheat the Oven: Preheat the oven to 350°F.
- Season the Chicken: Mix garlic powder, onion powder, paprika, thyme, salt, and pepper. Rub the spice mix evenly over the chicken thighs.
- Sear the Chicken: Sear chicken in a skillet until golden brown. Remove and set aside.
- Cook the Aromatics: In the same pan, cook onion and garlic until softened.
- Prepare the Rice: Add rice to the pan and toast. Pour in chicken broth and simmer.
- Bake: Nestle chicken on top of the rice, cover, and bake for 35 minutes. Uncover and bake for an additional 10 minutes.
- Rest and Serve: Let rest for 5 minutes before serving. Garnish with parsley.
Notes
- For extra flavor, add a squeeze of lemon juice over the chicken before serving.
- You can substitute boneless thighs or drumsticks but adjust baking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 460
- Sugar: 2g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg
