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oven baked chicken and rice recipe
Ash Tyrrell

Oven Baked Chicken and Rice Recipe

If there’s one dish I can always rely on, it’s this Oven Baked Chicken and Rice. The first time I made it, I was blown away by how the buttery garlic rice blends perfectly with the tender, juicy chicken.
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Prep Time 10 minutes
Cook Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 5 bone-in skinless chicken thighs
  • Removing the skin prevents greasiness while keeping the chicken moist and tender.
  • 1 onion chopped
  • Yellow or brown onions work best for a sweet savory flavor.
  • 2 large garlic cloves minced
  • Fresh garlic is key; it infuses the rice with warmth and aroma.
  • 2 tablespoons butter
  • This adds richness to the rice. Swap with olive oil for a lighter option.
  • 1 ½ cups uncooked white rice
  • Long-grain or jasmine rice creates fluffy non-mushy results. Avoid instant or specialty rice.
  • 1 ½ cups hot chicken broth
  • Heated broth helps the rice cook evenly and absorb flavors faster.
  • 1 ¼ cups hot water
  • Use tap water; it keeps the rice tender.
  • 1 teaspoon paprika
  • Enhances the chicken's color and smoky taste.
  • 1 teaspoon dried thyme
  • Adds a subtle herbal note to the dish.
  • ½ teaspoon garlic powder
  • Boosts the savory flavors of the chicken.
  • ½ teaspoon onion powder
  • Complements the garlic for a well-rounded seasoning.
  • ¾ teaspoon salt
  • Balances all the flavors.
  • Black pepper
  • Add to taste for a mild kick.
  • Fresh parsley or thyme for a pop of color and freshness!

Method
 

  1. Preheat your oven to 350°F. Scatter chopped onions and minced garlic across the base of your baking dish. Add butter to the center and bake for about 15 minutes until softened and fragrant. This step ensures your rice starts with a savory, buttery base.
  2. While the onion and garlic bake, mix together the paprika, thyme, garlic powder, onion powder, salt, and pepper to create the chicken rub. Coat both sides of the chicken thighs with this seasoning blend.
  3. Take the baking dish out of the oven. Stir the baked onion and garlic mixture to distribute evenly, then add the uncooked rice. Mix everything gently to incorporate the flavors.
  4. Place the seasoned chicken thighs on top of the rice. Pour hot chicken broth and water around the chicken, ensuring the rice is submerged. Cover the dish tightly with foil.
  5. Bake covered for 30 minutes to cook the rice and chicken evenly. Remove the foil, spray the chicken lightly with cooking oil for a golden finish, and bake uncovered for another 20 minutes. Once the liquid is fully absorbed, the dish is ready!
  6. After removing the dish from the oven, allow it to rest for 5 minutes. Carefully fluff the rice with a fork, garnish with fresh parsley or thyme, and serve warm!

Notes

  • Effortless Preparation: It’s a one-pan dish with minimal prep time.
  • Family-Friendly: Simple flavors that everyone, including picky eaters, will enjoy.
  • Customizable: Easily adapt the recipe to suit your dietary needs or taste preferences.
  • Budget-Friendly: Made with everyday ingredients that won’t break the bank.
  • Perfect for Meal Prep: Cook once and enjoy multiple meals throughout the week.