Hey there, friend! I’m so excited to share my Oven Baked Chicken and Rice recipe with you. This dish has become a staple in our home because it’s just so comforting and easy to make. My husband and I love it because it comes together in one pan, which means less mess and more time to relax with our cat while we wait for it to bake! Plus, the smell that fills the kitchen while it’s cooking is simply heavenly.
The chicken turns out tender and juicy, soaking up all the flavors from the rice and spices, making each bite absolutely delicious. It’s a crowd-pleaser too, and I often make it when we have friends over or when we’re in need of some serious comfort food. Give it a try next time you want something hearty and satisfying, and don’t forget to check out my creamy garlic green beans on the side—it’s the perfect addition!
Why You’ll Love This Oven Baked Chicken and Rice
- One-pan meal means easy cleanup after dinner!
- Hearty and comforting dish with tender chicken and fluffy rice
- Packed with flavor thanks to sautéed onions, garlic, and herbs
- Simple ingredients create a wholesome and satisfying meal
- Versatile—customize with any favorite vegetables!
- Perfect for meal prep; leftovers taste great the next day
- Hands-off cooking once it’s in the oven, giving you time to relax
This dish is not only delicious but also perfect for busy weeknights, as it combines all your protein and carbs in one easy-to-prepare meal!
How to Make Oven Baked Chicken and Rice
This oven-baked chicken and rice recipe is a wonderfully comforting meal that’s both easy to prepare and absolutely delicious—perfect for busy weeknights or when you want a satisfying dinner without a lot of fuss!
What You’ll Need:
- Chicken thighs – 4 bone-in, skin-on thighs. I love the flavor and juiciness that bone-in chicken tends to provide!
- Long-grain white rice – 2 cups, which cooks perfectly and stays fluffy.
- Chicken broth – 4 cups. I recommend low-sodium broth for better control of the seasoning.
- Onion – 1 medium, chopped for a nice depth of flavor.
- Garlic – 2 cloves, minced for that aromatic touch.
- Carrots – 1 cup, diced, adding sweetness and color.
- Paprika – 1 teaspoon, for a hint of smokiness.
- Dried thyme – 1 teaspoon, bringing an earthy flavor.
- Dried parsley – 1 teaspoon, for freshness.
- Salt and black pepper – 1/2 teaspoon each, to taste.
- Olive oil – 2 tablespoons. A good quality, extra virgin olive oil adds a nice richness.
- Fresh parsley – for garnish, optional but adds a lovely touch!
The Directions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until fragrant and translucent—about 3-4 minutes.
- Stir in the diced carrots, paprika, thyme, parsley, salt, and pepper. Cook for another 2-3 minutes until the carrots begin to soften.
- In a large baking dish, spread the uncooked rice evenly across the bottom. Pour the chicken broth over the rice.
- Spoon the sautéed vegetable mixture over the rice, spreading it evenly so every bite is flavorful.
- Place the seasoned chicken thighs skin side up on top of the rice mixture. Add a sprinkle of salt, pepper, and extra paprika on the chicken for a little extra flavor and color.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15-20 minutes, until the chicken is golden brown and cooked through (look for an internal temperature of 165°F or 74°C).
- Let the dish rest for about 5 minutes before serving. Fluff the rice gently with a fork and garnish with fresh parsley if you like.
Enjoy this delightful one-pan meal that’s sure to become a family favorite!
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but you’ll need to adjust the cooking time and liquid. Brown rice typically requires 1.5 times the amount of liquid and longer cooking times. Increase the chicken broth to 6 cups and bake covered for about 45-50 minutes before uncovering.
What If I Don’t Have Chicken Broth?
No worries! You can substitute chicken broth with vegetable broth or just use water. For added flavor, consider adding a bouillon cube to the water. Just make sure to adjust the seasoning accordingly, as broth may already contain salt.
Can I Make This Recipe with Skinless Chicken Thighs?
Absolutely! If you prefer skinless chicken thighs, just keep an eye on the cooking time. They may cook a little faster, so check for an internal temperature of 165°F (74°C) around the 40-minute mark.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or use the microwave. If the rice seems dry, add a splash of chicken broth or water before reheating for better moisture.
