Oven Baked Chicken and Rice

Table of Contents

1. Introduction
2. Ingredients
3. Instructions
4. Cooking Notes
5. Variations
6. Keto and Low-Carb Versions
7. Frequently Asked Questions (FAQs)
8. Conclusion

Looking for a one-pan, easy-to-make dinner that the whole family will love? Oven Baked Chicken and Rice is your answer! This dish features juicy, tender chicken thighs or breasts baked over a bed of perfectly seasoned rice that absorbs all the flavors from the chicken. The result is a comforting, flavorful meal with minimal effort and cleanup.

What makes this recipe even better is that it’s a hands-off dish. Once everything is in the oven, you can relax while it bakes to perfection. Plus, it’s highly customizable to suit your tastes and dietary preferences, making it a great option for busy weeknights or meal prep.

Let’s get started with this simple, delicious dinner!

Ingredients

For the Chicken:

• 4 bone-in, skin-on chicken thighs (or chicken breasts, if preferred)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika (optional, for extra flavor and color)
• 1/2 teaspoon dried thyme (or Italian seasoning)

For the Rice:

• 1 1/2 cups long-grain white rice (or jasmine rice)
• 3 cups chicken broth (low-sodium, if preferred)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme (or your preferred herbs)
• 1/2 teaspoon salt (or to taste)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). This ensures that the chicken and rice will bake evenly.

2. Prepare the Chicken

Pat the chicken thighs (or breasts) dry with a paper towel to remove any excess moisture. Season both sides with salt, pepper, garlic powder, onion powder, paprika, and dried thyme. Drizzle olive oil over the chicken pieces, ensuring they’re coated evenly.

3. Sauté the Onion and Garlic (Optional)

In a large oven-safe skillet or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, or until fragrant. This step is optional, but it helps enhance the flavor of the rice and adds a depth of flavor to the dish.

4. Add the Rice and Chicken Broth

Add the uncooked rice to the skillet with the sautéed onions and garlic. Stir to coat the rice in the oil and aromatics. Pour in the chicken broth and add the dried thyme and salt. Stir everything together, making sure the rice is evenly distributed.

5. Nestle the Chicken in the Rice

Place the seasoned chicken thighs (or breasts) on top of the rice. The chicken will rest on top of the rice as it bakes, infusing the rice with its savory juices.

6. Bake in the Oven

Cover the skillet or Dutch oven with a tight-fitting lid or aluminum foil. Bake in the preheated oven for 35-40 minutes for chicken thighs, or 25-30 minutes for chicken breasts, until the chicken is fully cooked (internal temperature of 165°F or 74°C). During baking, the rice will absorb the broth, cooking to a tender, fluffy texture.

7. Rest and Serve

Once the chicken is cooked and the rice is tender, remove the skillet from the oven. Let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute.

Garnish with freshly chopped parsley for a burst of color and flavor. Serve hot and enjoy!

8. Enjoy!

Serve your Oven Baked Chicken and Rice with a side salad or steamed vegetables for a complete meal. This dish is perfect for family dinners, meal prep, or when you just want a no-fuss, comforting dinner.

Cooking Notes

• Chicken Thighs vs. Chicken Breasts: While chicken breasts cook faster and are leaner, chicken thighs are more forgiving in terms of juiciness and flavor. If you prefer chicken breasts, be sure to adjust the cooking time to avoid overcooking them.
• One-Pan Meal: The beauty of this recipe is that it’s a one-pan meal. You can use a skillet, Dutch oven, or even a baking dish. Just make sure it’s large enough to hold the rice and chicken without overcrowding.
• Rice Type: This recipe works best with long-grain white rice, as it cooks evenly and absorbs the broth. If you use brown rice or a different type of rice, you may need to adjust the cooking time and liquid ratio.
• Herbs and Seasoning: Feel free to experiment with different herbs or seasonings based on your preferences. Rosemary, sage, or Italian seasoning all make great additions.

Variations

• Lemon and Herb Chicken: Add the zest and juice of a lemon to the chicken and rice mixture before baking. This will add a fresh, bright flavor to the dish that complements the savory chicken.
• Vegetable Add-ins: You can add vegetables like peas, carrots, or bell peppers to the rice mixture. Add them before baking so they cook alongside the rice.
• Cheesy Chicken and Rice: For a cheesy version, sprinkle shredded cheese (such as cheddar or mozzarella) over the chicken in the last 5 minutes of baking. Let it melt for a cheesy, gooey finish.
• Spicy Version: Add a pinch of red pepper flakes or cayenne pepper to the seasoning mix for a bit of heat. This pairs well with the richness of the chicken and rice.

Keto and Low-Carb Versions

To make this dish keto-friendly or low-carb, you can substitute the rice with cauliflower rice or a low-carb rice alternative like shirataki rice. These substitutes may require less liquid, so be sure to adjust the chicken broth accordingly. You can also use skinless chicken breasts to further reduce the fat content.

Frequently Asked Questions (FAQs)

Can I Use Boneless Chicken for This Recipe?

Yes, you can use boneless, skinless chicken breasts or thighs, but be sure to adjust the cooking time. Boneless chicken cooks faster, so you may only need 20-25 minutes, depending on the thickness of the meat. Check the internal temperature to ensure it reaches 165°F (74°C).

Can I Make This Recipe with Brown Rice?

You can substitute brown rice for white rice, but brown rice takes longer to cook and requires more liquid. If you use brown rice, increase the chicken broth to 4 cups and bake for an additional 15-20 minutes, or until the rice is fully cooked.

How Do I Make the Rice More Fluffy?

To achieve fluffy rice, be sure not to over-stir it while baking. Stirring too much can break the rice grains. Also, make sure you have enough liquid for the rice to absorb. If you find that the rice is undercooked or dry, add a little more broth and return it to the oven for a few more minutes.

Can I Add Vegetables to This Dish?

Yes! You can easily add vegetables like peas, carrots, or even spinach to the rice mixture. Add them right before baking, so they cook along with the rice. You can also sauté vegetables in the pan before adding the rice for an added layer of flavor.

Can I Prepare This Dish in Advance?

Yes, you can prep the chicken and rice ahead of time. Assemble everything in the skillet or baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, just pop it in the oven and adjust the cooking time as needed, especially if it’s coming straight from the fridge.

Can I Freeze This Dish?

Yes, you can freeze Oven Baked Chicken and Rice! Once it’s baked and cooled, transfer it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months. Reheat in the oven or microwave, adding a little extra broth if needed to keep the rice moist.

Oven Baked Chicken and Rice is the ultimate comfort food that’s as easy as it is delicious. With juicy chicken, tender rice, and savory seasonings, this one-pan meal is perfect for busy weeknights or when you want a simple yet satisfying dinner. Whether you’re making it for your family or meal prepping for the week, this recipe is sure to become a staple in your kitchen.

Give it a try tonight, and enjoy the simplicity and flavor of this oven-baked classic!

Let me know if you’d like any adjustments or additional details!