Oven Baked Chicken and Rice

Oven Baked Chicken and Rice is a hearty and comforting one-pan meal that’s perfect for busy weeknights or a satisfying family dinner. The tender, juicy chicken thighs pair wonderfully with perfectly cooked rice, all baked together with aromatic flavors and rich seasonings. The combination of fresh garlic, onion, and a delicious chicken rub makes this dish aromatic and flavorful. The best part? This recipe is simple, requires minimal prep, and all of the cooking happens in the oven, leaving you with more time to relax or focus on other tasks. It’s an easy yet satisfying dinner that will quickly become a go-to in your recipe rotation.

Why You’ll Love This Recipe

This dish is a dream for those who love easy, all-in-one meals. The chicken thighs come out juicy and flavorful with a crispy exterior, thanks to the blend of paprika, thyme, and garlic powder. Meanwhile, the rice soaks up all the delicious juices from the chicken and stock, creating a savory, rich side that perfectly complements the protein. The beauty of this dish is its simplicity—no need for complicated steps or multiple pans. Just toss everything together, pop it in the oven, and let the heat do the work. Plus, the use of pantry staples like chicken stock and rice makes it an affordable yet satisfying meal for the whole family.

Ingredients

• Bone-in chicken thigh fillets, skin off
• Onion, chopped
• Garlic cloves, minced
• Butter, cut into pieces
• Uncooked white rice (long-grain, jasmine, or basmati)
• Chicken stock
• Water
• Oil spray
• Fresh chopped parsley for garnish

Chicken Rub:

• Paprika
• Dried thyme
• Garlic powder
• Onion powder
• Salt
• Black pepper

Variations

• Chicken Breast Alternative: You can substitute chicken thighs with bone-in, skinless chicken breasts if preferred. Just be mindful of the cooking time, as breasts tend to cook faster than thighs.
• Add Vegetables: Feel free to add vegetables like bell peppers, carrots, or peas to the rice mixture for added nutrition and flavor. You can also toss in some spinach or kale at the end for a burst of freshness.
• Spicy Kick: For a spicier dish, add a pinch of cayenne pepper to the chicken rub or mix in some sliced jalapeños with the rice.

How to Make the Recipe

Step 1: Prepare the Chicken Rub

In a small bowl, combine paprika, dried thyme, garlic powder, onion powder, salt, and black pepper. Mix well.

Step 2: Season the Chicken

Rub the chicken thighs with the prepared seasoning mix, making sure each piece is coated evenly on both sides.

Step 3: Preheat the Oven and Prepare the Dish

Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with oil spray. Spread the chopped onion and minced garlic evenly in the bottom of the dish.

Step 4: Layer the Rice

Add the uncooked rice over the onions and garlic, then pour in the chicken stock and water. Stir everything together to distribute the liquids and rice evenly.

Step 5: Add the Chicken

Place the seasoned chicken thighs on top of the rice mixture. Scatter pieces of butter over the chicken thighs.

Step 6: Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. After 40 minutes, remove the foil and continue baking for an additional 20-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is fully cooked and tender.

Step 7: Garnish and Serve

Once the dish is done, remove it from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving. Enjoy!

Tips for Making the Recipe

• Rice Cooking Tip: If you’re using a different type of rice (such as jasmine or basmati), make sure to adjust the liquid ratio if needed. Some types of rice may require more or less water to cook perfectly.
• Even Cooking: For even cooking, make sure the chicken thighs are of similar size and thickness. You can also try searing the chicken thighs in a skillet for a few minutes on each side before placing them in the oven if you want a crispier skin.
• Flavor Infusion: If you have time, marinate the chicken with the rub for a few hours before baking to allow the flavors to soak in more deeply.
• Rice Texture: If you prefer a slightly drier rice texture, you can reduce the amount of water by 1/4 cup.

How to Serve

Oven Baked Chicken and Rice is a complete meal in itself, but it pairs wonderfully with a side salad or roasted vegetables. A fresh, crisp green salad with a light vinaigrette will balance the richness of the dish. For extra flavor, serve with a side of garlic bread or crusty rolls to soak up the delicious rice.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of chicken stock or water to help revive the rice.

Freezing

You can freeze leftovers for up to 2 months. To reheat, thaw in the refrigerator overnight, then warm in the oven at 350°F (175°C) for about 20 minutes or until heated through.

Reheating

For best results, reheat the chicken and rice covered in foil at 350°F for about 15 minutes. Add a little water or chicken stock to the rice to ensure it doesn’t dry out during reheating.

FAQs

1. Can I use boneless chicken thighs?

Yes, you can use boneless chicken thighs, but be aware that the cooking time may be shorter. Check the internal temperature to ensure the chicken is cooked through.

2. Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but keep in mind that it requires a longer cooking time. You will need to add extra water or stock to compensate for the longer cooking time.

3. Can I add vegetables to the rice?

Yes, you can add vegetables such as carrots, peas, or bell peppers for extra flavor and nutrition. Add them to the rice mixture before baking.

4. Can I make this dish with chicken breasts?

Yes, you can substitute chicken breasts for thighs. Just be sure to check the cooking time, as chicken breasts will cook faster.

5. Can I use a different type of stock?

Yes, you can substitute chicken stock with vegetable stock for a lighter option or use beef stock for a deeper flavor.

6. Can I use instant rice?

Instant rice is not recommended, as it cooks much faster than regular rice and may become overcooked and mushy when baked.

7. Can I cook this dish in a slow cooker?

Yes, you can prepare this dish in a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and the rice is tender.

8. How can I make the rice more flavorful?

You can add herbs like rosemary or bay leaves to the rice before baking, or use flavored chicken stock for an extra boost of flavor.

9. Can I skip the butter in this recipe?

Yes, you can skip the butter, but it adds richness to the dish. For a healthier version, you can substitute the butter with olive oil.

10. How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F (74°C). You can check with a meat thermometer to ensure it’s fully cooked.

Conclusion

Oven Baked Chicken and Rice is an easy, comforting, and flavorful meal that’s perfect for a weeknight dinner or a cozy weekend meal. With minimal effort and simple ingredients, you can create a dish that’s both satisfying and delicious. The tender chicken thighs paired with flavorful rice make this a one-pan wonder that’s sure to be a hit with the whole family. Plus, with options for customization and easy make-ahead and storage tips, this recipe is perfect for meal prepping or enjoying leftovers. Enjoy!

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