This easy and comforting oven-baked chicken and rice dish is a family favorite. The chicken is tender and juicy, and the rice is perfectly cooked with savory flavors. It’s a one-pan meal that requires minimal prep time, making it perfect for busy weeknights.
Ingredients:
- 4 bone-in, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup frozen peas (optional)
- Fresh parsley for garnish (optional)
Directions:
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium heat. Season the chicken thighs with paprika, thyme, salt, and pepper. Sear the chicken thighs in the skillet for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
- In the same skillet, add diced onion and garlic. Sauté for 2-3 minutes until softened.
- Add the rice and stir to coat in the oil and aromatics. Pour in the chicken broth and bring to a simmer.
- Place the chicken thighs on top of the rice. Cover the skillet with a lid or aluminum foil.
- Transfer the skillet to the oven and bake for 35-40 minutes, or until the chicken is cooked through and the rice is tender.
- If using frozen peas, sprinkle them over the rice in the last 5 minutes of baking.
- Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Time and Servings:
- Total Time: 50 minutes
- Servings: 4
Variations:
- Swap chicken thighs for chicken breasts if you prefer a leaner cut.
- Add sliced carrots or bell peppers along with the onions for extra veggies.
- For a creamy version, stir in a ¼ cup of heavy cream after baking.
FAQs:
Can I use brown rice instead of white rice? Yes, but you’ll need to increase the cooking time and possibly add a bit more broth, as brown rice takes longer to cook.
Can I make this in advance? You can prep the dish up to the point of baking and refrigerate it for up to 24 hours. Just bake it when you’re ready to eat.
What can I serve with this? This dish is a complete meal, but a side of steamed vegetables or a simple salad would pair nicely.
Print
Oven Baked Chicken and Rice
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American/International
Description
This easy and comforting oven-baked chicken and rice dish is a family favorite. The chicken is tender and juicy, and the rice is perfectly cooked with savory flavors. It’s a one-pan meal that requires minimal prep time, making it perfect for busy weeknights.
Ingredients
- 4 bone-in, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup frozen peas (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium heat. Season the chicken thighs with paprika, thyme, salt, and pepper. Sear the chicken thighs in the skillet for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
- In the same skillet, add diced onion and garlic. Sauté for 2-3 minutes until softened.
- Add the rice and stir to coat in the oil and aromatics. Pour in the chicken broth and bring to a simmer.
- Place the chicken thighs on top of the rice. Cover the skillet with a lid or aluminum foil.
- Transfer the skillet to the oven and bake for 35-40 minutes, or until the chicken is cooked through and the rice is tender.
- If using frozen peas, sprinkle them over the rice in the last 5 minutes of baking.
- Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
These nutritional values are approximate and based on using chicken thighs, white rice, and standard seasonings. Values may vary based on specific ingredients and portions used, especially if modifications are made such as using brown rice or chicken breasts.
Nutrition
- Calories: 385
- Sugar: 1g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g Carbohydrates: 42g Fiber: 1g Protein: 32g Cholesterol: 85mg