Oven Baked Chicken and Rice – A One-Pot Comfort Classic

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If you’re looking for the perfect combination of crispy, golden chicken and tender, flavorful rice, this Oven Baked Chicken and Rice recipe delivers every single time. With minimal prep and everyday pantry ingredients, this dish is a reliable go-to for busy weeknights or cozy weekend dinners. It’s savory, satisfying, and exceptionally simple.

Whether you’re a beginner cook or a seasoned home chef, this recipe suits every skill level. It’s also a winner for families, meal preppers, or anyone who wants comfort food without the hassle. With its rich aroma, golden brown chicken, and perfectly seasoned rice, this dish brings warmth to the table like nothing else.

Why You’ll Love This Recipe

  • One-pot convenience: Fewer dishes, less cleanup.
  • Flavor-packed: Seasoned chicken, fragrant garlic, and savory broth soak into every grain of rice.
  • Customizable: Easily swap out spices or add vegetables to suit your tastes.
  • Make-ahead friendly: Perfect for meal prepping or batch cooking.
  • Budget-friendly: Simple ingredients that don’t sacrifice flavor.

Ingredients You’ll Need

  • 4 chicken thighs (bone-in, skin-on for best flavor)
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh parsley for garnish (optional)

Kitchen Equipment Required

  • Large oven-safe skillet or Dutch oven
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Mixing spoon or spatula
  • Aluminum foil or oven-safe lid
  • Oven mitts

Step-by-Step Instructions

1. Preheat the Oven

Start by preheating your oven to 375°F (190°C). This ensures an even cook and a crispy finish on the chicken skin.

2. Sauté Aromatics

Heat 1 tablespoon of olive oil in your skillet or Dutch oven over medium heat. Add diced onions and cook until translucent—about 4-5 minutes. Stir in the minced garlic and sauté for 1 minute until fragrant.

Pro Tip: Stir constantly to avoid burning the garlic—it should be aromatic, not bitter.

3. Toast Rice & Add Broth

Add the uncooked long-grain white rice and stir for 1-2 minutes to lightly toast it. Then pour in the chicken broth, paprika, thyme, and a good pinch of salt and pepper. Stir everything together.

Flavor Boost Tip: Use a mix of chicken broth and a splash of white wine for a deeper flavor profile.

4. Prepare the Chicken

Pat the chicken thighs dry with a paper towel. Season generously with salt, pepper, and any extra spices you love—try garlic powder, smoked paprika, or a pinch of cayenne for heat. Place them skin-side up on top of the rice mixture.

Why Skin-On? The skin crisps beautifully in the oven and locks in flavor during the bake.

5. Bake

Cover your skillet or Dutch oven with a lid or foil. Bake in the oven for 40-45 minutes. Then, remove the lid or foil and bake uncovered for an additional 10-15 minutes. The chicken should be golden brown and the rice tender and fluffy.

Check Doneness: Internal temperature of the chicken should reach 165°F (74°C).

6. Let It Rest & Serve

Let the dish rest for about 5 minutes after removing it from the oven. Garnish with chopped fresh parsley, and serve warm.

Recipe Variations

  • Add Veggies: Toss in frozen peas, carrots, or chopped bell peppers with the rice for a full meal in one pot.
  • Swap the Protein: Substitute chicken thighs with drumsticks, chicken breasts (adjust baking time), or even turkey.
  • Change the Grain: Use brown rice (add 15-20 minutes more bake time and extra broth) or basmati for a fragrant twist.
  • Spice it Up: Add cumin, chili powder, or harissa for a bolder, spicier flavor.

Storage & Reheating Instructions

Leftovers? This dish keeps beautifully.

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze individual portions in freezer-safe containers for up to 3 months.
  • To Reheat: Microwave on medium for 2-3 minutes or reheat in a covered skillet over low heat with a splash of broth to keep the rice moist.

What to Serve with Oven Baked Chicken and Rice

While this dish is satisfying on its own, here are a few pairing suggestions to elevate your meal:

  • Green Salad: A crisp arugula or cucumber salad cuts through the richness.
  • Steamed Veggies: Broccoli, green beans, or asparagus make great sides.
  • White Wine: A dry Chardonnay or Pinot Grigio pairs beautifully.
  • Light Soup: A clear broth-based soup as a starter keeps things elegant.

FAQ

Can I use boneless, skinless chicken thighs?

Yes, but you’ll miss the crispy skin. Reduce the cooking time by about 10 minutes and check doneness early.

Can I make this ahead of time?

Absolutely! Assemble everything (up to the baking step), refrigerate it, then bake when you’re ready. Add an extra 5-10 minutes if starting from cold.

Can I make this dish dairy-free and gluten-free?

It already is! Just double-check your broth to ensure it’s gluten-free.

Can I use pre-cooked rice?

Not recommended. This recipe depends on the rice cooking in the broth alongside the chicken to absorb flavor and moisture. Pre-cooked rice may turn mushy.

Final Thoughts

Oven Baked Chicken and Rice is a hearty, wholesome meal that proves simplicity is the key to deliciousness. The skin crisps up to golden perfection, the rice soaks up all the flavor, and everything comes together in a single dish—what’s not to love?

It’s the kind of recipe you’ll make again and again, tweaking it to your liking and serving it to friends and family who’ll swear you spent hours in the kitchen.

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