Oven Baked Chicken and Rice is a classic comfort dish that’s both hearty and flavorful, combining tender, juicy chicken with perfectly cooked rice in one pot. This recipe is a lifesaver for busy weeknights, requiring minimal prep and cleanup while delivering maximum flavor. The chicken is seasoned to perfection and baked alongside the rice, allowing the juices and spices to infuse the grains, resulting in a dish that is moist, savory, and deeply satisfying. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is sure to become a go-to favorite.

Why You’ll Love This Recipe

• One-Pan Wonder: Everything is cooked in a single baking dish, saving you time on cleanup.
• Perfectly Juicy Chicken: The oven locks in moisture, giving you tender, flavorful chicken every time.
• Flavorful Rice: The rice absorbs the chicken juices and seasonings, making it incredibly rich and delicious.
• Customizable: You can easily switch up the spices, vegetables, or even the type of rice to suit your taste.
• Meal Prep-Friendly: It stores and reheats beautifully, making it ideal for leftovers or weekly meal prep.

Preparation Time and Servings

• Prep time: 10 minutes
• Cook time: 1 hour 20 minutes
• Total time: 1 hour 30 minutes
• Yield: 4 servings
• Serving Size: 1 chicken thigh with rice

Nutritional Information (per serving)

• Calories: 450
• Carbohydrates: 45g
• Protein: 28g
• Fat: 16g
• Fiber: 2g
• Sugar: 2g

Ingredients

To make this delicious Oven Baked Chicken and Rice, you’ll need the following ingredients:

For the Chicken:

• 4 bone-in, skin-on chicken thighs
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil

For the Rice:

• 1 ½ cups long-grain white rice
• 2 ½ cups chicken broth (low sodium if possible)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon butter, melted
• Fresh parsley or thyme (for garnish)

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or oil.

Step 2: Season the Chicken

In a small bowl, mix the paprika, garlic powder, onion powder, thyme, salt, and pepper. Rub the chicken thighs with olive oil, then sprinkle the seasoning mixture evenly over the chicken, ensuring it’s well coated on all sides.

Step 3: Prepare the Rice Mixture

In the baking dish, combine the uncooked rice, chicken broth, chopped onion, minced garlic, diced carrot, diced celery, salt, and black pepper. Stir everything together to distribute the ingredients evenly.

Step 4: Arrange the Chicken

Place the seasoned chicken thighs on top of the rice mixture, skin-side up. Drizzle the melted butter over the chicken and rice for added flavor and to help achieve a golden crust on the chicken.

Step 5: Bake in the Oven

Cover the baking dish tightly with foil and bake in the preheated oven for 50 minutes. After 50 minutes, remove the foil and bake for an additional 20-30 minutes, or until the chicken is golden and the rice is fully cooked. The internal temperature of the chicken should reach 165°F (74°C).

Step 6: Rest and Serve

Remove the dish from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh parsley or thyme for a pop of color and extra flavor.

Ingredient Background

Each ingredient in this dish plays a vital role in creating a flavorful and balanced meal:

• Chicken Thighs: Bone-in, skin-on chicken thighs are ideal for this recipe because they stay juicy during baking and add rich flavor to the rice.
• Rice: Long-grain white rice works best as it cooks evenly and absorbs the chicken juices without becoming mushy. Basmati or jasmine rice can also be used for a slightly different texture and aroma.
• Chicken Broth: Adds depth of flavor to the rice. Opt for low-sodium broth to control the saltiness of the dish.
• Vegetables: Onion, garlic, carrot, and celery not only add flavor but also contribute texture and nutrition to the dish.
• Spices: Paprika, garlic powder, and thyme give the chicken a bold, savory flavor that complements the rice.

Technique Tips

• Rinse the Rice: Rinse the rice under cold water to remove excess starch, preventing it from becoming sticky.
• Season Generously: Ensure both the chicken and the rice mixture are well seasoned for maximum flavor.
• Don’t Skip the Foil: Covering the dish with foil traps steam, allowing the rice to cook evenly.
• Check for Doneness: Test the rice before removing the dish from the oven to ensure it’s fully cooked and tender. If needed, add a splash of broth and bake a little longer.

Alternative Presentation Ideas

• Single-Serving Bowls: Serve the chicken and rice in individual bowls for an elegant presentation.
• Garnished Platter: Arrange the chicken and rice on a large serving platter, garnished with fresh herbs and lemon slices.
• Stuffed Bell Peppers: Use the rice mixture as a filling for halved bell peppers, top with chicken, and bake as directed.

Additional Tips for Success

• Use Even-Sized Chicken: Choose chicken thighs of similar size to ensure even cooking.
• Let It Rest: Allow the dish to rest after baking to let the flavors meld and the rice absorb any remaining liquid.
• Make It Spicy: Add a pinch of cayenne pepper or red pepper flakes to the spice mix for a kick of heat.

Recipe Variations

• Herbed Chicken and Rice: Add fresh herbs like rosemary or sage to the rice mixture for extra flavor.
• Tomato-Based Rice: Mix a can of diced tomatoes into the rice mixture for a slightly tangy, saucy variation.
• Vegetarian Version: Replace the chicken with large mushroom caps or tofu, and use vegetable broth for the rice.
• Cheesy Bake: Sprinkle shredded cheese over the dish during the last 10 minutes of baking for a gooey, cheesy topping.
• Spiced-Up Version: Use a Mediterranean spice blend, Cajun seasoning, or curry powder to give the dish an international twist.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a splash of water or broth to rehydrate the rice.
• Freezing: Freeze the baked chicken and rice in individual portions in airtight containers. To reheat, thaw overnight in the fridge and warm in the oven at 350°F (175°C) until heated through.

Healthier Twist Ideas

• Skinless Chicken: Use skinless chicken thighs or breasts for a leaner option.
• Brown Rice: Substitute long-grain white rice with brown rice for added fiber and nutrients. Note that brown rice requires a longer cooking time, so adjust accordingly.
• Reduce Butter: Omit or reduce the melted butter to lower the fat content.
• Add More Veggies: Incorporate more vegetables like zucchini, peas, or spinach to boost the nutritional value.

Serving Suggestions for Events

• Family Dinner: Serve with a simple side salad and crusty bread for a comforting, balanced meal.
• Holiday Gatherings: Dress it up with extra herbs and a squeeze of fresh lemon juice for a festive presentation.
• Meal Prep: Portion into individual containers for easy grab-and-go lunches throughout the week.

Special Equipment

• 9×13-Inch Baking Dish: A large, deep dish is essential for evenly cooking the chicken and rice.
• Aluminum Foil: Helps trap steam during the initial baking phase.
• Meat Thermometer: Ensures the chicken is cooked to the proper internal temperature of 165°F (74°C).

Frequently Asked Questions

1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may cook faster than thighs. Check for doneness around the 50-minute mark to avoid drying them out.

2. What type of rice works best for this recipe?
Long-grain white rice is ideal because it cooks evenly and absorbs flavors well. Basmati or jasmine rice are also excellent alternatives. Avoid instant or quick-cooking rice.

3. How do I prevent the rice from becoming mushy?
Make sure to measure the liquid and rice accurately and avoid stirring the rice while it cooks. Using foil to cover the dish also ensures even cooking.

4. Can I add other vegetables?
Absolutely! You can add peas, bell peppers, or mushrooms to the rice mixture for extra flavor and texture.

5. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water to keep the rice moist.

6. Can I make this dish ahead of time?
Yes, you can assemble the dish up to 24 hours in advance, cover it tightly with foil, and refrigerate. Bake as directed when ready to serve.

7. Can I use boneless chicken?
Boneless chicken thighs or breasts can be used, but they will cook faster than bone-in pieces. Reduce the cooking time by about 10-15 minutes.

8. What’s the best way to reheat this dish?
Reheat in the oven at 350°F (175°C), adding a splash of water or broth to rehydrate the rice. Alternatively, microwave individual portions with a little liquid.

Conclusion

Oven Baked Chicken and Rice is a true one-pan wonder that delivers big on flavor and convenience. Perfect for busy nights or when you want a meal that feels special without a ton of effort, this dish is sure to become a staple in your recipe rotation. With juicy, seasoned chicken and fluffy, flavorful rice, it’s the ultimate comfort food that can be customized to fit any taste. Try this recipe today and enjoy the delicious simplicity of a home-cooked classic!