OVEN BAKED CHICKEN AND RICE
Oven Baked Chicken and Rice is the perfect comfort meal that brings warmth and satisfaction with every bite. This classic dish combines tender, juicy chicken with fluffy, flavorful rice, all baked together in one pan for an easy and delicious dinner. Ideal for busy weeknights or a cozy family gathering, this recipe is as comforting as it is convenient.
Family Favorite: How Oven Baked Chicken and Rice Became a Dinner Staple in Our Home
There’s something about the simplicity and heartiness of Oven Baked Chicken and Rice that makes it a beloved dish in our household. My husband and kids adore the way the rice absorbs all the rich flavors from the chicken, making each bite incredibly savory. The first time I made this, I was amazed at how something so easy could be so delicious. Now, it’s a regular on our dinner table, especially when we crave something comforting yet effortless. It’s one of those meals that everyone looks forward to, turning even the busiest nights into a cherished family moment.
Why You’ll Love Oven Baked Chicken and Rice
- One-Pan Wonder: Everything bakes together in one dish, making both cooking and cleanup a breeze.
- Flavor-Packed: The chicken juices seep into the rice, creating a dish that’s rich and full of flavor with minimal effort.
- Customizable: Easily adapt the recipe with your favorite seasonings or vegetables to suit your family’s taste.
- Perfect for Any Occasion: Whether it’s a weeknight dinner or a casual gathering, this dish is always a hit.
- Hearty & Satisfying: It’s a complete meal in one, combining protein, carbs, and veggies for a balanced, filling dinner.
Ingredients Notes For Oven Baked Chicken and Rice
- Chicken: Bone-in, skin-on chicken thighs work best for this recipe as they stay juicy and add rich flavor to the rice. However, you can use boneless thighs or chicken breasts if preferred.
- Rice: Long-grain white rice is ideal, but you can also use basmati or jasmine rice for a fragrant twist.
- Broth: Chicken broth adds depth to the dish. For an extra flavor boost, use a broth that’s low in sodium so you can control the saltiness.
- Seasoning: A combination of garlic, onion, and paprika creates a well-rounded flavor profile. Feel free to add your favorite herbs like thyme or rosemary.
- Cream of Mushroom Soup: This adds creaminess to the rice, but you can substitute with cream of chicken or celery if you prefer.
- Vegetables: Add diced carrots, peas, or mushrooms for extra texture and nutrients.
Step-by-Step Recipe for Oven Baked Chicken and Rice
Preheat the Oven: Start by preheating your oven to 350°F (175°C).
Season the Chicken: Rub the chicken thighs with salt, pepper, and paprika.
Prepare the Rice: In a large baking dish, mix the rice, chicken broth, cream of mushroom soup, and garlic. Stir in any additional vegetables if using.
Arrange the Chicken: Place the seasoned chicken thighs on top of the rice mixture, skin side up.
Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the chicken is cooked through and the rice is tender.
Serve & Enjoy: Let the dish rest for a few minutes before serving. Garnish with fresh herbs if desired.
Storage Options
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Freezing: You can freeze this dish for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through.
- Reheating: Reheat in a 350°F oven for about 20 minutes or in the microwave until heated through.
Variations & Substitutions
- Cheesy Delight: Add a layer of shredded cheese on top of the chicken before baking for a cheesy twist.
- Spicy Kick: Sprinkle some red pepper flakes or use a spicy seasoning blend on the chicken for a bit of heat.
- Different Proteins: Swap the chicken for pork chops or turkey thighs for a different take on the dish.
- Herb Infusion: Add fresh thyme, rosemary, or sage to the rice mixture for an aromatic flavor.
- Healthier Option: Use brown rice instead of white rice and adjust the cooking time accordingly.
Frequently Asked Questions
Q1: Can I use chicken breasts instead of thighs?
A1: Yes, chicken breasts can be used, but they may cook faster than thighs, so keep an eye on them to avoid drying out.
Q2: Can I make this dish ahead of time?
A2: Absolutely! You can prepare the entire dish and refrigerate it before baking. Just add a little extra baking time if it’s cold from the fridge.
Q3: What side dishes go well with Oven Baked Chicken and Rice?
A3: This dish pairs well with a simple green salad, steamed vegetables, or a light coleslaw.
Q4: Can I use wild rice or brown rice?
A4: Yes, but you’ll need to adjust the cooking time and liquid amounts since these types of rice take longer to cook.
Q5: How do I prevent the chicken from drying out?
A5: Ensure the chicken is not overcooked and is well covered with foil during the initial baking stage to retain moisture.
OVEN BAKED CHICKEN AND RICE
Ingredients
- 4 bone-in skin-on chicken thighs or breasts
- 1 cup long-grain white rice uncooked
- 1 1/2 cups chicken broth
- 1/2 cup water
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter melted
- Fresh parsley chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare the Baking Dish: In a 9x13-inch baking dish, combine the uncooked rice, chicken broth, water, chopped onion, minced garlic, dried thyme, dried oregano, salt, and black pepper. Stir to evenly distribute the ingredients.
- Season the Chicken: Pat the chicken thighs or breasts dry with paper towels. Brush them with the melted butter and season with paprika, salt, and pepper.
- Arrange Chicken on Rice: Place the seasoned chicken pieces on top of the rice mixture in the baking dish. Make sure they are skin-side up if using bone-in, skin-on pieces.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the rice is tender and has absorbed the liquid.
- Serve: Remove the baking dish from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley if desired.
