Oven Baked Chicken and Rice

This comforting oven baked chicken and rice recipe combines tender, juicy chicken thighs with perfectly cooked, buttery rice. It’s the ultimate one-pot meal, designed to impress your taste buds and save you time. With just one dish and a handful of simple ingredients, this recipe delivers a flavorful and family-friendly dinner that feels like a warm hug on a plate.

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Why You’ll Love This Recipe

• One-pot convenience: Minimal cleanup for maximum flavor.
• Family-friendly: A guaranteed crowd-pleaser, even for picky eaters.
• Versatile and customizable: Adjust spices, add veggies, or tweak the seasoning to suit your preferences.
• Perfectly balanced flavors: The rice absorbs the chicken juices and seasonings while baking, creating a dish that’s both rich and satisfying.

Preparation Phase & Tools to Use

Before diving in, here’s how to set yourself up for success:

Essential Tools and Equipment

• 8×12-inch baking dish: Provides enough space for even cooking. A slightly larger dish will also work.
• Mixing bowls: For preparing the chicken seasoning and rice mixture.
• Foil: Helps lock in steam for perfectly cooked rice and juicy chicken.
• Measuring tools: Precision ensures consistent results.

Why These Tools Matter

Each tool plays a role in delivering perfect results. The baking dish allows even heat distribution, while foil ensures the chicken and rice retain moisture. Measuring tools help maintain the right balance of ingredients, especially for the rice-to-liquid ratio.

Ingredients

For the Chicken:

• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon garlic granules
• 6 chicken thighs (about 2 pounds / 900g, skinless and bone-in)

For the Rice:

• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons butter, melted
• 1 1/2 cups (375 ml) vegetable or chicken stock, hot
• 1 1/4 cups (315 ml) water, hot
• 1 1/2 cups (280g) long-grain rice (e.g., basmati or jasmine), uncooked
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Step-by-Step Directions

1. Preheat the Oven

Set your oven to 350°F (180°C) and allow it to fully preheat. This ensures even cooking throughout the dish.

2. Season the Chicken

1. In a mixing bowl, combine:
   • 2 tablespoons olive oil
   • 1 teaspoon salt
   • 1/4 teaspoon black pepper
   • 1 teaspoon smoked paprika
   • 1 teaspoon dried thyme
   • 1 teaspoon dried oregano
   • 1 teaspoon garlic granules
2. Add the chicken thighs to the bowl and coat thoroughly with the seasoning.
3. For best results, let the chicken marinate for 15–30 minutes. This step enhances flavor but is optional if you’re short on time.

3. Prepare the Rice Mixture

1. In an 8×12-inch baking dish, combine:
   • 1 diced onion
   • 2 minced garlic cloves
   • 2 tablespoons olive oil
   • 2 tablespoons melted butter
   • 1 1/2 cups hot stock
   • 1 1/4 cups hot water
   • 1 1/2 cups uncooked long-grain rice
   • 1 teaspoon salt
   • 1/4 teaspoon ground black pepper
2. Stir the mixture well to ensure the rice is evenly distributed and the seasonings are combined.

4. Assemble the Dish

Lay the seasoned chicken thighs on top of the rice mixture. This allows the chicken juices to seep into the rice as it cooks, adding extra flavor.

5. Bake Covered

Cover the baking dish tightly with foil. Bake in the preheated oven for 30 minutes. This step ensures the rice absorbs the liquid and cooks evenly.

6. Bake Uncovered

1. Remove the foil from the dish.
2. Lightly spray the chicken thighs with oil for a crispier finish.
3. Return the dish to the oven and bake uncovered for an additional 30 minutes.
4. If you prefer a golden, crispy finish, broil for 3–5 minutes at the end of baking.

7. Rest and Serve

1. Once baked, remove the dish from the oven and let it rest for 10 minutes. This allows the flavors to settle and the rice to fluff up.
2. Fluff the rice gently with a fork. If necessary, remove the chicken temporarily to make fluffing easier.
3. Garnish with fresh herbs like parsley or thyme and serve warm.

Serving Suggestions

Transform your oven baked chicken and rice into a complete meal with these pairing ideas:

• Garnish with fresh herbs: Sprinkle chopped parsley, cilantro, or thyme over the dish for a pop of color and freshness.
• Lemon wedges: Serve lemon slices on the side to add a zesty brightness.
• Side dish variety: Complement the comforting flavors with light, refreshing sides. See the list below for ideas!

Common Mistakes to Avoid

Here are a few tips to help you nail this recipe every time:

1. Using the wrong rice type
   • Stick with long-grain varieties like basmati or jasmine. Avoid short-grain, risotto, or quick-cooking rice, as they can become mushy or fail to absorb liquid properly.
2. Skipping the preheated oven
   • Ensure your oven is fully preheated to 350°F (180°C) before baking. This helps the rice and chicken cook evenly.
3. Not using hot stock and water
   • Starting with hot liquids ensures the rice begins cooking immediately, which is crucial for achieving perfectly fluffy results.
4. Overcrowding the dish
   • Use an 8×12-inch baking dish or larger. Overcrowding can prevent the chicken from browning and the rice from cooking evenly.
5. Neglecting to rest the dish
   • Let the dish rest for 10 minutes after baking. This step allows the rice to finish absorbing moisture and ensures the flavors meld together beautifully.

Side Dish Recommendations

Elevate your meal by pairing this dish with any of these flavorful sides:

1. Garlic Roasted Broccoli
   • Toss broccoli florets with olive oil, garlic, and a pinch of salt. Roast at 400°F (200°C) for 15–20 minutes until crisp and golden.
2. Simple Cucumber-Tomato Salad
   • Combine sliced cucumbers, cherry tomatoes, red onion, and a splash of olive oil and vinegar. Season with salt, pepper, and fresh dill for a light, refreshing salad.
3. Sautéed Green Beans with Almonds
   • Sauté green beans in olive oil with sliced almonds and a touch of lemon juice for a crunchy, nutty side.
4. Creamy Coleslaw
   • A classic creamy coleslaw balances the rich flavors of the chicken and rice with its tangy, crunchy texture.
5. Crispy Smashed Potatoes
   • Boil small potatoes, smash them slightly, and bake until crispy with olive oil, garlic, and rosemary.
6. Herbed Dinner Rolls
   • Serve warm rolls brushed with butter and sprinkled with herbs like thyme or oregano for a perfect complement to the meal.
7. Roasted Carrots with Honey Glaze
   • Roast carrots tossed with olive oil, honey, and a pinch of cinnamon for a slightly sweet and savory side.
8. Fresh Corn on the Cob with Butter
   • Steam or grill corn on the cob, then slather with butter and sprinkle with salt for a classic pairing.

Recipe Tips and Variations

Make this oven baked chicken and rice even better with these helpful tips and creative twists:

1. Add vegetables for extra nutrition:
   • Mix in veggies like peas, diced bell peppers, or carrots with the rice before baking. This adds color and additional nutrients to the dish.
2. Spice it up:
   • For a kick of heat, add 1/4 teaspoon of chili flakes or cayenne pepper to the chicken seasoning.
3. Switch up the chicken cuts:
   • Use boneless chicken thighs or drumsticks as a substitute for bone-in thighs. Adjust cooking times slightly to ensure they don’t overcook.
4. Make it dairy-free:
   • Replace butter with olive oil or a plant-based butter alternative to make the dish dairy-free.
5. Enhance with fresh herbs:
   • Add fresh thyme or rosemary sprigs to the rice mixture before baking for an aromatic touch.
6. Use a cast iron skillet:
   • A cast iron skillet can go from stovetop to oven seamlessly and adds a rustic, golden-brown crust to the dish.

Storage and Reheating Instructions

1. How to Store:
   • Transfer leftovers to an airtight container and refrigerate for up to 3 days.
   • For longer storage, freeze in a freezer-safe container for up to 3 months.
2. How to Reheat:
   • In the oven: Place leftovers in an oven-safe dish, cover with foil, and bake at 325°F (160°C) until heated through (about 20 minutes).
   • In the microwave: Heat on medium power in a microwave-safe container, stirring occasionally, until warm.
3. Freezing Tips:
   • Freeze individual portions for easy meal prep. Let the dish cool completely before freezing to preserve texture and flavor.

FAQs

Here are answers to common questions about this recipe:

1. Can I use boneless chicken breasts instead of thighs?
   • Yes, boneless chicken breasts work well, but be sure to reduce the cooking time by about 10–15 minutes to avoid drying them out.
2. What if I don’t have long-grain rice?
   • Medium-grain rice can be used, but avoid risotto or paella rice, as they tend to absorb liquid differently and may become mushy.
3. How do I ensure the rice cooks evenly?
   • Make sure to stir the rice mixture thoroughly before placing the chicken on top. Using hot stock and water is also essential for even cooking.
4. Can I make this dish dairy-free?
   • Absolutely! Simply replace the butter with olive oil or a plant-based butter substitute.
5. How do I prevent the rice from becoming mushy?
   • Stick to the correct rice-to-liquid ratio (1 cup rice: 2 cups liquid) and avoid using quick-cooking rice.
6. Is this recipe freezer-friendly?
   • Yes, this dish freezes beautifully. Store in an airtight, freezer-safe container and reheat as needed.
7. Can I add other spices to the chicken?
   • Definitely! Customize the seasoning blend by adding your favorites, like cumin, coriander, or turmeric, to match your taste preferences.

Conclusion

This oven baked chicken and rice recipe is the perfect blend of convenience, flavor, and comfort. Its one-pot preparation makes it a go-to option for busy weeknights or leisurely weekend dinners. Plus, the tender chicken and fluffy, buttery rice are a guaranteed hit for the whole family.

Don’t be afraid to get creative with variations—add vegetables, experiment with spices, or adjust the seasoning to suit your taste. And with easy storage and reheating options, this dish also works wonderfully for meal prep.

Enjoy the comforting flavors of this simple yet satisfying meal. If you try this recipe, feel free to share your experience in the comments below. Happy cooking!

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Oven Baked Chicken and Rice

This easy one-pot dish combines perfectly seasoned chicken thighs with fluffy, buttery rice for a comforting, flavorful meal. The chicken is tender and juicy, while the rice absorbs all the rich flavors as it bakes, making it a family-friendly dinner everyone will love.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: dinner

Servings: 5

Calories: 548kcal

Ingredients

For the Chicken:

• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon garlic granules
• 6 chicken thighs about 2 pounds / 900g, skinless and bone-in

For the Rice:

• 1 onion diced
• 2 cloves garlic minced
• 2 tablespoons olive oil
• 2 tablespoons butter melted
• 1 1/2 cups 375 ml vegetable or chicken stock, hot
• 1 1/4 cups 315 ml water, hot
• 1 1/2 cups 280g long-grain rice (e.g., basmati or jasmine), uncooked
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

• Preheat the Oven: Preheat your oven to 350°F (180°C).
• Season the Chicken: In a bowl, mix olive oil, salt, black pepper, smoked paprika, thyme, oregano, and garlic granules. Add chicken thighs and coat thoroughly. If possible, let the chicken marinate for 15–30 minutes.
• Prepare the Rice: In an 8×12-inch (20x30cm) baking dish, combine diced onion, minced garlic, olive oil, melted butter, hot stock, hot water, uncooked rice, salt, and pepper. Stir to mix well.
• Assemble the Dish: Lay the seasoned chicken thighs on top of the rice mixture.
• Bake Covered: Cover the baking dish tightly with foil and bake for 30 minutes.
• Bake Uncovered: Remove the foil, spray the chicken with oil, and return the dish to the oven. Bake uncovered for another 30 minutes. Broil for a few minutes at the end if you want crispy, golden edges.
• Rest and Serve: Remove from the oven and let the dish rest for 10 minutes. Fluff the rice with a fork (remove the chicken if needed, then place it back). Garnish with fresh herbs and serve warm.

Notes

Chicken Thighs: Use bone-in, skinless chicken thighs for best results. Leaving the skin on can make the rice greasy.
Stock and Water: Ensure the stock and water are hot for proper rice cooking.
Rice: Stick with long-grain rice like basmati or jasmine. Avoid risotto, paella, or quick-cooking rice.
Dish Size: An 8×12-inch baking dish is ideal, but slightly larger dishes will also work.
Customizations: Adjust the seasoning blend to your preference or add a pinch of chili flakes for heat.