There’s something so comforting about a warm, hearty meal that fills your home with delicious aromas. This Oven Baked Chicken and Rice recipe is not only a breeze to prepare, but it also evokes memories of family dinners and cozy gatherings. The best part? You can whip it up in no time, making it a perfect choice for a busy weeknight or a special occasion.
Why You’ll Love Oven Baked Chicken and Rice
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
- 4 bone-in, skin-on chicken thighs – juicy and full of flavor!
- 1 cup long-grain white rice – this provides a nice base for the dish.
- 2 cups chicken broth – enhances the flavor and moisture.
- 1 medium onion, diced – adds a sweet and savory depth.
- 3 cloves garlic, minced – because garlic makes everything better.
- 1 cup frozen peas and carrots – for a pop of color and nutrition.
- 1 teaspoon paprika – adds a warm, smoky flavor.
- 1 teaspoon dried thyme – gives a lovely herbal note.
- 1 teaspoon salt – essential for flavor enhancement.
- ½ teaspoon black pepper – for a little kick.
- 2 tablespoons olive oil – helps to sauté the onions and garlic.
- Fresh parsley, chopped (for garnish) – adds a fresh touch.
How to Make Oven Baked Chicken and Rice
Let’s get cooking! Follow these simple steps to create a dish that your family will love.
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet or baking dish, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the long-grain white rice, paprika, thyme, salt, and black pepper. Cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
- Pour in the chicken broth and add the frozen peas and carrots. Stir to combine and bring to a simmer.
- Season the chicken thighs with a little salt and pepper, then place them skin-side up on top of the rice mixture.
- Cover the skillet or baking dish with aluminum foil and bake in the preheated oven for 35 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the skin is crispy.
- Remove from the oven and let it rest for a few minutes. Garnish with fresh chopped parsley before serving.
Substitutions & Additions
If you want to mix things up, here are some ideas to customize your dish:
- Swap the chicken thighs for boneless chicken breasts for a lighter option.
- Add other veggies like bell peppers, zucchini, or corn for extra color and nutrition.
- For a kick, sprinkle some red pepper flakes or add diced jalapeños.
- Try using brown rice or quinoa for a healthier grain option, just adjust the cooking time accordingly.
Tips for Success
Here are some of my favorite tips to ensure your dish turns out perfectly:
- Make sure to sauté the rice briefly to give it a nutty flavor.
- Use a meat thermometer to check that your chicken has reached an internal temperature of 165°F (74°C).
- If you’re preparing ahead of time, you can assemble everything in the dish and cover it in the fridge. Just add an extra 10-15 minutes to the baking time.
How to Store Oven Baked Chicken and Rice
Leftovers? No problem! Store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the dish for up to 3 months. Just make sure to reheat it thoroughly before serving again.
FAQs
- Can I use brown rice instead of white rice? Yes, but you’ll need to increase the cooking time and amount of liquid.
- Is this recipe gluten-free? Yes, as long as you use gluten-free chicken broth.
- Can I make this dish in a slow cooker? Absolutely! Just follow the same steps and set your slow cooker on low for 6-8 hours.
This Oven Baked Chicken and Rice is sure to become a staple in your home, just like it has in mine. For more delicious recipes, check out this butter chicken skillet or this comforting lemon chicken soup for treats you will love!
Don’t forget to follow us on Pinterest for more inspiration and recipes that will warm your heart and your kitchen!
Oven Baked Chicken and Rice
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a large oven-safe skillet or baking dish, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Step 3: Stir in the long-grain white rice, paprika, thyme, salt, and black pepper. Cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
- Step 4: Pour in the chicken broth and add the frozen peas and carrots. Stir to combine and bring to a simmer.
- Step 5: Season the chicken thighs with a little salt and pepper, then place them skin-side up on top of the rice mixture.
- Step 6: Cover the skillet or baking dish with aluminum foil and bake in the preheated oven for 35 minutes.
- Step 7: Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the skin is crispy.
- Step 8: Remove from the oven and let it rest for a few minutes. Garnish with fresh chopped parsley before serving.
Notes
