Description
Oven Baked Chicken and Rice is a comforting, one-pan meal that combines tender, juicy chicken with perfectly seasoned, fluffy rice. Everything cooks together in the oven, absorbing rich flavors from savory broth and spices.
Ingredients
- 6 bone-in, skin-on chicken thighs or drumsticks
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil or butter
- 1 tsp paprika
- 1 tsp dried thyme or Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the rice under cold water until the water runs clear, then drain well.
- In a large oven-safe baking dish, add the rice, chopped onion, minced garlic, and chicken broth. Stir to combine.
- Season the chicken thighs with paprika, thyme (or Italian seasoning), salt, and pepper.
- Nestle the chicken pieces skin-side up into the rice mixture. Drizzle olive oil or dot with small pieces of butter over the top.
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove the foil and bake for another 15–20 minutes, or until the chicken is golden and the rice is tender.
- Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
Use boneless, skinless chicken thighs or breasts and reduce baking time by 10–15 minutes.Add vegetables like peas, carrots, or bell peppers directly to the rice before baking.Swap white rice for brown rice and increase broth and cooking time.For a tomato-based flavor, stir in a spoonful of tomato paste or diced tomatoes.Try global flavors with cumin, turmeric, or curry powder instead of Italian seasoning.
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 520
- Sugar: 2g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 130mg
