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There are few dishes as comforting and satisfying as a well-executed Oven Baked Chicken and Rice Recipe. This beloved classic brings together juicy, tender chicken thighs nestled atop a fluffy bed of fragrant rice slow-cooked with aromatic onions and garlic. What makes this meal truly special is how all the simple ingredients meld together in the oven to create layers of deep, savory flavor without constant attention. Whether you’re craving a hassle-free weeknight dinner or a cozy weekend meal to share, this recipe hits every note for home-cooked goodness.
Ingredients You’ll Need
Don’t be fooled by the simplicity of these ingredients — each one plays a crucial role in building bold flavors, rich texture, and inviting colors that make this dish irresistible.
- 5 bone-in chicken thigh fillets, skin removed: Perfectly juicy with plenty of flavor, bone-in thighs stay tender throughout baking.
- 1 onion, chopped: Adds sweetness and depth as it softens and caramelizes with baking.
- 2 cloves garlic, minced: Brings a warm, aromatic punch that permeates the rice and chicken.
- 2 tablespoons butter (or olive oil): Creates a luscious base for the aromatics and helps everything meld beautifully.
- 1 ½ cups uncooked white rice: Provides the perfect fluffy and absorbent base for the savory juices.
- 1 ½ cups hot chicken broth/stock: Infuses the rice with savory depth and richness.
- 1 ¼ cups hot water: Balances the liquid to ensure perfectly cooked rice.
- 1 teaspoon paprika powder: Adds subtle smoky warmth and color.
- 1 teaspoon dried thyme: Offers an earthy, herbal note to complement the chicken.
- ½ teaspoon garlic powder: Enhances the garlic flavor throughout the dish.
- ½ teaspoon onion powder: Boosts the onion’s presence even more.
- ¾ teaspoon salt: Key for seasoning and drawing out flavors.
- Black pepper: Adds a gentle heat and complexity.
- Oil spray: Optional for crisping the chicken’s surface at the end.
- Fresh thyme leaves or finely chopped parsley: Brightens the final dish with fresh herbal notes and pops of green.
How to Make Oven Baked Chicken and Rice Recipe
Step 1: Preheat Oven and Bake Aromatics
Start by heating your oven to 350°F (180°C). Scatter the chopped onion and minced garlic in a roomy baking dish, approximately 10 by 15 inches, and dot them with the butter in the center. Baking these aromatics for 15 minutes softens their texture while releasing rich sweet and savory flavors that become the foundation of the rice.
Step 2: Season Chicken
While the onions and garlic are roasting, mix the paprika, dried thyme, garlic powder, onion powder, salt, and black pepper to create the perfect chicken rub. Generously sprinkle this seasoning blend onto both sides of each chicken thigh, ensuring every bite is bursting with flavor.
Step 3: Assemble and Bake
Take the baking dish out of the oven and stir the rice into the fragrant onion and garlic mixture. Next, nestle the seasoned chicken thighs atop the rice bed. Pour the hot chicken broth and water evenly around the chicken, ensuring the rice is well submerged. Cover the dish tightly with aluminum foil to trap steam and bake for 30 minutes, allowing the rice to absorb all those irresistible juices.
Step 4: Uncover and Finish
Remove the foil and give the chicken a light spray with oil for extra crispness if you like. Return the dish to the oven for an additional 20 minutes, or until the chicken is thoroughly cooked and the liquid has evaporated, leaving fluffy, perfectly cooked rice below.
Step 5: Rest and Serve
Once out of the oven, let the dish rest for 5 minutes to let the flavors settle. Gently lift the chicken from the rice, then gently fluff the rice with a fork to reveal separate, tender grains. Garnish with fresh thyme leaves or parsley for a final fresh and colorful touch.
How to Serve Oven Baked Chicken and Rice Recipe
Garnishes
Adding fresh herbs such as thyme or parsley at the end not only elevates the presentation but also introduces a bright contrast that complements the dish’s rich flavors. A sprinkle of lemon zest can also add a unexpected zing if you’re feeling adventurous.
Side Dishes
Though this dish stands beautifully on its own, fresh crisp salads or steamed green vegetables like broccoli or green beans balance the meal with some crunch and vibrant color. A dollop of cool yogurt or tzatziki can also soften the robust spices with creamy freshness.
Creative Ways to Present
For a special occasion, serve the chicken and rice in elegant shallow bowls with scattered toasted nuts like almonds or pine nuts for texture. Alternatively, plating the chicken on a mound of rice garnished with pomegranate seeds adds a festive burst of color and sweetness that impresses every time.
Make Ahead and Storage
Storing Leftovers
Once the dish has cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors continue to develop, making the next-day meal even tastier.
Freezing
You can freeze the chicken and rice in portions for up to 2 months. Freeze in airtight containers or heavy-duty freezer bags to prevent freezer burn. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, cover the dish with foil and warm it gently in a 325°F (160°C) oven for 15–20 minutes until heated through. Alternatively, microwave individual portions covered with a damp paper towel to retain moisture and prevent drying out.
FAQs
Can I use chicken breasts instead of thighs?
You can substitute chicken breasts if you prefer leaner meat, but they may dry out more easily during baking. Adjust cooking time accordingly and consider brining them briefly to maintain moisture.
Is it necessary to remove the chicken skin?
Removing the skin reduces excess fat and keeps the dish lighter, but if you love crispy skin, you can leave it on and baste it during the uncovered baking phase for delightful crunch.
Can I use brown rice instead of white rice?
Brown rice requires a longer cooking time and more liquid, so this recipe would need adjustment to ensure the rice cooks properly without underdone grains.
What if I don’t have chicken broth?
Water can be used as a substitute, but the dish will be less flavorful. To boost richness, add a bouillon cube or a dash of soy sauce to mimic broth depth.
How do I make the optional gravy?
After baking, remove the chicken and rice, pour the leftover juices into a saucepan, and simmer to concentrate. Whisk in a little flour or cornstarch slurry until thickened for a quick homemade gravy that complements the dish perfectly.
Final Thoughts
This Oven Baked Chicken and Rice Recipe is the kind of soul-satisfying meal you’ll want to make again and again. It’s effortless to prepare, bursting with comforting flavors, and flexible enough to suit any occasion. I can’t wait for you to try it and share it with loved ones—it truly feels like a warm hug in a dish!
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Print
Oven Baked Chicken and Rice Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Oven Baked Chicken and Rice recipe offers a comforting one-dish meal featuring tender bone-in chicken thighs baked atop a bed of fragrant white rice and aromatics. With a blend of herbs and spices, the chicken is richly seasoned and cooked in a flavorful broth, resulting in a juicy, satisfying dish perfect for an easy family dinner.
Ingredients
Chicken and Seasoning
- 5 bone-in chicken thigh fillets, skin removed
- 1 teaspoon paprika powder
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt
- Black pepper, to taste
Aromatics and Rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter (or olive oil)
- 1 ½ cups uncooked white rice
- 1 ½ cups hot chicken broth or stock
- 1 ¼ cups hot water
Finishing
- Oil spray (optional)
- Fresh thyme leaves or finely chopped parsley, for garnish
Instructions
- Preheat Oven and Bake Aromatics: Preheat your oven to 350°F (180°C). Scatter the chopped onion and minced garlic evenly in a baking dish approximately 10 x 15 inches in size. Place the butter in the center of the dish and bake for 15 minutes. Stir occasionally if needed to prevent the aromatics from burning, allowing them to soften and release their flavors.
- Season Chicken: While the onions and garlic bake, combine paprika, dried thyme, garlic powder, onion powder, salt, and black pepper to create a seasoning rub. Generously coat both sides of each chicken thigh fillet with the rub, ensuring even coverage for maximum flavor.
- Assemble and Bake: Remove the baking dish from the oven and add the uncooked rice, stirring it thoroughly to mix with the baked onions and garlic. Arrange the seasoned chicken thighs on top of the rice. Pour the hot chicken broth and hot water carefully around the chicken and rice. Cover the dish tightly with foil and bake in the oven for 30 minutes, allowing the rice to absorb the liquid and the chicken to cook gently.
- Uncover and Finish: After 30 minutes, remove the foil. Optionally, spray the chicken with a light coat of oil to help crisp the surface. Return the dish to the oven and bake uncovered for an additional 20 minutes, or until the liquid is fully absorbed, and the chicken is thoroughly cooked with a lightly browned finish.
- Rest and Serve: Remove the dish from the oven and allow it to rest for 5 minutes to let the flavors settle. Then, carefully remove the chicken. Fluff the rice with a fork to separate the grains. Garnish the dish with fresh parsley or thyme leaves before serving to add a pop of color and fresh herbaceous notes.
- Optional Gravy: The dish is flavorful on its own, but if desired, you can make a quick gravy to accompany it (see notes for suggestions).
Notes
- For a crispy skin, you can leave the skin on the chicken thighs and adjust cooking time accordingly.
- Use homemade or good-quality chicken broth for deeper flavor.
- You can substitute white rice with brown rice but increase the cooking time and liquid accordingly.
- To make a quick gravy, use the pan juices by placing the baking dish over medium heat on the stovetop, adding a tablespoon of flour to the juices, stirring to thicken, and then seasoning to taste.
- This dish can be prepared a day ahead and reheated gently in the oven.
