There’s something so comforting about the aroma of a warm meal filling your home, isn’t there? Oven Baked Chicken and Rice is not only easy to prepare but also brings back memories of family dinners and cozy gatherings. This dish is perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen.
Why You’ll Love Oven Baked Chicken and Rice
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
- 4 bone-in, skin-on chicken thighs – They add flavor and stay juicy during cooking.
- 1 cup long-grain white rice – The perfect base to soak up all the delicious flavors.
- 2 cups chicken broth – For that rich, savory taste.
- 1 medium onion, diced – Adds sweetness and depth.
- 3 cloves garlic, minced – Because garlic makes everything better!
- 1 cup frozen peas and carrots – A colorful and nutritious addition.
- 1 teaspoon paprika – Gives a lovely warmth and color.
- 1 teaspoon dried thyme – A great herb that pairs well with chicken.
- 1 teaspoon salt – Enhances all the flavors.
- ½ teaspoon black pepper – For a little kick.
- 2 tablespoons olive oil – Helps to sauté and adds healthy fats.
- Fresh parsley, chopped (for garnish) – A pop of color and freshness to finish.
How to Make Oven Baked Chicken and Rice
Let’s get started on this delightful dish!
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet or baking dish, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Add the rice to the skillet and stir to coat it with the oil, onion, and garlic mixture. Cook for 2 minutes, allowing the rice to slightly toast.
- Pour in the chicken broth and bring to a simmer. Add the frozen peas and carrots, paprika, thyme, salt, and black pepper. Stir to combine.
- Nestle the chicken thighs on top of the rice mixture, skin side up, ensuring that they are evenly spaced.
- Cover the skillet or baking dish with a lid or aluminum foil and transfer it to the preheated oven.
- Bake for 45 minutes. After 45 minutes, remove the cover and bake for an additional 15-20 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Remove from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving.
Substitutions & Additions
If you’re looking to switch things up, here are some great substitutions and additions:
- Swap chicken thighs for chicken breasts if you prefer white meat.
- Add different vegetables like bell peppers or green beans for variety.
- Try using brown rice for a nuttier flavor and added fiber; just adjust the cooking time and liquid accordingly.
- For a spicy kick, sprinkle in some red pepper flakes or add diced jalapeños.
Tips for Success
Here are some common mistakes to avoid and prep-ahead ideas:
- Don’t skip the resting time after baking; this allows the juices to redistribute.
- If you’re short on time, you can prep the rice and chicken the night before and store them in the fridge.
- Make sure to use a good-quality chicken broth for the best flavor.
How to Store Oven Baked Chicken and Rice
Leftovers? Yes, please! Here’s how to store them:
- Allow the dish to cool completely before transferring it to an airtight container.
- It can be stored in the refrigerator for up to 3 days.
- For longer storage, freeze the chicken and rice in a freezer-safe container for up to 3 months.
- Reheat in the oven or microwave until heated through; add a splash of broth or water to keep it moist.
FAQs
Can I use brown rice instead of white rice? Yes, but you’ll need to adjust the cooking time and liquid. Brown rice typically takes longer to cook.
How do I know when the chicken is done? The internal temperature should reach 165°F (74°C). A meat thermometer is a handy tool for this.
Can I make this recipe in advance? Absolutely! You can prepare everything a day ahead and bake it just before serving.
What should I serve with this dish? A simple side salad or some crusty bread would pair wonderfully!
This Oven Baked Chicken and Rice is a dish that combines simplicity with heartiness, making it a perfect meal for any occasion. For more delicious recipes, check out the Crockpot Chicken and Rice or Delicious Chicken Zucchini Bake for treats you will love!
If you enjoy cooking as much as I do, don’t forget to follow our Pinterest for more tasty ideas and inspiration!
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 the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Step 3: Add the rice to the skillet and stir to coat it with the oil, onion, and garlic mixture. Cook for 2 minutes, allowing the rice to slightly toast.
- Step 4: Pour in the chicken broth and bring to a simmer. Add the frozen peas and carrots, paprika, thyme, salt, and black pepper. Stir to combine.
- Step 5: Nestle the chicken thighs on top of the rice mixture, skin side up, ensuring that they are evenly spaced.
- Step 6: Cover the skillet or baking dish with a lid or aluminum foil and transfer it to the preheated oven.
- Step 7: Bake for 45 minutes. After 45 minutes, remove the cover and bake for an additional 15-20 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Step 8: Remove from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving.
Notes
