Oven Baked Chicken and Rice

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.

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Oven Baked Chicken and Rice

4 pieces 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.

For Garnish

to taste fresh parsley chopped, for garnish.

Equipment

Large Oven-Safe Skillet or Baking Dish

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

Leftovers 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.