This Oven Baked Chicken and Rice is a cozy one-pan meal that’s super easy to make! Juicy chicken and fluffy rice come together with veggies for a tasty dinner.
You’ll love how everything cooks at once, and the clean-up is a breeze! I like to add some cheese on top for fun, but you do you! Enjoy cozy nights with this yummy dish! 🍽️
Key Ingredients & Substitutions
Chicken Thighs: I love using bone-in, skin-on chicken thighs for their rich flavor and juiciness. If you’re looking for a leaner option, chicken breasts work, but they may not be as juicy. You can also use skinless thighs; just adjust cooking time as needed.
Rice: Long-grain white rice is perfect for this dish as it cooks evenly and absorbs flavors well. If you want something different, try jasmine or basmati rice for a unique taste. Brown rice is a healthy alternative but will require more liquid and longer cooking time.
Chicken Broth: Using chicken broth adds depth to the dish. For a lighter version, use low-sodium broth. Vegetable broth can also be a great vegetarian substitute, keeping the dish delicious while accommodating different diets.
Herbs & Spices: Dried thyme and oregano give great flavor. If fresh herbs are available, they enhance the taste even more. You can also play with spices like cumin or cayenne for a different kick if you want a little heat.
How Do I Get Crispy Chicken Skin?
Getting crispy chicken skin is all about that initial high-heat cooking and drying out the skin a bit. Here’s how to do it:
- First, make sure the skin is dry; pat it with a paper towel before seasoning.
- When nesting the chicken in the rice, place it skin-side up to let the heat crisp it as it cooks.
- For the last 15-20 minutes, uncover the dish to allow moisture to escape, letting the skin become golden and crispy.
- Keep an eye on it! If you want extra crispiness, you can even broil it for a couple of minutes at the end, but watch closely to avoid burning.
How to Make Oven Baked Chicken and Rice
Ingredients You’ll Need:
For the Dish:
- 4-6 chicken thighs, bone-in and skin-on
- 1 cup long-grain white rice
- 2 1/2 cups chicken broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- 2 tablespoons olive oil
For Garnishing (Optional):
- Fresh thyme or parsley
How Much Time Will You Need?
This dish requires about 15 minutes of preparation time and 50-60 minutes of cooking time in the oven. In total, you’ll spend about 1 hour and 15 minutes to enjoy a warm, delicious meal of chicken and rice.
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 375°F (190°C). While that’s heating up, take a large oven-safe skillet or a baking dish and place it on the stove over medium heat with the olive oil.
2. Sauté the Onions and Garlic:
Add the chopped onion to the oil and let it cook for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and cook it for another minute until it smells amazing!
3. Toast the Rice:
Next, stir in the long-grain white rice and let it cook for about 2 minutes. This toasting step will give your rice a lovely flavor.
4. Combine the Broth and Spices:
Now, add the chicken broth, dried thyme, oregano, paprika, salt, and black pepper. Give it all a good stir and bring the mixture to a gentle simmer. You want it bubbling just a bit.
5. Season the Chicken:
While the rice mixture is heating, sprinkle the chicken thighs on both sides with salt, pepper, and a little more paprika if you like. This adds extra flavor to the chicken!
6. Nestle the Chicken:
Once the broth is simmering, carefully place the seasoned chicken thighs, skin-side up, right on top of the rice mixture. It’s okay if they overlap a little.
7. Cover and Bake:
Cover the dish with a lid or tightly with aluminum foil and place it in the oven. Bake for 30-35 minutes. After that, remove the cover and bake for an additional 15-20 minutes, until the chicken skin is crispy and the chicken’s internal temperature reaches 165°F (74°C).
8. Rest and Fluff:
Once everything is cooked, take it out of the oven and let it rest for a few minutes. This helps the juices settle. While it’s resting, fluff the rice with a fork to make it light and fluffy.
9. Serve Up Your Dish:
If you’d like, garnish your dish with some fresh thyme or parsley for a pop of color. Serve the chicken and rice hot, and enjoy your wonderful creation!
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice! Just keep in mind that brown rice requires more liquid and a longer cooking time. For this recipe, substitute the long-grain white rice with brown rice and increase the chicken broth to 3 cups. Bake for about 10-15 minutes longer to ensure the brown rice is fully cooked.
What If I Don’t Have Chicken Thighs?
Not a problem! You can substitute chicken thighs with bone-in, skin-on chicken breasts or drumsticks. Just keep in mind that cooking times may slightly vary, so check for the internal temperature of 165°F (74°C) to ensure they are fully cooked.
How to Store Leftovers
Store any leftover chicken and rice in an airtight container in the fridge for up to 3 days. To reheat, add a splash of chicken broth or water to moisten and warm it gently in the microwave or on the stovetop until heated through.
Can I Add Vegetables to This Dish?
Absolutely! You can add vegetables like peas, carrots, or bell peppers for extra flavor and nutrition. For best results, stir them into the rice mixture during the last 10 minutes of cooking to prevent them from becoming too soft.
