Oven Baked Chicken and Rice
This oven-baked chicken and rice is simple. One pan yields juicy, delicious chicken and fluffy seasoned rice. Delicious baked chicken thighs with a lovely seasoning and fluffy, silky rice on top—all prepared in the oven. This recipe for Oven Baked Chicken and Rice is ideal for a date night or for hectic weeknights when you have to drop the kids off at all their extracurricular activities.
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Servings: 6 servings
Calories: 383kcal
INGREDIENTS
- 4 chicken thigh skin on and bone in
- 2 tablespoon butter
- 1 onion
- 4 cloves garlic
- 1 tablespoon paprika powder
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon Black pepper
- 1 ½ cups long-grain white rice basmati or jasmine
- 2 ¼ cups hot chicken broth
- 1 ½ cups hot water
- 1 tablespoon Fresh minced parsley
INSTRUCTIONS
- Turn the oven on to 350°F, or 180°C.
- Put the garlic and onion in the baking dish's bottom. Put some butter in the middle. Bake for 12 minutes.
- Combine the paprika, onion powder, garlic powder, thyme, salt, and pepper in a small bowl. After adding the chicken, evenly distribute the spice over each piece until it is thoroughly coated. Let it marinate for 20 minutes at room temperature.
- Pour the rice into the baking dish and mix it all together.
- Over the rice, arrange the seasoned chicken. Pour the hot chicken broth and hot water around it.
- For forty-five minutes, bake covered with foil. After taking off the foil, bake for a further 15 to 20 minutes, or until the rice is soft and the chicken is cooked through. Spray the chicken with oil and broil it for two to three minutes to achieve a golden finish.
- Before serving, take it out of the oven and leave it uncovered for five to ten minutes. Add some freshly chopped parsley on top, then dig in!
NOTES
- Add 1-2 cups of frozen vegetables to the rice mixture for a true one-pan supper.
- Check Rice: You may need to bake the dish for a little longer, depending on the type of rice and your oven. Before uncovering, be sure the majority of the liquid has been absorbed.
- For this rice casserole, you may also use chicken breasts. They may not be as moist as the thighs, but keep the bone in and skin on if you do. Since the rice must be cooked thoroughly and the chicken breasts will be thicker than the thighs, I would maintain the same cooking time.
- Wash the rice: Although it's not required, we advise washing the rice before adding it to the dish! We discovered after testing that our rice turned out somewhat mushy if we didn't rinse it.
- For even more flavor, you can brown the seasoned chicken in a skillet before it goes on the rice. It's optional, but it greatly enhances the flavor.
- Alternate the herbs. If you choose, you can use different fresh herbs in this recipe! Mix it into the rice and bake it with the chicken if it has a woody stem (think rosemary or thyme). Use the tender stems (tarragon, basil) as a garnish once the rice and baked chicken are cooked.
NUTRITION
Calories: 383kcal | Carbohydrates: 53g | Protein: 20g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 701mg | Potassium: 325mg | Fiber: 1g | Sugar: 1g | Vitamin A: 531IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 2mg
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