There’s something truly special about the comforting aroma of Oven Baked Chicken and Rice wafting through my kitchen. The golden, crispy skin of the chicken juxtaposed against the fluffy, seasoned rice creates a feast not only for the eyes but also for the taste buds. It’s a symphony of textures, where each bite delivers a delightful crunch balanced with tender, juicy chicken. This dish has become a staple in my kitchen, perfect for gathering with family or savoring on a cozy night in.
I’ve found that this recipe comes together surprisingly fast, making it perfect for busy weeknights when I want something nourishing without fussing too much in the kitchen. It effortlessly adapts to any occasion, whether it’s a family dinner or a relaxed meal with friends. And if you’re lucky enough to have leftovers, they can be reheated for a delightful meal the next day!
Why I Love Oven Baked Chicken and Rice
This dish truly hits that sweet spot between ease and flavor. It’s incredibly easy and undeniably delicious, making it a true winner at my table. The combination of seasoned chicken resting on a bed of aromatic rice not only elevates dinner to a celebration but also ensures that you have a meal that pleases everyone. Plus, there’s something wonderfully satisfying about a one-pan meal that makes cleanup a breeze!
Oven Baked Chicken and Rice Ingredients
The magic of this Oven Baked Chicken and Rice truly lies in the harmony of its ingredients. They come together to create a dish that is flavorful, comforting, and fulfilling. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Essential Components
- 6 BONE-IN, SKIN-ON CHICKEN THIGHS: These are the stars! They provide juicy, tender meat and crispy skin that makes every bite so satisfying.
- 1 TEASPOON PAPRIKA: Adds a smoky depth and vibrant color to the chicken, enhancing the overall appeal.
- 1 TEASPOON GARLIC POWDER: Infuses rich flavor seamlessly throughout the dish.
- 1 TEASPOON ONION POWDER: Complements the garlic and adds a subtle savoriness.
- ¾ TEASPOON SALT: Essential for enhancing flavors. Adjust to your taste!
- ½ TEASPOON BLACK PEPPER: Adds a hint of warmth and a gentle kick.
- 1 TABLESPOON OLIVE OIL: Helps the spices adhere to the chicken and promotes blistering on the skin.
- 1 ½ CUPS LONG GRAIN WHITE RICE (UNCooked): The base of this dish that soaks up all the delicious flavors.
- 1 MEDIUM ONION, FINELY CHOPPED: Brings a sweetness and depth to the rice.
- 3 GARLIC CLOVES, MINCED: Because you can never have too much garlic!
- 1 TABLESPOON UNSALTED BUTTER: For that rich, creamy flavor to sauté the onion.
- 2 ½ CUPS LOW-SODIUM CHICKEN BROTH (WARM): The cooking liquid that imparts moisture and flavor to the rice.
- ½ TEASPOON DRIED THYME: Adds an aromatic, herbaceous note.
- ½ TEASPOON DRIED OREGANO: Complements the thyme and enhances the savory profile.
- SALT AND PEPPER TO TASTE: Adjust to your preference for a personal touch!
- 1 BAY LEAF (OPTIONAL): While optional, it adds a nice flavor depth during cooking.
- FRESH PARSLEY, CHOPPED: Just before serving, it adds a pop of color and freshness.
- LEMON WEDGES FOR SERVING: A squeeze of lemon elevates the flavors and provides a bright finish.
Substitutions and Tips
Need a swap? If you don’t have chicken thighs, bone-in chicken breasts work just as well, though they may not be as juicy (and you’ll want to reduce the cooking time a smidge). If you’re out of dried herbs, fresh herbs can be substituted; just use about three times the amount. Looking for a flavor twist? Toss in some peas or carrots to the rice for added sweetness and color. And don’t skimp on the resting time after cooking! It’s important for the flavors to settle and for the rice to finish cooking in the residual heat.
Kitchen Tools You’ll Need
- Large oven-safe skillet or baking dish (at least 9×13 inches)
- Mixing bowls
- Wooden spoon or spatula
- Measuring spoons
- Paper towels for drying chicken
- Aluminum foil
How to Make Oven Baked Chicken and Rice
Let’s dive into creating this wonderfully simple Oven Baked Chicken and Rice. I’ve broken down the process into simple steps. Follow along, and you’ll have a delicious meal in no time. We’re aiming for a crispy exterior on the chicken and perfectly fluffy rice infused with rich flavors!
Prep the Chicken
Begin by patting the chicken thighs dry using a paper towel. This helps the skin crisp up beautifully in the oven. In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper. Rub this spice blend evenly over each chicken thigh. Drizzle with olive oil and rub again to coat thoroughly. Set aside while you prepare the rice base.
Sauté the Aromatics
In a large, oven-safe skillet or baking dish, melt the butter over medium heat. Add the chopped onion and cook for about 3–4 minutes until soft and translucent. Stir in the minced garlic and sauté for another 30 seconds until fragrant. This creates a flavorful base for the rice.
Combine Rice and Broth
Add the uncooked rice to the skillet and stir to coat it in the buttery, aromatic mixture. Pour in the warm chicken broth, then season with thyme, oregano, salt, and pepper. If using, drop in the bay leaf. Give everything a good stir to ensure the seasoning is evenly distributed.
Arrange Chicken on Top
Carefully place the seasoned chicken thighs, skin-side up, directly on top of the rice mixture. The juices from the chicken will seep into the rice as it bakes, infusing it with rich, savory flavor.
Bake to Perfection
Preheat your oven to 375°F (190°C). Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Then, remove the foil and continue baking for another 20–25 minutes, or until the chicken skin is golden brown and crispy and the rice has absorbed all the liquid.
Let it Rest
Once out of the oven, let the dish rest uncovered for about 5–10 minutes. This allows the rice to finish cooking in the residual heat and helps everything settle beautifully.
Garnish and Serve
Before serving, sprinkle with freshly chopped parsley and squeeze a touch of lemon over the top for a burst of brightness. Serve hot and enjoy the harmony of flavors and textures in every bite.
How to Store Oven Baked Chicken and Rice
This dish stores wonderfully, retaining its flavor and texture well. Leftovers can sit at room temperature for about an hour before transferring them to the refrigerator. Store in an airtight container for up to 3-4 days. If you want to save it longer, you can freeze it for about 2-3 months. To reheat, just pop it in the oven at a low temperature or microwave until warmed through.
Tips for Success
- Pat the chicken dry before seasoning for the crispiest skin.
- Use warm chicken broth to avoid cooling down the dish during baking.
- Don’t skip the resting time post-baking; it allows the flavors to meld beautifully.
- Fresh herbs are fantastic but use dried if that’s what you have—just adjust the amounts.
- If you’re adding more veggies, toss them in right after the onions to get everything soft before adding the rice.
Serving Suggestions
- Pair with a simple side salad for a refreshing crunch.
- Serve with steamed green beans or roasted broccoli for added veggies.
- Enjoy with a glass of crisp white wine for an elevated meal.
- Drizzle with a homemade vinaigrette on the greens for extra flavor.
- Garnish with lemon zest alongside the parsley for a pop of color.
Enjoy creating this heartwarming dish that truly encapsulates comfort food in every bite!
