There’s something truly special about pulling a warm, bubbling dish of Oven Baked Chicken and Rice from the oven, ready to envelop you in its savory embrace. The crispy skin of the chicken, the tender grains of rice soaking up all the delicious broth, and the lingering aroma of herbs—it’s comfort food at its finest. This dish has a way of bringing everyone to the table, and honestly, I find myself making it whenever I need a little extra love in my life.
With just a handful of ingredients, this meal comes together surprisingly fast, making it perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. Whether it’s a cozy family dinner or a simple gathering with friends, this recipe shines in its sheer versatility. And if you’re lucky enough to have leftovers, you’ll discover that it’s just as delicious the next day!
Why I Love Oven Baked Chicken and Rice
Oven Baked Chicken and Rice is a true winner at my table. It hits that sweet spot of being incredibly easy and undeniably delicious, with flavors that meld together beautifully. There’s something elegant yet homey about serving a dish where everything is cooked in one pan, allowing the chicken juices to cascade over the rice and create a harmony of tastes that will delight your palate. Honestly, it feels like a warm hug on a plate!
Oven Baked Chicken and Rice Ingredients
The magic of this Oven Baked Chicken and Rice truly lies in the synergy between aromatic herbs and comforting chicken. 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 cook up so juicy and the skin gets beautifully crispy in the oven.
- 1 TEASPOON PAPRIKA: Adds a lovely warmth and subtle smoky flavor.
- 1 TEASPOON GARLIC POWDER: Perfect for that savory punch.
- 1 TEASPOON ONION POWDER: Enhances the overall depth of flavor.
- ¾ TEASPOON SALT: Essential for bringing out all the flavors.
- ½ TEASPOON BLACK PEPPER: Just the right amount of spiciness to balance everything.
- 1 TABLESPOON OLIVE OIL: Helps to crisp the chicken skin and keeps everything moist.
- 1 ½ CUPS LONG GRAIN WHITE RICE (UNCooked): Forms the base of this dish, soaking up all the tasty juices.
- 1 MEDIUM ONION, FINELY CHOPPED: Adds sweetness and depth once sautéed.
- 3 GARLIC CLOVES, MINCED: Extra aroma and fantastic flavor boost!
- 1 TABLESPOON UNSALTED BUTTER: For that decadent richness.
- 2 ½ CUPS LOW-SODIUM CHICKEN BROTH (WARM): The life-giving liquid that binds everything together.
- ½ TEASPOON DRIED THYME: A classic herb that enhances the dish’s heartiness.
- ½ TEASPOON DRIED OREGANO: Adds a herby freshness.
- SALT AND PEPPER TO TASTE: Tailor to your personal preference!
- 1 BAY LEAF (optional, but adds a nice flavor depth): A secret weapon for flavor lovers.
- FRESH PARSLEY, CHOPPED: For a pop of color and freshness when serving.
- LEMON WEDGES FOR SERVING: The perfect finishing touch to brighten the dish.
Substitutions and Tips
Need a swap? If you’re looking to switch things up a bit, here are a few options:
- Chicken Thighs: Feel free to use bone-in, skin-on chicken breasts instead, but keep in mind they may cook a bit faster.
- Rice: If you prefer brown rice, note that will require more liquid and a longer cooking time.
- Butter: Coconut oil offers a dairy-free alternative with a subtle flavor.
- Herbs: Fresh herbs can be used in place of dried—just double the quantity!
Also, don’t forget that the bay leaf is optional; while it adds a nice depth, you can easily make this without it. Just make sure to keep an eye on the cooking times if you’re using different chicken or rice types!
Kitchen Tools You’ll Need
- Large oven-safe skillet or baking dish (at least 9×13 inches)
- Paper towels
- Small bowl (for spices)
- Wooden spoon or spatula (for stirring)
- Aluminum foil (for covering)
- Sharp knife (for chopping)
- Measuring cups and spoons
How to Make Oven Baked Chicken and Rice
Let’s dive into creating this wonderfully comforting Oven Baked Chicken and Rice. I’ve broken down the process into simple steps that will have you mastering this dish in no time. We’re aiming for a flavorful and aromatic meal that warms the soul.
Prep the Chicken
First, 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 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
Now, melt the butter in a large oven-safe skillet or baking dish 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 step creates an incredible flavor base for the rice.
Combine Rice and Broth
Next, toss in the uncooked rice, stirring it to coat in the buttery, aromatic mixture. Pour in the warm chicken broth, season it with thyme, oregano, salt, and pepper. If you’re feeling adventurous, drop in a bay leaf. Give everything a good stir to ensure the seasoning is evenly distributed.
Arrange Chicken on Top
Once everything is nicely mixed, 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 it’s 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 makes everything come together perfectly.
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
Leftovers of this dish hold up quite well, making them perfect for meal prep! Room temperature storage should be limited to two hours for safety. In the refrigerator, place it in an airtight container where it can last around 3-4 days. For longer storage, you can freeze it for up to 2-3 months—just thaw it overnight in the fridge before reheating. To reheat, simply pop it in the oven at 350°F (175°C) until warmed through, stirring occasionally.
Tips for Success
- Pat down the chicken thighs thoroughly to ensure that skin gets nice and crispy!
- Use warm broth to help the risotto-style cooking process; it makes a big difference in flavor!
- Don’t skip the resting time after baking; it helps the flavors meld and rice set.
- For that extra touch, you could use homemade broth instead of store-bought for richer taste.
- Fresh herbs add a beautiful finishing touch—don’t be shy!
Serving Suggestions
- Pair it with a side salad for a refreshing contrast.
- Serve with roasted vegetables for added nutrition and color.
- A crisp green bean almondine complements the dish beautifully.
- Consider a glass of chilled white wine—it accentuates the flavors great!
- Brighten your plate with more chopped parsley or other fresh herbs just before serving.
Enjoy this hearty and flavorful Oven Baked Chicken and Rice, and let it bring warmth and joy to your table!
