If you’re craving a hearty, comforting meal that feels like a warm hug on a plate, you’re going to love this Oven-Baked Chicken and Rice Recipe. It’s a one-dish wonder where tender, golden chicken thighs roast to perfection right on top of fluffy, flavorful rice seasoned with aromatic herbs and garlic. The chicken juices seep into the rice as it cooks, giving every bite a rich, savory depth that’s impossible not to adore. Plus, it’s incredibly simple to pull together, making it perfect for busy weeknights but special enough for weekend family dinners.
Ingredients You’ll Need
These ingredients are straightforward and easy to find, yet each one plays a crucial role in building the layers of flavor and texture that make this dish so irresistible. From the savory chicken thighs to the fragrant herbs and perfectly cooked rice, every component shines.
- 4 bone-in, skin-on chicken thighs: The skin crisps beautifully in the oven, while the bone keeps the meat juicy and flavorful.
- 1 cup long-grain white rice: Provides a fluffy, tender base that soaks up all the delicious chicken broth and seasonings.
- 1 3/4 cups chicken broth: Adds moisture, flavor, and richness to the rice as it bakes.
- 1 small onion, finely chopped: Offers a subtle sweetness and depth when sautéed.
- 2 cloves garlic, minced: Infuses the dish with a warm, aromatic punch.
- 1 teaspoon paprika: Brings warmth and a hint of smoky sweetness to the chicken skin.
- 1 teaspoon dried thyme: Adds an earthy, herbal note that complements the chicken perfectly.
- Salt and pepper to taste: Essential seasonings that enhance every flavor in the dish.
- Fresh parsley for garnish: A bright, fresh touch that balances the rich flavors and adds color.
How to Make Oven-Baked Chicken and Rice Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This moderate temperature ensures your chicken cooks evenly while allowing the rice to gently absorb all the delicious juices without drying out.
Step 2: Spread the Rice
Using a large ovenproof dish, evenly spread the uncooked long-grain rice across the bottom. This even layer gives the rice room to cook properly and soak in all the wonderful flavors that come next.
Step 3: Sauté Onion and Garlic
Heat some olive oil in a skillet over medium heat, then add the chopped onion and minced garlic. Sauté them until softened and fragrant, about 3 to 4 minutes. This step is key for layering in that rich, savory base flavor that really elevates the dish.
Step 4: Assemble the Base
Pour the sautéed onion and garlic over the rice in the dish, followed by the chicken broth. This combination hydrates the rice and infuses it with subtle onion-garlic goodness.
Step 5: Season and Place Chicken
Generously season each chicken thigh with paprika, dried thyme, salt, and pepper. Arrange the thighs skin-side up directly on top of the rice mixture. This placement allows the chicken juices to drip into the rice, making it incredibly flavorful as it bakes.
Step 6: Bake Covered
Cover the dish tightly with aluminum foil to trap steam, and bake for 35 minutes. This step ensures the rice softens perfectly and the chicken cooks through without drying out.
Step 7: Crisp the Chicken Skin
Remove the foil and bake uncovered for another 10 to 15 minutes. This final blast of heat crisps up the chicken skin to a golden, irresistible finish while making sure the rice is tender and fluffy.
Step 8: Garnish and Serve
Once out of the oven, sprinkle fresh parsley over the top for a pop of color and bright herbaceous flavor. Serve the dish hot for a satisfying, soul-warming meal you’ll want to enjoy again and again.
How to Serve Oven-Baked Chicken and Rice Recipe
Garnishes
Fresh parsley is classic and adds a lovely color contrast along with a hint of herbal freshness. If you want to get adventurous, a sprinkle of lemon zest or a few crushed red pepper flakes can add brightness and a touch of heat that pairs beautifully with the savory chicken and rice.
Side Dishes
This dish stands beautifully on its own, but if you want to round out your meal, consider serving simple steamed green beans, roasted vegetables, or a crisp garden salad. These sides add a fresh crunch and help balance the rich, tender chicken and rice.
Creative Ways to Present
For a special occasion, serve the chicken thighs whole atop a mound of the rice on individual plates and drizzle with a little extra chicken broth or pan juices. You can also serve it family-style straight from the baking dish to keep things warm and cozy, encouraging sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Allow leftovers to cool completely before transferring them to an airtight container. Refrigerate for up to 3 days. The rice will continue to soak up flavor overnight, making leftovers even tastier the next day.
Freezing
This Oven-Baked Chicken and Rice Recipe freezes well. Portion meals into freezer-safe containers and freeze for up to 2 months. To prevent sogginess, you might want to freeze rice and chicken separately if possible.
Reheating
Reheat leftovers gently in the microwave or on the stovetop with a splash of broth or water to keep rice from drying out. For extra crispy chicken skin, pop the dish uncovered in a 350°F oven for 10 minutes before serving.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Yes, boneless thighs can be used, but bone-in helps retain moisture and flavor, so the dish is even more delicious with bone-in. Cooking time will be a bit shorter for boneless pieces.
What type of rice works best for this recipe?
Long-grain white rice is ideal because it stays fluffy and separate during cooking. Avoid quick-cooking or instant rice, as it likely won’t absorb the broth properly in the baking time.
Can I add vegetables to the dish?
Absolutely! You can toss in diced carrots, peas, or bell peppers before baking. Just be mindful of moisture levels and adjust broth as needed to avoid sogginess.
Is it important to brown the onion and garlic first?
Sautéing the onion and garlic before adding them enhances their sweetness and depth of flavor, which enriches both the rice and chicken. It’s a simple step that makes a big difference.
How do I know when the chicken and rice are fully cooked?
The chicken should reach an internal temperature of 165°F and have crispy skin after the final baking stage. The rice should be tender with all liquid absorbed. If rice is still too firm, you can add a bit more broth and bake a little longer.
Final Thoughts
Trust me, once you try this Oven-Baked Chicken and Rice Recipe, it will quickly become a trusted go-to for delicious, effortless meals. The perfect harmony of tender chicken, fragrant rice, and savory seasonings all baked together makes it a winner every time. So grab your ingredients and let the comforting magic begin!
Print
Oven-Baked Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Oven-Baked Chicken and Rice recipe is a comforting one-dish meal featuring tender, seasoned chicken thighs baked atop fragrant long-grain rice cooked in savory chicken broth. The dish is enhanced with sautéed onions and garlic, then baked to perfection in the oven, resulting in juicy chicken with crispy skin and fluffy, flavorful rice. Garnished with fresh parsley, it makes a simple yet satisfying family dinner.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Olive oil, for sautéing
Rice Mixture
- 1 cup long-grain white rice
- 1 3/4 cups chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Garnish
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken and rice.
- Prepare Rice Base: Spread the uncooked long-grain white rice evenly in a large ovenproof dish, creating a flat layer as the base of the dish.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes. This step enhances the flavor of the rice.
- Add Aromatics and Broth to Rice: Pour the sautéed onion and garlic evenly over the rice in the ovenproof dish, then add the chicken broth to the rice and aromatics.
- Season and Arrange Chicken: Season the chicken thighs with paprika, dried thyme, salt, and pepper. Place them skin-side up on top of the rice mixture, ensuring even distribution.
- Cover and Bake: Cover the dish tightly with aluminum foil to trap steam and bake in the preheated oven for 35 minutes. This time allows the rice to cook through and the chicken to start cooking evenly.
- Uncover and Finish Baking: Remove the foil and bake for an additional 10-15 minutes. This step crisps the chicken skin and fully cooks the rice until fluffy.
- Garnish and Serve: Once baked, garnish the dish with fresh parsley. Serve the chicken and rice hot for a fulfilling meal.
Notes
- Ensure the chicken thighs are skin-on for crispy skin after baking.
- Use an ovenproof dish large enough to hold the rice and chicken in a single layer for even cooking.
- Do not stir the rice after adding the broth to keep texture intact.
- Adjust seasoning according to taste, especially salt and pepper.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
