Oven Baked Chicken and Rice

Introduction

Oven-baked chicken and rice is a comforting, one-pan meal that is both simple to prepare and full of flavor. This dish combines tender, juicy chicken with perfectly seasoned rice, all baked together in the oven for an easy and satisfying dinner. Whether you’re cooking for a family meal or looking for a convenient weeknight dinner, this recipe offers minimal hands-on effort with maximum taste. The combination of protein, grains, and seasonings creates a balanced dish that is both nutritious and delicious. With endless customization options, you can adapt this recipe to suit your taste preferences, making it a staple in any home kitchen.

The History of Oven-Baked Chicken and Rice

Chicken and rice dishes have been a staple in many cultures for centuries. Variations of this dish can be found in cuisines around the world, from Spanish arroz con pollo to Middle Eastern kabsa and South Asian biryani. The concept of cooking chicken with rice allows flavors to meld together while making use of a single pot or pan, reducing cleanup and effort. The oven-baked version likely gained popularity as home cooking evolved towards convenience and efficiency. By allowing the oven to do most of the work, this version ensures that both the chicken and rice are perfectly cooked without constant supervision. Today, this dish remains a favorite for busy households, thanks to its simplicity, affordability, and comforting taste.

Ingredients Breakdown

• 4 bone-in, skin-on chicken thighs or drumsticks (can substitute with boneless chicken breast)
• 1 cup long-grain white rice (jasmine or basmati works well)
• 2 cups chicken broth or water
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon olive oil or butter
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon paprika (optional, for added flavor)
• ½ teaspoon dried thyme or oregano
• 1 cup mixed vegetables (peas, carrots, bell peppers, or any preference)
• 1 tablespoon lemon juice (optional, for added freshness)
• Fresh parsley or green onions for garnish

Step-by-Step Recipe

1. Preheat the oven: Set your oven to 375°F (190°C).
2. Prepare the ingredients: Rinse the rice under cold water until the water runs clear. Pat the chicken dry with a paper towel and season both sides with salt, pepper, and paprika.
3. Sauté the aromatics: In a large oven-safe skillet or baking dish, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until fragrant and softened.
4. Layer the rice and liquid: Spread the rinsed rice evenly in the baking dish and pour in the chicken broth or water. Stir in the dried thyme and any mixed vegetables.
5. Add the chicken: Place the seasoned chicken pieces on top of the rice, skin side up. This allows the juices from the chicken to seep into the rice, enhancing its flavor.
6. Bake uncovered: Transfer the dish to the preheated oven and bake for 40-50 minutes, or until the chicken is golden brown and fully cooked, and the rice has absorbed all the liquid.
7. Rest and garnish: Let the dish rest for 5 minutes before serving. Sprinkle with fresh parsley or green onions for added freshness.

Tips for the Perfect Oven-Baked Chicken and Rice

• Use bone-in, skin-on chicken for the most flavor and juiciness. If using boneless chicken, reduce baking time to prevent dryness.
• Rinsing the rice before cooking prevents excess starch, which can cause clumping.
• For extra crispy skin, broil the dish for the last 5 minutes of baking.
• If you prefer a richer taste, substitute water with chicken broth or add a splash of heavy cream.
• Add spices like cumin, turmeric, or smoked paprika for a unique twist on flavor.
• Stir in a handful of shredded cheese during the last 10 minutes of baking for a cheesy variation.

Variations and Customizations

• Protein Variations: Swap chicken for turkey, shrimp, or tofu for a different protein source.
• Vegetarian Version: Omit chicken and use vegetable broth, adding more veggies like mushrooms and zucchini.
• Spicy Option: Add chopped jalapeños or a teaspoon of red pepper flakes to the rice for heat.
• Low-Carb Alternative: Substitute cauliflower rice for a lighter, keto-friendly version.
• Herb-Infused: Add fresh rosemary, thyme, or basil to enhance the aroma and taste.
• Creamy Style: Mix in a bit of coconut milk or heavy cream for a richer, creamier texture.

Health Considerations and Nutritional Value Oven-baked chicken and rice is a well-balanced meal providing protein, carbohydrates, and essential vitamins. Chicken is a great source of lean protein, helping with muscle growth and repair. Rice offers an energy-boosting carbohydrate source, while vegetables add fiber and nutrients. Using brown rice instead of white rice increases fiber content, making the dish even more wholesome. Choosing skinless chicken can lower fat intake, while incorporating more vegetables boosts overall nutrition. By adjusting seasoning and using homemade broth, you can control sodium levels, making this meal suitable for a heart-healthy diet.

FAQ

1. Can I use brown rice instead of white rice? Yes, but increase the liquid amount to 2.5 cups and extend the cooking time by 15-20 minutes.
2. Can I make this ahead of time? Absolutely! You can assemble the ingredients in the baking dish and refrigerate until ready to bake.
3. What can I serve with oven-baked chicken and rice? A side salad, steamed greens, or roasted vegetables pair well with this dish.
4. How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
5. Can I freeze this dish? Yes, allow it to cool completely before freezing. Reheat in the oven at 350°F (175°C) until warmed through.
6. Why is my rice still hard after baking? Ensure there is enough liquid in the dish and cover it with foil if needed to trap moisture.

Oven Baked Chicken and Rice

Oven-baked chicken and rice is an easy, flavorful, one-pan meal that combines juicy chicken with perfectly cooked rice. Simple to prepare and highly customizable, it’s a comforting and nutritious dish for any occasion.

Print Recipe Pin Recipe

Ingredients

  

• 5 bone-in chicken thigh fillets skin removed
• 1 onion finely chopped
• 2 garlic cloves minced
• 2 tbsp butter cut into small pieces
• 1 ½ cups uncooked white rice long-grain, jasmine, or basmati recommended
• 1 ½ cups chicken stock
• 1 ¼ cups water
• Oil spray
• Fresh chopped parsley for garnish

Chicken Rub:

• 1 tsp paprika
• 1 tsp dried thyme
• ½ tsp garlic powder
• ½ tsp onion powder
• ¾ tsp salt
• Black pepper to taste

Instructions

 

Preheat the Oven:

• Begin by setting your oven to 350°F (175°C) to ensure it’s properly heated for baking.

Prepare the Baking Dish:

• In a 9×13” baking dish, spread the chopped onion evenly and place the butter pieces on top. Bake for 15 minutes, or until the onions develop a slight golden brown color.

Mix the Chicken Rub:

• While the onions are baking, combine paprika, dried thyme, garlic powder, onion powder, salt, and black pepper in a small bowl to create the seasoning blend.

Season the Chicken:

• Coat both sides of the chicken thigh fillets thoroughly with the prepared spice mix, ensuring an even layer of seasoning.

Prepare the Rice Mixture:

• Once the onions have browned slightly, remove the baking dish from the oven. Add the uncooked rice over the onions and mix well to distribute evenly.

Add Liquid Ingredients:

• Pour in the chicken stock, minced garlic, and water, ensuring the liquid is evenly spread across the dish.

Arrange the Chicken:

• Place the seasoned chicken thighs on top of the rice mixture, spacing them evenly for uniform cooking.

Bake Covered:

• Cover the baking dish with foil and bake for 30 minutes, allowing the rice to cook and absorb the flavors.

Finish Baking:

• After 30 minutes, remove the foil, lightly spray the chicken with oil spray, and return the dish to the oven.

Bake Uncovered:

• Continue baking for another 20 minutes, or until the chicken is fully cooked, and the rice becomes tender and fluffy.

Garnish and Serve:

• Once done, garnish with fresh chopped parsley for a touch of color and freshness. Serve hot and enjoy your flavorful, oven-baked chicken and rice!

Notes

Can I use boneless chicken thighs instead of bone-in?
Yes! Boneless chicken thighs work perfectly in this recipe. Just be sure to adjust the cooking time to ensure they cook through evenly.

Can I substitute brown rice for white rice?
You can use brown rice, but it requires a longer cooking time and extra liquid. Make adjustments as needed and keep an eye on the dish while baking.

What can I serve with oven-baked chicken and rice?
This meal pairs well with a variety of sides, such as steamed vegetables, a fresh salad, or crusty bread to soak up the flavorful juices.

Can I add extra vegetables to the rice mixture?
Absolutely! Feel free to enhance the dish by mixing in diced carrots, bell peppers, peas, or any other vegetables of your choice for added taste and nutrition.

How should I store leftovers?
Place leftovers in an airtight container and store them in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving.