Oven Baked Chicken and Rice

This one-pan wonder is your ticket to a hearty, flavorful dinner with minimal effort! Juicy chicken thighs are baked right on top of fragrant, buttery rice infused with garlic and onion. The oven does all the work, creating tender rice and perfectly cooked chicken with a golden finish. It’s a cozy, family-friendly meal that’s delicious on its own or jazzed up with a quick gravy. Simple, satisfying, and oh-so-tasty!

Instructions

1. 1

   Preheat your oven to 350°F (180°C). Grab a baking dish (about 10 x 15 inches) and scatter the chopped onion and minced garlic across the bottom. Place the butter in the center.

2. 2

   Bake the onion, garlic, and butter for 15 minutes, stirring at the 12-minute mark to prevent any bits from browning too much.

3. 3

   While the dish is in the oven, mix the paprika, thyme, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub this seasoning mix generously over both sides of the chicken thighs.

4. 4

   Take the baking dish out of the oven. Add the rinsed rice and stir to coat it in the buttery onion mixture.

5. 5

   Nestle the seasoned chicken thighs on top of the rice. Pour the hot chicken broth and water around the chicken, not over it.

6. 6

   Cover the dish tightly with foil and bake for 30 minutes.

7. 7

   Remove the foil, lightly spray the chicken with olive oil for a nice finish (optional), and bake for another 20-25 minutes until the liquid is absorbed and the rice is tender.

8. 8

   Let the dish rest for 5 minutes. Remove the chicken, fluff the rice with a fork, and sprinkle with fresh parsley if desired. Serve hot and enjoy!

Recipe Notes

• Chicken – Bone-in thighs are ideal for their juiciness and matching cook time with the rice. Remove the skin to avoid greasy rice. Drumsticks work too; no need to skin them.

• Rice – Long-grain white rice gives the fluffiest texture. Basmati or jasmine are great alternatives. Short or medium-grain rice will be stickier but still delicious. For brown rice, add 1/2 cup extra water and bake covered for 60 minutes, then uncovered for 15 minutes.

• Chicken rub – Feel free to swap the rub with your favorite seasoning blend, like Italian herbs or lemon pepper, for a different flavor twist.

• Broth and water – Heating the liquids ensures even cooking. Use low-sodium broth to control saltiness.

• Scaling – If making a larger batch, use multiple pans to avoid overcrowding. For a smaller batch, choose a smaller dish and adjust quantities using the servings slider.

• Rice types to avoid – Instant rice, risotto, or paella rice won’t work well here due to different cooking times and textures.

• Optional gravy – The dish is flavorful enough without it, but a quick pan gravy can elevate it for special occasions.

• Storage – Leftovers keep in the fridge for 3-4 days or freeze for up to 2 months. Reheat with a splash of water to keep the rice moist.