There’s nothing quite like the cozy comfort of Oven-Baked Chicken and Rice—it’s a dish that brings people together and fills your entire house with the most irresistible aroma. Imagine juicy, golden-seared chicken nestled atop a bed of fluffy, savory rice that soaks up all those delicious juices, ready in just about an hour and in one dish from start to finish. With just a handful of humble ingredients, you can create a hearty main course that’s gluten-free and truly feels like home. Whether you’re feeding your family on a busy weeknight or looking for something special and fuss-free, Oven-Baked Chicken and Rice is a recipe you’ll come back to again and again.
Ingredients You’ll Need
One of the best things about Oven-Baked Chicken and Rice is how it transforms simple, wholesome ingredients into something magical. Each component plays a critical role, adding flavor, texture, or a pop of color to the final dish.
- Chicken thighs: Choose bone-in, skin-on chicken thighs for unrivaled flavor and juicy tenderness—plus, the crispy skin is just heavenly.
- Long-grain white rice: This type Main Course.
- Chicken broth: A good quality broth infuses the rice with rich, savory flavor; go for low-sodium if you want more control over seasoning.
- Onion: Diced onion adds a sweet, aromatic base that elevates the whole dish.
- Garlic: Just two cloves, minced, add a subtle but essential zing that makes everything taste homey and inviting.
- Paprika: This not only gives a warm color but also a gentle smokiness that’s classic in baked chicken dishes.
- Dried thyme: Sprinkle in dried thyme to build herbal depth that balances the savory flavors beautifully.
- Salt and black pepper: Essential for seasoning every layer, making sure each bite is perfectly seasoned.
- Olive oil: For searing the chicken and softening the onions, olive oil brings everything together and enhances flavor.
- Frozen peas (optional): Stirred in for extra color and sweetness right at the end—they’re completely optional but so welcome.
- Fresh parsley (optional): Sprinkle on just before serving for a fresh, vibrant finish and a burst of green.
How to Make Oven-Baked Chicken and Rice
Step 1: Prep and Season Your Chicken
Start by patting those chicken thighs dry—this is key for getting that irresistible golden skin. Season both sides generously with salt, black pepper, paprika, and dried thyme. Giving the chicken a full coat of those spices ensures every bite is flavorful.
Step 2: Sear for Flavor
Heat olive oil in a large oven-safe skillet or baking dish over medium heat. Add your seasoned chicken, skin side down, and let it sizzle until golden brown (about 3 to 4 minutes). This step locks in the juices and sets up that crave-worthy crispy skin. Remove the chicken and set aside—the main flavor magic is still to come!
Step 3: Sauté the Aromatics
With the chicken set aside, toss the diced onion into the same pan. Let it soften and turn a bit translucent, taking up all that flavor left behind. Stir in the minced garlic and let it cook for about 30 seconds, just until fragrant (garlic burns quickly, so keep an eye out!).
Step 4: Toast the Rice
Pour the uncooked rice into the pan, stirring to coat each grain in oil and aromatics. This quick toasting step adds a nutty depth to the rice, setting the stage for truly flavorful Oven-Baked Chicken and Rice.
Step 5: Add Broth and Nestle the Chicken
Pour in the chicken broth, scraping up any browned bits (flavor bombs!) from the bottom of your dish. Bring to a gentle simmer, then nestle the chicken thighs on top of the rice, skin-side up. This layering lets the chicken juices infuse the rice as everything bakes together.
Step 6: Bake Until Perfect
Cover your skillet or dish tightly with foil and bake at 375°F (190°C) for 35 minutes. This traps in all the steam, gently cooking the rice and chicken. After 35 minutes, remove the foil, sprinkle in the frozen peas if you’re using them, and bake uncovered for another 10 to 15 minutes. This is where the skin gets extra crisp and the rice finishes steaming to perfection.
Step 7: Finish and Garnish
Once everything is bubbling and golden, take the dish out of the oven and sprinkle with fresh parsley if you like. That pop of green is the perfect finishing touch for both flavor and color.
How to Serve Oven-Baked Chicken and Rice
Garnishes
A sprinkle of chopped fresh parsley is classic and adds a pop of freshness. If you want to change things up, try a squeeze of fresh lemon for brightness, or scatter a few sliced green onions over the top for a gentle crunch.
Side Dishes
Oven-Baked Chicken and Rice is quite a meal on its own, but you can serve it with a crisp green salad, steamed broccoli, or roasted carrots for extra color and nutrition. If you’re feeling indulgent, a side of garlic bread pairs wonderfully with the savory rice.
Creative Ways to Present
For a stunning family-style presentation, serve the skillet straight from the oven and let everyone dig in. Or, plate each serving with the chicken thigh perched on a mound of rice, drizzled with pan juices and topped with parsley. For a twist, scoop servings into individual bowls garnished with lemon wedges and extra herbs for a rustic, cozy dinner.
Make Ahead and Storage
Storing Leftovers
Leftover Oven-Baked Chicken and Rice keeps beautifully! Once cooled, store it in an airtight container in the refrigerator for up to three days. Be sure to keep the rice and chicken together so the flavors continue to mingle.
Freezing
You can freeze Oven-Baked Chicken and Rice for up to two months. Portion cooled leftovers into freezer-safe containers or resealable bags, removing as much air as possible. When you’re ready to eat, thaw overnight in the refrigerator for the best texture.
Reheating
To reheat, place the chicken and rice in an oven-safe dish, splash with a tablespoon or two of broth or water, and cover with foil. Reheat at 350°F (175°C) for about 20 minutes, or until heated through. Alternatively, microwave in short bursts, stirring the rice partway through for even warming.
FAQs
Can I use brown rice instead of white rice?
You can, but brown rice takes longer to cook and will need extra broth. If you use brown rice, add 1/2 cup extra broth and extend the covered baking time by about 20 minutes before uncovering and adding any peas.
What’s the best way to get crispy chicken skin?
The trick is to start by patting the chicken dry and searing it skin-side down in olive oil before baking. Removing the foil for the last 10-15 minutes lets the skin crisp up beautifully in the oven.
Can I make Oven-Baked Chicken and Rice ahead of time?
Absolutely! This dish reheats well and can be made a day in advance. Simply follow the reheating instructions above for best results and garnish with fresh parsley right before serving.
Is this recipe gluten-free?
Yes! As long as your chicken broth is certified gluten-free, Oven-Baked Chicken and Rice is naturally gluten-free and perfect for anyone avoiding wheat.
Can I use boneless skinless chicken breasts or thighs?
You can swap in boneless, skinless chicken, but keep in mind it cooks a bit faster and won’t be quite as juicy as bone-in. Reduce the baking time by 5-10 minutes, and watch closely to avoid drying out the meat.
Final Thoughts
If you’re looking for a cozy, crowd-pleasing meal that’s deliciously simple to make, Oven-Baked Chicken and Rice never disappoints. There’s just something about the combination of tender chicken, flavorful rice, and easy clean-up that makes it a household favorite. Give this recipe a try, share it with someone you love, and make it your own!
Print
Oven-Baked Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This delicious Oven-Baked Chicken and Rice recipe is a convenient one-pan meal that combines tender chicken thighs with flavorful rice cooked in a savory broth. Perfect for a comforting weeknight dinner!
Ingredients
For the chicken:
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For the rice:
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 cup frozen peas (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Season the chicken: Season chicken thighs with salt, pepper, paprika, and thyme.
- Sear the chicken: Brown chicken in a skillet, then set aside.
- Cook the aromatics: Saute onion and garlic in the same skillet.
- Prepare the rice: Add rice to the skillet with broth and nestle chicken on top.
- Bake: Cover and bake for 35 minutes, then uncover, add peas, and bake for additional 10–15 minutes.
- Serve: Garnish with parsley before serving.
Notes
- You can substitute chicken thighs with other cuts, adjusting cooking times as needed.
- For added flavor, consider using a mix of broth and cream or a squeeze of lemon.
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 480
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
