Quick, Juicy Oven Baked Chicken and Rice Recipe for Families

Crispy, golden-brown oven baked chicken and rice promises a comforting meal that’ll make you smile.

Weeknight dinner solutions don’t get much easier than this one-pan wonder.

Tender chicken pieces nestle perfectly among fluffy rice grains, creating magical flavor combinations.

Herbs and simple seasonings work their charm, turning ordinary ingredients into something extraordinary.

Mediterranean and American culinary traditions blend seamlessly in this delightful dish.

Home cooks love how little effort translates into maximum deliciousness.

Let this recipe become your new go-to meal that impresses everyone at the table.

Oven Baked Chicken And Rice: Why It’s A Weeknight Hero

• Simplify Weeknight Dinners: This one-pan chicken and rice recipe transforms complex cooking into an effortless meal, minimizing dirty dishes and kitchen cleanup time.
• Create Restaurant-Quality Comfort: Perfectly seared chicken with crispy skin sits atop fluffy, seasoned rice, delivering gourmet flavors without requiring professional chef skills.
• Budget-Friendly Protein Powerhouse: Affordable chicken thighs combined with basic pantry ingredients make this dish wallet-friendly while providing satisfying, nutritious nutrition.
• Family Meal Magic: Kid-friendly ingredients and straightforward preparation ensure everyone at the table enjoys a delicious, home-cooked dinner with minimal fuss.

Oven Baked Chicken And Rice Ingredients List

• Chicken Thighs: Bone-in and skin-on thighs provide rich flavor and juicy meat, keeping the dish moist during baking.

• Long-Grain White Rice: Perfect for absorbing flavors and creating a fluffy base for the chicken, ensuring a complete one-pan meal.

• Chicken Broth: Adds moisture and deep savory flavor to the rice and chicken.
• Olive Oil: Helps with browning and adds a subtle richness to the dish.

• Onion, Garlic: Provide a foundational flavor profile, adding depth and complexity to the overall taste.

• Smoked Paprika, Dried Thyme: Bring warmth and herbal notes, creating a well-rounded flavor experience.
• Salt and Pepper: Essential for bringing out the natural flavors of the ingredients.

• Frozen Peas: Adds a pop of color, slight sweetness, and extra nutritional value to the dish.

Instructions for Oven Baked Chicken And Rice

Step 1: Warm Up The Oven

Set your oven to 375°F so it gets nice and hot while you prepare the chicken and rice.

Step 2: Dress The Chicken

• Paprika
• Thyme
• Salt
• Black pepper

Massage the spices into the meat for maximum flavor.

Step 3: Create Golden Chicken

Heat olive oil in a large skillet over medium-high heat.

Sear the chicken thighs until they develop a beautiful golden-brown crust.

Once done, move them to a temporary plate.

Step 4: Build Aromatic Base

• Chopped onions
• Minced garlic

Cook until the kitchen fills with a mouth-watering fragrance.

Step 5: Toast And Prepare Rice

Add rice to the skillet and toast for 1-2 minutes.

Pour in chicken broth and peas.

Stir and adjust seasonings to your taste.

Step 6: Assemble The Dish

Transfer the rice mixture into a baking dish.

Gently place the seared chicken thighs on top of the rice.

Cover the dish tightly with aluminum foil.

Step 7: First Baking Phase

Slide the covered dish into the preheated oven.

Bake for 35 minutes, allowing the flavors to meld together.

Step 8: Crisp The Chicken

Remove the foil and return the dish to the oven.

Bake for an additional 10 minutes until the chicken skin turns wonderfully crispy and the rice is perfectly cooked.

Step 9: Rest And Serve

Let the dish rest for 5 minutes.

This helps the juices redistribute, ensuring every bite is deliciously moist.

Serve and enjoy!

Chicken and Rice in the Oven Without Dryness – Tips That Help

• Toast rice in skillet before adding liquid to enhance nutty, rich undertones and develop more complex taste profile.
• Select bone-in, skin-on chicken thighs to maintain moisture and ensure juicy, tender meat during baking process.
• Swap peas with carrots, bell peppers, or mixed vegetables to create personalized one-pan meal and increase nutritional variety.
• Use long-grain rice for fluffy results and adjust liquid ratio slightly if using different rice types to maintain perfect consistency.
• Prepare entire dish in advance, refrigerate, and bake when ready – ideal for meal prepping and busy weeknight dinners.

Store Baked Chicken Rice And Reheat Well

• Store leftover chicken and rice in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days.
• Portion the dish into freezer-safe containers. Freeze for up to 2 months. Label with the date to track freshness.
• Preheat oven to 350°F. Place leftovers in a baking dish, cover with foil to prevent drying. Warm for 15-20 minutes until heated through.
• Add a splash of chicken broth to maintain moisture. Heat in 1-minute intervals, stirring between each, until temperature reaches 165°F for food safety.

What to Add to Oven Baked Chicken And Rice

• Crisp White Wine Companion: Pair a refreshing chardonnay or sauvignon blanc to complement the rich, savory chicken and balance the dish's warmth.
• Fresh Herbal Salad Sidekick: Toss a light green salad with lemon vinaigrette to add brightness and cut through the dish's hearty flavors.
• Roasted Vegetable Harmony: Serve charred asparagus or Brussels sprouts alongside to introduce a caramelized, earthy contrast that enhances the meal's depth.
• Mediterranean Yogurt Sauce Booster: Drizzle a tangy tzatziki or herb-infused Greek yogurt sauce over the chicken to introduce a cool, creamy element that elevates the entire plate.

Baked Chicken and Rice with Weeknight Simplicity Variants

• Gluten-Free Option: Replace regular rice with quinoa or cauliflower rice for a gluten-free alternative. Use gluten-free chicken broth and ensure all seasonings are certified gluten-free.
• Low-Carb Version: Swap rice with grated cauliflower or riced turnips. Choose chicken breasts instead of thighs to reduce fat content and maintain a lean protein source.
• Mediterranean Herb Variation: Substitute thyme with oregano, rosemary, and za'atar. Add diced bell peppers and swap chicken broth with white wine for a Mediterranean-inspired flavor profile.
• Spicy Cajun Remix: Replace paprika with Cajun seasoning blend. Include diced andouille sausage alongside chicken thighs and add cayenne pepper for extra heat. Incorporate chopped bell peppers for additional texture and flavor.

FAQs

• What if I don't have chicken thighs?

You can substitute with chicken breasts or drumsticks. Just adjust cooking time to prevent drying out, as breasts cook faster than thighs.

• Can I make this dish gluten-free?

Yes, ensure your chicken broth is gluten-free and the recipe naturally contains no gluten. Double-check ingredient labels to confirm.

• How do I know the chicken is fully cooked?

Use a meat thermometer to check internal temperature. Chicken should reach 165°F (74°C) at the thickest part to be safe for consumption.

• Is there a way to add more flavor to the rice?

Consider adding herbs like rosemary or parsley, or mix in some dried herbs directly into the rice before baking for extra depth of flavor.

Oven Baked Chicken And Rice Recipe

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4.6 from 33 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Hearty chicken and rice casserole brings comfort straight from grandma’s kitchen to your dinner table. Succulent chicken nestled with fluffy rice creates a perfectly balanced meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Chicken:

• 4 chicken thighs (bone-in, skin-on)

Rice and Liquid:

• 1 cup long-grain white rice
• 2 cups (473 milliliters) chicken broth

Aromatics and Seasonings:

• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon (15 milliliters) olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt to taste
• Pepper to taste
• 1 cup (150 grams) frozen peas (optional)

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Instructions

1. Warm the oven to a moderate temperature of 375°F (190°C), ensuring an even heating environment for the dish.
2. Generously coat chicken thighs with a blend of aromatic spices, massaging paprika, thyme, salt, and pepper into the meat for deep flavor infusion.
3. Create a golden sear on the chicken thighs in a hot skillet with olive oil, developing a rich caramelized exterior while locking in moisture.
4. In the same skillet, gently sweat chopped onions and minced garlic until they release their fragrant essence and become translucent.
5. Introduce uncooked rice to the skillet, allowing it to toast and develop a nutty undertone for approximately 1-2 minutes.
6. Pour chicken broth into the rice mixture, incorporating frozen peas and adjusting the seasoning to enhance overall taste profile.
7. Carefully transfer the rice blend into a baking dish, strategically positioning the seared chicken thighs on top of the grains.
8. Seal the dish completely with aluminum foil, creating a steamy environment for even cooking.
9. Slide the covered dish into the preheated oven and allow it to bake for 35 minutes, ensuring rice and chicken cook uniformly.
10. Uncover the dish, returning it to the oven to crisp the chicken skin and finish the rice, baking for an additional 10 minutes.
11. Remove from the oven and let the dish rest for 5 minutes, allowing flavors to settle and juices to redistribute before serving.

Notes

• Choose bone-in, skin-on chicken thighs for maximum flavor and juiciness, ensuring tender meat that doesn’t dry out during baking.
• Toast rice briefly before adding liquid to enhance its nutty flavor and prevent mushiness, creating a more complex taste profile.
• For a gluten-free version, use gluten-free chicken broth and confirm all seasonings are certified gluten-free.
• Customize the dish by swapping peas with other vegetables like diced carrots or bell peppers for added nutrition and color variety.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 430
• Sugar: 1 g
• Sodium: 620 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 2 g
• Protein: 24 g
• Cholesterol: 90 mg