Description
This Oven Baked Chicken and Rice recipe is a simple, one-pan meal combining tender, juicy chicken with fluffy, flavorful rice. Perfect for quick, comforting dinners, it requires minimal prep and bakes everything together for easy cleanup and delicious results. Versatile and kid-friendly, it can be adapted with your favorite herbs, spices, and vegetables for a family-pleasing classic.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs or drumsticks
Rice and Broth
- 1 cup long-grain white rice, rinsed
- 2 1/4 cups chicken broth (gluten-free if needed)
Aromatics and Seasonings
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried herbs (such as thyme, oregano, or a blend)
Garnish (Optional)
- Fresh parsley or cilantro, chopped
Instructions
- Prepare the Oven and Ingredients: Preheat your oven to 375°F (190°C). Rinse the rice under cold water to remove excess starch. Pat the chicken pieces dry with paper towels and season them liberally with salt, pepper, paprika, and dried herbs.
- Sear the Chicken: Heat olive oil in a large ovenproof skillet or pan over medium-high heat. Place the chicken pieces skin-side down and brown for 4-5 minutes until golden and crisp. Flip and cook an additional 2 minutes. Remove chicken from the pan and set aside.
- Sauté Aromatics: Reduce heat to medium. In the same pan, add diced onion and minced garlic. Cook for 2-3 minutes until softened and fragrant, scraping up browned bits from the pan for extra flavor.
- Add Rice and Broth: Add the rinsed rice to the pan and stir gently with the aromatics to coat the rice with oil and flavor. Pour in the chicken broth along with any additional herbs and seasonings. Stir to combine evenly.
- Bake Everything Together: Arrange the seared chicken pieces on top of the rice, skin-side up, making sure they are not submerged in the liquid. Cover the pan with a tight-fitting lid or aluminum foil and bake in the preheated oven for 35-40 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Rest and Garnish: Remove from the oven and let the dish rest, covered, for 5 minutes. Uncover and sprinkle with fresh parsley or cilantro if desired. Serve warm and enjoy!
Notes
- Pat the chicken dry to ensure crispy skin during searing and baking.
- Bone-in, skin-on chicken adds more flavor and moisture to the rice.
- Do not stir the rice while baking to keep it fluffy and prevent mushiness.
- Adjust the broth quantity if swapping rice types (brown rice or quinoa) to achieve perfect texture.
- Let the dish rest before serving to allow flavors to meld and steam to settle.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/4 recipe)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: Oven Baked Chicken and Rice, One-Pan Meal, Easy Chicken Recipe, Family Dinner, Gluten Free Chicken and Rice