Oven Baked Chicken and Rice

Looking for an easy and delicious dinner idea? Try our Oven Baked Chicken and Rice recipe! With juicy chicken thighs, flavorful rice, and minimal prep, it’s perfect for busy weeknights. Plus, it’s all made in one pan for easy cleanup!

Ingredients:

1. 5 bone-in chicken thigh fillets, skin off
2. 1 onion, chopped
3. 2 garlic cloves, minced
4. 2 tbsp butter, cut into pieces
5. 1 ½ cups uncooked white rice (long-grain, jasmine, or basmati work great)
6. 1 ½ cups chicken stock
7. 1 ¼ cups water
8. Oil spray
9. 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

Instructions:

Preheat oven to 350°F:

• Start by preheating your oven to 350°F (175°C) to ensure it’s ready for baking.

Prepare the baking dish:

• In a 9×13” baking dish, scatter chopped onion and place the pieces of butter on top. Bake for 15 minutes, or until you see some brown pieces of onion.

Mix the chicken rub:

• While the onions are baking, mix together the paprika, dried thyme, garlic powder, onion powder, salt, and black pepper to create the chicken rub.

Season the chicken:

• Rub the chicken thigh fillets on both sides with the prepared spice mix until evenly coated.

Prepare the rice mixture:

• Once the onions are lightly browned, remove the baking dish from the oven and add the uncooked rice on top of the baked onions. Mix well to combine.

Add liquid ingredients:

• Pour in the chicken stock, minced garlic, and water over the rice mixture, ensuring it’s evenly distributed in the dish.

Arrange the chicken:

• Place the seasoned chicken thigh fillets on top of the rice mixture in the baking dish, ensuring they are evenly spaced out.

Bake covered:

• Cover the baking dish with foil and bake in the preheated oven for 30 minutes to allow the rice to cook and absorb the flavors.

Finish baking:

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

Bake uncovered:

• Bake for an additional 20 minutes, or until the chicken is cooked through and the rice is tender and fluffy.

Garnish and serve:

• Once baked, garnish the dish with fresh chopped parsley for a pop of color and flavor. Serve hot and enjoy the deliciousness!

FAQs:

Can I use boneless chicken thighs instead of bone-in?

• Absolutely! Boneless chicken thighs will work just as well in this recipe. Just adjust the cooking time accordingly to ensure they cook through evenly.

Can I substitute brown rice for white rice?

• While you can use brown rice, keep in mind that it may require a longer cooking time and additional liquid. Adjust as needed and monitor the dish closely while baking.

What can I serve with Oven Baked Chicken and Rice?

• This dish pairs well with a variety of sides, such as steamed vegetables, a simple salad, or crusty bread for soaking up the flavorful juices.

Can I add additional vegetables to the rice mixture?

• Absolutely! Feel free to customize the dish by adding diced carrots, bell peppers, or peas for added flavor and nutrition.

How should I store leftovers?

• Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Simply reheat in the microwave or oven before serving.