Oven Baked Chicken and Rice

introduction

This simple Oven Baked Chicken and Rice is a one-pan meal that cooks itself in the oven. It uses basic ingredients and gives warm, comforting food with little work. If you want a different take, try a best smothered chicken and rice recipe for a richer, saucier version.

why make this recipe

You make this recipe because it is easy, low fuss, and fills the house with a good smell. It uses pantry staples and needs little hands-on time. It feeds a small family and works for weeknight dinners or a lazy weekend meal.

how to make Oven Baked Chicken and Rice

Preheat the oven and mix the rice and seasonings in an oven-safe dish. Lay the chicken on top so it steams and roasts at the same time. Cover the dish so the rice cooks in the broth and stays tender. Add peas near the end if you like a bit of green.

Ingredients :

• 4 chicken thighs
• 1 cup rice
• 2 cups chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup frozen peas (optional)

Directions :

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet or baking dish, add the rice, chicken broth, chopped onion, minced garlic, paprika, thyme, salt, and pepper; stir to combine.
3. Place the chicken thighs on top of the rice mixture.
4. Cover the dish with foil and bake for 35-40 minutes or until the chicken is cooked through and the rice is fluffy.
5. If using, add frozen peas in the last 10 minutes of cooking.
6. Remove from oven and let it sit for a few minutes before serving.

how to serve Oven Baked Chicken and Rice

Serve the chicken thighs over the rice on plates or scoop the rice and chicken together from the dish. A simple green salad or steamed vegetables go well. Spoon any juices from the pan over the rice for more flavor.

how to store Oven Baked Chicken and Rice

Cool the dish to room temperature, then store in an airtight container. Keep in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until hot, or warm in the microwave, stirring once.

tips to make Oven Baked Chicken and Rice

• Use bone-in, skin-on thighs for more flavor and moisture.
• Rinse the rice if you like a less sticky texture.
• Keep the dish tightly covered while baking so the rice cooks evenly.
• Check the rice at 35 minutes; oven heat can vary.
• Let it rest 5 minutes after baking so the rice absorbs more liquid.

variation (if any)

• Add chopped carrots and celery with the onion for more vegetables.
• Swap thyme for rosemary or oregano for a different herb note.
• Use white wine (1/4 cup) mixed into the broth for a deeper flavor.
• For a creamier dish, stir in 1/4 cup cream or sour cream after baking.

FAQs

Q: Can I use boneless chicken?
A: Yes. Use boneless thighs or breasts, but reduce baking time as needed. Check that chicken reaches 165°F (74°C).

Q: Can I use long-grain brown rice?
A: Brown rice needs more liquid and more time. Use 2 1/2 cups broth and bake longer, about 55–60 minutes, until tender.

Q: Do I need to brown the chicken first?
A: No. Browning adds flavor but is not needed. The dish works well with raw chicken placed on top.

Q: Can I make this in a slow cooker?
A: Yes. Combine ingredients in a slow cooker, place chicken on top, and cook on low 4–5 hours. Check rice texture and add broth if needed.

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