Oven-Baked Chicken and Rice Recipe

introduction

This oven-baked chicken and rice recipe is simple and fills your kitchen with good smells. It uses basic ingredients and takes little hands-on time. If you want a saucy twist, you can also compare ideas with the best smothered chicken and rice recipe to see another easy style.

why make this recipe

This dish is warm, filling, and easy to make. It needs few tools and low effort. It cooks in one pan, so cleanup is quick. Kids and adults both like it.

how to make Oven-Baked Chicken and Rice

Preheat the oven, season the chicken, and mix the rice with broth. Put everything in a baking dish, cover, and bake until the rice is tender and the chicken is cooked. Let it rest a few minutes before serving.

Ingredients :

• 4 bone-in, skin-on chicken thighs (or breasts)
• 1 1/2 cups long-grain white rice, rinsed
• 2 1/2 cups chicken broth (warm)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots (optional)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme or Italian seasoning
• 1/2 teaspoon paprika (optional)
• 2 tablespoons butter or olive oil (for the rice)
• Fresh parsley for garnish (optional)

Directions :

1. Preheat oven to 375°F (190°C).
2. Pat chicken dry and rub with 1 tablespoon olive oil, salt, pepper, and paprika.
3. In a skillet over medium heat, add 1 tablespoon oil. Sear chicken skin-side down until golden, about 4 minutes. Flip and cook 2 more minutes. Remove chicken and set aside.
4. In the same skillet, add the chopped onion and garlic. Cook 2–3 minutes until soft.
5. Stir in the rinsed rice and toast 1 minute with the onion and garlic.
6. Transfer rice, onion, and garlic to a 9×13-inch baking dish. Add butter and pour warm chicken broth over the rice. Stir in peas and carrots if using. Sprinkle thyme or Italian seasoning.
7. Place the seared chicken on top of the rice, skin-side up.
8. Cover the dish tightly with foil and bake for 35 minutes.
9. Remove foil and bake 10–15 more minutes until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
10. Let rest 5 minutes before fluffing rice and serving.

how to serve Oven-Baked Chicken and Rice

Serve hot from the dish. Garnish with chopped parsley. A simple green salad or steamed vegetables go well on the side. Squeeze a little lemon over the chicken for a fresh taste.

how to store Oven-Baked Chicken and Rice

Cool the leftovers to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) covered, or microwave until hot. For longer storage, freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.

tips to make Oven-Baked Chicken and Rice

• Rinse the rice to remove extra starch for better texture.
• Use warm broth so the rice cooks evenly.
• Do not lift the foil while baking the covered time to keep steam inside.
• If you want crispier skin, broil the chicken 2–3 minutes at the end—watch closely.
• Bone-in chicken gives more flavor, but boneless works too with a shorter cook time.

variation (if any)

• Add mushrooms and bell pepper for extra vegetables.
• Use brown rice: increase broth to 3 cups and bake covered for 50–60 minutes.
• Make it spicy: add 1/2 teaspoon cayenne or a chopped jalapeño.
• Use thighs, breasts, or a mix. Adjust cooking time for boneless pieces.

FAQs (minimum three FAQ)

Q: Can I use instant rice?
A: Instant rice cooks much faster and will overcook if baked long. Cook instant rice separately and mix it with cooked chicken at the end.

Q: Can I make this in a slow cooker?
A: Yes. Use the same ingredients, add slightly less liquid, and cook on low for 4–5 hours. Check rice texture and add liquid if needed.

Q: How do I know the rice is done?
A: The rice is done when it is tender and has absorbed the liquid. If it feels hard, add 1/4 cup hot broth, cover, and bake 5–10 more minutes.

Q: Can I use chicken stock cubes instead of broth?
A: Yes. Dissolve a cube in hot water to make the needed amount of broth.

Q: Is it safe to put raw chicken on top of rice?
A: Yes. The chicken cooks with the rice and the juices add flavor. Make sure the chicken reaches 165°F (74°C) to be safe.

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