Nothing warms the heart and soul quite like a comforting dish of oven baked chicken and rice. I remember the first time I tasted this meal. It was at a family gathering, and everyone gathered around the table, sharing stories and laughter. It was easy to make and brought everyone together, making it a cherished memory. If you are looking for a quick and memorable recipe that will leave everyone asking for seconds, you are in the right place!
Why You’ll Love Oven Baked Chicken and Rice
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
- 4 chicken thighs (bone-in, skin-on) – They add flavor and moisture to the dish.
- 1 cup long-grain rice – A perfect base that absorbs all the delicious flavors.
- 2 cups chicken broth – For richness and depth of flavor.
- 1 medium onion, chopped – Adds sweetness and aroma.
- 3 cloves garlic, minced – Because garlic makes everything better!
- 1 cup frozen peas and carrots – Adds color and nutrition.
- 1 teaspoon paprika – For a subtle smoky flavor.
- 1 teaspoon dried thyme – A classic herb that complements chicken beautifully.
- Salt and pepper to taste – Essential for bringing out all the flavors.
- 2 tablespoons olive oil – For sautéing and flavor.
- Fresh parsley, for garnish (optional) – A lovely touch for presentation.
How to Make Oven Baked Chicken and Rice
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet or baking dish, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Season the chicken thighs with salt, pepper, and paprika on both sides. Push the onions and garlic to the side of the skillet and add the chicken thighs, browning them for about 5 minutes on each side.
- Remove the chicken from the skillet and set aside. In the same skillet, add the rice, stirring to coat it with the oils and juices from the chicken.
- Pour in the chicken broth, and stir in the frozen peas and carrots, along with the dried thyme. Bring the mixture to a simmer.
- Place the browned chicken thighs back on top of the rice mixture. Cover the skillet with a lid or aluminum foil.
- Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through and the rice is tender.
- Once done, remove from the oven and let it sit for 5 minutes before serving. Garnish with fresh parsley if desired.
Substitutions & Additions
Feel free to get creative! You can swap the chicken thighs for breasts if you prefer white meat. If you’re looking for a vegetarian option, substitute the chicken with hearty vegetables like bell peppers and zucchini, and use vegetable broth instead. You might also want to add some spices like cumin or curry powder for an extra kick!
Tips for Success
- Don’t skip browning the chicken; it adds so much flavor!
- Make sure to cover the skillet tightly while baking to keep all the moisture in.
- If you want to prep ahead, you can chop the vegetables the night before and store them in the fridge.
How to Store Oven Baked Chicken and Rice
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in the oven or microwave until heated through. This dish also freezes well, so if you have extra, just portion it out and freeze for a quick meal later!
FAQs
- Can I use brown rice instead of white rice? Yes, but you will need to adjust the cooking time and add more liquid, as brown rice takes longer to cook.
- Is there a way to make this dish spicier? Absolutely! You can add some red pepper flakes or even a dash of hot sauce to the broth for a little heat.
- Can I make this dish in advance? Yes! You can prepare everything ahead of time and bake it just before serving.
Oven baked chicken and rice is a simple yet delightful dish that brings comfort to any meal. For more delicious recipes, check out Grandma’s Sunshine Lemon Chicken Soup or easy homemade raspberry sorbet for treats you will love!
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Oven Baked Chicken and Rice
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a large oven-safe skillet or baking dish, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Step 3: Season the chicken thighs with salt, pepper, and paprika on both sides. Push the onions and garlic to the side of the skillet and add the chicken thighs, browning them for about 5 minutes on each side.
- Step 4: Remove the chicken from the skillet and set aside. In the same skillet, add the rice, stirring to coat it with the oils and juices from the chicken.
- Step 5: Pour in the chicken broth, and stir in the frozen peas and carrots, along with the dried thyme. Bring the mixture to a simmer.
- Step 6: Place the browned chicken thighs back on top of the rice mixture. Cover the skillet with a lid or aluminum foil.
- Step 7: Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through and the rice is tender.
- Step 8: Once done, remove from the oven and let it sit for 5 minutes before serving. Garnish with fresh parsley if desired.
