Looking for a simple, delicious, and hearty meal? This Oven-Baked Chicken and Rice recipe is the ultimate one-pan dinner! Featuring juicy, seasoned chicken thighs baked over perfectly fluffy rice infused with savory chicken stock, this dish is an all-time favorite for busy weeknights or comforting weekend meals. Packed with flavor from a blend of spices, caramelized onions, and garlic, this recipe is both budget-friendly and beginner-friendly.
Whether you’re craving classic comfort food or an easy-to-make family meal, this dish is sure to please. With minimal prep and cleanup, it’s the perfect choice for those looking for quick dinner ideas, easy chicken recipes, or the best one-pan meals. Try it today for a wholesome and satisfying meal your entire family will love!
Ingredients
- 5 bone-in chicken thigh fillets (skin removed)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp butter, cut into small pieces
- 1 ½ cups uncooked white rice (long-grain, jasmine, or basmati)
- 1 ½ cups chicken stock
- 1 ¼ cups water
- Oil spray
- 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 to taste
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Onion Base:
- In a 9×13-inch baking dish, spread the chopped onion evenly.
- Dot the surface with the butter pieces.
- Bake in the preheated oven for about 15 minutes, or until the onions are golden brown.
- Season the Chicken:
- In a small bowl, mix the paprika, thyme, garlic powder, onion powder, salt, and black pepper.
- Rub the spice mix evenly over both sides of the chicken thighs.
- Combine the Ingredients:
- Once the onion base is ready, sprinkle the uncooked rice over the onions and mix gently.
- Add the chicken stock, water, and minced garlic to the rice mixture, stirring to combine.
- Arrange the Chicken:
- Place the seasoned chicken thighs on top of the rice mixture.
- Bake:
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil, lightly spray the chicken with oil spray, and bake uncovered for an additional 20 minutes, or until the chicken is golden and cooked through, and the rice is tender.
- Garnish and Serve:
- Remove the dish from the oven and let it rest for 5 minutes.
- Sprinkle fresh chopped parsley over the top before serving.
Tips
- Rice Options: Use long-grain, jasmine, or basmati rice for the best results. Avoid short-grain or instant rice.
- Chicken Choices: Bone-in chicken thighs are recommended, but drumsticks or skin-on thighs can also be used for added flavor.
- Liquid Adjustment: For more flavorful rice, replace some of the water with extra chicken stock.
Variations and Substitutions
- Spice Variations: Swap paprika with smoked paprika for a deeper flavor, or add chili powder for some heat.
- Vegetable Add-Ons: Stir in diced carrots, peas, or mushrooms for a heartier dish.
- Protein Alternatives: Substitute chicken thighs with drumsticks, chicken breasts, or even pork chops.
FAQs
Can I use boneless chicken thighs or breasts?
Yes, but adjust the cooking time as boneless cuts may cook faster than bone-in pieces.
What if my rice isn’t fully cooked?
If the rice is undercooked after the baking time, add a little more water or stock, cover the dish, and bake for another 10 minutes.
Can I make this dish ahead of time?
Yes! Assemble the dish, cover it, and refrigerate for up to 12 hours before baking.
Serving Suggestions
- Serve with a side salad or steamed vegetables for a complete meal.
- Add a dollop of sour cream or a squeeze of lemon for extra flavor.
- Pair with crusty bread to soak up the delicious juices.
Why You’ll Love This Recipe
- One-Pan Wonder: Minimal cleanup with everything baked in one dish.
- Effortless and Flavorful: Simple ingredients combined to create a deeply satisfying meal.
- Family-Friendly: A classic comfort food dish that pleases even picky eaters.
Enjoy this oven-baked chicken and rice dish for a cozy, flavorful dinner everyone will love!
Oven-Baked Chicken and Rice Recipe
5
servings10
minutes1
hour10
minutesIngredients
5 bone-in chicken thigh fillets (skin removed)
1 onion, finely chopped
2 garlic cloves, minced
2 tbsp butter, cut into small pieces
1 ½ cups uncooked white rice (long-grain, jasmine, or basmati)
1 ½ cups chicken stock
1 ¼ cups water
Oil spray
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 to taste
Directions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Onion Base:
- In a 9×13-inch baking dish, spread the chopped onion evenly.
- Dot the surface with the butter pieces.
- Bake in the preheated oven for about 15 minutes, or until the onions are golden brown.
- Season the Chicken:
- In a small bowl, mix the paprika, thyme, garlic powder, onion powder, salt, and black pepper.
- Rub the spice mix evenly over both sides of the chicken thighs.
- Combine the Ingredients:
- Once the onion base is ready, sprinkle the uncooked rice over the onions and mix gently.
- Add the chicken stock, water, and minced garlic to the rice mixture, stirring to combine.
- Arrange the Chicken:
- Place the seasoned chicken thighs on top of the rice mixture.
- Bake:
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil, lightly spray the chicken with oil spray, and bake uncovered for an additional 20 minutes, or until the chicken is golden and cooked through, and the rice is tender.
- Garnish and Serve:
- Remove the dish from the oven and let it rest for 5 minutes.
- Sprinkle fresh chopped parsley over the top before serving.
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