Description
This Oven Baked Chicken and Rice is the ultimate one-pan dinner—easy to prepare, loaded with flavor, and perfect for busy weeknights! Juicy, well-seasoned chicken thighs are baked over a bed of garlic-infused rice, soaking up all the delicious flavors as they cook. The best part? Minimal prep, minimal cleanup, and a meal the whole family will love!
With just 10 minutes of hands-on time, this dish practically cooks itself in the oven. Whether you’re meal-prepping or feeding a crowd, this hearty and satisfying dish is a guaranteed winner.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon olive oil
For the Rice:
- 1 ½ cups long-grain white rice (uncooked)
- 3 cups chicken broth (low-sodium preferred)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon butter
- ½ teaspoon salt
- ½ teaspoon dried thyme (or Italian seasoning)
Optional Garnish:
- Fresh parsley, chopped
- Lemon wedges for serving
Instructions
Preheat Oven: Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or oven-safe skillet.
Season the Chicken: Pat the chicken thighs dry and season both sides with salt, pepper, paprika, garlic powder, and onion powder.
Sear the Chicken: In a large oven-safe skillet or pan, heat olive oil over medium-high heat. Place the chicken skin-side down and sear for 4-5 minutes, until golden and crispy. Flip and sear for another 2 minutes. Remove from the pan and set aside.
Prepare the Rice: In the same skillet, melt butter and sauté onions until soft (about 2 minutes). Add garlic and cook for another 30 seconds. Stir in the uncooked rice, coating it in the butter and aromatics.
Add Broth & Seasonings: Pour in chicken broth, and add salt and dried thyme. Stir well to combine, scraping up any browned bits from the bottom of the pan for extra flavor.
Nestle the Chicken: Place the seared chicken thighs on top of the rice, skin-side up. Cover the dish tightly with foil.
Bake: Transfer to the oven and bake for 30 minutes covered. Then, remove the foil and bake for 10-15 more minutes, until the rice is tender and the chicken is fully cooked (internal temp 165°F/74°C).
Crisp the Skin (Optional): For extra crispy skin, broil for the last 2-3 minutes, keeping an eye on it to avoid burning.
Garnish & Serve: Let rest for 5 minutes, then fluff the rice with a fork. Sprinkle with fresh parsley and serve with lemon wedges. Enjoy!
Notes
- Rice Selection: Long-grain white rice works best. Avoid quick-cook or instant rice, as it may become mushy. Basmati or jasmine rice are excellent substitutes.
- Chicken Options: Bone-in, skin-on thighs provide the most flavor, but boneless, skinless thighs or breasts can also be used. Adjust cooking time accordingly.
- Extra Veggies: Add diced carrots, peas, or bell peppers for a nutrient boost.
- Storage: Leftovers can be stored in the fridge for up to 3 days or frozen for up to 1 month.
- Reheating: To reheat, add a splash of broth and warm in the oven at 350°F (175°C) for 10-15 minutes or microwave in 30-second intervals.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 150mg
Keywords: one-pan chicken and rice, baked chicken and rice, easy chicken dinner, weeknight dinner, meal prep recipe