Oven-Baked Chicken and Rice

This easy, one-pan oven-baked chicken and rice dish is packed with flavor, comfort, and convenience. The rice turns out buttery, garlicky, and perfectly tender, while the chicken is juicy, well-seasoned, and golden brown.

PIN FOR LATER!PIN FOR LATER!

Why You’ll Love This Recipe

• One-Pan Meal – Everything cooks together in a single dish.
• Deep, Rich Flavor – Pre-baking onions, garlic, and butter enhances the dish.
• Perfectly Cooked Rice & Chicken – No mushy or undercooked grains.
• Easily Customizable – Swap chicken cuts, use different seasonings, or add vegetables.
• Minimal Effort, Maximum Taste – The oven does the hard work for you.

---

Part 1: Preparation & Cooking

Essential Tools & Equipment

• Baking Dish (10×15-inch or similar) – Ensures even cooking.
• Foil – Helps retain moisture while baking.
• Sharp Knife – For chopping onions and garlic.
• Mixing Bowl – To prepare the chicken rub.
• Measuring Cups & Spoons – For accurate seasoning and liquid ratios.

---

Ingredients

For the Chicken

• 5 bone-in, skinless chicken thighs (see Notes for substitutions)

For the Rice

• 1 onion, chopped (brown, white, or yellow)
• 2 large garlic cloves, minced
• 2 tablespoons (30g) butter (or olive oil)
• 1 ½ cups (270g) uncooked white rice (see Notes for rice options)
• 1 ½ cups (375ml) hot chicken broth/stock
• 1 ¼ cups (315ml) hot water

For the Chicken Rub

• 1 teaspoon paprika
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¾ teaspoon salt
• Black pepper, to taste

Optional Garnish

• Oil spray (for a golden finish)
• Fresh thyme leaves or chopped parsley

---

Step-by-Step Directions

1. Preheat & Prepare the Baking Dish

• Preheat the oven to 350°F (180°C).
• Scatter chopped onion and minced garlic in a 10×15-inch baking dish.
• Place butter in the center and bake for 12-15 minutes until softened and fragrant. If browning too quickly, stir halfway through.

2. Season the Chicken

• While the onion mixture bakes, combine all Chicken Rub ingredients in a bowl.
• Sprinkle the rub evenly over both sides of the chicken thighs.

3. Add the Rice

• Remove the baking dish from the oven.
• Stir in the uncooked rice, ensuring it’s evenly distributed.

4. Assemble & Bake

• Place the seasoned chicken thighs on top of the rice.
• Pour hot chicken broth and hot water evenly around the chicken.

5. Bake Covered First

• Cover the dish tightly with foil and bake for 30 minutes.

6. Bake Uncovered for a Crispy Finish

• Remove the foil.
• Optional: Lightly spray the chicken with oil for a golden, crispy finish.
• Bake uncovered for another 20 minutes until:
  • The rice has absorbed the liquid.
  • The chicken is golden brown.

7. Rest & Serve

• Let the dish rest for 5 minutes before serving.
• Remove the chicken and fluff the rice with a fork.
• Garnish with fresh parsley or thyme, if desired.

Serving Suggestions

This oven-baked chicken and rice is a complete meal on its own, but pairing it with a side dish can enhance the flavors and create a well-rounded dinner. Here are some great options:

1. Steamed Broccoli – A light, nutritious side that balances the richness of the dish.
2. Roasted Vegetables – A mix of carrots, zucchini, and bell peppers adds color and texture.
3. Garlic Green Beans – Sautéed with a little olive oil and garlic for extra flavor.
4. Side Salad – A fresh, crisp salad with a tangy vinaigrette to cut through the richness.
5. Creamy Mashed Potatoes – A classic comfort food that pairs well with the seasoned chicken.
6. Coleslaw – A crunchy, slightly sweet addition that contrasts well with the savory flavors.
7. Sautéed Mushrooms – Adds a deep, earthy umami flavor to complement the dish.
8. Corn on the Cob – Sweet, buttery, and a great addition to this comforting meal.

Each of these sides brings something different to the table, allowing you to customize the meal to suit your preferences.

---

PIN FOR LATER!

Common Mistakes and How to Avoid Them

Even though this recipe is simple, a few mistakes can affect the final result. Here are some common issues and how to fix them.

1. Rice Turning Out Too Mushy

• Use long-grain rice for the best texture. Short- or medium-grain rice will be slightly stickier.
• Do not add extra water unless using brown rice, which requires more liquid.
• Let the dish rest after baking to allow the rice to fully absorb any remaining moisture.

2. Undercooked Rice

• Ensure the broth and water are hot before adding them to the dish.
• Cover the dish tightly with foil to trap steam and allow even cooking.
• If the rice is still firm after baking, cover and return it to the oven for 5-10 minutes with an extra splash of hot water.

3. Chicken Drying Out

• Bone-in, skinless thighs are the best choice for this dish because they remain juicy.
• If using chicken breasts, add them later in the cooking process to prevent overcooking.
• Do not skip the foil step in the first part of baking, as it keeps moisture locked in.

4. Rice Sticking to the Bottom of the Dish

• Use a baking dish with a non-stick coating or grease it lightly with butter or oil before adding the ingredients.
• Ensure the broth and water fully cover the rice before baking.

5. Seasoning Lacking Flavor

• Do not skimp on the chicken rub. It enhances both the chicken and the rice.
• Consider adding a touch of lemon juice or extra fresh herbs for a brighter taste.
• If you prefer a more intense flavor, add a bouillon cube or an extra teaspoon of seasoning to the broth.

---

How to Perfect the Recipe

• Let the Rice Rest Before Serving – This helps the grains settle and prevents them from being overly sticky.
• Fluff the Rice with a Fork – Stirring with a spoon can make the rice dense and mushy. A fork keeps it light and fluffy.
• Broil for Extra Crispiness – For an even crispier finish, broil the dish for 2-3 minutes at the end of cooking.
• Try Different Seasonings – Customize the dish with Cajun seasoning, Italian herbs, or smoked paprika for variety.
• Add Vegetables for Extra Nutrition – Peas, diced carrots, or bell peppers can be stirred into the rice before baking.

PIN FOR LATER!

Recipe Tips and Customizations

This oven-baked chicken and rice recipe is simple to make, but small adjustments can enhance the flavor and texture. Here are some expert tips and variations:

• Make it Spicy – Add ½ teaspoon of cayenne pepper or a pinch of red pepper flakes to the chicken rub for a bit of heat.
• Enhance the Umami Flavor – Stir in a teaspoon of soy sauce or Worcestershire sauce into the broth for a richer taste.
• Crispier Chicken – If you prefer a golden, crispier finish, place the dish under the broiler for 2-3 minutes after baking.
• Add Vegetables – Peas, diced carrots, bell peppers, or chopped spinach can be mixed into the rice before baking for extra nutrition.
• Use Different Herbs – Fresh rosemary, oregano, or basil can be used instead of thyme for a unique flavor profile.
• Make it Dairy-Free – Swap butter for olive oil to keep this dish completely dairy-free.

---

Storage and Reheating Instructions

Storing Leftovers:

• Allow the dish to cool to room temperature before storing.
• Transfer leftovers to an airtight container.
• Store in the refrigerator for up to 4 days or freeze for up to 3 months.

Freezing Instructions:

• If planning to freeze, store in portioned containers for easier reheating.
• Let the dish thaw overnight in the refrigerator before reheating.

Reheating Methods:

• Oven: Cover with foil and bake at 300°F (150°C) for 15 minutes until warmed through.
• Microwave: Reheat in 30-second bursts, stirring between each interval, to prevent uneven heating.
• Stovetop: Add a splash of water or broth and warm over low heat, stirring occasionally.

For the best texture, avoid microwaving for too long, as it can make the rice dry or rubbery.

---

PIN FOR LATER!

Frequently Asked Questions (FAQs)

1. Can I use brown rice instead of white rice?

Yes, but it requires modifications. Add an extra ½ cup of hot water and bake covered for 1 hour before uncovering and baking for another 15 minutes.

2. Can I make this with chicken breasts instead of thighs?

Yes, but chicken breasts cook faster and can dry out. If using boneless, skinless chicken breasts, bake the rice covered for 30 minutes first, then add the chicken and bake uncovered for 20-25 minutes until fully cooked.

3. What type of rice works best?

Long-grain white rice is ideal for the fluffiest texture. Jasmine or basmati rice also work well. Avoid using minute rice, risotto rice, or paella rice, as they require different liquid ratios and cooking times.

4. How do I keep my rice from being undercooked?

Ensure the broth and water are hot before adding them to the dish. Cover tightly with foil during the first part of baking to trap steam and allow even cooking.

5. Can I add more flavor to the dish?

Yes, try these options:

• Stir in a teaspoon of garlic powder or onion powder into the rice before baking.
• Use herb-infused broth instead of regular chicken broth.
• Add a splash of lemon juice before serving for a fresh, bright flavor.

---

Conclusion

This oven-baked chicken and rice is an easy, one-pan meal that delivers great flavor with minimal effort. The combination of juicy, seasoned chicken and perfectly cooked, buttery rice makes it a comforting dish for any night of the week. With plenty of ways to customize it, this recipe is a reliable favorite that can be tailored to different tastes and dietary needs.

By following the tips for preparation, storage, and reheating, you can ensure that every serving is just as delicious as the first. Whether enjoyed fresh out of the oven or reheated for a quick meal, this dish is sure to be a staple in your recipe collection.