Oven-Baked Chicken and Rice

The aroma of savory chicken and perfectly cooked rice wafts through the kitchen, drawing everyone to the table. This Oven-Baked Chicken and Rice dish is not only easy to prepare but also brings a comforting and hearty meal to your dinner table in about an hour. Its one-pot cooking method allows the flavors to meld beautifully, ensuring every bite is mouthwatering.

This recipe is perfect for busy weeknights or family gatherings. Prepare it for a nourishing dinner that everyone will love, and it’s a great make-ahead option that stores well for leftovers.

Why You’ll Love This Recipe

• The chicken skin turns perfectly crispy while the meat remains juicy.
• The rice absorbs all the delicious flavors from the chicken and broth.
• It’s a one-pan meal, making cleanup a breeze.
• The cooking technique ensures tender, well-seasoned chicken every time.

What You’ll Need

Gather your ingredients for this delicious meal:

For the Chicken

• 4 chicken thighs, bone-in, skin-on
• Salt and pepper to taste
• 1 teaspoon paprika
• 1 teaspoon dried thyme

For the Rice

• 1 cup long-grain rice
• 2 cups chicken broth

For the Aromatics

• 1 medium onion, chopped
• 2 cloves garlic, minced

For Serving

• Fresh parsley for garnish

Use vegetable broth for a lighter flavor.

Substitutions & Swaps

• Chicken thighs can be replaced with drumsticks.
• Use brown rice for a healthier option, increasing cooking time.
• Onion can be substituted with shallots.
• Omit paprika for less spice.

How to Make It

Easily create a delicious chicken and rice dish in just a few steps.

Preheat the oven

Preheat your oven to 375°F (190°C).

Season the chicken

Season the chicken thighs with salt, pepper, paprika, and thyme.

Brown the chicken

Heat oil in a large oven-safe skillet over medium-high heat. Cook the chicken skin-side down for 5-7 minutes until browned, then flip and cook for another 5 minutes. Remove and set aside.

Sauté the aromatics

Sauté onions and garlic in the same skillet until the onion is translucent, about 2-3 minutes.

Toast the rice

Stir in the rice and toast for about a minute. Then add the chicken broth.

Nestle the chicken

Nestle the chicken back in, skin-side up, partially submerged in the broth.

Bake covered

Cover and bake in the oven for 30 minutes.

Bake uncovered

Remove the cover and bake for an additional 15-20 minutes until the chicken is cooked through and the rice is tender.

Rest before serving

Let it rest for 5-10 minutes before serving and garnish with fresh parsley.

How to Store It

Fridge: store for up to 3 days in an airtight container.
Freezer: yes, it freezes well for easy meals later.
Reheat: use the microwave for 2-3 minutes, or until heated through.

Tips for Best Results

• Sear the chicken well to develop more flavor.
• Use low-sodium broth to control saltiness.
• Adjust the cooking time for larger chicken pieces.
• Add vegetables like peas or carrots for extra nutrition.

Serving Suggestions

• Serve with a fresh green salad on the side.
• Pair with crusty bread to soak up the broth.
• Enjoy with a glass of white wine for a complete meal.