Oven-Baked Chicken and Rice

The aroma of chicken and rice baking in the oven can stir up memories of family gatherings and comfort meals. This Oven-Baked Chicken and Rice recipe is a one-pan dish that takes just about an hour to prepare and cook, and it achieves a delightful harmony of flavors with minimal effort. The combination of tender chicken thighs, fluffy rice, and a savory broth guarantees a satisfying meal everyone will love.

This recipe is perfect for busy weeknights or cozy weekends when you want a hearty dinner without spending all day in the kitchen. It’s great for families and can be made in advance—just cover and refrigerate the leftovers for up to three days, or freeze portions for later.

Why You’ll Love This Recipe

• Juicy chicken thighs that are perfectly browned for a rich flavor.
• Fluffy rice cooked in savory chicken broth, absorbing all the delicious fats and seasonings.
• A simple, one-skillet cooking method that minimizes cleanup.
• A touch of paprika and thyme adds warmth and complexity to each bite.

What You’ll Need

Gather your ingredients for this delicious dish:

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

For Serving

• Fresh parsley for garnish

Use any type of long-grain rice as a substitute.

Substitutions & Swaps

• Chicken thighs can be replaced with drumsticks.
• Use vegetable broth for a lighter flavor.
• Replace fresh parsley with other herbs like cilantro or basil.
• Garlic powder can be used in place of fresh garlic.

How to Make It

Follow these easy steps to create your dish:

1. Preheat

Preheat your oven to 375°F (190°C).

2. Season

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

3. Brown

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.

4. Sauté

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

5. Toast

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

6. Nestle

Nestle the chicken back in, skin-side up, partially submerged in the broth. Cover and bake in the oven for 30 minutes.

7. Finish

Remove the cover and bake for an additional 15-20 minutes until the chicken is cooked through and the rice is tender. Let it rest for 5-10 minutes before serving and garnish with fresh parsley.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, suitable for freezing if stored correctly.
Reheat: Microwave for 2-3 minutes or until warmed through.

Tips for Best Results

• Ensure the chicken skin is dry before seasoning for extra crispiness.
• Don’t skip the resting time; it helps flavors meld.
• Use low-sodium chicken broth to control the salt level.
• Adjust the paprika and thyme to suit your taste preferences.

Serving Suggestions

• Pair with a fresh green salad for a balanced meal.
• Serve with crusty bread to soak up the flavorful broth.
• Enjoy with a side of steamed vegetables for added nutrition.