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Oven Baked Chicken and Rice

A comforting and budget-friendly baked dish featuring juicy chicken thighs atop fluffy, flavorful rice, all cooked effortlessly in the oven.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs (bone-in, skin-on) For extra flavor
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup mixed vegetables (optional, e.g., peas or carrots) Add during the last 15 minutes of baking

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Pat the chicken thighs dry with paper towels and season them with salt, pepper, paprika, and thyme.
  3. In a large oven-safe skillet, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and the onion becomes translucent.
  4. Stir in the rice, allowing it to toast lightly for about 1-2 minutes before adding the broth.
  5. Pour in the chicken broth carefully, stirring to combine. Nestle the seasoned chicken thighs on top of the rice mixture.
Baking
  1. Cover the skillet with a lid or foil and place it in the preheated oven. Bake for 45 minutes to an hour, or until the chicken is cooked through, reaching an internal temperature of 165°F (75°C).
  2. If using vegetables, add them in the last 15 minutes of baking, just until they become tender.
Serving
  1. Once done, let the dish rest for a few minutes before serving. Fluff the rice with a fork and enjoy your comforting meal!

Notes

For deeper flavor, consider marinating the chicken overnight in yogurt, garlic, and herbs. Store any leftover chicken and rice in an airtight container in the refrigerator for up to 3-4 days or freeze portions for future use. Add broth when reheating to revive moisture.