Oven Baked Chicken and Rice
This comforting Oven Baked Chicken and Rice is inspired by classic home-cooked meals from Southern American kitchens, where oven-baked casseroles reign supreme. Marrying tender, juicy chicken with perfectly seasoned fluffy rice, this one-pan recipe is not only rich in flavor but easy to prepare and deeply satisfying. The slow bake infuses the rice with aromatic herbs and natural chicken drippings, creating an irresistibly savory dish that's perfect for a cozy family dinner or an impressive yet low-effort meal for guests.
Equipment
Large oven-safe baking dish (9x13 inch preferred)
Mixing bowl
Measuring cups and spoons
Aluminum foil
Knife and cutting board
Ingredients
4 pieces chicken thighs - bone-in, skin-on, preferably organic and air-chilled
1 ½ cups white rice - long grain, rinsed until water runs clear
1 medium yellow onion - finely diced
3 cloves garlic - minced
1 ¾ cups chicken stock (chicken broth or chicken bouillon) - low-sodium, preferably homemade or high-quality store-bought- ½ cup whole milk - adds creaminess to the rice
2 tablespoons olive oil - for browning chicken
1 teaspoon paprika - smoked paprika preferred
½ teaspoon dried thyme
1 teaspoon salt - adjust to taste
½ teaspoon ground black pepper - freshly ground
Instructions
- Preheat your oven to 375°F (190°C). Rinse rice until water runs clear and set aside.
- In a large skillet over medium-high heat, add olive oil. Season chicken thighs with paprika, salt, pepper, and thyme. Sear chicken skin-side down until golden brown (about 4–5 minutes per side). Remove and set aside.
- In the same skillet, sauté onions until translucent and slightly caramelized, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Remove from heat.
- In a mixing bowl, combine uncooked rice, cooked onions and garlic, chicken broth, and milk. Pour mixture into a greased 9x13 inch baking dish.
- Arrange seared chicken thighs on top of rice mixture, skin side up. Cover tightly with aluminum foil and bake for 35 minutes.
- Remove foil and continue baking uncovered for 25 minutes until chicken skin is crispy and rice is tender and fluffy. Let rest 10 minutes before serving to allow rice to absorb any remaining moisture.
Notes
- You can substitute chicken breasts for thighs, but reduce cooking time by 10 minutes to avoid drying out.
- For added complexity, stir in 1/4 cup chopped sun-dried tomatoes or mushrooms before baking.
Nutrition
Calories: 368kcalCarbohydrates: 62gProtein: 9gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 630mgPotassium: 273mgFiber: 2gSugar: 3gVitamin A: 96IUVitamin C: 4mgCalcium: 76mgIron: 1mg
How did this recipe turn out for you?We're eager to hear your thoughts!
