Why Make This Recipe
Oven Baked Chicken and Rice is a great meal for families and gatherings. It’s simple to make and very filling. The chicken is juicy, and the rice is flavorful, soaking up all the delicious broth. Plus, it requires minimal effort, making it perfect for busy days or when you want a comforting dinner without too much fuss.
How to Make Oven Baked Chicken and Rice
Ingredients:
- 4 chicken thighs
- 1 cup rice
- 2 cups chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup peas (optional)
Directions:
- Preheat your oven to 375°F (190°C).
- In a large baking dish, combine the rice, chicken broth, onion, garlic, paprika, garlic powder, salt, and pepper. Stir to combine.
- Place the chicken thighs on top of the rice mixture, skin side up.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and add peas if using, then bake for an additional 15-20 minutes, or until the chicken is cooked through and the rice is fluffy.
- Let it rest for a few minutes before serving.
How to Serve Oven Baked Chicken and Rice
Serve Oven Baked Chicken and Rice hot from the oven. You can dish it up family-style, with the chicken and rice together on a large plate. Garnish with fresh herbs like parsley if you like. This meal goes well with a simple green salad or steamed vegetables on the side.
How to Store Oven Baked Chicken and Rice
To store leftovers, let the dish cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just make sure to thaw it in the fridge before reheating.
Tips to Make Oven Baked Chicken and Rice
- Ensure the chicken thighs are skin side up for a crispy top.
- Use brown rice instead of white rice for added nutrition, but adjust the cooking time accordingly.
- Feel free to add other vegetables like carrots or bell peppers for more flavor and nutrition.
- For extra flavor, marinate the chicken thighs in your favorite spices or sauces a few hours before baking.
Variation
You can swap chicken thighs for chicken breasts if you prefer leaner meat. Additionally, use vegetable broth instead of chicken broth to make a vegetarian version (you can use plant-based proteins in place of chicken).
FAQs
1. Can I use a different type of rice?
Yes, you can use other types of rice, but make sure to adjust the cooking time based on the rice you choose.
2. How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F (75°C) and the juices run clear.
3. Can I make this dish ahead of time?
Yes, you can prepare the dish up to the point before baking. Cover it tightly and refrigerate for a few hours or overnight, then bake it when you are ready to serve.
Oven Baked Chicken and Rice
Ingredients
Main Ingredients
- 4 pieces chicken thighs Skin side up for crispy texture
- 1 cup rice White or brown rice
- 2 cups chicken broth Can use vegetable broth for a vegetarian version
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- to taste Salt and pepper
- 1 cup peas (optional) Add in the last stage of baking
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large baking dish, combine the rice, chicken broth, onion, garlic, paprika, garlic powder, salt, and pepper. Stir to combine.
- Place the chicken thighs on top of the rice mixture, skin side up.
Cooking
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and add peas if using, then bake for an additional 15-20 minutes or until the chicken is cooked through and the rice is fluffy.
- Let it rest for a few minutes before serving.
