Easy Oven-Baked Chicken and Rice

Name: Easy Oven-Baked Chicken and Rice
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 5 bone-in, skinless chicken thighs; 1 teaspoon paprika; 1 teaspoon dried thyme; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¾ teaspoon salt; ¼ teaspoon black pepper; 1½ cups uncooked white rice (long-grain, jasmine, or basmati); 1 onion, chopped; 2 garlic cloves, minced; 2 tablespoons butter, cut into small pieces; 1½ cups chicken stock; 1¼ cups water; Oil spray; Fresh parsley for garnish

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Cooking at home doesn’t have to be complicated, and this oven-baked chicken and rice recipe proves just that. I still remember the first time I made it—after a long workday, I wanted something satisfying but didn’t feel like juggling multiple pots and pans. With just a single baking dish and a handful of ingredients, I had a meal that was rich in flavor, comforting, and surprisingly simple to make.

If you’re new to cooking, this is the perfect dish to start with. It’s a one-pan meal, meaning minimal cleanup, and requires basic ingredients that you probably already have. Plus, the oven does most of the work, giving you time to relax while your meal comes together.

Why This Recipe is Special

Beginner-friendly: No fancy techniques—just mix, bake, and enjoy.

Minimal cleanup: Everything bakes in one dish, so you won’t have a sink full of dishes.
Packed with flavor: The chicken is seasoned with a simple but delicious rub, and the rice absorbs all the rich flavors as it cooks.
Customizable: You can easily swap ingredients to suit your taste or dietary needs.

Ingredients and Their Roles

Chicken thighs: Bone-in, skinless thighs work best for juicy, flavorful results, but you can substitute boneless thighs or chicken breasts if needed.
Rice: Long-grain white rice (jasmine or basmati) ensures a fluffy texture. Brown rice can be used, but it requires more liquid and cooking time.
Onion and garlic: Add depth and aroma to the dish.

Butter: Enhances the richness of the rice, but olive oil can be used for a lighter version.
Chicken stock & water: Provide moisture and infuse the rice with flavor.
Paprika, thyme, garlic powder, onion powder, salt, and pepper: A simple spice blend that gives the chicken a warm, savory taste.

Ingredient Swaps and Additions

Want more veggies? Try adding diced carrots, bell peppers, or frozen peas to the rice.
Out of butter? Use olive oil for a slightly different but still delicious taste.
Prefer a spicier kick? Add a pinch of cayenne pepper or chili flakes to the seasoning mix.

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (175°C). While it heats up, get your ingredients ready.

Step 2: In a 9×13-inch baking dish, spread the chopped onions and scatter small pieces of butter over them. Place the dish in the oven and bake for 15 minutes, allowing the onions to soften and caramelize slightly.

Step 3: While the onions bake, mix together paprika, dried thyme, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub this seasoning mixture evenly onto both sides of the chicken thighs.

Step 4: Take the baking dish out of the oven. Sprinkle the uncooked rice over the baked onions and stir to combine. Then, pour in the chicken stock, minced garlic, and water, ensuring the liquid is evenly distributed.

Step 5: Arrange the seasoned chicken thighs on top of the rice. Cover the dish tightly with foil.

Step 6: Bake for 30 minutes with the foil on. This allows the rice to absorb the liquid without drying out.

Step 7: Remove the foil, lightly spray the chicken with oil, and return the dish to the oven. Bake uncovered for another 20 minutes, or until the chicken is golden brown and cooked through, and the rice is fluffy.

Step 8: Garnish with fresh chopped parsley for a burst of color and freshness. Serve warm and enjoy!

Beginner Tips and Notes

Check for doneness: The chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, slice into a piece—if the juices run clear, it’s ready.

Rice not fully cooked? If it still seems hard, cover the dish with foil and bake for an extra 5–10 minutes with a splash of hot water.
Avoid overbaking: Chicken thighs are forgiving, but if using chicken breasts, reduce the second baking time by 5–10 minutes to prevent drying out.
Efficient prep: Chop the onions and prepare the spice mix in advance to save time when assembling the dish.

Serving Suggestions

This dish is a complete meal on its own, but you can enhance it with:

Steamed or roasted vegetables: Broccoli, green beans, or carrots make great sides.
A simple salad: A crisp green salad with a lemon vinaigrette balances out the richness.

Crusty bread: Perfect for scooping up the flavorful rice.

Storage and Reheating

Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm in the oven at 300°F (150°C) for 15 minutes, or microwave with a splash of water to keep the rice moist.

This easy oven-baked chicken and rice recipe is perfect for beginners looking to make a delicious homemade meal with minimal effort. If you try it, let me know how it turns out in the comments. Did you add any extra ingredients? Have any tips to share? I’d love to hear from you!

FAQ About Oven-Baked Chicken and Rice

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts tend to be leaner and may dry out faster. To prevent this, reduce the second baking time by 5–10 minutes and check for doneness early.

Can I substitute brown rice for white rice?

You can, but brown rice requires more liquid and a longer cooking time. Add an extra ½ cup of water or broth and increase the covered baking time by 15–20 minutes.

What can I add to make this dish more flavorful?

You can add vegetables like bell peppers, peas, or mushrooms for more texture. A squeeze of fresh lemon juice or a sprinkle of parmesan at the end also enhances flavor.

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, cut into the thickest part—if the juices run clear and there’s no pink, it’s done.

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