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.

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

Description

This Oven-Baked Chicken and Rice is a beginner-friendly one-pan meal that’s packed with flavor and requires minimal prep. Juicy, seasoned chicken thighs sit atop fragrant rice, which soaks up all the delicious juices as it bakes to perfection. With simple ingredients and easy cleanup, this dish is a perfect choice for busy weeknights.

Ingredients

Scale

For the Chicken:

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

For the Rice:

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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Instructions

Preheat the oven: Set your oven to 350°F (175°C) and allow it to heat while you prepare the ingredients.
Prepare the baking dish: Spread the chopped onion evenly in a 9×13-inch baking dish. Scatter the butter pieces over the onions and bake for 15 minutes, until the onions soften and develop golden edges.
Season the chicken: In a small bowl, mix the paprika, thyme, garlic powder, onion powder, salt, and black pepper. Rub the seasoning mixture generously onto both sides of the chicken thighs, ensuring they are fully coated.
Assemble the rice mixture: Remove the baking dish from the oven and sprinkle the uncooked rice over the softened onions, stirring gently to distribute evenly. Pour in the chicken stock, minced garlic, and water, ensuring the liquid is evenly spread throughout the dish.
Arrange the chicken: Place the seasoned chicken thighs on top of the rice mixture, spacing them out so they cook evenly. Cover the dish tightly with aluminum foil.
Bake covered: Place the dish back in the oven and bake for 30 minutes, allowing the rice to absorb the liquid and cook evenly without drying out.
Bake uncovered: Remove the foil, lightly spray the chicken with oil, and return the dish to the oven. Continue baking uncovered for another 20 minutes, or until the chicken is golden brown and the rice is fluffy and tender.
Garnish and serve: Once fully cooked, remove the dish from the oven and sprinkle with fresh chopped parsley for added freshness. Serve hot and enjoy!

Notes

If using boneless chicken thighs, reduce the uncovered baking time by about 10 minutes to prevent overcooking.
To make this dish even more flavorful, add a squeeze of lemon juice or a sprinkle of grated parmesan just before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of water to keep the rice moist.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with rice
Calories: 420
Sugar: 2g
Sodium: 680mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 32g
Cholesterol: 95mg