This oven-baked chicken and rice dish is warm and comforting! Juicy chicken is nestled on a bed of fluffy rice, all baked together with tasty broth for extra flavor.
It’s so easy to make! Just season everything, pop it in the oven, and relax while it cooks. I love serving it with a side of veggies for a complete meal that everyone enjoys! 🐔🍚
Key Ingredients & Substitutions
Chicken Thighs: I love using bone-in, skin-on chicken thighs for their rich flavor and moisture. If you need a lighter option, skinless thighs or chicken breasts can work, but they might be less juicy.
Long-Grain White Rice: This recipe calls for long-grain rice for its fluffy texture. If you prefer brown rice, just remember it takes longer to cook, so adjust the broth quantity and baking time accordingly.
Chicken Broth: You can use store-bought chicken broth, or homemade if you have some on hand. For a lighter dish, low-sodium broth is a great choice. Vegetable broth can substitute too, especially for a healthier veggie option.
Onion and Garlic: These add fantastic flavor. You can swap the onion for shallots for a milder taste. If you don’t have fresh garlic, garlic powder can be used instead; just use a teaspoon to start.
Spices: Paprika, thyme, and oregano blend well. If you’re out of oregano, Italian seasoning can be a good alternative. Feel free to experiment with your favorite herbs!
How Do I Achieve Perfectly Sear My Chicken?
Searing the chicken properly is crucial for flavor. Here’s how to achieve that golden-brown crust:
- Start with a hot skillet—medium-high heat works well. This helps to crisp up the skin.
- Add olive oil to the pan before the chicken to prevent sticking. Wait until the oil shimmers.
- Don’t overcrowd the pan; if it’s too crowded, the chicken will steam instead of searing.
- Let the chicken sit without moving it for around 4-5 minutes, then flip to the other side for another 3-4 minutes.
Your patience here pays off! This step creates a beautiful crust that enhances the overall dish. Enjoy your cooking!
How to Make Oven Baked Chicken and Rice
Ingredients You’ll Need:
For the Chicken and Rice:
- 4 chicken thighs, bone-in and skin-on
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
For Garnish (optional):
- Fresh thyme leaves
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prepare and around 50 minutes to cook, resulting in a total time of about 1 hour and 5 minutes. In just over an hour, you’ll have a warm, comforting meal ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure your oven is nice and hot when it’s time to bake the chicken and rice.
2. Sear the Chicken Thighs:
In a large skillet, heat the 2 tablespoons of olive oil over medium heat. While it’s heating up, season the chicken thighs with salt, pepper, paprika, dried thyme, and dried oregano. When the oil is hot, add the chicken thighs to the skillet skin-side down. Sear them for about 4-5 minutes, or until they turn golden brown. Flip them over and sear for another 3-4 minutes. Once seared, remove the chicken from the skillet and set it aside.
3. Sauté the Onion and Garlic:
In the same skillet, toss in the chopped onion and sauté until it becomes soft—about 3 minutes. Then, add the minced garlic and cook for another minute until it smells fantastic.
4. Add the Rice:
Now, add the long-grain white rice to the skillet, stirring it around to coat it well in the oil and onion mixture. Let it cook for about 2-3 minutes, allowing the rice to absorb some flavors.
5. Combine with Chicken Broth:
Next, pour in the 4 cups of chicken broth and give it a good stir. Bring this mixture to a gentle boil, as it will help the rice to cook evenly.
6. Assemble in Baking Dish:
Transfer the rice mixture into a baking dish, spreading it out evenly. Now, place the seared chicken thighs on top of the rice, skin-side facing up.
7. Bake Covered:
Cover the dish tightly with aluminum foil and bake it in the preheated oven for about 35 minutes. This helps the chicken cook and flavors to meld.
8. Bake Uncovered and Finish Cooking:
After 35 minutes, carefully remove the foil. Bake it for an additional 10-15 minutes. The chicken should be cooked through, reaching an internal temperature of 165°F (75°C), and the rice will be fluffy.
9. Serve:
Let the dish rest for a few minutes before serving. If you like, garnish with fresh thyme leaves for a touch of color. Enjoy your comforting and tasty oven-baked chicken and rice!
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but keep in mind that it requires a longer cooking time. Substitute in one cup of brown rice and increase the chicken broth to 4.5 cups. You’ll also need to bake the dish for an additional 15-20 minutes to ensure the rice is fully cooked and tender.
What Can I Substitute for Chicken Broth?
If you don’t have chicken broth, vegetable broth or even water will work as a substitute. For added flavor, consider mixing water with a bit of soy sauce or using bouillon cubes dissolved in hot water. Just be mindful of the saltiness and adjust seasonings accordingly!
Can I Use Skinless Chicken Thighs?
Absolutely! Skinless chicken thighs will still work fine. Just adjust your cooking time slightly, as they may cook a bit faster than skin-on thighs. Keep an eye on the internal temperature to ensure they reach 165°F (75°C).
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you’d like to keep it longer, you can freeze the dish for up to 3 months. To reheat, thaw in the fridge overnight and warm in the oven or microwave until heated through.
