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–+ servings

Oven-Baked Chicken and Rice

A comforting and flavorful dish featuring tender chicken baked over a bed of seasoned rice, all cooked together in the oven for a delicious one-pan meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs You can substitute with chicken breasts if preferred.
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon black pepper Freshly ground for best flavor.
  • 1 tablespoon olive oil For searing the chicken.
For the Rice
  • 1 cup long-grain white rice Rinsed under cold water until water runs clear.
  • 2 cups chicken broth Low-sodium preferred.
  • 1 medium onion Finely chopped.
  • 2 cloves garlic Minced.
  • 1 teaspoon paprika For added flavor.
  • 1 teaspoon dried thyme Or use fresh thyme if available.
  • 1 cup frozen peas Optional, for added color and nutrition.
For Garnish
  • 2 tablespoons fresh parsley Chopped, for garnish.

Method
 

Prepare the Chicken
  1. Preheat your oven to 375°F (190°C). This ensures that the chicken cooks evenly and thoroughly.
  2. Season the chicken thighs with salt and black pepper on both sides. This enhances the flavor of the chicken.
  3. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for about 5-7 minutes until golden brown. This step locks in moisture and adds flavor.
  4. Flip the chicken and sear for another 3-4 minutes on the other side. Remove from heat and set aside.
Prepare the Rice Mixture
  1. In a mixing bowl, combine the rinsed rice, chicken broth, chopped onion, minced garlic, paprika, and dried thyme. Stir well to combine.
  2. Pour the rice mixture into the bottom of the baking dish, spreading it evenly. This will serve as the base for the chicken.
  3. If using, sprinkle the frozen peas over the rice mixture for added nutrition and color.
Assemble and Bake
  1. Place the seared chicken thighs on top of the rice mixture, skin-side up. This allows the juices from the chicken to flavor the rice as it cooks.
  2. Cover the baking dish tightly with aluminum foil. This traps steam and helps the rice cook properly.
  3. Bake in the preheated oven for 30 minutes. This allows the rice to absorb the broth and cook through.
  4. After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the rice is tender.
Serve
  1. Remove the baking dish from the oven and let it rest for 5 minutes. This allows the flavors to settle.
  2. Garnish with chopped fresh parsley before serving. This adds a fresh flavor and a pop of color.
  3. Serve warm and enjoy your delicious oven-baked chicken and rice!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

For best results, ensure the chicken is at room temperature before searing. This helps achieve a better sear. You can also add vegetables like carrots or bell peppers for extra nutrition.

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