Oven Baked Chicken And Rice Recipe
If you’re looking for a hearty, flavorful meal that comes together in one pan, this oven baked chicken and rice recipe is a perfect choice. Juicy chicken thighs rest atop tender, seasoned rice, creating a dish that’s both satisfying and easy to prepare.
Imagine the aroma of chicken seasoned with paprika and thyme, mingling with garlic and onion as the rice absorbs the rich broth. It’s comfort food at its finest, all baked to perfection in your oven.
Why This Dish Stands Out
- Juicy chicken thighs with crispy golden skin bring texture and bold flavor.
- The rice absorbs the chicken broth, garlic, and onion for a deeply savory base.
- Frozen peas and carrots add color and a touch of sweetness to the dish.
Ingredients You’ll Need
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas and carrots
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Step-by-Step Preparation
Preheat your oven to 375°F (190°C). Heat the olive oil in a large oven-safe skillet over medium heat.
Season the chicken thighs with salt, pepper, paprika, and thyme on both sides. Place them skin-side down in the skillet and cook for 5-7 minutes until the skin is crispy and golden brown. Flip and cook for another 3-4 minutes, then remove the chicken and set it aside.
Add the chopped onion and minced garlic to the same skillet, sautéing for 2-3 minutes until the onion becomes translucent. Stir the rice into the skillet to coat it in the onion and garlic mixture, cooking for 1-2 minutes.
Pour in the chicken broth and bring the mixture to a simmer. Stir in the frozen peas and carrots for added texture and flavor.
Nestle the browned chicken thighs skin-side up on top of the rice mixture. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 30-35 minutes until the chicken is cooked through and the rice is tender. Let the dish sit for 5 minutes before serving.
Finish by garnishing with chopped fresh parsley for a burst of freshness.
Frequently Asked Questions
Can I use boneless chicken thighs instead? Yes, but boneless thighs may cook faster, so check for doneness earlier.
What if I don’t have an oven-safe skillet? You can transfer the ingredients to a baking dish before placing them in the oven.
What to Serve With This Dish
Pair this dish with a simple green salad for a refreshing contrast. Steamed broccoli or roasted asparagus complement the flavors beautifully.
A glass of white wine, such as Chardonnay, enhances the richness of the chicken and rice.
Expert Tips for Success
Use long-grain rice to ensure it cooks evenly and doesn’t become sticky. Short-grain rice may alter the texture.
Brown the chicken thoroughly before baking to lock in flavor and give the skin a crispy texture. This step is essential for the best results.
Let the dish rest for a few minutes after baking to allow the rice to absorb any remaining liquid.