Oven Baked Chicken and Rice

Looking for the ultimate crowd-pleasing dinner that requires minimal cleanup? This Oven Baked Chicken and Rice is a complete, one-pan meal perfect for busy weeknights or relaxed family gatherings. By baking succulent, seasoned chicken thighs directly over a bed of savory, fluffy rice, the juices provide incredible flavor to every single grain. It is a hearty, comfort-focused dish that proves you do not need hours in the kitchen to create a restaurant-quality meal at home. Serve this up when you need a simple dinner idea that hits the spot every single time.

To create this delicious oven baked chicken and rice, you will need a few high-quality staples. The balance of aromatic seasonings on the chicken, paired with the buttery, stock-infused rice, creates a cohesive meal.

• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp garlic granules
• 6 chicken thighs (skinless, bone-in)
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp butter, melted
• 1 1/2 cups vegetable or chicken stock, hot
• 1 1/4 cups water, hot
• 1 1/2 cups long-grain rice, uncooked
• 1 tsp salt
• 1/4 tsp ground black pepper

• Always ensure your stock and water are hot before adding them to the dish to ensure even cooking.
• Use long-grain white rice like basmati or jasmine for the best fluffy texture.
• You can easily adjust the seasoning blend with your favorite herbs or a touch of lemon zest.
• Use an 8×12 inch baking dish for the most uniform rice consistency.
• Ensure chicken thighs are skinless to keep the rice from becoming oily during the long bake.

Step 1: Prep and Season

Preheat your oven to 350°F (180°C). In a large bowl, whisk together the olive oil, salt, black pepper, paprika, thyme, oregano, and garlic granules. Add the chicken thighs and coat them thoroughly. If you have time, let them marinate for 15 to 30 minutes to deepen the flavor.

Step 2: Assemble the Base

In your baking dish, combine the diced onion, minced garlic, olive oil, melted butter, hot stock, hot water, rice, salt, and pepper. Give everything a quick stir to ensure the raw rice is evenly distributed at the bottom.

Step 3: Bake to Perfection

Place the seasoned chicken thighs directly on top of the rice mixture. Cover the dish tightly with foil and bake for 30 minutes. After 30 minutes, remove the foil, lightly spray the chicken with oil, and bake for another 30 minutes. For a professional finish, turn on the broiler for a final few minutes to achieve a golden, crusted exterior.

Step 4: Rest and Serve

Remove from the oven and let the dish rest for 10 minutes. This allows the liquid to be fully absorbed. Fluff the rice with a fork, garnish with fresh herbs, and serve immediately.

This meal is inherently balanced, but it pairs beautifully with fresh sides to add texture and color.

• Serve with a crisp garden salad dressed in a light vinaigrette.
• Add a side of steamed green beans or roasted asparagus for extra fiber.
• Include a dollop of Greek yogurt or a drizzle of garlic sauce on top.
• Pair with a glass of crisp, chilled sparkling water or lemonade.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a small splash of water to the container and warm in the oven or microwave until heated through, ensuring the rice remains moist.

Can I make this recipe ahead of time? You can definitely prep the components, but it is best baked fresh. Alternatively, you can store it cooked and gently reheat it when ready to serve.

Can I freeze this recipe? This recipe freezes well for up to two months. Ensure it is completely cooled before transferring to a freezer-safe container.

What can I serve with this recipe? It pairs perfectly with roasted vegetables or a fresh cucumber salad. The neutral flavors in the rice allow plenty of room for creative vegetable sides.

How do I keep this recipe from drying out? Make sure the dish is covered tightly with foil for the first half of the baking time. This traps the steam, which cooks the rice evenly.

If you enjoyed this easy dinner, try these other family-friendly favorites:

• Try our Easy Chicken Casserole for another simple one-pan meal.
• Explore our Classic Baked Rice Dishes section for more inspiration.
• Serve this with our Quick Garlic Roasted Veggies for a complete dinner.
• Check out our Healthy Oven Dinner Ideas for more weeknight wins.

This oven baked chicken and rice recipe is proof that you do not need complicated techniques to achieve a comforting, flavorful meal. The combination of juicy chicken and tender, seasoned rice provides a satisfying dinner experience that the whole family will love. It is my go-to choice for those nights when I want something delicious without standing over the stove. Give this recipe a try this week and discover how effortless and rewarding homemade cooking can truly be. Don’t forget to bookmark this page or save it to your favorite dinner board for your next meal planning session.

Oven Baked Chicken and Rice

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Experience the ultimate comfort of this one-pan Oven Baked Chicken and Rice. Succulent, seasoned bone-in chicken thighs are baked directly over a bed of savory, aromatic rice, allowing the juices to infuse every bite with deep, mouthwatering flavor. Perfect for busy weeknights or a relaxed family dinner, this recipe simplifies cooking and cleanup while delivering restaurant-quality results every time.

• Author: Clarice
• Prep Time: 10 mins
• Cook Time: 60 mins
• Total Time: 1 hours 1O mins
• Yield: 6 servings
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

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2 tbsp olive oil
1 tsp salt
1/4 tsp ground black pepper
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
1 tsp garlic granules
6 chicken thighs (skinless, bone-in)
1 onion, diced
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp butter, melted
1 1/2 cups vegetable or chicken stock, hot
1 1/4 cups water, hot
1 1/2 cups long-grain rice, uncooked
1 tsp salt
1/4 tsp ground black pepper

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Instructions

Preheat your oven to 375°F.
In a small bowl, combine the salt, pepper, smoked paprika, thyme, oregano, and garlic granules.
Pat the chicken thighs dry and rub them with the combined dry seasoning mix.
Heat 2 tbsp of olive oil in an oven-safe skillet or roasting pan over medium-high heat and sear the chicken until golden brown, then remove and set aside.
In the same pan, sauté the diced onion and minced garlic until translucent.
Stir in the uncooked rice, coating it with the pan juices and remaining olive oil.
Pour in the hot stock, hot water, melted butter, salt, and pepper, stirring to combine all ingredients.
Nestle the chicken thighs on top of the rice mixture.
Cover the pan tightly with foil and bake for 45 minutes.
Remove the foil and bake for an additional 10-15 minutes until the rice is fluffy and chicken is fully cooked.

Notes

Always ensure your stock and water are hot before adding them to the dish to ensure even cooking and faster results. Use high-quality long-grain white rice for the best texture. Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently with a splash of water to keep the rice moist.