Description
Oven-Baked Chicken and Rice is a hearty, flavorful dish perfect for family dinners. Tender chicken thighs are baked to perfection over seasoned rice, creating a delicious, one-pan meal that’s easy to prepare. This recipe uses simple ingredients and straightforward instructions, making it a go-to choice for busy weeknights. Ideal for those who love comfort food with minimal effort
Ingredients
4 bone-in, skin-on chicken thighs
1 cup long-grain white rice
1 3/4 cups chicken broth
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish
Instructions
- Preheat oven to 350°F (175°C).
- In a large ovenproof dish, spread the uncooked rice evenly across the bottom.
- In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
- Pour the sautéed onion and garlic over the rice, followed by the chicken broth.
- Season the chicken thighs with paprika, thyme, salt, and pepper. Place them skin-side up on top of the rice mixture.
- Cover the dish tightly with aluminum foil and bake for 35 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the chicken skin is crispy and the rice is fully cooked.
- Garnish with fresh parsley and serve hot.
Notes
For a richer flavor, you can add a splash of white wine to the chicken broth.
If you prefer boneless, skinless chicken, adjust the cooking time to avoid overcooking.
Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 480 kcal
