Description
Oven Baked Chicken and Rice is a comforting, one-pan meal that brings together tender chicken thighs and fluffy rice, all simmered in savory broth. Perfect for busy weeknights, this dish requires minimal prep and delivers maximum flavor, making it a family favorite. Customize it with your choice of vegetables or spices to suit your taste preferences. Enjoy the delightful aroma as it bakes, promising a satisfying dinner that’s both easy to prepare and budget-friendly.
Ingredients
4–6 bone-in skin-on chicken thighs
1 cup long-grain rice
2 cups chicken broth
1 cup chopped vegetables (bell peppers, peas, or carrots)
Seasonings: garlic powder, onion powder, paprika, thyme, salt, and pepper
Instructions
Preheat your oven to 375°F (190°C).
Grease a large baking dish with olive oil.
Season the chicken thighs generously with salt, pepper, garlic powder, onion powder, and paprika.
Layer the seasoned chicken at the bottom of the baking dish; sprinkle uncooked rice on top followed by chopped vegetables.
Pour warm chicken broth over the layers and cover tightly with aluminum foil.
Bake for 45 minutes; then remove the foil and bake until the chicken reaches an internal temperature of 165°F (74°C).
Allow to rest for 5 minutes before serving.
Notes
For added flavor, marinate the chicken for a few hours before cooking.
Feel free to substitute brown rice—just adjust the cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 450
- Fat: 15g
- Carbohydrates: 50g
- Protein: 30g