Easy Baked Chicken and Rice Recipe
This Easy Baked Chicken and Rice is a comforting, one-pan meal that’s both simple and delicious. Juicy, tender chicken thighs are baked over fluffy, flavorful rice that absorbs all the juices and seasonings, creating a perfectly balanced meal. This dish is great for busy weeknights because it requires minimal prep and cleanup.
Prep Time: 10 minutes
Cook Time: 50-60 minutes
Total Time: ~1 hour 10 minutes
Ingredients
For the Chicken:
4 bone-in, skin-on chicken thighs (or drumsticks)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon dried thyme (or oregano)
2 tablespoon olive oil
For the Rice:
1 ½ cups long-grain white rice (or basmati)
2 ½ cups chicken broth (or water with 1 bouillon cube)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon dried thyme (or oregano)
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp olive oil
Instructions
1. Preheat and Prep:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or a deep oven proof skillet.
2. Season the Chicken:
Pat the chicken dry with paper towels. In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, and thyme. Rub the seasoning all over the chicken thighs.
3. Saute Aromatics:
In a large oven proof skillet or pan, heat olive oil over medium heat. Saute onions for about 2 minutes until soft, then add garlic and cook for another 30 seconds.
4. Assemble the Dish:
Add uncooked rice to the pan and stir to coat with the oil and aromatics.
Pour in chicken broth, add salt, pepper, garlic powder, onion powder, paprika, and thyme. Stir well.
Place seasoned chicken thighs on top of the rice, skin-side up.
5. Bake:
Cover the dish tightly with foil and bake for 30 minutes.
Remove the foil and bake for another 20-25 minutes, until the rice is tender and the chicken is golden brown with crispy skin.
If needed, broil for 3-5 minutes to crisp up the skin further.
6. Rest and Serve:
Remove from the oven and let it rest for 5 minutes before fluffing the rice with a fork. Serve hot and enjoy!
Nutritional Information (Per Serving – 1 Chicken Thigh with Rice)
(Note: These values are estimates and may vary based on exact ingredients used.)
Notes & Tips
Chicken Selection: You can use boneless, skinless thighs or chicken breasts, but bone-in, skin-on thighs give the best flavor.
Rice Type: Long-grain white rice works best. Brown rice requires extra liquid and a longer cooking time (about 1 hour).
Extra Flavor: Add a splash of lemon juice or a sprinkle of Parmesan cheese before serving for added taste.
Vegetables: Add diced carrots, peas, or bell peppers for a more complete meal.
Make it Spicy: Add ½ teaspoon of cayenne pepper or red pepper flakes to the chicken seasoning.
Frequently Asked Questions
Can I use frozen chicken?
No, it’s best to thaw the chicken first. Frozen chicken will release too much water, making the rice soggy.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave with a splash of broth to keep the rice moist.
Can I make this in a slow cooker?
Yes! Cook on low for 5-6 hours or high for 3-4 hours, but add only 2 cups of broth to prevent soggy rice.