Oven-Baked Chicken and Rice
A comforting, one-pot meal featuring tender chicken thighs and perfectly cooked rice, ideal for busy weeknights or special dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs well with salt, pepper, paprika, and thyme.
- Heat oil in a large oven-safe skillet over medium-high heat.
- Add the chicken skin-side down. Cook until browned, about 5-7 minutes. Flip and cook for another 5 minutes. Remove the chicken and set aside.
- In the same skillet, add chopped onion and garlic. Sauté until translucent, about 2-3 minutes.
- Stir in the rice; toast slightly for about a minute. Pour in chicken broth, combining well.
- Nestle the chicken back in, skin-side up, ensuring it’s partially submerged in the broth.
- Cover the skillet with a lid or foil, then transfer it to the oven. Bake covered for 30 minutes.
- Remove the lid and continue baking for an additional 15-20 minutes until the chicken is cooked through and the rice is tender.
- Let it rest for 5-10 minutes before serving. Garnish with fresh parsley.
Notes
Feel free to substitute chicken thighs with drumsticks or breasts. For a vegetarian option, use chickpeas and vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Find it online: https://www.topchoicerecipes.com/oven-baked-chicken-and-rice/