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Oven Baked Chicken and Rice

Oven Baked Chicken and Rice Recipe

Maria
This oven-baked chicken and rice recipe is the perfect solution for a hassle-free meal that’s full of flavor. With minimal prep time, you can enjoy a wholesome dish of tender chicken, flavorful rice, and aromatic herbs—all in one pan. It’s an ideal choice for busy weeknights or a quick dinner with the family.
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Prep Time 10 minutes
Total Time 10 minutes
Cuisine American

Ingredients
  

  • 4 bone-in skin-on chicken thighs (or chicken breasts, if preferred)
  • 2 cups long-grain white rice
  • 4 cups chicken broth
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup frozen peas optional, but adds a nice pop of color and texture
  • Fresh parsley chopped for garnish
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Instructions
 

Step 1: Preheat the Oven

  • Set your oven to 375°F (190°C) to ensure even cooking.

Step 2: Prepare the Rice Base

  • In a large baking dish, mix the uncooked rice, chicken broth, onion, garlic, paprika, thyme, garlic powder, onion powder, salt, and pepper. Stir well to combine and make sure the rice is evenly coated.

Step 3: Season the Chicken

  • Rub the chicken thighs with olive oil and season both sides with salt, pepper, paprika, and garlic powder. If you have time, marinate for extra flavor, but it’s not necessary.

Step 4: Assemble and Bake

  • Place the chicken on top of the rice mixture, skin-side up. Cover the dish with foil and bake for 30-35 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the chicken is golden and the internal temperature reaches 165°F (74°C).

Step 5: Add the Peas (Optional)

  • About 10 minutes before finishing, sprinkle in the frozen peas for extra color and freshness.

Step 6: Garnish and Serve

  • Let the dish rest for 5 minutes after baking, then top with fresh parsley. Serve hot and enjoy!

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