Oven Baked Chicken and Rice Recipe is a comforting dish that brings back fond memories of family dinners. I remember my mom would whip this up on busy weeknights. The aroma of chicken and rice baking in the oven filled our home, making everyone eager for dinner. With just a few simple ingredients, this dish is not only delicious but also incredibly easy to prepare.
Why I Love Oven Baked Chicken and Rice
There’s something special about one-pot meals. You get all the flavors mixed together, and cleanup is a breeze. I often make this recipe when I want a hearty meal without spending hours in the kitchen. Plus, it’s a hit with my family, and it always makes enough for seconds.
Ingredients for Oven Baked Chicken and Rice
To make this dish, I gather the following ingredients:
- 4 chicken thighs (bone-in, skin-on for the best flavor)
- 1 cup long-grain white rice
- 2 cups chicken broth (or water)
- 1 tsp dried thyme
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 cup frozen mixed vegetables (peas, carrots, corn)
How to Make Oven Baked Chicken and Rice
I always start by preheating my oven to 375°F. While the oven warms up, I season the chicken thighs with salt, pepper, and paprika. The spices add great flavor and a nice color to the chicken as it bakes.
Next, I heat a large oven-safe skillet on medium heat. Once hot, I add a bit of oil and place the chicken skin-side down. Searing the chicken for about 5 minutes helps to lock in the flavors and gives the skin a lovely crispiness. After that, I flip the chicken and cook for another 5 minutes.
Cooking the Aromatics
With the chicken cooking, I take this time to sauté the onions and garlic. I add them to the same skillet, stirring them until they become soft and fragrant. This step really brings out the sweetness of the onions. The smell alone is enough to make your mouth water.
Once the onions and garlic are ready, I add the rice directly to the skillet. Stirring it in with the onions and garlic allows the rice to soak up all those delicious flavors. Then, I pour in the chicken broth and mix everything together.
Adding the Chicken Back
Now it’s time to return the chicken to the skillet. I place the chicken thighs right on top of the rice mixture. This way, as the chicken bakes, it continues to infuse its flavor into the rice. It’s a lovely layering of tastes that everyone loves.
Baking the Dish
I cover the skillet with a lid or aluminum foil and place it in the preheated oven. I bake it for about 30-35 minutes. The chicken cooks through, and the rice absorbs all the broth. The result is a tender chicken with perfectly cooked rice.
The Finishing Touches
After the baking time is up, I carefully remove the skillet from the oven. The chicken should be golden brown and the rice fluffy. I like to sprinkle the frozen mixed vegetables over the chicken and rice, covering the skillet again for another 5 minutes. This allows the vegetables to steam and warm up.
Serving the Oven Baked Chicken and Rice
When ready to serve, I dish up the chicken and rice on plates. I love to add a sprinkle of fresh parsley or green onions on top for a pop of color. This meal pairs wonderfully with a simple side salad or some crusty bread to soak up any extra juices.
Tips for Oven Baked Chicken and Rice
Here are some of my favorite tips to ensure this dish turns out perfectly every time:
- Use bone-in chicken for more flavor. Skin-on thighs provide moisture, while the bones add depth to the dish.
- Let the chicken rest for a few minutes after baking. This keeps it juicy and delicious.
- Feel free to customize the vegetables based on your preferences. Broccoli or bell peppers work great too.
Leftovers and Storage
This dish makes fantastic leftovers. I often make a larger batch knowing that we can enjoy it the next day. To store, I let it cool completely before transferring it into an airtight container. It can be kept in the fridge for up to 3 days.
To reheat, I simply pop it in the microwave or warm it in a skillet with a bit of broth to keep it moist. It’s just as tasty the next day!
Nutritional Information
This Oven Baked Chicken and Rice Recipe is not only comforting but also balanced. Here’s a rough breakdown of what you get per serving:
- Calories: Approximately 450 kcal
- Protein: 30g
- Carbohydrates: 40g
- Total Fat: 15g
It provides a good mix of protein and carbs, making it a satisfying meal option.
Oven Baked Chicken and Rice is a classic that never gets old. It’s a meal I keep coming back to for its simplicity and great taste. Whether it’s a busy weeknight or a cozy Sunday dinner, this dish always hits the spot. I hope you give this recipe a try and create your own delicious memories around the dinner table!