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Oven-baked chicken and rice with golden-brown chicken thighs on bed of yellow rice, garnished with fresh parsley.

OVEN BAKED CHICKEN AND RICE

Sana Umer
This Oven Baked Chicken and Rice is a one-pan dish that combines tender, seasoned chicken with fluffy rice cooked in a flavorful broth. It's an easy, comforting meal that's perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 350 kcal

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 cup long-grain white rice rinsed
  • 2 cups chicken broth
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • Salt and pepper to taste
  • 1 tablespoon butter optional
  • Fresh parsley for garnish optional

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a medium baking dish, spread the rinsed rice evenly.
  • In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, salt, and pepper. Rub the chicken breasts with olive oil and then coat them evenly with the spice mixture.
  • Place the seasoned chicken breasts on top of the rice in the baking dish.
  • Pour the chicken broth over the rice and chicken. Add the chopped onion and minced garlic around the chicken.
  • Cover the baking dish with foil and bake for 40-45 minutes.
  • After 40-45 minutes, remove the foil and bake for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender. If the rice is still too firm, you can add a bit more chicken broth and continue baking for another 10 minutes.
  • Once done, remove from the oven and let it sit for 5 minutes before serving. Add a small pat of butter on top of the rice, if desired, and garnish with fresh parsley.

Notes

  • You can substitute the chicken breasts with chicken thighs for a juicier, more flavorful option.
  • For extra flavor, add vegetables like peas, carrots, or bell peppers to the rice before baking.
  • If you prefer a creamier rice texture, you can mix in a little heavy cream or sour cream before baking.
  • For a crispier chicken skin, broil the chicken for 2-3 minutes at the end of baking to get a golden, crispy top.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
  • This recipe can be made ahead by preparing everything up to the baking step, covering it, and refrigerating until ready to bake.
Keyword baked chicken recipe, comforting meal, easy chicken dinner, one-pan chicken and rice