Oven baked chicken and rice is a delicious recipe that everybody and their mother licks their fingers after. It’s universally loved, made out of perfectly cooked chicken thighs, baked with some butter-rich garlic rice in one pan and it comes together in no longer than 10 minutes.
The juices from the chicken are absorbed by the rice, which gives it that distinguishing taste, which is almost better than cooking it in stock or broth.
Chicken And Rice Recipe
This recipe disappears almost instantly each time I make it for friends or family, so it’s about time I posted it with a video and photos that are up to date.
The main reasons this is a fans’ favorite:
- You only need one pan; your chicken and raw rice are made together at the same time.
- Almost no time in the kitchen; you won’t have to cook the rice separately, it cooks itself inside the oven in the pan, all you have to do is set it up and let it do its thing.
- Simple to make, it comes together in no longer than 10 minutes but it’s extremely tasty.
What You Need For This Baked Chicken And Rice
This is what this recipe requires:
- Leave the bone and skin on your chicken thighs for ultimate results, they cook at the same time as the rice, which is 50 minutes to be exact. Feel free to get rid of the skin since it tends to drip fat onto the rice and makes it a little too greasy. You can remove it in 5 seconds for each thigh.
- Raw white rice, use any basic white rice you like, it can be short grain, plain, basmati, long grain, or Jasmin. Avoid choosing specialty rice such as risotto or paella rice, they don’t cook the same. To cook brown rice, you’ll need to add a bit more liquid and let it cook for longer.
- Chicken seasoning. Any seasoning you have available is good, it can be premixed or you can put a twist on the spices from this recipe.
- Onion, butter, and garlic as a base. This is what gives the rice its signature flavor since you want to keep it simple for this one, and the oven takes care of the entire searing process for you.
How To Make Chicken And Rice In The Oven
There are only a few steps to follow. Firstly, you need to sear your garlic and onion. This provides that garlic-butter rich taste to your dish.
This rice is so delicious. Full of butter and garlic goodness, soft but not spongy. It absorbs all the chicken juices and develops a nice crunch on the sides that taste absolutely heavenly!
What To Serve With Chicken And Rice
Serve with a leafy salad with a tasty salad dressing as a side such as Honey Mustard Dressing or Balsamic Dressing. You can also enjoy this dish with some steamed vegetables tossed in salad dressing while still warm to help it stick better to the veggies for the best results.
Find a 4 minute gravy recipe on the video as a nice addition. This recipe doesn’t typically call for a sauce since the chicken is tender and the rice is full of flavor. But you can always make some gravy if you can spare some time. Like that, your dinner is ready in no time for you to enjoy.
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OVEN BAKED CHICKEN AND RICE
Oven baked chicken and rice is a delicious recipe that everybody and their mother licks their fingers after. It’s universally loved, made out of perfectly cooked chicken thighs, baked with some butter-rich garlic rice in one pan and it comes together in no longer than 10 minutes.
Ingredients
- 5 chicken thigh fillets, with bone and without skin
- 1 Minced onion (white, yellow, or brown)
- 2 chopped garlic cloves
- 2 tablespoons of butter (30g)
- 1 and 1/2 cups of raw white rice (270g)
- 1 and 1/2 cups of chicken stock or broth (375 ml)
- 1 and 1/4 cups of water (315 ml)
CHICKEN RUB (NOTE 2):
- 1 teaspoon of paprika powder
- 1 teaspoon of dried thyme
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 3/4 teaspoon of salt
- Black pepper
OPTIONAL GARNISH:
- Cooking spray
- Minced parsley or thyme leaves
Instructions
- Turn on your oven to 350 F/180 C.
- Lay out the garlic and onion on your 10x15 inch / 25x35 cm baking dish, and put the butter right in the middle. Cook in the over for 15 minutes, making sure to check after 12 minutes to stir if the edges are burning
- While that’s cooking, prepare your seasoning. Coat both sides of your chicken.
- Take the dish out of the oven. Throw in your uncooked rice and stir.
- Cover your chicken in rice and add the water and chicken broth around the sides.
- Use foil to cover and cook in the oven for 30 minutes. Uncover, grease the chicken with some cooking spray and cook for another 20 minutes until it’s dried down.
- Let rest for 5 minutes, then take the chicken out and fluff up the rice. Top with thyme or parsley, and serve.
Notes
1. Chicken - Leave the bones in the thighs because they cook in the same amount of time as the rice. I recommend getting rid of the skin because it makes the rice greasy. It easily comes off only using your hands.
Drumsticks are good as well; you won’t need to take the skin off nor change anything about the cooking temperature or time.
Thigh breasts or fillets without bone and skin- Cook the rice in the oven with a foil cover alone. Leave for 30 minutes to bake, take the pan out, uncover, then place the chicken over to further cook in the oven without a foil cover for another 20 to 25 minutes until dried down.
2. You can use ant seasonings you prefer instead of chicken rub. Italian Herb Mix is great too, along with Lemon Pepper Seasoning, or anything you have available.
3. Any regular white rice is good. The fluffiest is the long grain white rice. Medium and short grain are perfectly fine as well, although a bit on the thicker side. You can also use Jasmine or Basmati; they all cook the same.
Brown rice - It needs an extra ½ cup of hot water. Cook with a foil cover in your oven for an hour, then remove the foil to bake for another 5 minutes to soften the rice.
Rice that isn't suitable are Risotto, Minutes and Paella rice.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 507Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 211mgSodium: 811mgCarbohydrates: 24gFiber: 1gSugar: 3gProtein: 43g