In the whirlwind of weeknight dinners, finding a recipe that’s both delicious and requires minimal effort can feel like striking gold. For years, I’ve been on the hunt for that perfect one-pot wonder, something that satisfies the whole family without leaving me chained to the stovetop. And let me tell you, this oven-baked chicken and rice recipe has been an absolute revelation. From the moment the aroma starts wafting from the oven, a comforting blend of savory chicken and fragrant rice, you know you’re in for a treat. My family, even my notoriously picky eaters, devour this dish with gusto. The chicken emerges beautifully browned and juicy, while the rice is fluffy, flavorful, and perfectly cooked alongside tender vegetables. It’s a complete meal in one pan, minimizing dishes and maximizing flavor – truly a weeknight dinner dream come true. If you’re looking for a fuss-free, incredibly tasty, and family-friendly meal, look no further. This oven-baked chicken and rice is about to become your new go-to recipe.

Ingredients

This recipe utilizes simple, pantry-staple ingredients to create a dish that’s bursting with flavor. The beauty of this recipe lies in its flexibility – feel free to adjust the vegetables based on what you have on hand or your family’s preferences.

Here’s what you’ll need:

1 ¼ cup uncooked basmati rice: Basmati rice is preferred for its fragrant aroma and fluffy texture. However, you can substitute with long-grain rice if needed.
2 tablespoons butter: Butter adds richness and flavor to the rice and helps with browning. You can use salted or unsalted butter, adjusting the salt in the recipe accordingly.
1 tablespoon olive oil: Olive oil is used for sautéing and adds a healthy fat to the dish.
1 large onion: A yellow or white onion provides a foundational savory flavor to the rice and vegetables.
1 tablespoon minced garlic: Freshly minced garlic is highly recommended for its pungent aroma and flavor. You can use pre-minced garlic for convenience, but fresh garlic truly elevates the dish.
2 carrots, diced: Carrots add sweetness and a touch of color to the rice. Dicing them ensures they cook evenly within the allotted time.
1 cup peas: Frozen peas are a convenient and readily available vegetable that adds sweetness and a pop of green to the dish. Add them towards the end of cooking to maintain their vibrant color and texture.
2.5 cups low sodium chicken stock: Low sodium chicken stock is crucial to control the saltiness of the dish. Using stock instead of water adds depth and richness of flavor to the rice.
1 cup water: Water is added along with the chicken stock to ensure the rice cooks perfectly without becoming too rich.
2 thyme sprigs: Fresh thyme sprigs infuse a subtle, earthy, and aromatic flavor into the rice and chicken. You can substitute with dried thyme if fresh is unavailable (use about ½ teaspoon of dried thyme).
Salt to taste: Adjust salt according to your preference. Remember that chicken stock and some seasonings already contain salt, so taste and adjust accordingly.

To Season Chicken Thighs:

6 chicken thighs with skin and bone-in: Bone-in, skin-on chicken thighs are essential for this recipe. The bone-in helps keep the chicken moist during baking, and the skin crisps up beautifully in the oven, adding flavor and texture.
1 ½ teaspoon Italian seasoning: Italian seasoning is a blend of dried herbs that adds a classic Mediterranean flavor to the chicken.
1 teaspoon smoked paprika: Smoked paprika adds a smoky depth and vibrant color to the chicken. If you don’t have smoked paprika, regular paprika can be used, but smoked paprika truly enhances the flavor profile.
½ teaspoon chili powder: Chili powder provides a mild warmth and subtle spice. Adjust the amount to your spice preference.
1 teaspoon onion powder: Onion powder enhances the savory flavor of the chicken.
1 teaspoon garlic powder: Garlic powder complements the minced garlic in the rice and adds another layer of garlic flavor to the chicken.
½ teaspoon pepper: Black pepper adds a touch of spice and balances the flavors.
1 teaspoon salt: Salt is crucial for seasoning the chicken and enhancing its natural flavors.

Instructions

This recipe is surprisingly straightforward, even for beginner cooks. The oven does most of the work, allowing you to focus on other tasks while dinner cooks to perfection.

Follow these simple steps to create your delicious oven-baked chicken and rice:

Preheat the Oven: Begin by preheating your oven to 350°F/180°C. This ensures the oven is at the correct temperature for even cooking from the start.
Prepare the Chicken Thighs: Pat the chicken thighs dry with paper towels. This step is crucial for achieving crispy skin. Excess moisture will steam the chicken instead of allowing it to brown and crisp. In a small bowl, mix together all the spices listed under ‘To season chicken thighs’: Italian seasoning, smoked paprika, chili powder, onion powder, garlic powder, pepper, and salt. Generously season the chicken thighs on all sides with this spice mixture, ensuring each thigh is well coated. Massage the spices into the chicken for better flavor penetration.
Sear the Chicken (First Browning): Select a large Dutch oven or an ovenproof heavy-bottom skillet with a lid. The heavy bottom is important for even heat distribution, both on the stovetop and in the oven. Place the Dutch oven or skillet over medium-high heat. Add olive oil and 1 tablespoon of butter to the pan and let them melt together, creating a flavorful base for searing. Once the butter is melted and the pan is hot, carefully place the seasoned chicken thighs skin side down in the hot pan. Cook undisturbed for 2-3 minutes. The goal here is to brown the skin, not to fully cook the chicken. This initial searing step is key for developing flavor and crispy skin. Flip the chicken thighs and cook for another 2 minutes on the other side. Remove the chicken from the pan and set aside, keeping it covered to retain warmth. It’s perfectly fine if the chicken is undercooked at this stage, as it will continue to cook in the oven with the rice. Don’t worry about any browned bits stuck to the bottom of the pan – these will add flavor to the rice.
Sauté Aromatics and Toast Rice: In the same pan, using the remaining fat from searing the chicken and any browned bits, add the chopped onion and minced garlic. Sauté for 2 minutes, stirring occasionally, until the onion becomes translucent and the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter. Add the diced carrots and uncooked basmati rice to the pan. Mix well to coat the rice and carrots with the flavorful oil and fat in the pan. Cook for a couple of minutes, stirring frequently, to lightly toast the rice. Toasting the rice enhances its nutty flavor and helps prevent it from becoming mushy during baking.
Add Liquids and Seasoning: Pour in the warm chicken stock and water into the pan with the rice and vegetables. Warming the stock helps maintain the cooking temperature and speeds up the process. Check the seasoning of the liquid. Taste and add more salt if required. Remember that the chicken thighs are already seasoned, so be mindful of the overall salt level.
Combine Chicken and Rice for Baking: Gently place the browned chicken thighs back into the pan on top of the rice mixture. Nestle them slightly into the rice. Pour any juices that accumulated from the chicken resting back into the pan – these juices are packed with flavor. Tuck in the thyme sprigs among the chicken and rice.
Bake Covered: Cover the Dutch oven or skillet tightly with a lid. If using a skillet without a tight-fitting lid, you can use heavy-duty aluminum foil to create a secure seal. Place the covered pan in the preheated oven and bake for 40-45 minutes. Baking covered allows the rice to steam and cook perfectly in the flavorful liquid, while the chicken finishes cooking through and infuses its flavor into the rice.
Add Peas and Butter (Final Touches): Carefully remove the Dutch oven or skillet from the oven. Use oven mitts as the pan will be very hot. Carefully remove the lid, being mindful of the steam. Remove the chicken thighs from the pan and set aside again, keeping them warm. Add the remaining 1 tablespoon of butter and frozen peas to the rice. Gently fluff the rice with a fork, mixing in the melted butter and peas. Be careful not to overmix, as this can make the rice mushy.
Crisp Chicken Skin (Optional Broiling): Place the chicken thighs back on top of the rice. For extra crispy chicken skin, you can optionally broil the chicken for the last 5-6 minutes. If broiling, preheat your oven broiler to high. Place the pan under the broiler, keeping a close eye on it to prevent burning. Broil until the chicken skin is beautifully crisp and golden brown. If you prefer not to broil, simply bake for another 5-6 minutes uncovered in the oven to allow the chicken skin to crisp up slightly from the residual heat.
Rest and Serve: Remove the pan from the oven (or broiler). Let the dish rest for a few minutes before serving. This allows the rice to absorb any remaining liquid and the flavors to meld together. Serve hot and enjoy your delicious and effortless oven-baked chicken and rice!

Nutrition Facts

This recipe is not only delicious but also provides a balanced meal with protein, carbohydrates, and vegetables. Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Servings: 6 servings
Calories per serving (estimated): Approximately 450-550 calories (This is an estimate and can vary significantly based on portion size, type of chicken thigh, and specific ingredients used. For a more accurate calculation, use a nutrition calculator with the specific brands and quantities of ingredients you use.)

Please note: This calorie estimate is for a single serving and includes a chicken thigh and a portion of rice and vegetables. It is an approximation and can vary. For specific dietary needs or accurate nutritional information, it’s always best to calculate based on the exact ingredients and portion sizes you use.

Preparation Time

This recipe is designed to be efficient and perfect for busy weeknights. The active preparation time is minimal, with the oven handling most of the cooking.

Prep time: 20 minutes (This includes chopping vegetables, seasoning chicken, and searing chicken)
Cook time: 50-55 minutes (This includes baking time and optional broiling time)
Total time: Approximately 1 hour 10-15 minutes

How to Serve

Oven-baked chicken and rice is a complete meal on its own, but you can enhance your dining experience by serving it with complementary side dishes or garnishes.

Here are some serving suggestions:

Fresh Salad: A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the chicken and rice. Consider a mixed greens salad, Caesar salad, or a cucumber and tomato salad.
Steamed Green Vegetables: Steamed broccoli, green beans, or asparagus add extra nutrients and a vibrant green color to the plate. A squeeze of lemon juice over the steamed vegetables enhances their flavor.
Crusty Bread: Serve with warm, crusty bread or rolls to soak up the flavorful juices from the chicken and rice. Garlic bread or sourdough bread are excellent choices.
Yogurt or Raita: A dollop of plain yogurt or raita (yogurt with cucumber and mint) can provide a cooling and tangy element, especially if you used a bit more chili powder for spice.
Lemon Wedges: Serve with lemon wedges for squeezing over the chicken and rice. The acidity of lemon juice brightens the flavors and adds a fresh touch.
Fresh Herbs: Garnish with freshly chopped parsley, cilantro, or chives for added freshness and visual appeal.

Additional Tips for Perfect Oven Baked Chicken and Rice

To ensure your oven-baked chicken and rice turns out perfectly every time, here are some helpful tips:

Use Bone-In, Skin-On Chicken Thighs: This type of chicken thigh is crucial for the best flavor and texture. Bone-in chicken stays moist during baking, and the skin renders fat and crisps up beautifully, adding a significant layer of flavor that boneless, skinless chicken cannot replicate in this recipe.
Don’t Skip the Searing: Searing the chicken thighs before baking might seem like an extra step, but it’s essential for developing rich, browned flavor and getting that desirable crispy skin. The initial browning creates a flavorful crust that enhances the overall taste of the dish.
Toast the Rice: Toasting the rice in the pan with the aromatics for a few minutes before adding the liquid is a simple step that makes a big difference in the final texture and flavor. Toasting enhances the nutty flavor of the rice and helps prevent it from becoming mushy during baking.
Use Warm Chicken Stock: Using warm chicken stock (or even hot stock) helps maintain the cooking temperature when you add the liquid to the pan. This speeds up the cooking process and ensures the rice cooks evenly. Cold stock can lower the pan temperature and prolong cooking time.
Adjust Vegetables to Your Preference: While carrots and peas are classic additions, feel free to customize the vegetables based on your family’s preferences or what you have available. Bell peppers, mushrooms, zucchini, or even broccoli florets can be added. Consider the cooking time of different vegetables – harder vegetables like potatoes or butternut squash may need to be diced smaller or added earlier in the sautéing process.

Frequently Asked Questions (FAQ)

Here are some common questions people ask when making oven-baked chicken and rice:

Q1: Can I use boneless, skinless chicken thighs?

A: While you can use boneless, skinless chicken thighs, it’s highly recommended to use bone-in, skin-on thighs for this recipe. Boneless, skinless chicken tends to dry out more easily during baking, and you’ll miss out on the flavorful crispy skin. If you must use boneless, skinless thighs, reduce the baking time slightly and consider adding a little extra olive oil or butter to keep them moist.

Q2: Can I use a different type of rice?

A: Basmati rice is recommended for its fragrant aroma and fluffy texture, but long-grain rice is a good substitute. Avoid using short-grain rice or risotto rice like Arborio, as they have a higher starch content and will result in a stickier, less fluffy texture. The water-to-rice ratio might need slight adjustment depending on the type of rice used, so check the rice package instructions if using a different variety.

Q3: Can I make this recipe vegetarian?

A: Yes, you can easily adapt this recipe to be vegetarian. Simply omit the chicken thighs. To maintain the flavor depth, consider adding sautéed mushrooms or chickpeas to the rice and vegetable mixture. You can also use vegetable broth instead of chicken stock. You might want to add a splash of soy sauce or umami seasoning to boost the savory flavor in the absence of chicken.

Q4: Can I prepare this dish ahead of time?

A: While best served fresh, you can prepare certain components ahead of time. You can season the chicken thighs and chop the vegetables a few hours in advance and store them separately in the refrigerator. You can also sear the chicken earlier in the day and keep it refrigerated. When ready to cook, proceed with the recipe from sautéing the aromatics onwards. Leftover cooked chicken and rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Q5: My rice is still a bit hard after baking for 45 minutes. What should I do?

A: If your rice is not fully cooked after the initial baking time, add a little more warm chicken stock or water (about ¼ cup) to the pan. Cover it again and continue baking for another 10-15 minutes, checking for doneness. Oven temperatures can vary, and sometimes rice may require a bit more liquid or cooking time. Ensure your lid is tightly sealed to trap steam and cook the rice properly.