Oven Baked Chicken and Rice
User Reviews
4.9
Oven Baked Chicken and Rice
Description
This recipe involves marinating chicken thighs in a blend of olive oil, brown sugar, herbs, and spices, then arranging them atop a seasoned rice mixture with onion, garlic, and hot chicken broth in a large baking dish. Covered and baked initially, the dish steams the rice while infusing it with the flavors from the chicken and broth. Uncovered toward the end, the chicken gets a chance to brown and develop a crisp exterior. The rice beneath becomes tender and well-seasoned.
The method results in juicy chicken thighs paired with a soft and savory rice base. Optional sautéed mushrooms and fresh herbs can be added before serving to introduce extra earthiness and freshness. This baked chicken and rice casserole provides a comforting, all-in-one meal suitable for family dinners.
For best results, use long-grain rice and hot broth to ensure even cooking and tender rice. Bone-in, skinless chicken thighs work well to prevent drying out during baking. Placing the chicken over the middle of the rice ensures even cooking. The dish can be adjusted for different cuts of chicken, and using skin-off thighs helps avoid excess grease interfering with the rice texture. The coordinated baking times for chicken and rice simplify preparation.
Ingredients
For Chicken
- 2 tablespoons olive oil
- 2 teaspoons light brown sugar option for keto: use a brown sugar substitute
- 1 teaspoon oregano or dried parsley, dried
- 1 teaspoon paprika or hot, mild sweet
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon thyme dried
- 1 teaspoon salt
- ¼ teaspoon black pepper to taste, cracked
- 6 chicken thighs bone in or out, skinless
For Rice
- 1 large onion finely chopped
- 4 cloves garlic minced
- 4 tablespoons neutral cooking oil generic cooking oil
- 1 teaspoon salt
- ¼ teaspoon black pepper cracked
- 1 ½ cups chicken broth or stock, hot
- 1 ¼ cups water hot
- 2 tablespoons butter
- 1 ½ cups long grain white rice
For Mushrooms (OPTIONAL)
- 2 tablespoons butter
- 2 cloves garlic minced
- 14 ounces button mushrooms quartered
- ¼ cup chives or green onions, divided
- ¼ teaspoon salt to taste
- 2 tablespoons parsley chopped to garnish, fresh
- ¼ teaspoon black pepper to taste
Instructions
- Preheat oven to 350°F (180°C).
- In a shallow bowl, mix together the olive oil, sugar, oregano, paprika, onion powder, garlic powder, thyme, salt and pepper. Add the chicken and coat each piece evenly with the seasoning. Set aside, allowing the flavours to absorb into the meat. If time allows, marinade overnight for a deeper flavour.
- Spray a large baking dish (10-inch x 15-inch OR 25 x 35 cm) with nonstick cooking oil spray. Add the onion, garlic, oil, salt, pepper, HOT boiled broth, hot water and butter into the dish. Mix well to melt the butter and combine. Stir in the rice.
- Arrange thighs in the dish over the rice, cover with foil and bake for 30 minutes. Uncover, spray chicken with oil and bake for an additional 25-30 minutes or until the chicken is cooked right through to the bone and rice is soft. Change oven setting to broil to brown the chicken and crisp rice (only needs 3-5 minutes).
- Remove chicken thighs, mix the rice through, then arrange the chicken back on top of the rice. Cover and allow it to rest for 10 minutes to set all of the flavours in the hot dish. The rice will finish off cooking while resting.
- While chicken is resting, prepare mushrooms (OPTIONAL):Heat butter in a pan over medium-high heat. Sauté garlic until fragrant (30 seconds) and add mushrooms; cook until softened. Stir in 2 tablespoons of chives and season with salt and pepper.
- Transfer chicken onto a plate; fluff rice with forks, then mix the mushrooms through the rice. Arrange chicken back onto the rice in the dish, garnish with remaining chives and chopped parsley. SERVE and enjoy!
Notes
- Using hot boiling chicken broth improves cooking time and rice tenderness; pre-boil the broth before starting the recipe.
- Bone-in, skinless chicken thighs are preferred for moist chicken and optimal rice texture; skin-on can cause greasy, unevenly cooked rice.
- Long-grain rice is recommended; substitute basmati or jasmine with the same liquid ratio and cooking time. Avoid short grain, medium grain, risotto, paella, or instant rice.
- Arrange chicken over the center of the rice to ensure even cooking; uncovered baking at the end crisps the chicken and softens rice.
- Bone-in chicken breasts or drumsticks can be substituted with adjusted cook times as they differ in thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 45g | 15% |
| Protein | 28g | 56% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 129mg | 43% |
| Sodium | 1.262mg | 0% |
| Potassium | 641mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 622IU | 12% |
| Vitamin C | 7mg | 8% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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