Last week, I gave this oven baked chicken and rice recipe a try, and it was such a hit that I just had to share it with you all! The chicken turned out juicy, the rice perfectly seasoned, and the entire dish was cozily infused with vibrant flavors.
The best part? It all cooks together in one pot! If you’re searching for a comforting recipe that’s both easy to make and unbelievably delicious, this one’s for you. You can also check out this honey-glazed salmon recipe for another easy one-pan option to try.
Ingredients You’ll Need
To prepare this delightful dish, here’s everything you’ll need, along with some tips for getting the best results.
- Chicken thighs (5 pieces, around 6 oz. each): Bone-in, skin-on thighs are essential here! They pack in flavor and stay moist during cooking.
- Olive oil (1 tbsp): Use extra virgin olive oil for a richer taste, though any neutral oil will work in a pinch.
- Salt and freshly ground black pepper: Simple yet crucial for seasoning the chicken and the dish overall.
- Red onion (1 cup, chopped): Provides a mild sweetness, but yellow onions can substitute if needed.
- Carrots (2 medium, diced): Adds a touch of natural sweetness and nutrients.
- Celery (2 ribs, chopped): Its mild, fresh flavor complements the carrots beautifully.
- Garlic (4 cloves, minced): Fresh garlic is key for a robust flavor. Avoid substituting with garlic powder.
- Low-sodium chicken broth (2 1/4 cups): This is the base for our flavorful rice. Homemade broth works wonderfully too if you have it.
- Fresh lemon juice (1 1/2 tbsp): Adds brightness and balances the dish. Lime can work in an emergency.
- Long-grain white rice (1 1/3 cups): Stick with standard long grain or try fragrant jasmine rice for a slight twist.
- Italian seasoning (2 tsp): A versatile herb blend that complements every bite.
- Paprika (1 tsp): Sweet paprika works well, but smoked paprika adds a deeper taste if preferred.
- Parsley (3 tbsp, chopped): The ultimate finishing touch for freshness.
Note: This recipe serves approximately five people.
Creative Variations to Try
Get creative with this recipe by mixing things up! Here are a few ideas:
- Dairy-Free: Use a touch of coconut oil instead of butter in any modifications.
- Veggie Boost: Add diced bell peppers, mushrooms, or zucchini for more texture and nutrients.
- Tex-Mex Twist: Season the dish with taco spices and garnish with fresh cilantro instead of parsley.
- Low-Carb Option: Swap rice for cauliflower rice. Just add it towards the end to avoid overcooking.
- Spicy Kick: Add a pinch of red chili flakes or a few dashes of hot sauce for heat.
You can also try buffalo cauliflower dish make an excellent pairings with this recipe.
Cooking Time
Here’s how long it will take to whip up this dish:
- Prep Time: 20 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 15 minutes
Equipment You’ll Need
Ensure you have these tools handy for smooth cooking:
- Large oven-safe pot: Helps everything cook together evenly in the oven.
- Tongs: Perfect for flipping the chicken thighs while browning.
- Sharp knife: For precise chopping of vegetables and herbs.
- Cutting board: A sturdy one for prepping ingredients efficiently.
- Measuring cups and spoons: Essential for accuracy in ingredient measurements.
How to Make Oven-Baked Chicken and Rice
If you’re intimidated by one-pot meals, don’t be! This recipe has simple steps that ensure great results every time.
Step 1: Prep and Brown the Chicken
Start by preheating your oven to 400°F. Dab the chicken thighs dry with paper towels (this helps them brown better). Heat olive oil in a large oven-safe pot over medium-high heat. Sprinkle salt and pepper over both sides of the chicken.
Place the thighs skin-side down in the pot and brown them well for 3-4 minutes per side. Once done, transfer the chicken to a plate.
Step 2: Cook the Vegetables
Drain most of the fat from the pot before adding the onions, carrots, and celery. Sauté them for about three minutes until softened. Then, stir in the minced garlic and cook for another minute, letting the aroma spread throughout your kitchen.
Step 3: Prepare the Rice Base
Pour your chicken broth and fresh lemon juice into the pot, bringing it to a gentle boil. Meanwhile, mix together your Italian seasoning and paprika. Season the chicken thighs with this mixture to enhance their taste with herby goodness.
Step 4: Combine Everything
Add the rice into the boiling broth mixture and stir to distribute it evenly. Place the seasoned chicken thighs on top of the rice. Cover the pot with a snug-fitting, oven-safe lid, ensuring no steam escapes during cooking.
Step 5: Bake and Serve
Transfer the pot to the oven and bake for about 35 minutes, or until the rice is tender and the chicken is thoroughly cooked. Remove the chicken and fluff the rice with parsley before serving this heavenly dish warm!
Additional Tips for Making This Recipe Better
From my experience, these tips can help you get even better results:
- Brown the chicken thoroughly: It adds depth and seals in the juices before baking.
- Don’t skip fresh lemon juice: It brightens the dish instantly.
- Stir the rice gently before baking: This ensures balanced cooking.
- Season at every step: Layered seasoning guarantees incredible flavors.
- Try jasmine rice: It makes the dish slightly aromatic, which I love.
How to Serve Oven-Baked Chicken and Rice
Presentation matters, especially with such a comforting dish! Serve the rice in a large bowl and top each portion with chicken thighs. Sprinkle freshly chopped parsley over the top as a garnish.
Pair it with a simple side salad or roasted veggies for a complete, hearty meal. Want more creative dinner inspirations? You can also enjoy similar dishes from our dinner recipes collection.
Nutritional Information
Here’s a quick overview of the nutrition you can expect from this recipe:
- Calories: About 628 per serving
- Protein: 34g
- Carbohydrates: 50g
- Fat: 32g
How to Store the Dish
This dish stores well and reheats beautifully. Follow these guidelines:
- Refrigerating: Store leftovers in an airtight container in the fridge for up to three days.
- Freezing: Freeze portions in a freezer-safe container for up to three months. Thaw overnight before reheating.
- Reheating: Warm gently on the stovetop or in the oven with a splash of broth to revive the rice’s softness.
Why You’ll Love This Recipe
If you’re still on the fence about trying this recipe, here’s why you’ll absolutely love it:
- Easy cleanup: Only one pot is used, saving you time and energy.
- Customizable: You can tweak the ingredients to suit your preferences.
- Crowd-pleaser: It’s a family-style meal that everyone will enjoy.
- Nutritious: Packed with protein and veggies for a balanced dinner.
- Flavor-packed: The lemon, herbs, and paprika infuse every bite with taste.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes! You can substitute bone-in, skin-on chicken breasts. Just ensure they cook through, as they may require slightly less time in the oven.
Can I make this dish ahead of time?
Definitely! Prepare the recipe up until the baking stage, then refrigerate it. When ready to serve, pop it into the oven, adjusting the cooking time slightly to account for the chilled temperature.