Hey y’all! If you’re on the hunt for a quick and delectable meal that’s perfect for any occasion, look no further than this amazing Oven Baked Chicken and Rice. It’s a comforting dish that combines tender, juicy chicken with fluffy, flavorful rice. Whether you’re cooking for the family or impressing guests, this recipe has got you covered. Let’s get cooking!
Why You’ll Love This
- It’s a one-pan wonder, making clean-up a breeze.
- The chicken stays moist and full of flavor.
- Perfect for meal prep and leftovers.
- Customizable with your favorite veggies and spices.
- Satisfies both adults and picky eaters alike.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain white rice
- 2 1/2 cups chicken broth
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon fresh parsley, chopped (for garnish)
Directions
Prepare the Chicken and Rice
Preheat your oven to 350°F (175°C). Heat the olive oil in a large ovenproof skillet over medium heat. Season the chicken thighs with salt, pepper, and paprika, then brown them in the skillet for about 3-5 minutes per side until they’re golden but not fully cooked. Remove the chicken and set aside.
Sauté Aromatics and Combine
Add the chopped onion and minced garlic to the same skillet, and sauté until translucent and fragrant, about 2-3 minutes. Stir in the uncooked rice, ensuring it’s well-coated with the oil and aromatics.
Bake to Perfection
Pour the chicken broth into the skillet and bring it to a simmer. Nestle the chicken thighs atop the rice, skin side up. Cover the skillet with a lid or foil and bake in the preheated oven for 35 minutes. Remove the cover and bake for an additional 10 minutes to crisp up the chicken skin.
Notes
- For best results, ensure your skillet is oven-proof. Learn more about ovenproof cookware.
- Feel free to add vegetables like peas or carrots for extra nutrition.
- Use fresh or homemade chicken broth for enhanced flavor. Here’s a great chicken broth recipe.
Variations
- Mexican-Style: Add cumin and diced tomatoes, and top with cilantro.
- Herb Infused: Use thyme and rosemary for a fragrant twist.
- Spicy Kick: Incorporate red pepper flakes or cayenne for heat.
Required Equipment
- Ovenproof skillet
- Measuring cups and spoons
- Knife and cutting board
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot. Check food storage guidelines.
Suggested Pairings
Serve with a fresh green salad or roasted vegetables for a complete meal. A side of crusty bread would soak up the delicious juices perfectly.
Pro Tips
- Always bring the chicken to room temperature before cooking for even results.
- Do not skip browning the chicken; it adds depth to the flavor.
- Let the dish rest for 5 minutes after removing from the oven to allow flavors to meld.
FAQ
- Can I use boneless chicken? Yes, but reduce the cooking time by 5-10 minutes.
- Can I substitute brown rice? Yes, but you’ll need to adjust the liquid and cooking time.
- Is this recipe gluten-free? Ensure your chicken broth is gluten-free to keep this dish suitable for gluten-sensitive diets.