Oven-Baked Chicken and Rice

A comforting and flavorful one-pan dish featuring tender chicken and perfectly cooked rice, infused with aromatic spices and vegetables.

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Course: Main Course

Cuisine: American

Keyword: baked, chicken, one-pan meal, rice

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 450kcal

Ingredients

For the Chicken and Rice

4 pieces bone-in, skin-on chicken thighs for maximum flavor and moisture
1 cup long-grain white rice rinsed and drained
2 cups chicken broth low-sodium recommended
1 medium onion finely chopped
3 cloves garlic minced
1 cup frozen peas and carrots thawed
2 teaspoons paprika for color and flavor
1 teaspoon dried thyme adds aromatic flavor
1 teaspoon salt to taste
1/2 teaspoon black pepper to taste
2 tablespoons olive oil for browning the chicken

Instructions

Prepare the Chicken

Preheat your oven to 375°F (190°C). This ensures that the chicken cooks evenly and the rice absorbs the flavors.
In a large mixing bowl, combine the paprika, thyme, salt, and black pepper. Rub this spice mixture all over the chicken thighs, ensuring they are well coated.
In a large baking dish, heat the olive oil over medium-high heat on the stovetop (or in the oven if using an oven-safe dish). Once hot, add the chicken thighs skin-side down and sear for 5-7 minutes until golden brown. This step adds depth of flavor to the dish.
Flip the chicken and sear the other side for an additional 5 minutes. Remove the chicken from the dish and set aside.

Prepare the Rice Mixture

In the same baking dish, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent, scraping up any browned bits from the bottom of the dish.
Add the rinsed rice to the dish and stir to combine with the onion and garlic. Pour in the chicken broth and mix well.
Stir in the thawed peas and carrots, ensuring they are evenly distributed throughout the rice.

Bake the Dish

Nestle the seared chicken thighs on top of the rice mixture, skin-side up. This allows the juices from the chicken to flavor the rice as it cooks.
Cover the baking dish tightly with aluminum foil to trap moisture and steam the rice.
Bake in the preheated oven for 30 minutes. This allows the chicken to cook through and the rice to absorb the broth.
After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the rice is tender.

Serve

Remove the baking dish from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute in the chicken.
Serve the chicken thighs over a bed of rice, garnished with fresh herbs if desired.

Notes

For added flavor, consider marinating the chicken in the spice mixture for a few hours or overnight. You can also substitute the chicken thighs with breasts, but adjust the cooking time accordingly as breasts may cook faster.

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