Let me tell you, there’s something magical about oven baked chicken and rice! This dish is the epitome of comfort food—it’s simple, delicious, and perfect for busy weeknights or cozy family dinners. The best part? It’s all made in one skillet, so cleanup is a breeze. You get juicy, tender chicken paired with fluffy, flavorful rice that soaks up all those delicious juices. Trust me, once you try this oven baked chicken and rice, you’ll want to add it to your regular meal rotation!
Ingredients
You’ll want to gather these simple yet flavorful ingredients to make the best oven baked chicken and rice:
- 4 chicken thighs (bone-in, skin-on for extra flavor)
- 1 cup long-grain rice (this will give you that perfect fluffy texture)
- 2 cups chicken broth (homemade or store-bought, whatever you have on hand!)
- 1 onion, chopped (for that aromatic base)
- 2 cloves garlic, minced (because garlic makes everything better!)
- 1 teaspoon paprika (adds a lovely color and smoky flavor)
- 1 teaspoon salt (you can adjust this later if you like)
- 1/2 teaspoon black pepper (for just the right amount of kick)
- 1 cup frozen peas (they’re easy and add a pop of color)
- 2 tablespoons olive oil (to sauté those aromatics to perfection)
Make sure you have everything ready before you dive into cooking. Trust me, it makes the process so much smoother and more enjoyable!
How to Prepare Oven Baked Chicken and Rice
Now, let’s get down to the delicious details of making this oven baked chicken and rice! Follow these steps, and you’ll have a wholesome meal that’s bursting with flavor.
Step 1: Preheat the Oven
First things first, you’ll want to preheat your oven to 375°F (190°C). Preheating is super important because it helps the chicken cook evenly and ensures that the rice gets nice and fluffy. So, while you’re prepping the other ingredients, let that oven heat up!
Step 2: Sauté Aromatics
Once your oven is ready, grab a large oven-safe skillet and heat up 2 tablespoons of olive oil over medium heat. When the oil shimmers, toss in the chopped onion and minced garlic. Sauté them for about 3-4 minutes, or until they’re softened and fragrant. This step is like a warm hug for your kitchen—those smells will have everyone wandering in to see what’s cooking!
Step 3: Combine Ingredients
Now it’s time to bring everything together! Stir in 1 cup of long-grain rice, followed by 2 cups of chicken broth, 1 teaspoon of paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix it all together until the rice is coated in that flavorful broth. This is where the magic starts to happen!
Step 4: Arrange Chicken Thighs
Next, gently place the 4 chicken thighs on top of the rice mixture. Make sure they’re nestled in there nicely. The chicken will sit right on top, and as it cooks, all those juicy flavors will seep down into the rice. It’s like a flavor party in one pan!
Step 5: Bake the Dish
Cover your skillet with a lid or aluminum foil—this is key! Covering helps trap the steam, which keeps everything moist and tender. Now, pop it in the preheated oven and bake for about 45 minutes. Don’t peek too often; let it do its thing and fill your kitchen with that heavenly aroma!
Step 6: Add Peas and Final Bake
After 45 minutes, it’s time to add a pop of color! Carefully take the skillet out of the oven (watch out, it’s hot!), and sprinkle in the 1 cup of frozen peas. Give it a gentle stir to mix them in, then cover it again and return it to the oven for an additional 10 minutes. This is where those peas get perfectly tender without losing their vibrant green color.
Step 7: Rest Before Serving
Once that timer goes off, take the skillet out and let it sit for about 5 minutes before serving. This resting period lets the juices redistribute and helps everything settle. Plus, it gives you a moment to grab your plates and get ready for a delicious meal!
Nutritional Information
Now, let’s talk about the nutritional goodness in this oven baked chicken and rice! Here’s a typical breakdown per serving:
- Calories: 450
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 120mg
- Sodium: 800mg
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 1g
- Protein: 30g
Keep in mind, these values are estimates and can vary based on the specific ingredients you use. But one thing’s for sure—this dish is a hearty, satisfying meal that packs a punch of flavor and nutrients!
Why You’ll Love This Recipe
- Quick and Easy: With just a few simple steps, you can have this hearty meal in the oven with minimal fuss.
- One-Pan Wonder: Everything cooks in one skillet, making cleanup a breeze—who doesn’t love that?
- Flavorful: The chicken soaks up all the tasty broth and spices, while the rice becomes fluffy and infused with deliciousness.
- Healthy Option: Packed with protein from the chicken and fiber from the peas, it’s a wholesome meal you can feel good about.
- Customizable: You can easily add your favorite veggies or spices to make it your own—get creative!
- Family-Friendly: Even picky eaters will love this dish; it’s comforting and satisfying for everyone at the table.
Tips for Success
Alright, let’s make sure you nail this oven baked chicken and rice! Here are some of my favorite tips to help you get it just right:
- Use Bone-In, Skin-On Chicken: This cut really adds flavor and moisture to your dish. If you prefer boneless, just adjust the cooking time a bit, as they may cook faster.
- Don’t Skip the Sautéing: Sautéing the onion and garlic isn’t just a step; it’s essential! This helps create a flavorful base that enhances the whole dish.
- Check Your Rice: If you’re using a different type of rice, be mindful of the cooking times and liquid ratios. Long-grain rice is perfect for this recipe, but if you swap it out, you might need to tweak things a bit.
- Let it Rest: Seriously, don’t skip the resting time! It helps the flavors meld together and makes serving a whole lot easier.
- Adjust Seasoning: Taste is subjective! Feel free to adjust the salt and pepper to suit your preference. You can also add herbs like thyme or parsley for an extra layer of flavor.
- Cover It Well: Make sure your skillet is well-covered during baking. This traps steam and keeps the chicken juicy while the rice cooks perfectly!
- Experiment with Veggies: If you want to mix it up, toss in some bell peppers, carrots, or even spinach along with the peas. Just make sure to adjust the cooking time to avoid overcooking!
With these tips, you’ll be well on your way to creating a comforting and delicious meal that your whole family will love. Happy cooking!
Storage & Reheating Instructions
Got leftovers? No problem! This oven baked chicken and rice stores really well, so you can enjoy it again later. Here’s how to keep it fresh and delicious:
- Storing Leftovers: Once your dish has cooled down to room temperature, transfer any leftovers to an airtight container. You can store it in the refrigerator for up to 3 days. Just make sure to seal it tightly to keep all the flavors locked in!
- Freezing: If you want to save it for longer, you can freeze the chicken and rice! Portion it into freezer-safe containers or bags, leaving a little space at the top for expansion. It should keep well for about 2-3 months. When you’re ready to eat, just thaw it overnight in the fridge before reheating.
Now, let’s talk about reheating:
- Microwave: For a quick reheat, pop a portion in the microwave. Cover it with a damp paper towel to keep it from drying out. Heat it in short intervals, stirring in between, until it’s warmed through. It’s super easy!
- Oven: If you prefer the oven method, preheat it to 350°F (175°C). Place the chicken and rice in an oven-safe dish, cover it with foil to retain moisture, and heat for about 20-25 minutes. This method helps keep everything juicy and delicious!
And there you have it! With these storage and reheating tips, you can enjoy your oven baked chicken and rice again without losing any of that wonderful flavor. Enjoy your meal, again and again!
FAQ About Oven Baked Chicken and Rice
Got questions about this amazing oven baked chicken and rice? No worries—I’ve got answers! Here are some common queries I hear, along with my trusty tips:
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless chicken thighs will work just fine. Just keep an eye on the cooking time, as they may cook a bit faster than bone-in thighs. Aim for about 35-40 minutes, checking for doneness.
What if I don’t have chicken broth?
No problem! You can substitute with water, but it won’t have the same depth of flavor. If you’ve got some bouillon cubes or granules, you can dissolve those in hot water to make a quick broth substitute!
Can I add other vegetables?
Definitely! Feel free to toss in some chopped carrots, bell peppers, or even green beans along with the peas. Just remember to adjust the cooking time slightly to make sure everything cooks perfectly.
How can I make this dish spicier?
If you’re looking for a kick, consider adding some crushed red pepper flakes or a dash of hot sauce to the rice mixture. You can also marinate the chicken in your favorite spicy seasoning blend before cooking for that extra heat!
Can I prepare this dish ahead of time?
Yes! You can prep everything ahead of time and store it in the fridge. Just assemble your rice mixture and place the chicken on top, covering it tightly. When you’re ready to bake, let it sit at room temperature for about 30 minutes before popping it in the oven.
I hope these FAQs help clear up any doubts you might have about making this delicious oven baked chicken and rice! If you think of any other questions, feel free to reach out. Happy cooking!
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Oven Baked Chicken and Rice: A 7-Step Comfort Dish
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple and delicious oven baked chicken and rice dish.
Ingredients
- 4 chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium heat.
- Add onion and garlic, and sauté until softened.
- Stir in rice, chicken broth, paprika, salt, and pepper.
- Place chicken thighs on top of the rice mixture.
- Cover the skillet with a lid or foil.
- Bake in the preheated oven for 45 minutes.
- Add frozen peas, stir gently, and bake for an additional 10 minutes.
- Remove from oven and let it sit for 5 minutes before serving.
Notes
- Adjust seasoning to taste.
- For extra flavor, marinate chicken in spices for a few hours.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: oven baked chicken and rice, chicken recipe, rice dish
