Easy One-Pan Oven-Baked Chicken And Rice

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Craving a comforting and satisfying meal that’s easy on the prep and cleanup? Look no further than oven-baked chicken and rice! This classic dish is a lifesaver for busy weeknights, offering a complete protein-and-carb combo in a single pan. Plus, it’s incredibly versatile – customize it with your favorite spices and veggies for endless flavor variations.

This recipe guides you through the basics of oven-baked chicken and rice, but feel free to get creative and make it your own!

Oven Baked Chicken and Rice - RecipeTin Eats
Oven Baked Chicken and Rice – RecipeTin Eats

Ingredients:

Chicken:

4 bone-in, skin-on chicken thighs (or breasts, if preferred)

  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste

  • Rice:

    1 1/2 cups long-grain white rice

  • 3 cups chicken broth
  • 1 tablespoon butter
  • 1/2 onion, diced (optional)
  • 2 cloves garlic, minced (optional)

  • Directions:

    1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.

    2. Prep the chicken: Pat the chicken dry with paper towels. In a small bowl, combine olive oil, thyme, paprika, garlic powder, salt, and pepper. Rub the seasoning mixture evenly over the chicken pieces.

    3. (Optional) Sauté the aromatics: In a large oven-safe skillet or baking dish (if using boneless, skinless chicken breasts), heat the butter over medium heat. Add the onions (if using) and cook until softened, about 5 minutes. Stir in the garlic (if using) and cook for an additional minute until fragrant.

    4. Assemble the dish: Spread the rice (rinsed, if desired) evenly in the bottom of the prepared pan. If you sautéed the aromatics, spread the rice mixture over them. Pour the chicken broth over the rice. Nestle the seasoned chicken pieces on top of the rice.

    5. Bake: Cover the pan tightly with aluminum foil. Bake for 40-45 minutes, or until the chicken is cooked through and the rice is tender. The internal temperature of the chicken should reach 165°F (74°C) when checked with a meat thermometer.

    6. (Optional) Broil for crispy skin: If using bone-in, skin-on chicken thighs, remove the foil during the last 5 minutes of baking and switch the oven to broil. Broil for a few minutes, watching closely, until the skin is golden brown and crispy.

    7. Let rest and serve: Once cooked, remove the pan from the oven and let it rest for 5-10 minutes to allow the juices to redistribute in the chicken. Fluff the rice with a fork before serving.

    Nutrition Facts (per serving):

    This is an approximate nutritional breakdown based on the ingredients listed. Values may vary depending on the specific ingredients used and portion sizes.

    Calories: 450-500

  • Protein: 30-35 grams
  • Carbs: 40-45 grams
  • Fat: 20-25 grams

  • Conclusion

    Oven-baked chicken and rice is a fuss-free and flavorful meal that’s perfect for busy weeknights. It’s a one-pan wonder that requires minimal prep and cleanup, making it a lifesaver for those short on time. Plus, it’s incredibly versatile – customize it with your favorite spices and veggies for endless flavor combinations.

    Now that you’ve mastered the basics, get creative and experiment with different seasonings and add-ins. This recipe is a great foundation for creating a delicious and satisfying meal that everyone will enjoy.

    FAQs:

    1. Can I use boneless, skinless chicken breasts?

    Absolutely! Substitute boneless, skinless chicken breasts for the bone-in, skin-on chicken thighs. Adjust the cooking time slightly – bake for 30-35 minutes, or until the chicken is cooked through.

    2. What kind of rice can I use?

    Long-grain white rice is the most common choice for this recipe, but you can also experiment with brown rice, quinoa, or even cauliflower rice for a lower-carb option. Keep in mind that brown rice and quinoa will require slightly longer cooking times.

    3. Can I add vegetables to this recipe?