Oven Baked Chicken and Rice

By Sofia Carter, Certified Culinary Instructor & Comfort Food Enthusiast

When it comes to easy, comforting meals that the whole family will love, few dishes can compete with Oven Baked Chicken and Rice. This one-pan wonder combines tender, juicy chicken with fluffy, flavorful rice—all baked to perfection in the oven. Whether you’re a busy parent, a meal prep pro, or just someone who loves a good comfort food fix, this recipe is a game-changer. After testing countless variations, I’ve perfected a version that’s foolproof, customizable, and packed with flavor. Let’s dive in!

Why You’ll Love This Recipe

This isn’t your average chicken and rice dish. Here’s what makes it stand out:

• One-Pan Convenience: Less cleanup, more flavor. Everything cooks together in a single dish.
• Customizable: Easily adapt it to your taste or dietary needs with simple swaps.
• Meal Prep Friendly: Make it ahead or freeze it for quick dinners later in the week.
• Crowd-Pleasing Flavor: The combination of herbs, spices, and perfectly cooked rice is irresistible.

The History of Chicken and Rice

Chicken and rice is a classic comfort food found in cuisines around the world, from Spanish arroz con pollo to Middle Eastern chicken majboos. This oven-baked version is a modern twist on those timeless dishes, designed for convenience without sacrificing flavor.

Fun Fact: My grandmother used to make a stovetop version of this dish, but the oven method ensures evenly cooked rice and perfectly tender chicken every time.

Ingredients For Oven Baked Chicken and Rice (Serves 4–6)

For the Chicken

• 4 bone-in, skin-on chicken thighs (or 2 chicken breasts, halved)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tbsp olive oil

For the Rice

• 1½ cups long-grain white rice (or basmati/jasmine rice)
• 2½ cups chicken broth (low-sodium recommended)
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 cup diced carrots
• 1 cup frozen peas (optional)
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste

Step-by-Step Instructions

1. Prep Like a Pro

• Preheat your oven to 375°F (190°C).
• Pat the chicken dry with paper towels and season both sides with salt, pepper, paprika, garlic powder, and thyme.

2. Sear the Chicken

• Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
• Sear the chicken, skin-side down, for 4–5 minutes until golden brown. Flip and sear the other side for 2–3 minutes. Remove the chicken and set aside.

Pro Tip: Searing the chicken locks in flavor and ensures crispy skin.

3. Build the Rice Base

• In the same skillet, sauté the onion and garlic for 2–3 minutes until fragrant.
• Add the diced carrots and cook for another 2 minutes.
• Stir in the rice, oregano, bay leaf, salt, and pepper. Toast the rice for 1–2 minutes to enhance its nutty flavor.

4. Combine and Bake

• Pour in the chicken broth and stir to combine.
• Nestle the seared chicken pieces into the rice, skin-side up.
• Cover the skillet with a tight-fitting lid or aluminum foil.
• Bake for 35–40 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).

5. Finish and Serve

• Remove the skillet from the oven and let it rest, covered, for 5–10 minutes.
• Fluff the rice with a fork and stir in the frozen peas (if using) to warm them through.
• Garnish with fresh parsley or thyme before serving.

Pro Tips for Flawless Results

Chicken Perfection

• Bone-In, Skin-On: This cut stays juicier during baking. If using chicken breasts, reduce the baking time to avoid drying out.
• Don’t Skip the Sear: Searing adds depth of flavor and ensures crispy skin.

Rice Mastery

• Rinse the Rice: Rinse long-grain rice under cold water to remove excess starch and prevent clumping.
• Broth Ratio: Use a 1:1.5 ratio of rice to liquid for perfectly fluffy rice.

Baking Tricks

• Cover Tightly: This traps steam, ensuring the rice cooks evenly.
• Rest Before Serving: Letting the dish rest allows the flavors to meld and the rice to set.

Tested Variations

Gluten-Free Version

• Use gluten-free chicken broth and double-check all seasonings for gluten-free compliance.

 Veggie-Packed

• Add 1 cup of diced zucchini or bell peppers with the carrots for extra veggies.

 Spicy Twist

• Add 1 tsp chili powder or a diced jalapeño to the rice mixture for a kick.

Serving & Storage

Pairings

• Sides: A simple green salad, roasted vegetables, or garlic bread.
• Wine Pairing: A light white wine like Sauvignon Blanc or Pinot Grigio complements the dish beautifully.

Storage

• Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave with a splash of broth to keep the rice moist.
• Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight and reheat in the oven.

Nutritional Insights

(Per serving, based on 6 servings)

• Calories: 450
• Protein: 25g
• Carbohydrates: 45g
• Fat: 18g

Dietitian Note: For a lighter version, use skinless chicken and reduce the olive oil to 1 tsp.

FAQs

 Can I use brown rice instead of white rice?

Yes, but you’ll need to increase the liquid and baking time. Use 3 cups of broth and bake for 50–60 minutes.

 Why is my rice undercooked?

The skillet may not have been covered tightly enough, or the oven temperature might be too low. Ensure a tight seal and check your oven’s calibration.

 Can I make this dairy-free?

This recipe is naturally dairy-free! Just double-check your chicken broth for any hidden dairy ingredients.

This Oven Baked Chicken and Rice is the ultimate comfort food that’s as easy to make as it is delicious. With its tender chicken, fluffy rice, and customizable flavors, it’s sure to become a family favorite. Happy cooking!