Description
Oven-Baked Chicken and Rice is a comforting, one-pan meal that brings together tender chicken thighs and flavorful rice for an easy yet impressive family dinner. This dish combines rich flavors with minimal prep time, making it a go-to choice for busy weeknights or special gatherings. With buttery rice absorbing savory chicken broth and spices, every bite is a delightful experience. Plus, it’s effortlessly customizable—add your favorite vegetables or tweak the seasonings to suit your taste. Serve it straight from the oven for a casual family-style meal, or plate it elegantly for a more formal occasion. This dish not only satisfies hunger but also warms the heart!
Ingredients
- 5 bone-in chicken thigh fillets (skin removed)
- 1 onion (chopped)
- 2 large garlic cloves (minced)
- 2 tablespoons butter (or olive oil)
- 1 ½ cups uncooked white rice
- 1 ½ cups hot chicken broth
- 1 ¼ cups hot water
Instructions
- Preheat your oven to 350°F (180°C).
- In a baking dish, scatter the chopped onion and garlic, then place butter in the center. Bake for 12-15 minutes until softened.
- Mix Chicken Rub ingredients in a bowl and season both sides of each chicken thigh.
- Stir uncooked rice into the onion mixture after removing it from the oven.
- Place seasoned chicken on top of the rice; pour hot broth and water around it.
- Cover with foil and bake for 30 minutes.
- Remove foil, optionally spray oil on chicken, and bake uncovered for another 20 minutes until golden.
- Let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 410
- Sugar: 2g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
Keywords: Feel free to add vegetables like peas or carrots during assembly. Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.