🍗 Baked Chicken and Rice
Juicy, seasoned chicken thighs baked over perfectly tender, flavorful rice.
This one-pan meal is a cozy family favorite—simple, satisfying, and easy to prepare with minimal cleanup!
🧾 Ingredients:
- 5 (6 oz) bone-in, skin-on chicken thighs
- 1 Tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1½ cups long-grain white rice, rinsed and drained
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 2½ cups chicken broth (preferably low-sodium)
- 1 tsp paprika
- ½ tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp turmeric (optional, for color and mild warmth)
- 1 Tbsp butter (for extra richness)
- Fresh parsley or green onions, chopped (for garnish)
🍳 Instructions:
- Preheat oven to 375°F (190°C).
- Season the chicken: Pat chicken dry. Rub with olive oil, and season generously with salt, pepper, and paprika.
- Sear chicken (optional but recommended): In a large oven-safe skillet or Dutch oven, brown chicken thighs skin-side down over medium-high heat for 3–4 minutes. Remove and set aside.
- Sauté aromatics: In the same pan, add chopped onion and cook until softened (about 3 minutes). Add garlic and sauté for 1 minute more.
- Prepare the rice base: Stir in rice, thyme, oregano, turmeric (if using), and a pinch more salt. Pour in chicken broth and stir to combine. Add butter and bring to a simmer.
- Nestle chicken on top of rice mixture, skin-side up. Do not submerge.
- Bake uncovered for 35–40 minutes, or until chicken is cooked through (internal temp 175°F/80°C) and rice is tender.
- Rest & garnish: Let sit for 5–10 minutes. Garnish with parsley or green onions and serve!
📌 Notes:
- Skin-on, bone-in thighs give the best flavor, but boneless thighs or drumsticks also work.
- Do not stir the rice after placing chicken—this keeps the top rice fluffy and the bottom creamy.
- Rinsing rice helps prevent gumminess.
💡 Tips:
- For extra crispy chicken skin, broil for 2–3 minutes at the end.
- Swap chicken broth with veggie broth or add a splash of lemon juice for brightness.
- Add veggies like peas, diced carrots, or bell peppers during the last 10–15 minutes of baking.
🍽️ Servings:
Serves 5 (1 thigh + rice per person)
🔍 Nutritional Info (per serving, approx.):
Calories: 480
- Protein: 27g
- Fat: 22g
- Carbs: 40g
- Fiber: 1.5g
- Sodium: 490mg
🌟 Benefits:
- One-pan meal: Easy prep and cleanup.
- Hearty and filling: Balanced with protein and carbs.
- Customizable: Adjust spices and add veggies to taste.
- Meal prep friendly: Makes great leftovers for lunch.
❓Q&A
Q: Can I use brown rice?
A: Yes, but increase the liquid to 3 cups and bake covered for 60–70 minutes.
Q: Can I use boneless chicken?
A: You can, but reduce baking time by 10 minutes and watch closely to avoid overcooking.
Q: Can I make it dairy-free?
A: Yes, just skip the butter or use a plant-based alternative.
Q: What can I serve with this dish?
A: A side salad, roasted green beans, or a simple cucumber yogurt sauce pairs beautifully.