Oven Baked Chicken and Rice
A comforting one-pot dinner featuring juicy chicken thighs and fluffy rice, perfect for family dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain white rice (such as basmati or jasmine)
- 2 cups low-sodium chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Paprika, to taste
- Dried oregano, to taste
- 1 cup frozen peas or chopped carrots (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Sear the chicken in olive oil over medium-high heat for 5-7 minutes skin-side down until browned. Flip and cook for 3-4 more minutes. Remove and set aside.
- Sauté the diced onion for about 4 minutes until translucent. Add minced garlic and cook for 1 more minute.
- Add the rice, stirring to coat it in the oil and onion mixture. Pour in the chicken broth and sprinkle with dried oregano. Bring to a light simmer.
- Return the chicken thighs to the skillet on top of the rice mixture, skin-side up. Scatter any optional vegetables if using.
- Bake covered in the oven for 30-35 minutes until the rice is tender and chicken is cooked through.
- Serve after resting for 5 minutes; fluff the rice with a fork before serving.
Notes
For best results, don’t skip searing the chicken. Use long-grain rice for fluffy texture.