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One-Pan Oven Baked Chicken and Rice

A close-up of oven baked chicken and rice in a cast iron skillet, garnished with fresh parsley.
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A simple and flavorful one-pan meal featuring juicy chicken baked over seasoned rice. Perfect for a weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 1.5 cups uncooked white rice
  • 3 cups chicken broth
  • 1/2 cup unsalted butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • Optional: fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a 9×13 inch baking dish, combine the uncooked rice, chicken broth, melted butter, chopped onion, minced garlic, salt, pepper, paprika, and thyme. Stir well to combine.
  3. Place the chicken thighs or breasts on top of the rice mixture, ensuring they are mostly submerged.
  4. Cover the baking dish tightly with aluminum foil.
  5. Bake for 45-55 minutes, or until the chicken is cooked through and the rice is tender and has absorbed most of the liquid. For chicken breasts, check for doneness at 45 minutes.
  6. Remove the foil and bake for an additional 5-10 minutes to allow the chicken skin to crisp up slightly (if using thighs) and the top of the rice to become slightly golden.
  7. Let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

  • For crispier chicken skin, you can broil the dish for the last 1-2 minutes, watching carefully to prevent burning.
  • If using chicken breasts, you may want to pound them to an even thickness for more consistent cooking.
  • Ensure your rice is evenly distributed in the pan for even cooking.
  • This recipe is a great base for meal planning and can be adapted with different vegetables or spices.

Nutrition

Find it online: https://delicerecipe.com/oven-baked-chicken-and-rice/