Oven Baked Chicken And Rice Recipe

Every time I make this Chicken And Rice Baked In Oven dish, I marvel at the crispiness of the chicken thighs and the rich, toasty rice enriched by a secret butter trick. Each bite sparks moments of shared joy and wonder, transforming an ordinary meal into a captivating culinary adventure.

I recently tried a new twist on baked chicken and rice that totally impressed me. I started with four bone-in, skin-on chicken thighs, then added a layer of 1 cup of rinsed long grain rice mixed with diced onion, minced garlic, and chopped red bell pepper.

I couldn’t believe how much flavor came from using 1 3/4 cups of chicken broth and spices like dried thyme, oregano, and paprika. I seasoned it all with salt, pepper and that burst of freshness from lemon juice.

But here is the really clever hack: I stirred in a tablespoon of butter before everything went into the oven, and that pretty much makes the rice outrageously delicious. There’s something so exciting about making a one pan dish that combines the ease of chicken leg quarter casseroles and the simplicity of baked chicken thighs.

This recipe is a real game changer if you’re looking for something new to try in the kitchen.

Why I Like this Recipe

I like this recipe for a few reasons. First, I love that the chicken skin gets super crispy. When I sear them in the pan, it gives that nice crunchy flavor that makes every bite so satisfying. Second, the rice really picks up all the yummy flavors from the chicken broth and butter trick, and honestly, it’s so tasty that it feels like a whole meal in one dish. Another thing is that cooking everything in one pan keeps it simple; it means less dishes and a quicker clean up which is a big win for me. Lastly, the mix of lemon, garlic, and spices adds a punch that makes the whole dish really exciting and full of flavor.

Ingredients

• Chicken thighs: Provide rich protein and healthy fats that make the dish hearty and comforting.
• Rice: Offers essential carbohydrates for energy and serves as a great base for the tasty broth.
• Chicken broth: Enhances flavor and moisture while adding valuable proteins and minerals.
• Olive oil: Delivers heart healthy fats and smooth texture that boosts the overall taste.
• Butter: That little trick gives a richer, creamier flavor and makes the dish extra indulgent.
• Lemon juice: Adds tang and brightness, balancing the savory spices perfectly.
• Red bell pepper: Provides a sweet crunch and vibrant color that elevates the dish.
• Onion & garlic: Offer aromatic flavor and slight sweetness to complete our hearty dish.

Ingredient Quantities

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 cup long grain rice, rinsed
• 1 3/4 cups chicken broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon butter (this is the little trick for extra flavor)
• Juice of 1 lemon

How to Make this

1. Preheat your oven to 375°F and get your large, oven-safe pan ready.

2. Season the chicken thighs on both sides with salt, pepper, paprika, dried thyme, dried oregano, and the juice of one lemon.

3. Heat 2 tablespoons of olive oil in your pan over medium-high heat and place the chicken thighs skin-side down. Let them sear for about 4 minutes until the skin gets a nice crispy color.

4. Remove the chicken from the pan and set aside. Lower the heat a bit and add 1 tablespoon of butter – this is the little trick that adds extra flavor.

5. Toss in the diced onion and minced garlic, and cook until the onion starts to get soft and a bit translucent.

6. Stir in the chopped red bell pepper and then add the 1 cup of well-rinsed long grain rice, letting it toast slightly in the buttery mixture.

7. Pour 1 3/4 cups of chicken broth over the rice and stir to combine, scraping the bottom of the pan to mix in all the flavors.

8. Place the chicken thighs back on top of the rice and broth mixture, and if needed, drizzle a little more salt and pepper over the top.

9. Transfer the pan to your preheated oven and bake for about 35 to 40 minutes. The rice should be tender and the chicken juices run clear when checked.

10. Once done, take the pan out of the oven and let it rest for a few minutes before serving. Enjoy your one pan baked chicken and rice!

Equipment Needed

1. Oven (preheat it to 375°F)
2. Large, oven-safe pan
3. Measuring cups and spoons (for rice, broth, olive oil, butter, and spices)
4. Sharp knife and cutting board (for dicing the onion, mincing garlic, and chopping the red bell pepper)
5. Tongs or a spatula (for turning and removing the chicken thighs)
6. Citrus juicer or a fork (to squeeze the lemon juice)

FAQ

Oven Baked Chicken And Rice Recipe Substitutions and Variations

• Instead of bone-in, skin-on chicken thighs, you can use boneless thighs or even chicken drumsticks if that’s what you have.
• If you dont have long grain rice on hand, jasmine or basmati rice works, but you might need to add a bit more liquid.
• You can swap chicken broth with veggie broth if you want a slightly different flavor, especially if you’re trying to be lighter.
• If red bell pepper isn’t available, green bell pepper is a good replacement, though its flavor is a bit sweeter.
• When you’re out of olive oil, any neutral oil like canola or grapeseed oil will do the trick for cooking.

Pro Tips

1. Try searing the chicken really well on the skin-side to get that extra crispy texture—it helps lock in all the juices but be careful not to overdo it
2. Toast your rice in the pan with the onions and garlic for a minute or two before adding the broth; it brings out more flavor, trust me on this
3. Once it’s out of the oven, let the dish rest a bit so the rice can soak up all the delicious juices and everything becomes more flavorful
4. If you like a tangy kick, add a splash more lemon juice right before eating—it really brightens up the whole dish