Go Back
- 4 bone-in chicken thighs (skin-on for crispiness) - 1 cup long-grain white rice - 2 cups chicken broth (preferably low-sodium) - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 tablespoon sweet paprika - 1 teaspoon dried thyme - 1 teaspoon ground cumin - Salt and freshly cracked black pepper to taste - 2 tablespoons extra-virgin olive oil - Fresh parsley, chopped, for garnish You can boost the flavor of your dish with some extras. Try adding: - 1 carrot, diced, for sweetness and color - 1 cup frozen peas, for a pop of green - A squeeze of lemon juice, for brightness - 1 bay leaf, to deepen the taste If you lack some ingredients, don’t worry! Here are some swaps: - Chicken thighs can be replaced with drumsticks or breasts. - Long-grain rice can be swapped for basmati or jasmine rice. - Low-sodium broth can be replaced with water, but add more salt. - Fresh parsley can be substituted with cilantro or green onions. This list helps you gather what you need for a tasty oven-baked chicken and rice meal. Each ingredient plays a role in building flavor and texture. {{ingredient_image_2}} Start by gathering your ingredients. You need four bone-in chicken thighs, one cup of long-grain white rice, and two cups of chicken broth. Chop one small onion and mince three cloves of garlic. Dice one red bell pepper. Next, preheat your oven to 375°F (190°C). This step is key for even cooking. While the oven heats, season the chicken thighs with salt and black pepper. This adds flavor right from the start. In a large oven-safe skillet, pour in two tablespoons of extra-virgin olive oil. Heat it over medium heat. Once hot, add the chopped onion and minced garlic. Sauté these for about three to four minutes until the onion looks clear and smells good. Then, stir in the diced red bell pepper along with one tablespoon of sweet paprika, one teaspoon of dried thyme, and one teaspoon of ground cumin. Add salt and black pepper to taste. Cook this mixture for another two minutes. This helps the spices release their flavor. Now, add the uncooked rice to the skillet. Stir well to coat the rice with the spices and veggies. Pour in the chicken broth and bring it to a gentle simmer. This is where the rice starts to absorb all that wonderful flavor. Nestle the chicken thighs, skin-side up, into the rice mixture. Cover the skillet with a lid or aluminum foil. Place it in the oven and bake for 30 minutes. After 30 minutes, take off the lid or foil. This helps the chicken skin get nice and crispy. Bake for another 15 to 20 minutes. The chicken should turn golden brown and reach an internal temperature of 165°F (74°C). Once done, take the skillet out of the oven. Let it rest for about five minutes. Use a fork to fluff the rice gently. Finally, garnish with fresh chopped parsley for a pop of color and taste. Enjoy your meal! To get crispy chicken skin, start with skin-on chicken thighs. Pat the skin dry with paper towels. This helps remove moisture. Moisture makes it hard to crisp up. Sprinkle a good amount of salt on the skin. Salt draws out more moisture. When baking, don’t cover the chicken for the last part. This lets heat circulate around the skin. Bake it uncovered for the last 15 to 20 minutes. Check the internal temperature. It should reach 165°F (74°C) for safety. You can boost the flavor of your oven-baked chicken and rice in many ways. Try adding lemon juice or zest for brightness. Fresh herbs like rosemary or thyme add depth. You can also sprinkle some chili flakes for heat. If you love cheese, add a little grated parmesan before baking. It adds a nice savory touch. For a smoky flavor, use smoked paprika instead of sweet paprika. Experiment with these ideas to find your favorite twist. If your chicken skin is not crispy, check the moisture. Make sure the skin is dry before cooking. If your rice is too dry, it might need more broth. You can add a little more broth halfway through cooking. If the rice is soggy, reduce the liquid next time. Always fluff the rice gently after cooking. This keeps it from getting mushy. If your dish feels bland, adjust the seasoning. A pinch of salt or pepper can go a long way! Pro Tips Choose Quality Chicken: Opt for organic, free-range chicken thighs for the best flavor and texture. Rice Variations: Experiment with different types of rice, such as brown rice or jasmine rice, for unique flavors and nutrition. Spice it Up: Add a pinch of cayenne pepper for a spicy kick or fresh herbs like rosemary for additional depth of flavor. Resting Time: Allow the dish to rest after baking to let the flavors meld and make the chicken juicier. {{image_4}} You can easily swap chicken for other proteins. Try using bone-in pork chops or turkey thighs. Both options work well and add different flavors. If you choose pork, cook it until it reaches 145°F (63°C). For turkey, aim for 165°F (74°C). Adjust your cooking time based on the protein you use. This swap keeps your meal exciting and delicious. For a vegetarian or vegan option, replace the chicken with hearty vegetables. Use mushrooms, zucchini, or eggplant for a meaty texture. You can also add chickpeas or lentils for protein. Swap chicken broth with vegetable broth to keep the flavors intact. Bake the dish the same way. It’s a great way to enjoy this meal while keeping it plant-based. Using different rice types can change the taste and texture. Long-grain white rice cooks in about 30 minutes. Brown rice takes longer, around 45-50 minutes. Jasmine or basmati rice adds a nice aroma but may need slight adjustments in liquid. Always check the cooking time on the package for the best results. This way, you can enjoy various flavors with each meal. To store leftovers, let the dish cool first. Place the chicken and rice in an airtight container. Make sure to refrigerate it within two hours of cooking. This helps keep it fresh. You can store it for up to three days. Always label your container with the date. This way, you know when to use it. When you reheat, use the oven for the best taste. Preheat the oven to 350°F (175°C). Transfer the chicken and rice to a baking dish. Add a splash of chicken broth to keep it moist. Cover the dish with foil to trap steam. Heat for about 20 minutes or until hot. You can also use a microwave. Just place a damp paper towel on top to keep it from drying out. To freeze, let the dish cool completely. Use freezer-safe containers or bags. You can separate the chicken and rice or keep them together. If using bags, remove as much air as you can. This prevents freezer burn. Label with the date and freeze for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Baking oven-baked chicken and rice takes about 45 to 50 minutes. First, you bake it covered for 30 minutes. This allows the rice to cook fully. Then, you uncover it for an extra 15 to 20 minutes. This step helps the chicken skin to get nice and crispy. Always check the chicken's internal temperature. It should reach 165°F (74°C) to ensure it is safe to eat. Yes, you can use brown rice, but it needs more time. Brown rice usually takes about 45 to 50 minutes to cook. You should also add a bit more broth. This extra liquid helps the rice cook evenly and absorb flavors. Keep in mind that the cooking time for brown rice may change the overall cooking time of your meal. You can serve many tasty sides with oven-baked chicken and rice. Some great options include: - Steamed broccoli - Roasted vegetables - A fresh garden salad - Garlic bread - Sautéed green beans These sides add color and balance to the meal. They also bring in more nutrients, making your dinner even better. Enjoy experimenting with different pairings! In this post, we explored the key ingredients and steps to make oven-baked chicken and rice. We discussed optional flavors, ingredient swaps, and tips for crispy skin. I shared variations for proteins, rice types, and vegan options. Plus, you learned how to store and reheat leftovers. Overall, this dish is easy to customize. You can make it your own with simple tweaks. Enjoy your cooking journey and savor each bite!

Savory Oven-Baked Chicken and Rice Delight

A delicious and comforting dish featuring bone-in chicken thighs baked with flavorful rice and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces bone-in chicken thighs (skin-on for crispiness)
  • 1 cup long-grain white rice
  • 2 cups chicken broth (preferably low-sodium)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 piece red bell pepper, diced
  • 1 tablespoon sweet paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • to taste salt and freshly cracked black pepper
  • 2 tablespoons extra-virgin olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking.
  • Sauté Aromatics: In a large oven-safe skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion turns translucent and fragrant, approximately 3-4 minutes.
  • Add Veggies and Spices: Stir in the diced red bell pepper along with the sweet paprika, dried thyme, ground cumin, salt, and freshly cracked black pepper. Cook for an additional 2 minutes to allow the spices to bloom and enhance the flavor profile.
  • Incorporate the Rice: Add the uncooked long-grain white rice to the skillet, stirring well to ensure the rice is evenly coated with the aromatic spice mixture.
  • Pour in the Broth: Carefully pour in the chicken broth and bring the mixture to a gentle simmer. This helps the rice begin to absorb all the delicious flavors.
  • Nestle the Chicken: Gently place the chicken thighs, skin-side facing up, into the rice mixture, ensuring they are nestled down within the rice.
  • Cover and Bake: Cover the skillet with a lid or aluminum foil. Transfer it to the preheated oven and bake for 30 minutes.
  • Finishing Touches: After 30 minutes, remove the lid or foil to allow the chicken skin to crisp up. Continue baking for an additional 15-20 minutes, or until the chicken is beautifully golden and has reached an internal temperature of 165°F (74°C).
  • Rest and Serve: Once fully cooked, remove the skillet from the oven and let it rest for about 5 minutes. Using a fork, fluff the rice gently and garnish with freshly chopped parsley for a burst of color and flavor.

Notes

Serve directly from the skillet for a rustic appeal, or plate the rice first, topped with a chicken thigh, and sprinkle additional parsley for an elegant touch.
Keyword chicken, comfort food, oven-baked, rice