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Oven Baked Chicken and Rice Flavorful Family Meal

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- 4 bone-in chicken thighs (skin-on) - 1 cup long-grain white rice - 2 cups chicken broth For this dish, I love using bone-in chicken thighs. They stay juicy and full of flavor as they cook. Long-grain white rice works best because it absorbs the chicken broth nicely. The broth adds depth to the dish, making it extra tasty. - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 red bell pepper, diced The onion and garlic form a great base for flavor. When you sauté them, they become sweet and fragrant. The red bell pepper adds a pop of color and a slight sweetness to the mix. Each bite becomes more exciting with these veggies. - 1 tablespoon paprika - 1 teaspoon dried thyme - 1 teaspoon cumin - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish Seasoning is the key to making this meal stand out. Paprika adds warmth, while thyme brings a lovely earthiness. Cumin gives it a hint of spice. Olive oil helps to sauté the veggies while also adding richness. Don't forget to garnish with fresh parsley for a burst of color and freshness at the end. {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). This step is key for even cooking. - In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. - Add 1 small finely chopped onion and 3 minced garlic cloves. Sauté these until the onion looks translucent, about 3 to 4 minutes. - Now, stir in 1 diced red bell pepper, 1 tablespoon of paprika, 1 teaspoon of dried thyme, and 1 teaspoon of cumin. Add salt and pepper to taste. Cook this mix for another 2 minutes. This will bring out the flavors. - Next, add 1 cup of uncooked long-grain white rice to the skillet. Stir well to coat the rice with the spice mixture. - Pour in 2 cups of chicken broth and bring this mixture to a gentle simmer. - Nestle 4 bone-in chicken thighs, skin-side up, into the rice mixture. This ensures even flavor throughout. - Cover the skillet with a lid or aluminum foil and place it in the preheated oven. Bake for 30 minutes. - After 30 minutes, remove the lid or foil. Bake for an additional 15 to 20 minutes, or until the chicken is golden brown. Make sure the chicken reaches an internal temperature of 165°F (74°C). - Let it rest for 5 minutes after baking. Fluff the rice with a fork and sprinkle fresh parsley on top for a nice finish. To cook chicken properly, I aim for an internal temperature of 165°F (74°C). This ensures the meat is safe to eat and juicy. Use a meat thermometer to check the temperature. After cooking, let the chicken rest for 5 minutes. Resting allows the juices to settle, keeping the meat moist and tender. To avoid sticky rice, rinse the rice before cooking. This removes excess starch and helps keep the grains separate. The proper liquid-to-rice ratio is key. For long-grain white rice, I use 2 cups of chicken broth for every 1 cup of rice. This balance gives the rice a nice texture. For more flavor, consider adding spices like oregano or coriander. These spices complement the paprika and thyme well. You can also marinate the chicken before cooking. A simple mix of olive oil, salt, and lemon juice works great. Marinating adds depth and makes the chicken even tastier. Pro Tips Choose the Right Chicken: Bone-in, skin-on thighs are ideal for this dish as they remain juicy and flavorful during baking. Let It Rest: Allow the dish to rest for a few minutes after baking. This helps the flavors meld and makes it easier to fluff the rice. Customize Your Veggies: Feel free to add other vegetables like peas or carrots to the rice for added nutrition and color. Check Rice Doneness: If the rice isn’t fully cooked after the baking time, cover and return to the oven for an additional 5-10 minutes. {{image_2}} You can use various chicken cuts for this dish. Bone-in chicken thighs work great for flavor. They stay juicy and tender while cooking. You can also use chicken breasts or drumsticks. Breasts are leaner and cook faster, while drumsticks add a nice touch. Consider if you prefer boneless or bone-in. Boneless chicken cooks quicker, but bone-in offers more taste. If you want to switch the rice, you have options. Brown rice can add a nutty flavor. It takes longer to cook, so adjust your time. Wild rice is another great choice, offering a chewy texture. Quinoa can be a healthy substitute too. It cooks quickly and is packed with protein. Just remember to rinse it before cooking for the best taste. Adding veggies boosts flavors and nutrition. Carrots, peas, or mushrooms work well in this dish. You can chop fresh vegetables or use frozen ones. Frozen veggies are handy and save prep time. Just toss them in when adding the rice. This way, you get a colorful, tasty meal that everyone will enjoy. To keep your oven baked chicken and rice fresh, store it in the fridge. Place leftovers in an airtight container. This keeps moisture in and prevents odors. Make sure to eat your leftovers within 3 to 4 days. If you want to save it longer, freezing is a great option. - To freeze, let the dish cool completely. - Portion it into freezer-safe bags or containers. - Label with the date, then place in the freezer. You can keep it frozen for up to 3 months. When reheating chicken and rice, the best method is the oven. Preheat your oven to 350°F (175°C). Place the chicken and rice in a baking dish. Add a splash of chicken broth or water to keep it moist. Cover with foil to prevent drying out. Heat for about 20 minutes or until warmed through. You can also use the microwave. Place the food in a microwave-safe bowl. Add a little water and cover it loosely with a lid. Heat in short bursts, stirring in between, until hot. To keep your rice fluffy, avoid overcooking it. Fluff the rice with a fork after reheating to break up any clumps. Cooked chicken and rice stay fresh for a few days. In the fridge, you should eat it within 3 to 4 days. If stored correctly in the freezer, it lasts up to 3 months. Watch for signs of spoilage. If the chicken has a strange smell or the rice looks slimy, it’s best to throw it away. Always trust your senses when it comes to food safety. To check if chicken is done, use a meat thermometer. It should reach 165°F (74°C). This ensures it is safe to eat. Insert the thermometer into the thickest part of the thigh, avoiding the bone. If it reads 165°F, your chicken is perfect. If not, return it to the oven for a few more minutes. Always let it rest for 5 minutes before serving. This keeps it juicy. Yes, you can use brown rice. However, it needs more time to cook. Brown rice usually takes about 45 minutes to cook in the oven. Add an extra cup of broth to help it cook well. You should check it after 40 minutes. If it’s not tender, keep baking until soft. Adjusting the cooking time is key for great results. You can prepare this dish ahead of time. Cook the chicken and rice as directed. Let it cool, then cover it tightly and store in the fridge for up to 2 days. To reheat, place it in the oven at 350°F (175°C). Heat for about 20 minutes or until warm throughout. This makes for an easy meal on busy days. This recipe for oven-baked chicken and rice is simple and delicious. You learned about key ingredients like chicken thighs, rice, and spices. Following easy steps, you sautéed veggies and baked the dish to perfection. You also discovered tips for fluffy rice and flavorful chicken. With a few variations, you can tailor the dish to your taste. Remember, proper storage and reheating keep it fresh longer. Enjoy your meal, and happy cooking!

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Want to impress your family with a hearty meal? Let’s dive into my favorite Oven Baked Chicken and Rice recipe! This dish combines juicy chicken thighs, fluffy rice, and vibrant veggies, all baked to perfection in one pan. It’s easy, delicious, and perfect for busy nights. Keep reading to learn how to make this flavorful family meal that everyone will love!

Why I Love This Recipe

  1. One-Pan Wonder: This dish combines protein and carbs in one skillet, making cleanup a breeze.
  2. Flavor Packed: The combination of spices and vegetables creates a deliciously rich flavor profile.
  3. Comfort Food: This oven-baked chicken and rice is the ultimate comfort food, perfect for family dinners.
  4. Easy Prep: With just 15 minutes of prep time, it’s perfect for busy weeknight meals.

Ingredients

Main Ingredients for Oven Baked Chicken and Rice

  • 4 bone-in chicken thighs (skin-on)
  • 1 cup long-grain white rice
  • 2 cups chicken broth

For this dish, I love using bone-in chicken thighs. They stay juicy and full of flavor as they cook. Long-grain white rice works best because it absorbs the chicken broth nicely. The broth adds depth to the dish, making it extra tasty.

Vegetables and Aromatics

  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced

The onion and garlic form a great base for flavor. When you sauté them, they become sweet and fragrant. The red bell pepper adds a pop of color and a slight sweetness to the mix. Each bite becomes more exciting with these veggies.

Seasoning and Garnish

  • 1 tablespoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish

Seasoning is the key to making this meal stand out. Paprika adds warmth, while thyme brings a lovely earthiness. Cumin gives it a hint of spice. Olive oil helps to sauté the veggies while also adding richness. Don’t forget to garnish with fresh parsley for a burst of color and freshness at the end.

Step-by-Step Instructions

Preparation Phase

  • Preheat your oven to 375°F (190°C). This step is key for even cooking.
  • In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat.
  • Add 1 small finely chopped onion and 3 minced garlic cloves. Sauté these until the onion looks translucent, about 3 to 4 minutes.

Cooking the Rice Mixture

  • Now, stir in 1 diced red bell pepper, 1 tablespoon of paprika, 1 teaspoon of dried thyme, and 1 teaspoon of cumin. Add salt and pepper to taste. Cook this mix for another 2 minutes. This will bring out the flavors.
  • Next, add 1 cup of uncooked long-grain white rice to the skillet. Stir well to coat the rice with the spice mixture.

Baking the Chicken

  • Pour in 2 cups of chicken broth and bring this mixture to a gentle simmer.
  • Nestle 4 bone-in chicken thighs, skin-side up, into the rice mixture. This ensures even flavor throughout.
  • Cover the skillet with a lid or aluminum foil and place it in the preheated oven. Bake for 30 minutes.
  • After 30 minutes, remove the lid or foil. Bake for an additional 15 to 20 minutes, or until the chicken is golden brown. Make sure the chicken reaches an internal temperature of 165°F (74°C).
  • Let it rest for 5 minutes after baking. Fluff the rice with a fork and sprinkle fresh parsley on top for a nice finish.

Tips & Tricks

Achieving Perfectly Cooked Chicken

To cook chicken properly, I aim for an internal temperature of 165°F (74°C). This ensures the meat is safe to eat and juicy. Use a meat thermometer to check the temperature. After cooking, let the chicken rest for 5 minutes. Resting allows the juices to settle, keeping the meat moist and tender.

Fluffy Rice Tips

To avoid sticky rice, rinse the rice before cooking. This removes excess starch and helps keep the grains separate. The proper liquid-to-rice ratio is key. For long-grain white rice, I use 2 cups of chicken broth for every 1 cup of rice. This balance gives the rice a nice texture.

Enhancing Flavor

For more flavor, consider adding spices like oregano or coriander. These spices complement the paprika and thyme well. You can also marinate the chicken before cooking. A simple mix of olive oil, salt, and lemon juice works great. Marinating adds depth and makes the chicken even tastier.

Pro Tips

  1. Choose the Right Chicken: Bone-in, skin-on thighs are ideal for this dish as they remain juicy and flavorful during baking.
  2. Let It Rest: Allow the dish to rest for a few minutes after baking. This helps the flavors meld and makes it easier to fluff the rice.
  3. Customize Your Veggies: Feel free to add other vegetables like peas or carrots to the rice for added nutrition and color.
  4. Check Rice Doneness: If the rice isn’t fully cooked after the baking time, cover and return to the oven for an additional 5-10 minutes.

Variations

Different Cuts of Chicken

You can use various chicken cuts for this dish. Bone-in chicken thighs work great for flavor. They stay juicy and tender while cooking. You can also use chicken breasts or drumsticks. Breasts are leaner and cook faster, while drumsticks add a nice touch. Consider if you prefer boneless or bone-in. Boneless chicken cooks quicker, but bone-in offers more taste.

Rice Alternatives

If you want to switch the rice, you have options. Brown rice can add a nutty flavor. It takes longer to cook, so adjust your time. Wild rice is another great choice, offering a chewy texture. Quinoa can be a healthy substitute too. It cooks quickly and is packed with protein. Just remember to rinse it before cooking for the best taste.

Adding Vegetables

Adding veggies boosts flavors and nutrition. Carrots, peas, or mushrooms work well in this dish. You can chop fresh vegetables or use frozen ones. Frozen veggies are handy and save prep time. Just toss them in when adding the rice. This way, you get a colorful, tasty meal that everyone will enjoy.

Storage Info

Leftovers Storage

To keep your oven baked chicken and rice fresh, store it in the fridge. Place leftovers in an airtight container. This keeps moisture in and prevents odors. Make sure to eat your leftovers within 3 to 4 days. If you want to save it longer, freezing is a great option.

  • To freeze, let the dish cool completely.
  • Portion it into freezer-safe bags or containers.
  • Label with the date, then place in the freezer.

You can keep it frozen for up to 3 months.

Reheating Options

When reheating chicken and rice, the best method is the oven. Preheat your oven to 350°F (175°C). Place the chicken and rice in a baking dish. Add a splash of chicken broth or water to keep it moist. Cover with foil to prevent drying out. Heat for about 20 minutes or until warmed through.

You can also use the microwave. Place the food in a microwave-safe bowl. Add a little water and cover it loosely with a lid. Heat in short bursts, stirring in between, until hot.

To keep your rice fluffy, avoid overcooking it. Fluff the rice with a fork after reheating to break up any clumps.

Shelf Life

Cooked chicken and rice stay fresh for a few days. In the fridge, you should eat it within 3 to 4 days. If stored correctly in the freezer, it lasts up to 3 months.

Watch for signs of spoilage. If the chicken has a strange smell or the rice looks slimy, it’s best to throw it away. Always trust your senses when it comes to food safety.

FAQs

How do I know when the chicken is done?

To check if chicken is done, use a meat thermometer. It should reach 165°F (74°C). This ensures it is safe to eat. Insert the thermometer into the thickest part of the thigh, avoiding the bone. If it reads 165°F, your chicken is perfect. If not, return it to the oven for a few more minutes. Always let it rest for 5 minutes before serving. This keeps it juicy.

Can I use brown rice instead of white?

Yes, you can use brown rice. However, it needs more time to cook. Brown rice usually takes about 45 minutes to cook in the oven. Add an extra cup of broth to help it cook well. You should check it after 40 minutes. If it’s not tender, keep baking until soft. Adjusting the cooking time is key for great results.

Can I make this recipe ahead of time?

You can prepare this dish ahead of time. Cook the chicken and rice as directed. Let it cool, then cover it tightly and store in the fridge for up to 2 days. To reheat, place it in the oven at 350°F (175°C). Heat for about 20 minutes or until warm throughout. This makes for an easy meal on busy days.

This recipe for oven-baked chicken and rice is simple and delicious. You learned about key ingredients like chicken thighs, rice, and spices. Following easy steps, you sautéed veggies and baked the dish to perfection. You also discovered tips for fluffy rice and flavorful chicken.

With a few variations, you can tailor the dish to your taste. Remember, proper storage and reheating keep it fresh longer. Enjoy your meal, and happy cookin

- 4 bone-in chicken thighs (skin-on) - 1 cup long-grain white rice - 2 cups chicken broth For this dish, I love using bone-in chicken thighs. They stay juicy and full of flavor as they cook. Long-grain white rice works best because it absorbs the chicken broth nicely. The broth adds depth to the dish, making it extra tasty. - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 red bell pepper, diced The onion and garlic form a great base for flavor. When you sauté them, they become sweet and fragrant. The red bell pepper adds a pop of color and a slight sweetness to the mix. Each bite becomes more exciting with these veggies. - 1 tablespoon paprika - 1 teaspoon dried thyme - 1 teaspoon cumin - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish Seasoning is the key to making this meal stand out. Paprika adds warmth, while thyme brings a lovely earthiness. Cumin gives it a hint of spice. Olive oil helps to sauté the veggies while also adding richness. Don't forget to garnish with fresh parsley for a burst of color and freshness at the end. {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). This step is key for even cooking. - In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. - Add 1 small finely chopped onion and 3 minced garlic cloves. Sauté these until the onion looks translucent, about 3 to 4 minutes. - Now, stir in 1 diced red bell pepper, 1 tablespoon of paprika, 1 teaspoon of dried thyme, and 1 teaspoon of cumin. Add salt and pepper to taste. Cook this mix for another 2 minutes. This will bring out the flavors. - Next, add 1 cup of uncooked long-grain white rice to the skillet. Stir well to coat the rice with the spice mixture. - Pour in 2 cups of chicken broth and bring this mixture to a gentle simmer. - Nestle 4 bone-in chicken thighs, skin-side up, into the rice mixture. This ensures even flavor throughout. - Cover the skillet with a lid or aluminum foil and place it in the preheated oven. Bake for 30 minutes. - After 30 minutes, remove the lid or foil. Bake for an additional 15 to 20 minutes, or until the chicken is golden brown. Make sure the chicken reaches an internal temperature of 165°F (74°C). - Let it rest for 5 minutes after baking. Fluff the rice with a fork and sprinkle fresh parsley on top for a nice finish. To cook chicken properly, I aim for an internal temperature of 165°F (74°C). This ensures the meat is safe to eat and juicy. Use a meat thermometer to check the temperature. After cooking, let the chicken rest for 5 minutes. Resting allows the juices to settle, keeping the meat moist and tender. To avoid sticky rice, rinse the rice before cooking. This removes excess starch and helps keep the grains separate. The proper liquid-to-rice ratio is key. For long-grain white rice, I use 2 cups of chicken broth for every 1 cup of rice. This balance gives the rice a nice texture. For more flavor, consider adding spices like oregano or coriander. These spices complement the paprika and thyme well. You can also marinate the chicken before cooking. A simple mix of olive oil, salt, and lemon juice works great. Marinating adds depth and makes the chicken even tastier. Pro Tips Choose the Right Chicken: Bone-in, skin-on thighs are ideal for this dish as they remain juicy and flavorful during baking. Let It Rest: Allow the dish to rest for a few minutes after baking. This helps the flavors meld and makes it easier to fluff the rice. Customize Your Veggies: Feel free to add other vegetables like peas or carrots to the rice for added nutrition and color. Check Rice Doneness: If the rice isn’t fully cooked after the baking time, cover and return to the oven for an additional 5-10 minutes. {{image_2}} You can use various chicken cuts for this dish. Bone-in chicken thighs work great for flavor. They stay juicy and tender while cooking. You can also use chicken breasts or drumsticks. Breasts are leaner and cook faster, while drumsticks add a nice touch. Consider if you prefer boneless or bone-in. Boneless chicken cooks quicker, but bone-in offers more taste. If you want to switch the rice, you have options. Brown rice can add a nutty flavor. It takes longer to cook, so adjust your time. Wild rice is another great choice, offering a chewy texture. Quinoa can be a healthy substitute too. It cooks quickly and is packed with protein. Just remember to rinse it before cooking for the best taste. Adding veggies boosts flavors and nutrition. Carrots, peas, or mushrooms work well in this dish. You can chop fresh vegetables or use frozen ones. Frozen veggies are handy and save prep time. Just toss them in when adding the rice. This way, you get a colorful, tasty meal that everyone will enjoy. To keep your oven baked chicken and rice fresh, store it in the fridge. Place leftovers in an airtight container. This keeps moisture in and prevents odors. Make sure to eat your leftovers within 3 to 4 days. If you want to save it longer, freezing is a great option. - To freeze, let the dish cool completely. - Portion it into freezer-safe bags or containers. - Label with the date, then place in the freezer. You can keep it frozen for up to 3 months. When reheating chicken and rice, the best method is the oven. Preheat your oven to 350°F (175°C). Place the chicken and rice in a baking dish. Add a splash of chicken broth or water to keep it moist. Cover with foil to prevent drying out. Heat for about 20 minutes or until warmed through. You can also use the microwave. Place the food in a microwave-safe bowl. Add a little water and cover it loosely with a lid. Heat in short bursts, stirring in between, until hot. To keep your rice fluffy, avoid overcooking it. Fluff the rice with a fork after reheating to break up any clumps. Cooked chicken and rice stay fresh for a few days. In the fridge, you should eat it within 3 to 4 days. If stored correctly in the freezer, it lasts up to 3 months. Watch for signs of spoilage. If the chicken has a strange smell or the rice looks slimy, it’s best to throw it away. Always trust your senses when it comes to food safety. To check if chicken is done, use a meat thermometer. It should reach 165°F (74°C). This ensures it is safe to eat. Insert the thermometer into the thickest part of the thigh, avoiding the bone. If it reads 165°F, your chicken is perfect. If not, return it to the oven for a few more minutes. Always let it rest for 5 minutes before serving. This keeps it juicy. Yes, you can use brown rice. However, it needs more time to cook. Brown rice usually takes about 45 minutes to cook in the oven. Add an extra cup of broth to help it cook well. You should check it after 40 minutes. If it’s not tender, keep baking until soft. Adjusting the cooking time is key for great results. You can prepare this dish ahead of time. Cook the chicken and rice as directed. Let it cool, then cover it tightly and store in the fridge for up to 2 days. To reheat, place it in the oven at 350°F (175°C). Heat for about 20 minutes or until warm throughout. This makes for an easy meal on busy days. This recipe for oven-baked chicken and rice is simple and delicious. You learned about key ingredients like chicken thighs, rice, and spices. Following easy steps, you sautéed veggies and baked the dish to perfection. You also discovered tips for fluffy rice and flavorful chicken. With a few variations, you can tailor the dish to your taste. Remember, proper storage and reheating keep it fresh longer. Enjoy your meal, and happy cooking!

Oven Baked Chicken and Rice

A delicious and easy one-pan meal featuring chicken thighs baked with 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)
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 piece red bell pepper, diced
  • 1 tablespoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent (about 3-4 minutes).
  • Stir in the diced red bell pepper, paprika, thyme, cumin, salt, and pepper. Cook for an additional 2 minutes to combine the flavors.
  • Add the uncooked rice to the skillet, stirring it into the mixture to coat the rice with all the spices.
  • Pour in the chicken broth and bring the mixture to a gentle simmer.
  • Nestle the chicken thighs, skin-side up, into the rice mixture.
  • Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30 minutes.
  • Remove the lid or foil and continue to bake for an additional 15-20 minutes, or until the chicken is golden and cooked through (internal temperature should reach 165°F or 74°C).
  • Once done, let it rest for 5 minutes before serving. Fluff the rice with a fork and sprinkle with fresh parsley for garnish.

Notes

Let the dish rest before serving for better flavor.
Keyword chicken, one-pan meal, oven-baked, rice

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