Can I use chicken breasts instead of chicken thighs?

Yes! Bone-in chicken breasts work just as well, following the same cooking time. For boneless breasts or thighs , bake the rice first for 30 minutes, then add chicken and bake for another 20-25 minutes.

What type of rice works best for this dish?

Long-grain white rice is ideal as it cooks evenly and absorbs flavors well. Basmati or jasmine rice can also be used, but avoid short-grain, risotto, or minute rice as they may turn sticky or undercooked.

Why does my rice turn out undercooked or mushy?

Use hot, pre-boiled chicken broth and water to ensure even cooking. Also, place the chicken in the middle of the rice to distribute heat properly.

Can I make this dish ahead of time?

Yes! Marinate the chicken overnight for deeper flavor. The fully baked dish can be refrigerated for up to 3 days and reheated at 325°F (160°C) covered with foil.

Can I make this dish without mushrooms?

Absolutely! The mushrooms are optional, but they add extra flavor and texture. Feel free to skip them if desired.

How do I ensure my chicken stays juicy and tender?

Using bone-in, skinless chicken thighs prevents drying out. Cook until 165°F (75°C) and let rest for 10 minutes before serving.

Easy Oven Baked Chicken and Rice Recipe

Description

Juicy, seasoned chicken thighs are baked over fluffy, flavor-packed rice, absorbing every bit of deliciousness. This one-pan meal is the perfect way to enjoy a hearty, homemade dinner with minimal effort.

Ingredients

Scale

2 tablespoons olive oil
2 teaspoons light brown sugar (or keto-friendly substitute)
1 teaspoon dried oregano or parsley
1 teaspoon sweet or hot paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon cracked black pepper
6 bone-in, skinless chicken thighs
1 large onion, finely chopped
4 cloves garlic, minced
4 tablespoons oil
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups hot chicken broth or stock
1 1/4 cups hot water
2 tablespoons butter
1 1/2 cups long-grain white rice
Optional: 2 tablespoons butter
Optional: 2 cloves garlic, minced
Optional: 14 ounces button mushrooms, quartered
Optional: 1/4 teaspoon salt
Optional: 1/4 teaspoon pepper
Optional: 1/4 cup chives or green onions, divided
Optional: 2 tablespoons fresh parsley, chopped

Instructions

Preheat oven to 350°F (180°C).
Mix olive oil, brown sugar, oregano, paprika, garlic powder, onion powder, thyme, salt, and pepper. Coat chicken thighs evenly and set aside.
Spray a 10×15-inch baking dish with nonstick spray.
Add onion, garlic, oil, salt, pepper, hot chicken broth, hot water, and butter to the dish. Stir until butter melts.
Mix in long-grain rice and spread evenly.
Place chicken over the rice.
Cover with foil and bake for 30 minutes.
Uncover, spray chicken with oil, and bake uncovered for an additional 25-30 minutes.
Switch oven to broil for 3-5 minutes for golden, crispy chicken.
Optional: In a pan, melt butter, sauté garlic for 30 seconds, add mushrooms, cook until tender, and stir in chives.
Remove chicken, fluff the rice, return chicken on top, garnish with fresh parsley and chives.
Serve and enjoy!

Notes

Use hot chicken broth to ensure even rice cooking. Bone-in thighs keep the chicken juicy.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 480
Sugar: 2g
Sodium: 750mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 35g
Cholesterol: 110mg

Keywords: oven baked chicken, chicken and rice, one-pan meal