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One-Pan Oven Baked Chicken and Rice

Carly
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One-Pan Wonder: Easy Oven-Baked Chicken and Rice

One-Pan Oven Baked Chicken and Rice

A Simple, Flavorful Weeknight Meal

This one-pan oven-baked chicken and rice dish is a delicious and effortless way to feed your family. With minimal prep time and even less cleanup, this recipe delivers tender, juicy chicken and perfectly cooked rice in one convenient package. It's a versatile meal that can be adapted to your taste preferences and dietary needs.

Ingredients:

  • 5 bone-in chicken thigh fillets, skin removed (Note 1)
  • 1 onion, chopped (brown, white, or yellow)
  • 2 large cloves garlic, minced
  • 2 tablespoons (30g) butter (or olive oil)
  • 1.5 cups (270g) uncooked white rice (Note 3)
  • 1.5 cups (375ml) hot chicken broth or stock
  • 1.25 cups (315ml) hot water
  • Chicken Rub:
    • 1 teaspoon paprika powder
    • 1 teaspoon dried thyme
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 3/4 teaspoon salt
    • Black pepper to taste
  • Optional garnish:
    • Oil spray
    • Fresh thyme leaves or finely chopped parsley

Instructions:

  1. Preheat your oven to 180°C (350°F).
  2. Sauté aromatics: Scatter the chopped onion and garlic in a baking dish. Add the butter (or olive oil) to the center. Bake for 15 minutes, or until the onions start to soften. Stir halfway through to prevent burning.
  3. Prepare the chicken: While the aromatics are baking, mix together the ingredients for the chicken rub. Season both sides of the chicken thighs evenly with the rub.
  4. Combine ingredients: Remove the baking dish from the oven and stir in the uncooked rice. Create a well in the center of the rice mixture and place the seasoned chicken thighs on top. Pour the hot chicken broth and water around the chicken.
  5. Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil, optionally spray the chicken with oil for a crispier finish, and bake for an additional 20 minutes, or until the liquid is absorbed and the chicken is cooked through.
  6. Rest and serve: Let the dish rest for 5 minutes before fluffing the rice. Garnish with fresh thyme or parsley, if desired. Serve hot.

Tips:

  • Note 1: Bone-in chicken thighs are preferred for this recipe as they stay juicy during cooking. However, boneless, skinless thighs or breasts can be substituted. Adjust cooking times accordingly.
  • Note 3: Long-grain white rice works best for this recipe. Rinse the rice before use to remove excess starch.
  • For a richer flavor, consider using homemade chicken stock instead of store-bought.
  • If you prefer a creamier sauce, stir in a tablespoon of butter and a splash of milk to the pan juices after cooking.
  • To add more vegetables to this dish, try roasting broccoli florets or carrots alongside the chicken and rice.
  • For a complete meal, serve with a side salad or a fresh vegetable.

Optional Gravy:

While the dish is flavorful on its own, a quick gravy can elevate the taste. Deglaze the baking pan with a little white wine or chicken broth, scraping up any browned bits. Thicken the sauce with cornstarch slurry. Simmer until desired consistency is reached.

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