Description
This Oven-Baked Chicken and Rice recipe combines tender, juicy chicken with fluffy grains in one pan, creating a comforting meal that is easy to prepare and full of flavor.
Ingredients
Scale
1.5 lbs Chicken Thighs
1.5 cups Long-Grain White Rice
3 cups Chicken Broth
2 tbsp Unsalted Butter
1 small Yellow Onio
3 cloves Garlic Cloves
1 tsp Dried Thyme
1 tsp Paprika
Salt to taste
Black Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish
- Spread the uncooked rice evenly across the bottom of the dish. Sprinkle the diced onions and minced garlic over the rice
- In a separate bowl, whisk together the chicken broth, melted butter, thyme, paprika, salt, and pepper. Pour this mixture carefully over the rice
- Pat the chicken thighs dry with a paper towel. Rub them with a little bit of oil and additional salt and paprika. Place the chicken pieces on top of the rice and liquid
- Cover the baking dish tightly with aluminum foil
- Place the dish in the oven and bake for 45 minutes. Remove the foil and bake for another 15 minutes
- Let the dish sit for 5 to 10 minutes before fluffing the rice with a fork and serving
Notes
Always rinse the rice under cold water until the water runs clear to remove excess starch.
Ensure the foil creates a tight seal around the edges of the pan.
Use a meat thermometer to check the chicken, aiming for an internal temperature of 165°F.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 95 mg