Oven Baked Chicken and Rice – Meal doesn’t get any easier or more delicious than this oven baked chicken and rice dinner! Chicken that is juicy, tender, and delicious, baked with fluffy butter rice. This is a one-pot full supper that is popular all around the world. what’s the greatest part? It’s cooked entirely in the oven (no cooktop! ), with minimum prep and cleanup. Ideal for idle days! This recipe is almost hands-off, requiring only 10 minutes of preparation and a few simple ingredients. All you need is rice, cream of mushroom soup, chicken breasts, and spices to make a wonderful one-pan supper in under an hour. Recipe for Garlic Butter Chicken with Rice – This simple chicken thighs dish is a one-pot supper that is bursting with buttery garlic flavor and is sure to wow even the pickiest diners!
Recipe for Chicken and Rice:
Oven-baked chicken is usually a crowd-pleaser for dinner. This sheet pan chicken thighs supper with roasted vegetables is one of my favorite quick baked chicken dishes. It’s quick and easy to cook, and everyone in my family enjoys it.
And lately, I’ve been preparing a lot of oven-baked chicken and rice; it’s a full dinner, and I love how soft and delicious the rice turns out. As a result, we’ve included this dish to our monthly rotation because it rapidly became a favorite. So tasty!
There is nothing worse than dry chicken, therefore I like recipes where the chicken is soft and moist. And this dish checks all of the boxes in terms of juicy, succulent, well-seasoned chicken with bold tastes. And when the chicken is served with seasoned rice, it’s really delicious and full!
Overview Of The Ingredients And The Recipe:
- Preheat the oven to 350°F. Unless you’re marinating, this is always the first step. This heats the oven to the proper temperature, allowing the food to begin cooking instantly rather than gradually. Spray a big casserole dish with nonstick cooking spray – if you neglect this step, you’ll be cleaning it all evening!
- Combine dry white rice (long grain or Jasmine are the best alternatives) with cream of mushroom soup, water, paprika, salt, and pepper in a large mixing dish. Pour this mixture into the casserole dish that has been prepared. If you don’t like mushroom soup, you could substitute chicken. If you wanted to make it genuinely one pan, you could even combine everything in the casserole dish.
- Begin with a boneless and skinless chicken breast. When cooking entire chicken breasts, you want them to be uniformly thick. This necessitates a little beating with a meat mallet or the bottom of a skillet. Tenders or even cutlets are not recommended since they might be too thin and overcook before the rice is done. Season both sides of the chicken with paprika, salt, and pepper, then nestle it into the rice mixture.
- Wrap the dish with foil securely. This is a critical stage! The chicken will cook anyway, but the rice need steam to cook. The foil cover allows steam to build up, allowing the rice to cook lovely and fluffy while keeping the chicken moist and moist. To avoid accidentally releasing the steam, resist the desire to check until the timer goes off.
- Uncover and set the pan aside to allow the rice to firm and slightly cook. Color may be added by sprinkling with fresh chopped parsley, which is completely optional but extremely attractive.
Tips And Tricks:
- Bone-in chicken thighs bake at the same temperature as rice, making them the ideal cut of chicken for this dish! They also ensure juicy chicken parts that don’t dry up. Nothing is worse than dried chicken!
- Skin-OFF thighs perform far superior to skin-ON thighs! During testing, we discovered that keeping the peel on resulted in gluggy, sticky rice that was half raw. During the baking process, too much chicken fat leaked into the rice.
- Chicken drumsticks can be used with or without the skin. Both work well since drumsticks have less skin and fat than thighs. We liked the skin off the drumsticks in terms of flavor.
- If you prefer boneless chicken breasts or boneless thighs, add them after the rice has baked for 20 minutes (this allows the rice to cook halfway through first as boneless chicken only needs 20-30 minutes baking time).
- Arrange the chicken on top of the rice. To ensure that the rice is cooked, we discovered that the chicken must be put in the center of the rice. Leaving the center exposed produced a few crisp grains.
Why Do You Love This Recipe?
- It’s a one-pan supper since the raw rice and chicken are cooked in the same pan at the same time.
- Unlike cooking rice on the stove, which takes more care, you just place the pan in the oven, set the timer, and walk away.
- easy to prepare – active prep time is less than 10 minutes; and
- It’s really delectable!
What Kind of Rice Should I Use?
This dish works well with long-grain white rice. I generally use basmati or jasmine rice because they tend to perform the best. Brown rice may be used, but the baking time will be longer and you will need to add extra liquid.
Risotto, paella rice, and fast rice will all turn to mush.
Rice With Mushrooms:
While your rice is broiling, start your garlic mushrooms (this is entirely optional — but SO GOOD to include)! When the mushrooms are done, stir them into the rice, being mindful of the delicious aromas that will hit you in the face.
During testing, we included the mushrooms at the beginning of the baking time and didn’t like for them at all. For the greatest rice you’ve ever tasted, they need that buttery garlic pan fried cooked flavor blended through the rice.
The rice is DELICIOUS. Buttery, garlicky, soft and supple (rather than mushy, gluggy, or sticky), with ALL of the chicken flavors baked right in!
Dinner that is both simple and complete!
Make In Advance, Storage, And Reheating:
You may prepare this dish ahead of time by making it, wrapping it with foil, and refrigerating it for up to 24 hours. Cook according per package directions. This is also wonderful for dropping over at a friend’s place with baking instructions so they don’t have to do any effort!
Refrigerate leftover baked chicken and rice for up to 3-4 days, well wrapped. Microwave to reheat.
The fully cooked dish may be frozen for up to 3 months, securely covered in foil. To reheat, defrost overnight in the refrigerator and bake, covered, at 350 degrees Fahrenheit until warmed through. While this is a possibility, I don’t suggest it because the chicken and rice are more likely to overcook.
What Should You Serve With Chicken and Rice?
I recommend pairing this meal with the following sides:
- Yogurt – simple natural or Greek yogurt is delicious with chicken and rice!
- Salad – A simple leafy green salad with a basic vinaigrette complements this meal perfectly.
- Broccoli, asparagus, mushrooms, or green beans perform well as roasted veggies.
MORE DELICIOIUS RECIPES HERE:
- 5 bone-in chicken thigh fillets, skin removed
- 1 chopped onion (brown, white or yellow)
- 2 garlic cloves (large), minced
- 2 tablespoons butter (or olive oil)
- 1 1/2 cups uncooked white rice
- 1 1/2 cups heated chicken broth/stock
- 1 1/4 cup hot water
Rub On Chicken:
- 1 teaspoon paprika powder
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- Pinch of black pepper
- Spraying with oil
- Fresh thyme leaves or parsley, freshly chopped
Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit.
In a baking dish (approximately 10 x 15" / 25 x 35 cm), scatter the onion and garlic, then pour the butter in the center. 15 minutes in the oven (check at 12 minutes, mix if some bits are browning too much).
Meanwhile, combine the Chicken Rub. Sprinkle evenly over both sides of the chicken.
Take the baking dish out of the oven. Mix in the rice.
Serve the chicken over rice. Then, around the chicken, add chicken broth and water.
Bake for 30 minutes, covered with foil. Remove the foil, spray the chicken with oil (optional, but gives the chicken a better finish), and bake for another 20 minutes, or until the liquid has been absorbed.
Allow for 5 minutes before removing the chicken and fluffing up the rice. Garnish with parsley or thyme, serve, and enjoy!
GRAVY IS OPTIONAL.
The dish is flavorful enough to serve without sauce, but if you want to take it to the next level, whip up this fast Gravy in 4 minutes flat.
I use an 8x12 inch (20x30cm) baking dish, but a little larger dish can also work.
This dish works well with long-grain white rice. I generally use basmati or jasmine rice because they tend to perform the best. Brown rice may be used, but the baking time will be longer and you will need to add extra liquid. Risotto, paella rice, and fast rice will all turn to mush.
This recipe calls for bone-in chicken thighs, which cook in the same amount of time as the rice. I remove the skin because I've discovered that keeping it on makes the rice excessively oily since the fat drips off the skin into the rice.
Removing the skin from the chicken thighs is simple and takes only a few seconds; it also guarantees that your rice is correctly cooked, so it's well worth the effort.
I prefer to season the chicken with a lot of spices since it results in delicious chicken AND rice. However, feel free to substitute your preferred seasonings.
For this recipe to work, the vegetable stock or chicken stock and water must be boiling.
Nutrition InformationServing Size 1
Amount Per Serving Calories 595Total Fat 27gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 17gCholesterol 182mgSodium 931mgCarbohydrates 53gFiber 1gSugar 2gProtein 37g