Oven baked chicken and rice is a one-pan meal that you can make in the oven. It is a meal that doesn’t require much preparation. You don’t really need to keep an eye on the dish when it’s in the oven either. All you have to do is check on the chicken halfway through.
This meal is not only the perfect comfort food, but it’s also great for meal prepping. You can make enough chicken and rice for the week ahead and separate it into individual servings. To make every day exciting, you can add a serving of different veggies to each lunch.
How to make Oven Baked Chicken and Rice?
Preheat the oven to 350 F degrees.
Scatter onion chunks in a 9×13 inch baking dish and put pieces of butter on top.
Bake for 15 minutes.
Mix together paprika, dried thyme, garlic powder, onion powder, salt, and black pepper.
Rub your chicken pieces with the spice mix.
Put the rice in the baking dish and mix.
Add chicken stock, garlic, and water to the baking dish.
Put the chicken in the baking dish.
Cover the baking dish with foil and bake for 30 minutes.
Remove foil from the baking dish, spray the chicken with oil, and bake for another 20 minutes without foil.
How long can you refrigerate chicken and rice for?
Oven baked chicken and rice is a great dish to make while you’re meal prepping. This meal will stay fresh in the fridge for up to 5 days. You can make enough chicken and rice for the week to come and you won’t have to worry about cooking work lunches!
What should I serve oven baked chicken and rice with?
Oven baked chicken with rice is a full meal as it is. You don’t have to add anything to it if you don’t want to! However, if you’d like to spice things up, add a side of steamed or stir fried vegetables. Because this is such a hefty meal, it could benefit from some fresh veggies.
Does rice get mushy in the oven?
This recipe should not overcook your rice if executed correctly. However, if you’re worried about overcooking your rice, cook it separately on the stove or in a rice cooker. Unfortunately, it won’t soak in all the juices if cooked separately. To combat that, you can add the rice in at the last moment.
Ingredients
- 5 bone-in chicken thigh fillets, skin off
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp butter cut Into pieces
- 1 ½ cups uncooked white rice (long-grain, jasmine, or basmati work great)
- 1 ½ cups chicken stock
- 1 ¼ cups water
- Oil spray
- Fresh chopped parsley for garnish
- CHICKEN RUB
- 1 tsp paprika
- 1 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp salt
- Black pepper
Instructions
Preheat the oven to 350 F degrees.
Scatter onion chunks in a 9x13 inch baking dish and put pieces of butter on top.
Bake for 15 minutes.
Mix together paprika, dried thyme, garlic powder, onion powder, salt, and black pepper.
Rub your chicken pieces with the spice mix.
Put the rice in the baking dish and mix.
Add chicken stock, garlic, and water to the baking dish.
Put the chicken in the baking dish.
Cover the baking dish with foil and bake for 30 minutes.
Remove foil from the baking dish, spray the chicken with oil, and bake for another 20 minutes without foil.
Nutrition
Calories: 513kcal | Carbohydrates: 48g | Protein: 29g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 117mg | Sodium: 1205mg | Potassium: 691mg | Fiber: 2g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 12.4mg | Calcium: 47mg | Iron: 2.3mg
