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Oven baked chicken and rice in white baking dish.
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5 from 12 votes

Oven Baked Chicken and Rice

Oven Baked Chicken and Rice is a family friendly and easy weeknight one pot meal made with just a fresh ingredients in the oven. Nostalgic comfort food at its finest!
Prep Time5 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American
Servings: 5 servings
Calories: 406kcal
Author: Rachel

Ingredients

  • 5 chicken thighs bone-in, with skin
  • 1 cup yellow onion chopped
  • 2 cloves garlic minced
  • 2 tablespoon butter
  • 1 ½ cups basmati or jasmine rice
  • 2 cups chicken broth
  • ¾ cup hot water

Chicken Rub

  • 1 teaspoon paprika powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ teaspoon dried rosemary
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • Black pepper

Optional Garnish:

  • Fresh thyme leaves or finely chopped parsley

Instructions

  • Preheat oven to 350F.
  • In a 9x13 inch baking dish, scatter 1 cup yellow onion and 2 cloves garlic Place 2 tablespoon butter in the center. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
  • Add 1 ½ cups basmati or jasmine rice to baking dish and mix.
  • Mix chicken rub: 1 teaspoon paprika powder, ½ teaspoon dried thyme, ½ teaspoon dried basil, ½ teaspoon dried rosemary, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, Black pepper. Sprinkle on both sides of 5 chicken thighs and pat into skin.
  • Pour 2 cups chicken broth and ¾ cup hot water around the baking dish, 1 can of chicken broth is just under 2 cups. Add hot water until you get exactly 2 cups. Then add ¾ cup more of hot water.
  • Add chicken to dish and cover dish with foil. Bake for 50 minutes. Remove foil. Bake for 30 minutes or until liquid is absorbed.
  • Let stand for 5 minutes. Remove chicken and fluff rice. Garnish with Fresh thyme leaves or finely chopped parsley if desired.

Notes

Slow Cooker Variation
  1. Spray a 6qt crock pot lightly with non stick cooking spray.  Add chicken breast and season with chicken rub.
  2. Add diced onion and minced garlic on top of chicken and pour in chicken stock. Cover and cook on LOW 5-6 hours, or HIGH 3-4 hours. If desired, crisp the skin in the oven under broil.
  3. In a pot on the stove, cook the rice per directions, but substitute half the water with the chicken stock from the crock pot.
  4. Serve the chicken and onions over the rice.
Tips and Substitutions
If you would like to cut down on the baking time, boil the water and/or broth rather than using hot water. It takes longer in the oven to heat up the water than the stovetop.
This Rub can be substituted with any seasonings you want! Lemon Pepper Seasoning,
Italian Herb Mix - use what you have.

Nutrition

Calories: 406kcal | Carbohydrates: 61g | Protein: 28g | Fat: 8g | Saturated Fat: 1g
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