Baked Chicken and Rice
Baked Chicken and Rice is the back-to-basics, single pot, easy-peasy recipe we all need in our weeknight dinner arsenal. Tender chicken is baked in the oven with garlicky rice and vegges for a dish that’s simple and yet full of rich, savory flavor.
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Why You’ll Love This Simple Chicken and Rice Recipe
- Cozy and Comforting. What is it about the chicken + carb formula that instantly elevates a dish to comfort food status? Baked chicken and rice ranks alongside Homemade Chicken Noodle Soup and Instant Pot Chicken and Dumplings when it comes to dinners that make you feel all warm and fuzzy inside.
- A Complete Dinner in One Dish. Chicken, rice, and vegetables! You really don’t need to add anything else (although you can—I share some ideas later.). The ingredient list is short for a whole meal, and most of the ingredients are kitchen staples.
- Tender, Perfectly Seasoned Chicken. Paprika, garlic, and oregano ensure this chicken brings plenty of flavor to the table, and the method of slow cooking it in the oven with broth makes it juicy and tender. (Crazy about this combo? Make Instant Pot Chicken and Rice next!)
How to Make Baked Chicken and Rice
The Ingredients
- Yellow Onion and Garlic. These make the rice flavorful and also infuse the chicken with flavor as the dish cooks. There’s a reason they’re called aromatics!
- Brown Rice. I like that brown rice has a little more depth to its flavor than your average white rice.
- Low-Sodium Chicken Broth. Water works too, but naturally, chicken broth is going to give you more delicious results.
- Chicken. I use a mix of bone-in, skin-on chicken thighs and split chicken breasts, but you can use all of one or the other.
- Seasonings. Paprika (smoked or sweet), dried oregano, and garlic powder.
- Frozen Veggies. I use peas and carrots, but you can use whatever you like.
- Parsley. Fresh parsley adds some brightness to finish things off.
The Directions
- Season the Chicken. Combine the spices, then toss with the chicken.
- Start on the Stovetop. Sauté the onions in the butter, toast the rice and garlic with the salt, and pour in the broth. Nestle the chicken on top of the rice.
- Bake in the Oven. Cover and bake chicken and rice for 40 minutes at 350 degrees F, then bake uncovered until the liquid is absorbed and the rice is tender.
- Add the Veggies. They’ll warm through right away without getting soggy.
- Finish. Stir in the peas and carrots, garnish with parsley, and ENJOY!
Recipe Variations
- Make It Creamy. Stir plain Greek yogurt or sour cream into the baked chicken and rice after baking but before the resting time to add some creaminess. (Some recipes call for condensed cream soups, but I find they’re too salty and one-note for this recipe.)
- Add Lemon. A squeeze of lemon juice to finish adds some bright flavor. This is especially delish if you add asparagus as your veggie and a few generous grinds of freshly cracked black pepper.
- Make It Cheesy. Finish with a shower of freshly grated Parmesan over the top.
- Add Broccoli. You can add frozen broccoli florets instead of peas and carrots, but because they’re larger, I recommend thawing them before adding them to the pot.
What to Serve with Baked Chicken and Rice
- Salad. Keep it light and simple with a side of Spinach Strawberry Salad.
- More Veggies. If peas and carrots alone just won’t cut it, try Roasted Brussels Sprouts, Air Fryer Zucchini, or Sauteed Cabbage.
- Dinner Roll. This is the kind of comfort food dinner that calls for a warm Homemade Dinner Roll on the side.
Recipe Tips and Tricks
- Switch Up the Herbs. You can use other fresh herbs in this recipe if you’d like! If it has a woody stem (think: thyme, rosemary), stir it into the rice and bake it with the chicken. If the stems are tender (basil, tarragon) use it as a garnish after the baked chicken and rice is done cooking.
- Make Sure Your Pan Is Oven-Safe. And you don’t need to spend hundreds of dollars for one! This covered Lodge skillet is fantastic—and a total bargain.
- Don’t Swap in Quick-Cooking Rice. Instant rice and similar won’t work in this recipe. Long-grain rice is preferable, but short-grain rice will work too (you’ll just need to reduce the cooking time).
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Baked Chicken and Rice
This one pan baked chicken and rice recipe pairs garlicky rice with tender, juicy chicken and veggies for a complete dinner in a single pot!
Servings 6 servings
Calories 524kcal
Ingredients
- 1 tablespoon unsalted butter
- 1 small yellow onion diced (about 2 cups)
- 3 garlic cloves minced, about 1 tablespoon
- 1½ cups long-grain brown rice* rinsed and drained
- 3 cups low-sodium chicken broth or water
- 2 teaspoons kosher salt divided
- 2 pounds bone-in chicken thighs** and/or breasts about 6 chicken thighs
- 1 teaspoon paprika smoked and sweet both work
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 (10-ounce) bag frozen peas and carrots or mixed frozen veggies of choice
- Chopped fresh parsley for serving
Instructions
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Place a rack in the center of your oven and preheat to 350°F
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In a large cast-iron skillet or Dutch oven with a lid, melt the butter over medium heat (if you don’t have a lid for your skillet, you can use a double layer of aluminum foil). Add the onions and cook, stirring often, until softened, about 5 minutes.
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Add the rice, garlic, and 1½ teaspoons salt. Toast until the grains are fragrant and translucent, about 5 minutes.
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Add the broth and increase the heat to bring to a simmer. Turn off the heat.
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In a large bowl, combine the paprika, oregano, garlic powder, and remaining ½ teaspoon salt. Pat the chicken dry, then add to the bowl and toss to coat in the seasoning mixture.
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Arrange the chicken on top of the rice (it’s OK if it overlaps).
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Cover the dish and bake for 40 minutes. Remove the lid and continue baking, uncovered, until the liquid is absorbed and the rice is fluffy and tender, about 15 to 20 minutes more.
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Remove the dish from the oven. Scatter the frozen peas and carrots over the chicken and rice, recover the dish, and rest for 5 to 10 minutes to warm the vegetables through and finish steaming the rice. Stir the peas and carrots into the rice, sprinkle with parsley, and serve.
Notes
- *If using short-grain brown rice, you may not need the additional 20 minutes with the lid off. The chicken will be fully cooked after 40 minutes, so that additional time is just for the rice (don’t worry about overcooking the chicken; since the pieces are bone-in and braised, they’ll stay tender).
- **I used a mix of bone-in, skin-on chicken thighs and split chicken breasts; you can use one or the other if you prefer
- If you don’t have an oven-safe skillet that is large enough, start the recipe on the stove, then transfer the toasted rice to a large baking dish (9×13) after step 3. Heat the chicken broth in the microwave in step 4 and pour it into the dish with the chicken before placing in the oven.
- TO STORE: Refrigerate for up to 4 days in an airtight container.
- TO REHEAT: Cover and reheat in the oven at 350ºF until warmed through. If the rice feels dry prior to reheating, you can add a splash of broth.
- TO FREEZE: You can freeze leftovers for up to 6 months, but the rice may be mushy when defrosted.
Nutrition
Serving: 1(of 6) | Calories: 524kcal | Carbohydrates: 45g | Protein: 29g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 131mg | Potassium: 622mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4816IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 3mg
Related Recipes
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