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Baked Chicken and Rice Recipe

Baked Chicken and Rice Recipe - Cheap Delicious Meals

When it comes to comfort food, baked chicken and rice hits all the right notes. It’s a dish I turn to when I want something satisfying that doesn’t require a culinary degree to prepare. But don’t let its simplicity fool you. 
This dish offers depth and a delightful medley of flavors that elevate a weeknight dinner to something special. The intimate aroma that fills your kitchen as it bakes is just the cherry on top. Let’s dig into what makes this meal so beloved and how you can make it perfectly each time.
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Prep Time 10 minutes
Rest Time 1 hour
Total Time 1 hour 10 minutes
Servings: 5
Course: Dinner
Cuisine: Western
Calories: 317
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter or extra virgin olive oil 30g
  • 1 medium onion, finely diced yellow, white, or brown
  • 2 large garlic cloves, crushed or finely grated
  • 5 chicken thighs, bone-in, skin removed
  • 1 1/2 cups long-grain white rice, rinsed and drained 270g
  • 1 1/2 cups hot chicken broth or stock 375 ml
  • 1 1/4 cups hot water 315 ml
Chicken Seasoning Mix:
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp garlic granules
  • 1/2 tsp onion granules
  • 3/4 tsp kosher salt
  • Freshly cracked black pepper, to taste
  • 1/4 tsp cayenne pepper
  • 1 tbsp fresh lemon juice
Optional Garnish:
  • Light mist of olive oil spray
  • Chopped fresh parsley or thyme leaves for a burst of color and freshness

Method
 

Step 1: Preheat Your Oven
  1. Start by preheating your oven to 375°F (190°C). This is essential, as a properly heated oven ensures even cooking.
Step 2: Prepare the Chicken
  1. In an oven-safe skillet or casserole dish, melt the butter or heat the olive oil over medium heat. Add the diced onion and sauté until it's translucent and fragrant. Toss in the garlic and stir for another minute. This will create a flavorful base for the dish.
Step 3: Season the Chicken
  1. Pat the chicken thighs dry with paper towels. In a small bowl, mix together the smoked paprika, oregano, garlic granules, onion granules, and cayenne pepper. Season the chicken thighs generously with salt, freshly cracked black pepper, and the seasoning mix on all sides.
Step 4: Sear the Chicken
  1. Increase the heat to medium-high. Add the seasoned chicken thighs to the skillet, browning them on both sides for about 5 minutes. This step adds that beautiful color and enhances the flavor of the dish.
Step 5: Add the Rice
  1. Once the chicken is browned, sprinkle the rinsed rice around the chicken in the skillet. Carefully pour the hot chicken broth and hot water over the rice. The liquid will cook the rice and keep the chicken juicy.
Step 6: Bake
  1. Cover the skillet tightly with a lid or aluminum foil. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the rice has absorbed the liquid fully. Remove from the oven, and let it rest for 5 minutes before serving.
Step 7: Finish and Serve
  1. Drizzle the dish with fresh lemon juice for a vibrant finish. If desired, lightly mist with olive oil and sprinkle freshly chopped parsley or thyme for a pop of color.

Notes

  • Use Bone-in Chicken: This will yield juicy meat and rich flavor.
  • Don’t Skip the Searing: Browning the chicken adds depth to the dish.
  • Let it Rest: Giving it a few minutes after baking allows the steam to redistribute.
  • Rinse the Rice: This helps to remove excess starch and keeps the rice from becoming gummy.
  • Double Up for Leftovers: Make a bigger batch. It saves time and tastes even better the next day!