I have always loved rice, especially when they are full of flavor and easy to make as a one-pan or one-pot dish. Oven-baked chicken and rice is one such mouthwatering recipe that has become a go-to in kitchens all over the world. Cooked in the oven, this dish brings convenience along with delicious flavors. Crispy chicken and fluffy, aromatic rice make it a winner. This works especially well on busy days when I can prep and leave stuff to cook in the oven. It produces flavors that are simple and allow the key ingredients to shine. The rice gets cooked along with the chicken thighs, cooking in the juices and absorbing the flavors from the aromatics like garlic and onion sauteed in butter.
Chicken and rice recipe
There are quite a few chicken and rice dishes that have a long history, and this chicken and rice bake is one of them. Many traditions around the globe have dishes based on chicken and rice, like the Spanish Paela and the famous Biriyani, and very close variations of this dish, like this Stovetop Chicken Broccoli Rice Casserole.
This is a bit different from your chicken rice casserole, though both are made in the oven. Starting with simple seasoning, this dish gets the natural flavors of chicken and aromatic rice, while the casserole adds some creamy and rich texture.
Here, the chicken is layered atop the rice; the rice cooks in the stock and juices of the chicken, thus both developing distinct textures and flavors. In a casserole, the chicken and rice, along with other veggies, cheese, and sauces, are mixed together and baked. Everything blends together, and the casserole presents a uniform texture and flavor.
This recipe stands out among all the other variations online because
This dish has its base in very simple flavors, but you can tweak it by adding some Mexican or Ranch flavors. I have another Chicken and rice recipe with ranch seasoning that is creamy and equally delicious.
Serve with
Oven-baked chicken and rice is a full meal on its own, though you can also pair it with a variety of sides to make a complete meal.
For the main dish
Rice: long-grained rice like basmati or other varieties is recommended. Short-grained rice that cooks easily will turn out mushy by the time the chicken and rice cook together. Choice of fat: We sauté the aromatics and sear the thighs in butter, but olive oil helps increase the smoking point of butter and prevents it from burning. Aromatics: Onion and garlic are the most popular aromatics that offer a depth of flavor and bring savory notes to the dish. The sweetness of lightly sauteed onions compliments the mild, pungent taste of garlic, creating a flavor base for most dishes. Chicken stock forms a savory foundation filled with umami compounds. It is also pre-seasoned, which carries over to the dish. Prefer a low-sodium stock variety so you have control over the saltiness of the dish. Deglazing the brown bits stuck to the pan after sautéing aromatics with the stock releases those concentrated flavor bits. Water – Is to dilute the chicken stock, using all stock might be overpowering. Veggies – Carrots and green peas can be added to the nutritional profile of the flavored rice. You may keep it simple or add more veggies to your liking. Herbs – Fresh sprigs of thyme give a mild, aromatic, and herbal taste to this dish. If you use dried thyme, which has a more concentrated flavor, less is more. Salt: As per taste, it brings all the other flavors out.
Chicken thighs: The thighs are the most flavorful part of the bird. You can use thighs with or without skin, as per your preference. If you do use skin, refer to the tips and cooking instructions to take out the extra fat without making the rice greasy. Italian seasoning is a mix of dried herbs like oregano, thyme, and rosemary that give a herby flavor to the chicken. Smoked paprika gives a sweet and smoky taste and aroma to the chicken pieces. Chilli powder commonly has a blend of chili powders that provide heat to the dish. Onion and garlic powder Salt and pepper: Salt balances out all the other tastes, while pepper provides a touch of heat.
Sear the chicken thighs
Searing the chicken thighs develops a crisp crust on top while locking in the juices. In a hot Dutch oven, add butter and olive oil. When the oil mixture is hot, place the chicken thighs and let them cook for a couple of minutes. Flip them and cook for another couple of minutes.
If you have used chicken with skin, some of the excess fat renders and accumulates at the bottom. Remove the chicken pieces and keep them aside. If there’s a lot of fat, remove some of it. A little remaining fat will provide extra flavor to the aromatics and rice.
Saute aromatics and toast rice
Add some more oil if needed. Saute the onion and garlic until they turn soft and lose their raw smell. Next, add the rice and toast it for a few minutes. It develops a nutty flavor, and this step prevents it from becoming mushy and retains its fluffy, cooked look. Add the liquids, like stock and water. Place the chicken thighs back on top of the rice. Throw in the thyme sprig and cover the Dutch oven. Place it in the oven and allow everything to cook for up to 45 minutes.
Mix and broil
Remove the Dutch oven and uncover it. Remove the chicken pieces, add a spoonful of butter and the remaining peas, and mix the rice gently. Place the chicken pieces again and bake them again for up to 10 minutes, uncovered. This broiling step will crisp up the top of the chicken pieces. Store the leftovers in an airtight container. You can refrigerate it for up to 4 days. You can also freeze this for up to 3 months. Make sure the container is freezer-safe, and mark the date to easily track it later. While reheating the dish, thaw the frozen containers overnight and then put them in the microwave. It You can reheat it back in the oven for larger quantities by covering it at 300°F or 150°C. Microwaves work for smaller quantities. This dish has its base in very simple flavors, but you can tweak it by adding some Mexican or Ranch flavors. I have another Chicken and rice recipe with ranch seasoning that’s worth trying. Another recipe done in an Instant Pot is this chicken and rice with curry flavors. A reader favorite made with garlicky flavors is the Garlic Herb Chicken and Rice. Want the umami of mushrooms? Try the Creamy Chicken and Rice With Mushroom. Something with more vegetables and brown rice is Vegetable and Chicken Brown Rice.
Salads: Green salads or ones with a light and refreshing dressing, like White bean salad with lemon vinaigrette, Roasted Beetroot Arugula Salad, or Fall Roasted Sweet Potato Salad. Roasted veggies: Vegetables roasted in the oven or over the grill are excellent sides to a rich dish like this. Try out these roasted Red Potatoes, Carrots With Parmesan, Brussels Sprouts, or Cinnamon Maple Roasted Sweet Potatoes.
Other chicken recipes baked in the oven
Oven Baked Creamy Chicken Thighs Tandoori Chicken (Oven & Stove Top) Crispy Baked Chicken Tenders Maple Mustard Sheet Pan Chicken Creamy Lemon Chicken Baked Honey Garlic Chicken Wings
