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Oven Baked Chicken and Rice

A simple, one-pan meal combining juicy chicken and flavorful rice, perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups rice Rinse before cooking to remove excess starch.
  • 4 chicken thighs or breasts Can marinate in spices for flavor.
  • 4 cups chicken broth Can replace with vegetable broth or water.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup frozen peas (optional)
  • 2 tablespoons olive oil For sautéing.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large oven-safe pan, heat olive oil over medium heat.
  3. Add chopped onion and minced garlic, sauté until softened.
  4. Add rice, paprika, salt, and pepper, and stir to combine.
  5. Arrange the chicken on top of the rice mixture.
  6. Pour chicken broth over everything, and add frozen peas if using.
  7. Bring to a simmer, then cover the pan and transfer it to the oven.
  8. Bake for 45-50 minutes or until chicken is cooked through and rice is tender.
  9. Let it rest for 5 minutes before serving.

Notes

Serve hot, garnished with fresh herbs like parsley or cilantro. Pairs well with a green salad or steamed vegetables. Store leftovers in an airtight container for up to 3 days. Can freeze for up to 2 months.