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Oven Baked Chicken and Rice

This comforting one-pan meal features tender chicken and fluffy rice, infused with rich flavors and aromatic herbs.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Ingredients

Ingredients

  • 2 tablespoons Olive oil
  • 1 teaspoon Salt
  • ¼ teaspoon Ground black pepper
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried oregano
  • 1 teaspoon Garlic granules
  • 6 pieces Skinless, bone-in chicken thighs (about 2 pounds, 900g)
  • 1.5 cups Long-grain white rice
  • 3 cups Chicken broth
  • 1 medium Onion, diced
  • 1 cup Frozen peas (optional)

Instructions

  • Preheat your oven to 375°F (190°C).
  • Pat the chicken thighs dry with paper towels and rub the spice mixture over them.
  • Heat olive oil in a large oven-safe skillet over medium-high heat and sear the chicken thighs until golden brown.
  • Sauté the diced onion in the same skillet until soft and translucent.
  • Stir in the long-grain white rice and toast for about 2 minutes.
  • Pour in the chicken broth, bring to a simmer, and add peas if using.
  • Place the seared chicken thighs on top of the rice mixture, skin side up.
  • Cover and bake for 35-40 minutes, uncovering for the last 10 minutes to crisp the skin.
  • Let the dish rest for 5 minutes before serving.

Equipment

  • Oven-safe Skillet or Dutch Oven
  • Mixing Bowl

Notes

For extra flavor, consider marinating the chicken thighs in the spice mixture for a couple of hours before cooking.