Oven Chicken and Rice
Juicy, golden-crisp chicken thighs meet perfectly seasoned, buttery rice in this comforting Oven Chicken and Rice recipe, a one-pan wonder that's as easy as it is delicious! Combining tender bone-in, skin-on chicken with fragrant long-grain white rice cooked in a flavorful chicken broth, this recipe offers a simple yet hearty meal with minimal cleanup. Sautéed onions, garlic, and a hint of paprika and thyme infuse every bite with rich, savory goodness, while the oven-baking method ensures the chicken stays moist and the rice cooks to fluffy perfection. Perfect for busy weeknights or weekend gatherings, garnish it with fresh parsley for a pop of color and serve it hot for an irresistible dinner the whole family will love!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 2 cloves minced garlic
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1.5 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the rice under cold water until the water runs clear. Set it aside to drain.
Season the chicken thighs with 1 teaspoon of salt, 1/2 teaspoon of paprika, and 1/2 teaspoon of black pepper. Set aside.
Heat a large oven-safe skillet or pan over medium-high heat. Add the olive oil and sear the chicken thighs, skin-side down, for 3-4 minutes until the skin is golden and crispy. Flip and sear the other side for another 2-3 minutes. Remove the chicken and set it aside.
In the same pan, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the rinsed rice to the pan, stirring well to coat it in the butter and onion mixture. Toast the rice for 1-2 minutes.
Pour in the chicken broth and stir in the remaining 1/2 teaspoon of salt, 1/2 teaspoon of paprika, and 1 teaspoon of dried thyme. Bring the mixture to a simmer.
Nestle the chicken thighs, skin-side up, on top of the rice. Cover the pan tightly with aluminum foil or a lid.
Transfer the pan to the preheated oven and bake for 40 minutes.
After 40 minutes, remove the foil and bake for an additional 10 minutes to crisp up the chicken.
Carefully remove the pan from the oven and let it rest for 5 minutes before serving. Fluff the rice with a fork and sprinkle with chopped parsley, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
2063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.3 g | 182% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 2619 mg | 114% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.1 g | ||
| Protein | 121.9 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2083 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
