Are you craving a delicious, hassle-free meal that will impress your family and save you time in the kitchen? Look no further! This Easy Oven Baked Chicken and Rice recipe is about to become your new weeknight dinner superhero. Imagine tender, golden-brown chicken nestled on a bed of perfectly cooked, flavorful rice - all prepared with minimal effort and maximum satisfaction. Whether you're a busy parent, a cooking novice, or simply someone who loves mouthwatering meals, this recipe is your ticket to a stress-free, delectable dinner that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the middle of the oven for even cooking.
- Season chicken thighs generously with salt, pepper, and paprika on both sides. Set aside to allow seasoning to penetrate the meat.
- In a large oven-safe skillet or casserole dish, heat a small amount of oil over medium-high heat. Sear chicken thighs skin-side down for 3-4 minutes until golden brown. Flip and sear the other side for 2-3 minutes.
- Remove chicken from the skillet and set aside. In the same skillet, sauté chopped onions until translucent, about 2-3 minutes. Add minced garlic and cook for an additional 30 seconds.
- Add long-grain rice to the skillet and stir to coat with the onion and garlic mixture. Pour in chicken broth and stir to combine, ensuring rice is evenly distributed.
- Carefully place seared chicken thighs on top of the rice, skin-side up. The chicken should partially sink into the rice but mostly remain on the surface.
- Cover the skillet tightly with aluminum foil or a lid. Transfer to the preheated oven and bake for 35-40 minutes, or until rice is tender and chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven and let rest for 5-10 minutes. This allows the rice to absorb any remaining liquid and the chicken to rest.
- Garnish with fresh herbs like parsley or thyme. Serve hot, portioning one chicken thigh per serving with the accompanying rice.
Tips
- Choose the Right Pan: Use a heavy, oven-safe skillet or casserole dish to ensure even heat distribution and perfect cooking.
- Searing is Key: Don't skip the searing step! This technique locks in flavor and creates that irresistible golden-brown chicken skin.
- Rice Perfection: Ensure your rice is evenly distributed in the pan and fully covered by chicken broth for consistent cooking.
- Temperature Check: Always use a meat thermometer to confirm the chicken has reached 165°F (74°C) for food safety.
- Resting Time Matters: Let the dish rest after cooking to allow the rice to absorb remaining liquid and the chicken to become extra tender.
- Herb it Up: Fresh herbs like parsley or thyme can elevate the dish's flavor and presentation.
- Customize Your Seasonings: Feel free to experiment with different spices like dried thyme, rosemary, or even a pinch of cayenne for extra kick.
Nutrition Facts
Calories: 360kcal
Carbohydrates: 42g
Protein: 25g
Fat: g
Saturated Fat: 2g
Cholesterol: 75mg
