Hey guys! Today, we're diving into a super easy and incredibly tasty recipe: oven-baked chicken and rice. This dish is perfect for a weeknight dinner when you want something comforting but don't want to spend hours in the kitchen. It’s also fantastic for meal prepping because it reheats like a dream. So, let’s get started!

Why You'll Love This Recipe

Before we jump into the nitty-gritty, let’s talk about why this recipe is a winner. First off, it’s a one-pan wonder. That means fewer dishes to wash – and who doesn’t love that? The chicken comes out juicy and flavorful, and the rice is perfectly cooked, soaking up all those delicious chicken juices. Plus, it’s highly customizable. You can throw in your favorite veggies, switch up the spices, and make it your own. It’s also an excellent way to use up any leftover veggies you have in the fridge. Seriously, this recipe is a lifesaver on busy weeknights.

Ingredients You'll Need

Alright, let’s gather our ingredients. Here’s what you’ll need:

• Chicken: About 1.5 to 2 pounds of chicken pieces. You can use bone-in, skin-on thighs or drumsticks for extra flavor, or boneless, skinless breasts if you prefer. I personally love using a mix for variety.
• Rice: 1 cup of long-grain rice. Basmati or Jasmine rice works great, but you can use any long-grain rice you have on hand.
• Broth: 2 cups of chicken broth. This is what will cook the rice and infuse it with flavor. You can also use vegetable broth if you prefer.
• Veggies: 1 cup of chopped vegetables. Onions, carrots, and celery are a classic combination, but feel free to add bell peppers, peas, or anything else you like.
• Garlic: 2-3 cloves, minced. Because everything is better with garlic, right?
• Olive Oil: 2 tablespoons. For sautéing the veggies and adding a bit of richness.
• Spices: 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of paprika, 1/2 teaspoon of dried thyme, and a pinch of red pepper flakes (optional, for a little kick).
• Optional: Fresh herbs like parsley or thyme for garnish. A squeeze of lemon juice at the end can also brighten up the flavors.

Make sure you have everything prepped and ready to go before you start cooking. This will make the whole process much smoother and more enjoyable.

Step-by-Step Instructions

Okay, let’s get cooking! Follow these simple steps for a perfect oven-baked chicken and rice:

Step 1: Prep the Veggies

First, preheat your oven to 375°F (190°C). While the oven is heating up, grab a large oven-safe skillet or baking dish. I usually go for a cast-iron skillet because it distributes heat evenly, but any similar dish will work just fine. Add the olive oil to the skillet and place it over medium heat on your stovetop. Once the oil is hot, add your chopped onions, carrots, and celery. Sauté them for about 5-7 minutes, until they start to soften and the onions become translucent. Then, toss in your minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.

Step 2: Add the Rice and Broth

Next, add the rice to the skillet and stir it well to coat it with the oil and veggies. This will help the rice toast slightly and add a nutty flavor. Pour in the chicken broth, making sure to scrape up any bits from the bottom of the skillet. Season with salt, pepper, paprika, thyme, and red pepper flakes (if using). Give everything a good stir to combine.

Step 3: Arrange the Chicken

Now, it’s time to add the chicken. Place the chicken pieces on top of the rice mixture. If you’re using bone-in, skin-on chicken, make sure the skin is facing up so it gets nice and crispy in the oven. Gently press the chicken into the rice mixture a bit, but don’t submerge it completely. This will help the chicken cook evenly and infuse the rice with its flavors.

Step 4: Bake to Perfection

Cover the skillet or baking dish tightly with aluminum foil. This will trap the steam and help the rice cook properly. Place it in the preheated oven and bake for 45 minutes. After 45 minutes, remove the foil and continue baking for another 15-20 minutes, or until the chicken is cooked through and the rice is tender. The internal temperature of the chicken should reach 165°F (74°C).

Step 5: Rest and Serve

Once the chicken and rice are done, remove the skillet from the oven and let it rest for about 10 minutes before serving. This will allow the juices to redistribute, resulting in more tender and flavorful chicken. Garnish with fresh herbs like parsley or thyme, and a squeeze of lemon juice, if desired. Serve hot and enjoy!

Tips and Tricks for the Best Chicken and Rice

To ensure your oven-baked chicken and rice turns out perfectly every time, here are a few tips and tricks:

• Use the Right Rice: Long-grain rice, such as Basmati or Jasmine, works best for this recipe. Avoid using short-grain rice, as it can become mushy.
• Don't Skip the Sauté: Sautéing the vegetables before adding the rice and broth adds a depth of flavor to the dish. It’s a simple step that makes a big difference.
• Ensure Proper Liquid Ratio: The correct ratio of rice to broth is crucial for perfectly cooked rice. Too little liquid, and the rice will be dry; too much, and it will be mushy. Stick to the 1:2 ratio (1 cup of rice to 2 cups of broth) for best results.
• Cover Tightly: Covering the skillet or baking dish tightly with aluminum foil is essential for trapping steam and ensuring the rice cooks evenly. Make sure there are no gaps or openings.
• Check the Internal Temperature: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) to ensure it’s cooked through and safe to eat.
• Let It Rest: Allowing the chicken and rice to rest for 10 minutes before serving is crucial for tender, juicy chicken. Don’t skip this step!
• Customize Your Spices: Feel free to experiment with different spices and herbs to customize the flavor of the dish. Smoked paprika, garlic powder, onion powder, and Italian seasoning are all great options.

Variations to Try

The best part about this recipe is how versatile it is. Here are a few variations to try:

• Mediterranean Chicken and Rice: Add chopped Kalamata olives, sun-dried tomatoes, and feta cheese for a Mediterranean twist. Use oregano and basil as your herbs.
• Mexican Chicken and Rice: Add a can of diced tomatoes and green chilies, corn, and black beans for a Mexican-inspired dish. Season with chili powder, cumin, and a pinch of cayenne pepper.
• Lemon Herb Chicken and Rice: Add lemon slices and fresh herbs like rosemary, thyme, and parsley for a bright and flavorful dish. A squeeze of lemon juice at the end will enhance the flavors.
• Mushroom Chicken and Rice: Add sliced mushrooms to the vegetables when sautéing. Use a combination of cremini, shiitake, and oyster mushrooms for a rich and earthy flavor.
• Spicy Chicken and Rice: Add a chopped jalapeño pepper or a pinch of red pepper flakes for a spicy kick. Serve with a dollop of sour cream or Greek yogurt to cool it down.

Serving Suggestions

This oven-baked chicken and rice is a complete meal on its own, but here are a few serving suggestions to round out the meal:

• Side Salad: A simple green salad with a vinaigrette dressing is a great way to add some freshness to the meal.
• Steamed Vegetables: Steamed broccoli, green beans, or asparagus are healthy and delicious side dishes.
• Garlic Bread: Serve with a slice of garlic bread for a comforting and satisfying meal.
• Coleslaw: A creamy coleslaw is a refreshing and crunchy side dish that pairs well with chicken and rice.
• Corn on the Cob: Grilled or boiled corn on the cob is a classic summer side dish that complements the flavors of the chicken and rice.

Make-Ahead and Storage Instructions

This oven-baked chicken and rice is perfect for meal prepping or making ahead of time. Here’s how to store and reheat it:

• Storage: Let the chicken and rice cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days.
• Reheating: To reheat, you can use the microwave, oven, or stovetop. For the microwave, simply heat it in 1-2 minute intervals until warmed through. For the oven, place it in a baking dish and cover with foil, then bake at 350°F (175°C) for 15-20 minutes. For the stovetop, heat it in a skillet over medium heat, adding a splash of broth or water to prevent it from drying out.
• Freezing: You can also freeze this dish for longer storage. Let it cool completely, then divide it into freezer-safe containers or bags. It will keep in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Here’s a rough estimate of the nutritional information per serving (based on a serving size of about 1.5 cups):

• Calories: 400-450
• Protein: 30-35g
• Fat: 15-20g
• Carbohydrates: 30-35g
• Fiber: 2-3g

Keep in mind that the exact nutritional information will vary depending on the specific ingredients and portion sizes you use. If you’re following a specific diet or have dietary restrictions, it’s always a good idea to calculate the nutritional information based on your own ingredients.

Final Thoughts

So there you have it – an easy and delicious oven-baked chicken and rice recipe that’s perfect for any occasion. Whether you’re cooking for a family dinner, meal prepping for the week, or just craving some comfort food, this dish is sure to satisfy. Don’t be afraid to experiment with different variations and make it your own. Happy cooking, and enjoy!