Grandma’s Oven-Baked Rice and Chicken
1 h 20 min
|
intermediate
|
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 1 h | 1 h 20 min |
Introduction
This cozy oven-baked rice and chicken tastes like pure comfort, with tender thighs and fluffy, flavorful rice in every bite.
Everything cooks together in one pan, so the chicken juices soak into the rice and create the best savory seasoning.
It’s perfect for an easy weeknight dinner, a Sunday family meal, or whenever you need a simple, no-fuss classic.
Ingredients (4 servings)
Ingredients for the Chicken:
Ingredients for the Rice:
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How to Make Grandma’s Oven-Baked Rice and Chicken
-
Preheat the oven and prepare the pan
Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish or oven-safe skillet.
Make sure the dish is deep enough to hold the rice, broth, and chicken comfortably.
-
Season the chicken thighs
Pat the chicken thighs very dry with paper towels so the skin can crisp in the oven.
In a bowl, toss the thighs with olive oil, paprika, garlic powder, onion powder, bouillon, salt, and pepper.
-
Sauté the aromatics
In a medium pot or large skillet, melt the butter over medium heat until it foams slightly.
Add the chopped onion and cook, stirring often, until soft and translucent, about five to seven minutes.
Stir in the minced garlic and cook just until fragrant, about thirty seconds.
-
Toast the rice with spices
Add the rinsed, drained rice to the pan and stir to coat each grain with the buttery onion mixture.
Cook, stirring, for two to three minutes until the rice looks slightly glossy and smells nutty.
Stir in the bouillon powder, salt, black pepper, and dried thyme until evenly distributed.
-
Add hot broth and transfer to the baking dish
Pour in the very hot chicken broth and stir well, scraping the bottom so no rice sticks.
Taste the broth and adjust the salt if needed, remembering it will season the rice as it bakes.
Carefully pour the rice and broth mixture into the prepared baking dish, spreading it in an even layer.
-
Arrange the chicken and bake
Nestle the seasoned chicken thighs on top of the rice, skin side up, without submerging the skin.
Cover the dish tightly with foil and bake for thirty five to forty minutes on the center rack.
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Finish baking, broil, and rest
Remove the foil and continue baking for fifteen to twenty minutes, until the rice is tender and chicken is cooked through.
Switch the oven to broil and brown the chicken skin for two to three minutes, watching closely to prevent burning.
Let the dish rest for ten minutes, then fluff the rice with a fork and sprinkle with chopped cilantro.
Substitutions
- Use boneless, skinless chicken thighs instead of bone-in thighs
- Boneless thighs cook a bit faster and stay very tender, and they still release enough juices to flavor the rice nicely.
- Swap butter with olive oil for the rice base
- Olive oil keeps the dish dairy free, adds a fruity richness, and still gives the rice a silky, flavorful coating.
- Replace cilantro with flat-leaf parsley
- Parsley brings a fresh, clean flavor without the soapy taste some people get from cilantro, and it looks just as pretty.
Tips
- Use very hot broth for tender rice
- Heat the chicken broth until almost simmering before adding it, so the rice starts cooking right away in the oven.
- Seal the foil tightly
- Crimp the foil firmly around the pan edges so steam stays trapped, which helps the rice cook evenly and gently.
- Check chicken doneness with a thermometer
- Aim for an internal temperature of 175°F in the thickest part of the thighs for juicy, pull-apart tender meat.
- Broil with the rack in the right spot
- Keep the pan about six inches from the broiler so the skin browns deeply without drying out the meat underneath.
- Rest before serving
- Let the pan sit for at least ten minutes, so the rice finishes steaming and the juices settle into every bite.
Nutrition Facts *
| Energy | 702 | kcal |
|---|---|---|
| Protein | 35 | g |
| Total Fat | 38 | g |
| Carbohydrates | 53 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my rice turn out undercooked or still hard?
- Most often, the broth was not hot enough when mixed with the rice. Next time, bring it almost to a simmer and make sure you cover the pan very tightly with foil. You can also bake a little longer, adding a splash of hot water if the rice seems dry.
- Can I use brown rice instead of white rice?
- Yes, but brown rice needs more liquid and time, so the timing will change. Use two and a quarter cups broth, cover tightly, and plan for about sixty to seventy minutes before uncovering. Check the rice, then finish baking uncovered until the chicken skin browns and the rice softens fully.
- How do I keep the rice from getting mushy?
- Use long-grain white rice, not short-grain or parboiled, because those varieties tend to soften too much in the oven. Measure the broth carefully and avoid stirring the rice after baking, which can break the grains and release starch. Letting the dish rest helps the rice firm up and absorb the last bit of liquid.
- Can I prep this ahead for busy weeknights?
- You can season the chicken and chop the onion and garlic up to one day ahead, then refrigerate them separately. Assemble the rice and broth, nestle in the chicken, and bake when you are ready to cook dinner. For best texture, avoid fully baking the dish ahead, since reheating can dry the chicken and soften the rice too much.
Serving Suggestions
This homey chicken and rice pairs beautifully with simple sides like steamed green beans, roasted carrots, or a crisp salad.
For a cozy twist, stir a squeeze of lemon into the rice and finish with extra chopped herbs on top.
If you love a little heat, add crushed red pepper to the spice mix for chicken with gentle, warming spice.
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