If you are anything like me you are always on the lookout for new ways to prepare chicken. We tend to get in a rut and sometimes it take a lot of work to get out of there. Today’s Easy Baked Chicken and Rice is the perfect way to spice up your meal time offerings.
This recipe calls for a little work up front, then the rest of the time is hands-off while it bakes in the oven. It couldn’t be any easier! Plenty of time to pull together a vegetable or salad for the ideal side dish.
This is an old time favorite, often made by our mothers and grandmothers. They loved the simplicity. I love that and the flexibility. You can use any seasonings you and your family love! If you prefer spicy foods, feel free to add some chili powder and maybe a bit of chipotle or cayenne pepper to the dry rub!
It is easy to take this dish in a lot of different directions … add some cumin, oregano, and chile powders for a more Mexican/Latin angle, tarragon along with the thyme for French inspiration, and try jerk seasoning, beans, and hot peppers for a Caribbean adventure. You can go pretty much anywhere in the world with one recipe!
One thing that you can’t change is the type of rice you use. Long-grain white rice cooks for the right amount of time. If you used brown rice for example, the chicken would be very over cooked by the time the rice was done. White rice is the way to go.
Using hot chicken stock will kick-start your rice cooking and help it finish at the same time as the chicken. It seems like a minor thing but if it is hot it will come to a simmer/boil much more quickly and give the rice more time to fully cook.
You’ll notice in the photos that the paprika on the chicken is a bit dark – the bottle got away from me, LOL. No problem, it is still delicious! If you want the rice to be yellower, add a sprinkle of turmeric. Voila! Beautiful yellow rice!
Easy Baked Chicken and Rice is a wonderful meal you can make for your family any night of the week. Ready in about an hour with plenty of hands-off time to get the rest of the meal ready, this is a beautiful classic dinner.
If you try this recipe, let me know! Leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it #theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Easy Baked Chicken and Rice:
- Dry Rub: paprika, thyme, oregano, garlic powder, onion powder, salt, black pepper
- Chicken and Rice: chicken thighs, onion, garlic, butter, olive oil, long-grain white rice, chicken stock, thyme, parsley, or green onions
PRO Tip:
Long-grain white rice cooks for the right amount of time. If you used brown rice for example, the chicken would be very over cooked by the time the rice was done. White rice is the way to go.
PRO Tip:
Using hot chicken stock will kick-start your rice cooking and help it finish at the same time as the chicken. It seems like a minor thing but if it is hot it will come to a simmer/boil much more quickly and give the rice more time to fully cook, similar to heating the liquid when you are using an Instant Pot or other pressure cooker.
How to make Easy Baked Chicken and Rice:
- Whisk together the dry rub ingredients and set aside. Set out a nonstick 9×13-inch (23x33cm) baking pan.
- Place the butter and oil in a nonstick skillet. Scatter the onions in the pan and cook over medium heat stirring often, until golden and softened. Stir in the garlic and cook just until fragrant, stirring often. Remove from the heat and stir in the rice. Season with salt and pepper.
- Spread the rice/onion mixture over the bottom of the baking dish in an even layer. Place the chicken pieces on top of the rice and sprinkle with the paprika rub mixture. Pour the chicken stock over the rice without touching the chicken pieces – you don’t want to wash off the seasonings!
- Cover the dish with foil and bake at 350°F (177°C) for 30 minutes, then remove the foil and return to the oven to bake for another 20 to 30 minutes until the chicken reaches about 170°F (77°C). If the rice isn’t tender all the way through, remove the chicken and return the rice to the oven for a few more minutes to finish.
- Let the dish stand for about 5 minutes, then fluff the rice and scoop into serving bowls. Top with the chicken and garnish with thyme, parsley, or green onions, and serve.
PRO Tip:
If you prefer spicy foods, feel free to add some chili powder and maybe a bit of chipotle or cayenne pepper to the dry rub mixture.
Recommended Tools (affiliate links; no extra cost to you):
Gluten-Free Tips:
Always watch broths and stocks for potential gluten ingredients or contamination. You can make your own from scratch for the safest option. And be sure you use hot broth to help kick-start the rice cooking.
Most single ingredient seasonings are safe. I like McCormick and Penzeys brands for seasonings because they both call out everything that is in their products.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially if you are baking.
Easy Baked Chicken and Rice (Gluten Free)
Easy Baked Chicken and Rice is a wonderful meal you can make for your family any night of the week. Ready in about an hour with plenty of hands-off time to get the rest of the meal ready, this is a beautiful classic dinner.
Ingredients
Dry rub
- 1 tsp paprika
- 1 tsp thyme
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp kosher salt
- Black pepper, to taste
Chicken and Rice
- 8 boneless, skinless chicken thighs
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1-1/4 cups (296ml) raw long-grain white rice, my favorite is Lundberg Family Farms brand
- 2 cups (473ml) Hot gluten-free chicken broth or stock
- Fresh thyme, parsley, or green onions, optional, for garnish
Instructions
- Preheat the oven to 350°F (177°C).
- Mix the paprika, thyme, oregano, garlic powder, onion powder, salt, and pepper together in a small bowl. Set out a nonstick 9x13-inch (23x33cm) baking dish. If not nonstick, butter the pan well.
- Heat the chicken stock or broth and keep hot on a low burner.
- Add the butter and oil to a nonstick skillet. Scatter the onions in the pan. Cook over medium heat, stirring often for even browning, cooking until the onions are golden and softened, around 5 minutes. Stir in the garlic and cook, stirring, until it is aromatic, about 30 seconds. Remove from the heat and stir in the rice. Season with salt and pepper.
- In the baking dish, spread the rice/onion mixture evenly over the bottom. Place the chicken on top of the rice and sprinkle with the paprika mixture. Pour the hot chicken broth over the rice, around the chicken pieces. Not over the chicken, you don’t want to wash off the seasonings!
- Cover the baking dish with foil and bake for 30 minutes. Uncover and continue baking until the chicken is cooked through and registers about 170°F (77°C) on an instant-read thermometer and the liquid is absorbed by the rice, about 20 to 30 minutes longer. For a total baking time of about 50 to 60 minutes. Be sure the rice is tender all the way through. If needed, pull the chicken out and return the rice to the oven for a few more minutes to finish cooking.
- Let the dish stand for 3 to 5 minutes. Fluff the rice. Garnish with the thyme leaves or parsley and serve.
Recipe found at www.theheritagecook.com
Notes
Always watch broths and stocks for potential gluten ingredients or cross-contamination. You can make your own from scratch for the safest option. And be sure you use hot broth in the recipe to help kick-start the rice cooking.
Most single ingredient seasonings are safe. I like McCormick and Penzeys brands for seasonings because they both call out everything that is in their products.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially if you are baking.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 363Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 194mgSodium: 666mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 39g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
If you enjoyed this recipe, be sure to follow me on social media so you never miss a post:
Create a New Tradition Today!
Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site.
