Oven Baked Chicken and Rice

Growing up, Sunday dinners at my grandmother’s house always smelled of something cozy and comforting coming from the oven. One of her standout dishes was always chicken and rice, baked until the aromas filled the entire house. Now, when life gets busy, I find myself turning back to this nostalgic dish — a simple, hearty meal that’s practically foolproof.

If you’re new to cooking or just need something stress-free after a long day, this easy sheet pan dinner is your answer. It’s simple, satisfying, and surprisingly healthy. You need only one pan, minimal effort, and a little bit of patience while the oven does all the hard work. Plus, it’s loaded with protein and comforting carbs — exactly what quick and healthy meals should be.

Why This Recipe is Special

Oven Baked Chicken and Rice shines because it hits the sweet spot between comfort and convenience. There’s no need for fancy equipment or complicated techniques. Everything cooks together in one baking dish, allowing the chicken juices to soak into the rice, creating flavors that feel far more complex than the steps required. It’s a meal that invites flexibility — swap the seasonings, toss in veggies, or adjust the proteins without missing a beat. For beginner cooks, it offers confidence-building wins with every bite.

Ingredients and Preparation

Chicken Thighs (Bone-In, Skin-Off): Provides rich flavor and stays juicy during baking. You can swap for boneless thighs or even chicken breasts, though you’ll need to adjust cook time.

Onion (Chopped): Adds a savory base flavor that sweetens beautifully as it bakes. If onions aren’t your favorite, shallots are a milder substitute.

Garlic (Minced): Boosts the overall aroma and deepens the flavor of the dish. Garlic powder can be used in a pinch.

Butter (Cut into Pieces): Lends richness to the rice and helps the onions caramelize. Olive oil works as a healthier alternative.

White Rice (Uncooked): Acts as the hearty foundation. Long-grain, jasmine, or basmati rice all work beautifully. Brown rice can be used but requires more liquid and time.

Chicken Stock: Infuses the rice with flavor. Vegetable stock or water with a bouillon cube also make great stand-ins.

Water: Ensures the rice cooks fully and stays tender.

Oil Spray: Helps the chicken brown nicely during the final bake. A light brush of olive oil is also effective.

Fresh Parsley (Chopped): Brightens the finished dish with a fresh, herby lift. Feel free to use cilantro or skip it altogether if preferred.

Chicken Rub:

• Paprika: Adds warmth and a subtle smoky depth.
• Dried Thyme: Brings earthy, herbaceous notes.
• Garlic Powder: Enhances the chicken’s savory profile.
• Onion Powder: Balances the seasoning mix.
• Salt and Black Pepper: Essential for drawing out flavors.

Step-by-Step Instructions

Step 1 Preheat your oven to 350°F (175°C) so it’s hot and ready when you need it.

Step 2 In a 9×13-inch baking dish, scatter the chopped onions and dot them with pieces of butter, then bake for about 15 minutes until the onions turn soft and slightly golden.

Step 3 While the onions are in the oven, mix together the paprika, dried thyme, garlic powder, onion powder, salt, and black pepper to create your flavorful chicken rub.

Step 4 Rub both sides of each chicken thigh thoroughly with the spice mix, ensuring they are evenly coated for maximum flavor.

Step 5 After removing the baking dish from the oven, sprinkle the uncooked rice evenly over the onions, stirring lightly to distribute everything well.

Step 6 Pour the chicken stock, water, and minced garlic over the rice and onion mixture, stirring gently to combine everything without compacting the rice.

Step 7 Arrange the seasoned chicken thighs on top of the rice mixture, spacing them evenly so they bake properly.

Step 8 Cover the dish tightly with foil and bake for 30 minutes, allowing the rice to steam and absorb all the delicious flavors.

Step 9 Remove the foil carefully, spray the tops of the chicken thighs with a light coating of oil spray, and return the dish to the oven.

Step 10 Continue baking uncovered for another 20 minutes until the chicken is fully cooked (internal temperature should reach 165°F) and the rice is tender and fluffy.

Step 11 Sprinkle freshly chopped parsley over the finished dish before serving, adding a burst of color and freshness.

Beginner Tips and Notes

If your rice seems too dry at the 30-minute mark, don’t panic — simply add a splash of hot water before finishing the bake. If your chicken starts to brown too quickly once uncovered, loosely tent the dish with foil again to prevent burning.

For easy prep, measure and mix your seasoning and liquid ingredients while the onions roast. This way, you’re ready to assemble the dish without stress. If you don’t have a 9×13-inch dish, any deep baking dish that fits all the ingredients without overflowing will work fine.

Serving Suggestions

Pair your easy sheet pan dinner with a crisp green salad tossed in lemon vinaigrette or some simple steamed green beans. If you want something more filling, warm bread or a roasted vegetable medley complements it beautifully.

For leftovers, store the chicken and rice together in an airtight container for up to four days. To reheat, sprinkle a tablespoon of water over the rice to revive its moisture before microwaving or warming in a covered dish in the oven.

Conclusion

There’s something incredibly satisfying about pulling a full meal out of the oven with minimal effort — especially one as delicious as this lemon herb chicken recipe. Whether you’re just starting your cooking journey or looking for quick and healthy meals to feed your family, this Oven Baked Chicken and Rice will quickly earn a spot in your weekly rotation. I’d love to hear how it turns out for you, so feel free to share your experience in the comments. Happy cooking!

FAQ About Oven Baked Chicken and Rice

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