Oven Baked Chicken And Rice
Easy Oven Baked Chicken And Rice With Garlic Butter Mushrooms mixed through is winner of a chicken dinner!
Mouthwatering baked chicken thighs coated in a beautiful rub, baked on top of fluffy soft rice… all made in the oven! Dinner doesn’t get any better than this one dish wonder! An oven baked chicken and rice recipe filled with onions, garlic PLUS I’m giving you the option to add in plump garlic butter mushrooms! Mmmm, Mushroom Rice!
Chicken And Rice Recipe
I mean, who doesn’t love Baked Chicken? While I’m at it, who doesn’t love fluffy rice with crispy edges.
Oven Baked Chicken and Rice all cooked together in one dish is possibly one of the MOST loved family favourite dinners on the planet. I know in my heart of hearts this will become your new favourite.
Baked Chicken
Normally, one pan chicken and rice recipes start on the stove top first to sear chicken and render out the fat to get it ultra crispy (like our popular Spanish Chicken And Rice or this One Pan Tomato Basil Chicken & Rice), or to fry onion and garlic first before adding in rice. With this recipe, there is NO NEED for any of that!
How? You’re going to use skinless chicken thighs (with the bone-in if you can find them for extra juicy chicken pieces), rubbed in an incredible flavoured rub. You can use any additional seasonings you like! Dried basil or oregano, rosemary, onion powder, whatever you have on hand!
Tips To Make Perfect Oven Baked Chicken And Rice
- Bone-in chicken thighs bake in the same time as rice, which makes them the perfect cut of chicken for this recipe! They also guarantee juicy chicken pieces without drying out. There’s nothing worse than dry chicken!
- Skin-OFF thighs work so much better when compared to skin-ON thighs! During testing, we found leaving the skin-on resulted in gluggy, sticky and half raw rice. Too much chicken fat seeped into the rice while baking.
- Chicken drumsticks can be used with skin on or off. Both work well as the amount of skin/fat on drumsticks is much less than thighs. Taste wise, we preferred skin off drumsticks.
- If you prefer using chicken breasts or boneless thigh fillets, add them in after 20 minutes baking time (allowing the rice to cook halfway first as they only need 20-30 minutes baking time).
- Arrange your chicken over the rice as the image above shows. We found chicken MUST be placed over the middle section of the rice to make sure the rice gets cooked. Leaving the middle uncovered resulted in a few raw grains.
Rice
Long grain rice is the best rice to use and cooks evenly. Basmati rice or Jasmine rice can be substituted with the same liquid ratio and cooking time. Please do not use short grain rice, medium grain rice, risotto, paella or minute rice.
Once your chicken and rice is cooked, I ask you to broil it for an extra 2-3 minutes just to get your chicken golden and browned with crisp edges, and an amazing buttery, crunchy crust on the top of your rice!
Mushroom Rice
While your rice is broiling, you can get your garlic mushrooms cooking (this is completely optional — BUT SO GOOD to include them)! Then, when your mushrooms are done, mix them through the rice, being careful of the mouthwatering smells that are going to smack you right in the face.
During testing we added the mushrooms at the start of baking and didn’t enjoy them at all. They need that buttery garlic pan fried cooked flavour mixed through the rice for the best rice you’ve ever eaten.
The rice is SO GOOD. Buttery, garlicky, soft and tender (not smushy, gluggy or sticky), with ALL the chicken flavours being baked right in!
An easy and complete dinner!
Oven Baked Chicken And Rice Recipe on Video!
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One Pan Tomato Basil Chicken & Rice
One Pan Spanish Chicken and Rice
One Pot Italian Chicken and Rice
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Oven Baked Chicken and Rice
Ingredients
For Chicken
- 1/4 cup olive oil
- 2 teaspoons dried parsley
- 1 1/2 teaspoons paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper to taste
- 6 skinless chicken thighs, bone in or out
For Rice
- 1 large onion chopped
- 4 cloves garlic minced
- 2 tablespoons oil
- 1 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 2 cups chicken broth (or stock)
- 1 1/2 cups hot water
- 2 cups long grain white rice
For Mushrooms (OPTIONAL)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 14 ounces (400g) button mushrooms quartered
- 1/4 cup chives, divided
- Salt and pepper, to taste
- 2 tablespoons fresh chopped parsley, to garnish
Instructions
- Preheat oven to 350°F | 180°C.
- In a shallow bowl, mix together the olive oil, parsley, paprika, garlic powder, thyme, salt and pepper. Add the chicken and coat each piece evenly with the seasoning. Set aside, allowing the flavours to absorb into the meat.
- Spray a large baking dish (10-inch x 15-inch or 25 x 35 cm) with nonstick cooking oil spray. Add the onion, garlic, oil, salt, pepper, broth (or stock) and water into the dish. Stir well to combine. Then mix in the rice.
- Arrange thighs in the water over the rice, cover with foil and bake for 50 minutes. Uncover and bake for an additional 20-30 minutes, until the chicken is cooked right through to the bone. Change oven setting to broil for 2-3 minutes to brown the chicken and crisp rice.
- Remove chicken thighs, mix the rice through, then arrange the chicken back on top of the rice. Cover and allow it to rest for 5-10 minutes to set all of the flavours in the hot dish. The rice will finish off cooking while resting.
- While chicken is resting, prepare mushrooms (OPTIONAL):Heat butter in a pan over medium-high heat. Sauté garlic until fragrant (30 seconds) and add mushrooms; cook until softened. Stir in 2 tablespoons of chives and season with salt and pepper.
- Transfer chicken onto a plate; fluff rice with forks,, then mix the mushrooms through the rice. Arrange chicken back onto the rice in the dish, garnish with remaining chives and chopped parsley. SERVE and enjoy!
Notes
- Bone-in chicken thighs bake in the same time as rice, which makes them the perfect cut of chicken for this recipe! They also guarantee juicy chicken pieces without drying out. There's nothing worse than dry chicken!
- Skin-OFF thighs work so much better when compared to skin-ON thighs! During testing, we found leaving the skin-on resulted in gluggy, sticky and half raw rice. Too much chicken fat seeped into the rice while baking, which is NO BUENO.
- Chicken drumsticks can be used with skin on or off. Both work well.
- If you prefer using chicken breasts or boneless thigh fillets, add them in after 20 minutes baking time (allowing the rice to cook halfway first as they only need 20-30 minutes baking time).
- Arrange your chicken over the rice as the image above shows. We found chicken MUST be placed over the middle section of the rice to make sure the rice gets cooked. Leaving the middle uncovered resulted in a few raw grains. Also, no bueno.
- Long grain rice is the best rice to use and cooks evenly. Basmati rice or Jasmine rice can be substituted with the same liquid ratio and cooking time.
- Please do not use short grain rice, medium grain rice, risotto, paella or minute rice.
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