Why You’ll Love This Recipe
- One-pan convenience: This dish minimizes cleanup and simplifies your cooking process.
- Big flavor, fast: The combination of herbs and spices creates a delicious meal in under an hour.
- Family-friendly: Kids and adults alike enjoy the comforting flavors of chicken and rice.
- Diet-flexible: Easily adaptable to various dietary needs, including gluten-free and dairy-free.
- Versatile: Serve it as a standalone meal or pair it with sides for a complete dinner.
Ingredients & Preparation Notes
- Long-grain white rice: Rinsing the rice before cooking removes excess starch, resulting in fluffier rice.
- Bone-in, skin-on chicken thighs: These provide rich flavor and moisture to the dish. Trim excess fat for a leaner meal.
- Chicken broth: Opt for low-sodium to control the saltiness of the dish. You can also use homemade broth for added depth of flavor.
- Onion and garlic: Finely chop these to distribute their flavors evenly throughout the dish.
- Dried thyme and paprika: These herbs and spices add a savory and slightly smoky flavor to the chicken and rice.
- Olive oil: A drizzle on the chicken skin helps achieve a crispy texture.
- Frozen peas: These add a pop of color and nutrition. Add them towards the end of cooking to retain their vibrant green color.
- Fresh parsley: Use as a garnish to enhance the dish’s visual appeal and add a fresh, herby note.
Professional Tips & Techniques
- When preparing Baked Chicken and Rice Easy, timing and temperature are key to achieving perfect results. Preheat your oven to 375°F (190°C) to ensure even cooking. The initial covered baking period allows the rice to steam and absorb the flavors from the chicken and broth.
For the chicken, using bone-in, skin-on thighs is crucial. The bones add flavor, and the skin crisps up beautifully, providing a delightful texture contrast. To check for doneness, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
A common mistake to avoid is lifting the foil too early, which can lead to unevenly cooked rice. Keep it covered for the first 30 minutes to allow the rice to cook through.
Visually, you’ll know the dish is ready when the chicken skin is golden brown and the rice has absorbed all the liquid, becoming fluffy and tender.
Recipe Variations
- Vegetarian Option: Replace chicken with tofu or a variety of mushrooms for a meat-free version. Use vegetable broth instead of chicken broth.
- Spicy Kick: Add a diced jalapeño or a pinch of cayenne pepper to the rice mixture for some heat.
- Mediterranean Twist: Include chopped olives, sun-dried tomatoes, and a sprinkle of feta cheese for a Mediterranean flair.
- Herb Lovers: Substitute dried thyme with fresh herbs like rosemary or oregano for a more aromatic dish.
- Lemon and Garlic: Add zest of one lemon and an extra clove of garlic for a zesty, garlicky flavor.
- Brown Rice Version: Use brown rice instead of white, adjusting the cooking time and liquid ratio accordingly.
- Curry Infusion: Mix in a tablespoon of curry powder for a warm, spicy twist.
- Cheesy Delight: Sprinkle shredded cheddar or parmesan cheese over the dish before the final baking stage for a cheesy finish.
Serving Suggestions
- Family Dinner: Serve straight from the baking dish for a rustic, comforting meal.
- Elegant Presentation: Plate individual portions, garnishing each with a sprig of parsley and a lemon wedge for a more refined look.
- Side Dish Pairings: Accompany with a simple green salad, steamed broccoli, or roasted vegetables to round out the meal.
- Wine Pairing: A light, crisp white wine like Sauvignon Blanc pairs well with the savory flavors of the dish.
- Leftover Ideas: Use leftovers in a wrap or as a filling for stuffed bell peppers.
Storage & Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Make-Ahead: Prepare the dish up to the point of baking, cover, and refrigerate for up to 24 hours. Bake as directed when ready to serve.
- Reheating: Reheat in the oven at 350°F (175°C) until heated through, or microwave individual portions for convenience.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes, you can prepare the dish up to 24 hours in advance and bake it when ready to serve.
Q: Can I use boneless chicken?
A: Yes, but adjust the cooking time as boneless chicken cooks faster. Check for doneness earlier.
Q: What if I don’t have chicken broth?
A: You can use water with a bouillon cube or vegetable broth as a substitute.
Q: Can I use brown rice instead?
A: Yes, but increase the cooking time to about 50-60 minutes and use 3 cups of broth for 1.5 cups of brown rice.
Q: How do I prevent the rice from burning?
A: Ensure the liquid fully covers the rice before baking, and avoid lifting the foil too early.
Q: Can I add other vegetables?
A: Absolutely, try adding diced carrots or bell peppers along with the onions for added flavor and nutrition.
Q: Is this recipe gluten-free?
A: Yes, as long as you use gluten-free chicken broth.
Q: How can I make the chicken skin crispier?
A: Broil the dish for the last 2-3 minutes of cooking, watching closely to prevent burning.
Conclusion
Our Baked Chicken and Rice Easy recipe is the perfect solution for a delicious, hassle-free dinner. With its one-pan convenience, rich flavors, and adaptability, it’s sure to become a staple in your meal rotation. Give it a try and share your experience on social media.
Don’t forget to garnish with fresh parsley for that final touch of elegance and flavor!
Baked Chicken and Rice Easy
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, mix the rice, chicken broth, onion, garlic, thyme, paprika, salt, and pepper. Stir well to combine.
- Place the chicken thighs skin-side up on top of the rice mixture. Drizzle with olive oil and season the skin with additional salt and pepper to enhance flavor and crispness.
- Cover the dish tightly with foil and bake for 30 minutes. This allows the rice to cook evenly and the chicken to release its juices into the rice.
- Remove the foil and bake for an additional 15 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C). If using, stir in frozen peas during the last 5 minutes of baking.
- Let the dish rest for 5 minutes before serving. Garnish with fresh parsley for a burst of color and freshness.