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Oven Chicken and Rice - Image 2

Oven Chicken and Rice

A simple, one-pan oven chicken and rice dish that's perfect for busy weeknights. This recipe combines juicy chicken with flavorful rice, all cooked together for easy preparation and cleanup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 cup long-grain white rice uncooked
  • 2 cups chicken broth low-sodium
  • 1 cup water
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup frozen peas optional

Equipment

  • 9x13 inch baking dish
  • Aluminum foil
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, combine the rice, chicken broth, water, olive oil, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Stir well to ensure the rice is evenly coated with the seasonings and liquids.
  2. Add the chicken pieces to the baking dish, distributing them evenly over the rice mixture. Cover the dish tightly with aluminum foil to trap the steam, which will help cook the rice evenly.

Notes

Chef's Tips:
• For a creamier texture, substitute half of the chicken broth with milk.
• Avoid overcooking the chicken, as it can become dry. Check for doneness at the 35-minute mark.
• Serve with a side salad or steamed vegetables for a complete meal.
Food Safety:
• Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
• Store leftovers in the refrigerator within two hours of cooking and consume within 3-4 days.