Rice and Chicken Baked in an Oven

We have a lot of recipes for baked chicken on the site, including our wildly popular baked chicken brown rice vegetable casserole, which is quite similar to this meal but uses brown rice and extra veggies.

Even though baked chicken and rice might not sound like the most thrilling dish in your collection, you could find yourself returning to it frequently (we do).

There is just one crucial step to following this method. If you don’t follow it, the cooking time will dramatically increase, making supper nearly an hour late. To the rice, you must add chicken stock that is at a rolling boil.

If you add broth that is at room temperature, it will take a while for your oven to heat that broth. Additionally, everything else will cook concurrently with it, turning it into much more mush than it should be.

Use only hot, boiling chicken broth (or boiling hot water).

How to Prepare Rice and Chicken in the Oven:

your chicken broth to a boil (Chicken Stock or Water is fine).

Skin-side up, add your chicken thighs.

Add basil, oregano, salt, and pepper to taste.

Bake for 30 minutes while covered.

You may also use chicken breasts in this rice casserole, however they might not be as juicy as the chicken thighs. If you do, keep the bone in and the skin on. Bake uncovered for 25 to 30 minutes. The rice needs to be fully cooked, and since chicken breasts are thicker than chicken thighs, I would stick with the same cooking time.

Can boneless chicken be used?

You may use boneless chicken in the recipe, but only chicken thighs should you want to do so. If feasible, I’d also advise leaving the skin on if you use boneless chicken (I know most boneless chicken is sold skinless as well). Just be aware that the chicken won’t be as moist as it would be if you used bone-in chicken thighs since the rice will finish cooking before the chicken does.

A quick and simple one-pot dinner that can be prepared in the oven with only a few ingredients and an hour is oven baked chicken and rice.

Ingredients

Four cups of chicken stock
5 chicken thighs with the skin still on
4 minced garlic cloves
Two cups of long-grained white rice
1 kosher salt teaspoon
1/2 teaspoon black pepper, coarsely ground
1 tsp. dried oregano
A half-teaspoon of dried basil
Instructions

The chicken stock should be added to a big saucepan and heated to a boil while the oven is preheated to 350 degrees.
Rice should be placed around the chicken in a deep 9×13 baking dish with the skin side up.

Add the chicken broth after seasoning with the garlic, salt, pepper, oregano, and basil.
After baking for 30 minutes with the foil covering it, remove it, and bake for an additional 25 to 30 minutes, or until golden brown and well done.
Nutrition
419 kcal of calories, 61 grams of carbohydrates, 28 grams of protein, 6 grams of fat, 1 gram of saturated fat, 107 mg of cholesterol, 1258 mg of sodium, 522 mg of potassium, 1 gram of fiber, 1 gram of sugar, 25 IU of vitamin A, 13.9 mcg of vitamin C, 55 mg of calcium, and 2.1 mcg of iron.
Keyword: rice with chicken in the oven