Traditional Baked Chicken Rice

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 4
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Traditional Baked Chicken Rice is the kind of comforting dish that brings everyone to the table. This recipe features juicy chicken thighs and perfectly seasoned rice, all baked together in one pan. Whether it's a weeknight family meal or a casual get-together, this recipe is a dependable crowd-pleaser.

Ingredients for Traditional Baked Chicken Rice

The star of this recipe is the bone-in chicken thighs, which stay juicy and tender during baking. The layers of flavor start with olive oil for browning the chicken, giving it a nice crust. Onion and garlic are the aromatic base, adding depth to the dish. The long grain white rice absorbs all the savory goodness from the chicken broth, while spices like thyme, paprika, and a hint of cayenne pepper provide warmth and complexity. Finally, a touch of butter adds richness to the rice.

Tips & Tricks

  • If the rice isn't fully cooked after baking, add a splash of broth, cover, and let it sit for a few minutes.
  • For extra crispy chicken skin, broil the dish for a couple of minutes at the end.
  • Use a cast-iron skillet for browning the chicken, then transfer it directly to the oven.

Serving Suggestions

This baked chicken rice pairs wonderfully with a fresh, crisp side salad or some steamed vegetables like broccoli or green beans. A squeeze of lemon over the top just before serving adds a refreshing zing.

Frequently Asked Questions

Can I use boneless chicken thighs?
Yes, but they may cook faster, so check them a bit earlier to prevent overcooking.
Can I substitute the rice?
Brown rice works, but you'll need to adjust the liquid and cooking time accordingly.
Can I make this dish in advance?
You can prepare the rice and chicken separately ahead of time and bake them together when ready to serve.

Traditional Baked Chicken Rice Recipe Walkthrough

First, preheat your oven to 375°F (190°C) so it's ready to go when you are. In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and let them brown undisturbed for about 5 minutes on each side. This step is crucial for crispy skin and sealing in the juices. Once browned, set the chicken aside on a plate.

With the chicken out of the skillet, melt the butter in the same pan. Toss in the chopped onion and minced garlic. Sauté them just until they're fragrant and translucent, about 3 minutes. This is where the magic begins as the aroma fills your kitchen.

Next, add the rice directly into the skillet, stirring it well to coat each grain in the flavorful fats. Let it cook for about 2 minutes; this helps toasting the rice, enhancing its flavor. Pour in the chicken broth, and season with salt, black pepper, thyme, paprika, and cayenne pepper. Give it a good stir to ensure everything is well mixed.

Transfer this mixture to a greased baking dish, spreading it out evenly. Nestle the browned chicken thighs on top, skin-side up. Cover the dish with foil to trap the steam, which helps cook the rice evenly. Slide it into your preheated oven and bake for 30 minutes.

After 30 minutes, remove the foil and let it bake for another 15 minutes. This allows the chicken skin to become perfectly crispy, while the rice finishes cooking. Once done, let the dish rest for about 5 minutes before serving. This resting time allows the flavors to meld beautifully.

Why You'll Love This Recipe

  • Easy one-pan meal, saving time on cleanup.
  • Rich, savory flavors that come together beautifully.
  • Perfect balance of spices for a warming, satisfying dish.
  • Customizable with your favorite vegetables or herbs.

Ingredients

1.5 lbs bone-in chicken thighs
2 cups long grain white rice
3 cups chicken broth
1 medium onion, chopped
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
1 tsp dried thyme
1/2 tsp paprika
1/4 tsp cayenne pepper
1 tbsp butter

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat and brown chicken thighs on both sides, about 5 minutes per side. Set aside.
3. In the same skillet, add butter and sauté onions and garlic until fragrant, about 3 minutes.
4. Stir in the rice, coating it well with the oil and butter, and cook for an additional 2 minutes.
5. Add chicken broth, salt, pepper, thyme, paprika, and cayenne pepper, stirring to combine.
6. Transfer the rice mixture to a greased baking dish and arrange chicken thighs on top.
7. Cover with foil and bake in preheated oven for 30 minutes.
8. Remove foil and bake for another 15 minutes, or until the chicken is fully cooked and the rice is tender.
9. Let it rest for 5 minutes before serving.

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