23 May, 2026
Chicken with Rice – Baked
Posted in : Chicken on by : MikeZ
Chicken with Rice – Baked
This one-pan dinner will become a family favorite with fall off the bone Chicken Thighs over savory Rice on any night of the week.Difficulty: Easy
Servings 6
Calories 395kcal
Equipment
- 9 x 13 Glass Casserole Dish
- Large Mixing Bowl
INGREDIENTS…
For the Chicken
- 6 Chicken Thighs - Bone-In – Skinless
- 2 Tbsp. EVOO
- 1 tsp. Smoked Paprika
- 1 tsp. Dried Oregano
- 1 tsp. Garlic Powder
- Salt and Black Pepper - to taste
For the Rice
- 1 Onion - diced
- 2 cloves Garlic - minced
- 2 Tbsp. EVOO
- 2 Tbsp. Butter - melted
- 1 ½ cups Vegetable or Chicken Stock - hot
- 1 ¼ cups Water - hot
- 1 ½ cups Long Grain Rice - uncooked
- Salt and Black Pepper - to taste
INSTRUCTIONS
- Preheat the oven to 350°F.
- Combine the Oil and seasonings in a large bowl. Add the Chicken and toss to coat. Allow to marinate for 15–30 minutes.
- Combine the Onion, Garlic, Oil, Butter, hot Vegetable Stock, Water, Rice, Salt, and Pepper in a casserole dish. Mix well.
- Place the Chicken on top of the Rice mixture.
- Cover with fOil and bake for 30 minutes.
- Uncover the dish, lightly spray the Chicken with Oil, and bake for an additional 30 minutes. (For crispy edges, broil for a few minutes at the end.)
- Allow the casserole to rest for 10 minutes. Temporarily remove the Chicken, Fluff the Rice. Then return the Chicken to the dish and garnish with Fresh Herbs and serve.
- Notes
- The Chicken Thighs are fully cooked when they reach 165°F internal temperature.
- Use low-sodium Chicken stock and add Salt to taste.
Notes
The Chicken Thighs are done when they reach 165° F. internal temperature.
Refrigerate in an airtight container for 3-4 days.
Freeze for up to 3 months.
Copyright © 2021 – 2026 – Mike Zets, Sylvania, Ohio USA – All Rights Reserved
