Old Fashioned Baked Chicken and Rice is a comforting dish that brings warmth to any table. This recipe is a one-pan wonder that delivers tender, juicy chicken paired with perfectly seasoned rice. It’s simple to prepare and ideal for a family dinner or a cozy meal.
1. Old Fashioned Baked Chicken and Rice Recipe
Ingredients
- 4 bone-in, skin-on chicken thighs or drumsticks
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- ½ cup whole milk or heavy cream
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter, melted
- Fresh parsley, chopped (for garnish)
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
Prepare the Rice Mixture
In the baking dish, combine the uncooked rice, chicken broth, milk, chopped onion, minced garlic, paprika, thyme, salt, and black pepper. Stir well to ensure the seasonings are evenly distributed.
Add the Chicken
Place the chicken thighs or drumsticks on top of the rice mixture, skin side up. Brush the chicken with melted butter for a golden, flavorful crust.
Bake
Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for an additional 20–25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the rice is tender.
Garnish and Serve
Remove the dish from the oven and let it rest for 5 minutes. Garnish with chopped parsley before serving.
2. Tips for Perfect Oven Baked Chicken and Rice
Use Bone-In, Skin-On Chicken: Bone-in chicken adds more flavor to the dish while the skin crisps up beautifully during baking. The natural fat also enhances the rice’s flavor.
Toast the Rice for Extra Flavor: For a nutty depth of flavor, lightly toast the rice in a skillet with butter before adding it to the baking dish.
Don’t Skip the Cover: Covering the dish during the initial baking phase helps the rice cook evenly by trapping steam. Removing the foil later allows the chicken skin to crisp up.
Check Liquid Levels: If the rice looks dry before the chicken is done, add a splash of chicken broth or water to keep it moist.
Rest Before Serving: Allow the dish to rest after baking to let the rice absorb any remaining liquid and enhance the flavors.
3. Recipe Variations
Vegetable Additions: Add chopped carrots, celery, or peas to the rice mixture for extra nutrition and color.
Herb-Infused: Swap thyme with rosemary or oregano for a different herbal twist. Fresh herbs work beautifully when sprinkled on top before serving.
Cheesy Chicken and Rice: Mix shredded cheddar or Parmesan into the rice after baking for a creamy, cheesy variation.
Spicy Version: Add cayenne pepper or red chili flakes to the seasoning mix for a spicy kick.
Mushroom Delight: Stir in sliced mushrooms with the rice mixture to add a savory, earthy flavor.
Low-Carb Option: Substitute the rice with cauliflower rice and reduce the liquid to avoid sogginess.
4. Frequently Asked Questions
Can You Cook Raw Chicken Thighs & Rice at the Same Time?
Yes, you can cook raw chicken thighs and rice simultaneously in this recipe. Make sure you use a ratio of 2:1 for water to rice and cover the baking dish tightly with foil.
Can You Use Cooked Rice?
No, the cook time for this recipe is calculated using standard long grain rice. This is uncooked rice. If you use cooked rice, instant rice or brown rice your timing will be off and this easy dinner will not taste as delicious.
Can You Use Boneless Chicken?
Yes, boneless chicken can be used in this recipe, but it may require adjustments. Boneless cuts, such as chicken breasts or thighs, cook faster than bone-in pieces, so reduce the baking time to prevent overcooking.
Old-fashioned baked chicken and rice is the epitome of comfort food. With its savory flavors and simple preparation, it’s sure to become a staple in your kitchen. Use these tips and variations to make the dish your own, and enjoy its timeless appeal with your family and friends.
