Oven Baked Chicken with Rice (One-Pan Dinner)
Calories: 17
Adjust Servings Here: 8 servings
Description
Juicy marinated chicken thighs baked over seasoned long-grain rice in one pan. The rice absorbs the chicken juices and broth as it cooks, creating a flavorful, comforting family meal with minimal cleanup.
Ingredients
Chicken Marinade
- 8 Boneless skinless chicken thighs
- 1 ½ tsp Salt
- ½ tsp Black pepper
- 2 tbsp Lemon juice
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- ½ tsp Ground cumin
- ¼ tsp Cayenne pepper (optional)
- 2 tbsp Olive oil
Rice Layer
- 1 ½ cups Long-grain white rice Basmati (Soaked for 30 mins then drained)
- 1 med Onion finely chopped
- 3 cloves Garlic minced
- 2 cups Chicken broth
- ¾ cup Water
- 1 tsp Salt adjust to taste
- ½ tsp Black pepper
- 2 tbsp Butter cut into small pieces
- 2 tbsp Fresh parsley chopped (for garnish)
Instructions
- Marinate the chicken - In a large bowl, combine chicken thighs with salt, pepper, lemon juice, garlic powder, onion powder, paprika, cumin, cayenne, and olive oil. Mix well to coat evenly. Cover and marinate for at least 30 minutes.8 Boneless skinless chicken thighs, 1 ½ tsp Salt, ½ tsp Black pepper, 2 tbsp Lemon juice, 1 tsp Garlic powder, 1 tsp Onion powder, 1 tsp Paprika, ½ tsp Ground cumin, ¼ tsp Cayenne pepper , 2 tbsp Olive oil
- Prepare the rice - Rinse the rice until the water runs mostly clear. Soak in water for 30 minutes, then drain thoroughly.1 ½ cups Long-grain white rice Basmati
- Preheat oven to 180°C / 350°F.
- Assemble the dish - In a large baking dish, spread chopped onion and garlic evenly. Add the drained rice. Pour in chicken broth and water. Season with salt and pepper and stir gently to combine.1 med Onion, 3 cloves Garlic, 2 cups Chicken broth, ¾ cup Water, 1 tsp Salt , ½ tsp Black pepper
- Add the chicken - Arrange the marinated chicken thighs on top of the rice in a single layer. Dot the top with butter pieces.2 tbsp Butter
- Bake - Cover the dish tightly with foil. Bake covered for 30–35 minutes. Remove the foil and continue baking uncovered for 15–20 minutes, or until the rice is tender and the chicken reaches an internal temperature of 75°C / 165°F.
- Rest and serve - Let the dish rest for 5–10 minutes. Gently fluff the rice with a fork. Garnish with fresh parsley before serving.2 tbsp Fresh parsley
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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