Oven Baked Chicken and Rice
Oven Baked Chicken and Rice
Course: DinnerCuisine: AmericanDifficulty: MediumServings
5
servingsPrep time
10
minutesCooking time
1
hour10
minutesIngredients
5 boneless chicken thigh fillets
1 1/2 cups long grain white rice
1 1/2 cups chicken broth/stock
2 tbsp. butter (or olive oil)
1 onion, chopped
2 large cloves garlic, minced
1 1/4 cups water, hot
Fresh thyme leaves or finely chopped parsley (optional)
- Chicken Rub
1 tsp paprika powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried thyme
3/4 tsp salt
Black pepper
5 boneless chicken thigh fillets
1 1/2 cups long grain white rice
1 1/2 cups chicken broth/stock
2 tbsp. butter (or olive oil)
1 onion, chopped
2 large cloves garlic, minced
1 1/4 cups water, hot
Fresh thyme leaves or finely chopped parsley (optional)
- Chicken Rub
1 tsp paprika powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried thyme
3/4 tsp salt
Black pepper
Directions
- Preheat oven to 350 degrees F. Prepare a baking dish.
- Spread onion and garlic over baking dish. Place butter in the center and bake for 15 minutes.
- Add all ingredients for chicken rough in a bowl. Mix to combine. Sprinkle on both sides chicken.
- Remove baking dish from oven. Add rice then mix.
- Lay chicken on rice. Pour chicken broth and water all over chicken.
- Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional), then bake for more 20 minutes until liquid is absorbed.
- Remove and let it rest for 5 minutes. Remove chicken and fluff up rice with a fork.
- Garnish with parsley if desired, serve and enjoy!
