Oven Baked Chicken and Rice

Oven Baked Chicken and Rice

Recipe by Sandra MyersCourse: DinnerCuisine: AmericanDifficulty: Medium
Servings

5

servings
Prep time

10

minutes
Cooking time

1

hour 

10

minutes

Ingredients

  • 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!
Oven Baked Chicken And Rice
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