Oven Baked Chicken and Rice

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Oven Baked Chicken and Rice

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Person spooning oven baked chicken and rice into a bowl

Prep

10 minutes

Cook

50 minutes

Yield

4

This delicious Oven Baked Chicken and Rice is an easy casserole recipe that you can prepare in 10-minutes and have on the table in an hour.

When September hits I find it feels like a bit of a reset to the year. I don’t even go back to school or have kids going back to school but it’s always just felt like a time to wind down a bit from the summer chaos and set my intentions for the new season. One of those things for many people is often getting back on track with cooking at home. This Oven Baked Chicken and Rice recipe is the perfect thing for those busy weeknights running kids to all their extracurricular activities, or just a date night.

Oven Baked Chicken and Rice in a casserole dish

❤️ Why You’ll Love Oven Baked Chicken and Rice

  • Quick Prep: Prep this recipe in only 10 minutes. That’s it!
  • Easy: We all need some effortless meals in our back pocket and this is one of them
  • Family-Friendly: Make this casserole up and have a complete meal ready that your whole family will love

🍲 Ingredients

Chicken Thighs – For this recipe I like to use bone-in, skin-on chicken thighs. I find having the skin-on and bone-in the thighs hold in so much moisture and flavor when baking for a longer period of time. They are so good and juicy.

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Herbs – For this recipe I used fresh parsley and dill. I don’t like substituting this for dried herbs because they add a pop of freshness and flavor to this recipe that’s so good.

Person spooning oven baked chicken and rice into a bowl

👩‍🍳 How to Make Oven Baked Chicken and Rice

  1. Make the marinade: whisk together the lemon juice, olive oil, dijon mustard, dried oregano, pressed garlic, salt and pepper.
  2. Add the chicken to a bowl and add ¼ cup of the marinade (put the rest of the marinade aside). Toss the chicken to coat it and let sit for 15-30 minutes.
  3. Preheat the oven to 350F.
  4. Add 1-2 tablespoons of olive oil to an oven safe skillet over medium-high heat. When the pan is hot, turn to medium heat and add the chicken thighs skin side down. Cook until the skin is golden brown, about 5-7 minutes. Flip the chicken and cook for another 5 minutes and then remove the chicken to a plate or bowl and set aside.
  5. Add the diced onion to the pan and cook for 2-3 minutes until just softened. Then, add the minced garlic, salt, pepper and dried oregano. Cook for 1-2 minutes until fragrant. Add the rice and stir well to coat with the oils in the pan.
  6. Stir in the chicken broth and bring to a simmer. Once simmering, add the chicken back in over top of the rice and any juices from the plate / bowl back to the pan as well.
  7. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake until cooked through to 165F, about 30-35 minutes.
  8. Once the chicken is cooked through, remove from the oven and fluff the rice a bit with a fork.
  9. Serve topped with fresh dill, fresh parsley, baby tomatoes and cubed feta cheese and drizzle over the rest of the marinade.

🪄 Tips and Tricks

Spoon scooping chicken and rice into a bowl


🗒 Substitutions

  • Feta: You can leave out the feta if you don’t have any but it adds a nice saltiness
  • Chicken Thighs: You can use skinless, boneless chicken thighs if you prefer
  • Basmati: Use whatever your preferred rice is in this recipe


🗒 Best served with

👝 How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

🤔 Common Questions

Is the skin on chicken bad for you?

In moderation the skin on chicken is not bad for you. It’s actually full of healthy, unsaturated fats.

Can I pre-make this casserole?

Absolutely. Prepare everything in the casserole dish in advance and throw it in the oven when you’re ready-to-eat. I would advise only doing this a few hours before you plan on cooking.

Oven Baked Chicken and Rice

5 from 10 votes
This delicious Oven Baked Chicken and Rice is an easy casserole recipe that you can prepare in 10-minutes and have on the table in an hour.
Prep Time 10 minutes
Cook Time 50 minutes
Marinating time 15 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Greek-Inspired
Servings 4
Calories 678 kcal

Ingredients
  

For the chicken & marinade / sauce

  • 6 bone in skin on chicken thighs
  • juice of one lemon
  • 1/4 cup olive oil
  • 1 tbsp dijon or yellow mustard
  • 1 tbsp dried oregano
  • 3 garlic cloves, pressed
  • 1 1/2 tsp salt
  • 1/2 tsp pepper

For the rice

Toppings

  • 2 tbsp fresh minced parsley
  • 2 tbsp fresh minced dill
  • 1 cup halved baby tomatoes
  • 1/2 cup cubed feta cheese
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Instructions
 

  • Make the marinade: whisk together the lemon juice, olive oil, dijon mustard, dried oregano, pressed garlic, salt and pepper.
  • Add the chicken to a bowl and add ¼ cup of the marinade (put the rest of the marinade aside). Toss the chicken to coat it and let sit for 15-30 minutes.
  • Preheat the oven to 350F.
  • Add 1-2 tablespoons of olive oil to an oven safe skillet over medium-high heat. When the pan is hot, turn to medium heat and add the chicken thighs skin side down. Cook until the skin is golden brown, about 5-7 minutes. Flip the chicken and cook for another 5 minutes and then remove the chicken to a plate or bowl and set aside.
  • Add the diced onion to the pan and cook for 2-3 minutes until just softened. Then, add the minced garlic, salt, pepper and dried oregano. Cook for 1-2 minutes until fragrant. Add the rice and stir well to coat with the oils in the pan.
  • Stir in the chicken broth and bring to a simmer. Once simmering, add the chicken back in over top of the rice and any juices from the plate / bowl back to the pan as well.
  • Cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake until cooked through to 165F, about 30-35 minutes.
  • Once the chicken is cooked through, remove from the oven and fluff the rice a bit with a fork.
  • Serve topped with fresh dill, fresh parsley, baby tomatoes and cubed feta cheese and drizzle over the rest of the marinade.

Video

Notes

Nutrition

Calories: 678kcal | Carbohydrates: 20.5g | Protein: 38g | Fat: 49.6g | Saturated Fat: 13g | Polyunsaturated Fat: 8.5g | Monounsaturated Fat: 24.5g | Cholesterol: 222.2mg | Sodium: 1897.5mg | Fiber: 1.5g | Sugar: 3.9g
Review This Recipe Let us know how it was!
Ilona van Vlodrop

5 stars
This was so delicious! Will definitely be making this again very soon. I added some cubed cucumber to the toppings for a bit of crunch and it turned out really well. Highly recommend this recipe!

Maria Koutsogiannis

oh my goodness! That sounds amazing. Thank you for the love and support on my recipe hun!

Kathy Casotti

5 stars
Outstanding! All the flavors were top notch and that sauce!! Oh my! Thank you for a keeper 👍🏼

Maria Koutsogiannis

this makes me so happy, thank you kathy!

Ashley Hildebrandt

5 stars
So good! Didn’t have chicken thighs so made it with breasts and it turned out amazing! Will be making again!

Maria Koutsogiannis

this makes me so happy hunnie thank you

5 from 10 votes

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