To make really good Baked Chicken Rice I think the chicken thighs are the most flavorful part of the chicken. It’s moist and has a very full flavor. So, that’s why I love to make baked chicken rice with chicken thighs (boneless or bone-in). In this recipe the rice is a blended mixture of basmati rice, split lentils and quinoa. You can use many different types of rice and rice blends in this southern comfort food favorite.
Just about any part of the chicken works for this dish too. I doesn’t matter if you want to use boneless, skinless chicken breast or thigh. You can also use bone-in skin-on parts, it all depends on the way you want to have this baked chicken rice dish turn out, it’s up to you.
I can remember having this particular meal several times during the winter months. My Mom would make a big pot of this dish using just one chicken for a family of five. It seemed to be more than enough and leftovers too. I was so happy that I like it because, my second choice was water and the vegetable or salad of the day. And believe me you never wanted to speak to the complaint department about dinner!!
Make it your own:
There are many variations to this dish and once you get a handle on this recipe I expect you will make it your own. You may start by adding garlic or mushrooms, basil, oregano, or maybe you would like to finish with chopped scallions, sweet green peas or a little extra butter. If you like it a little wetter then add some your favorite (cream of) soup or make a little of your favorite chicken sauce and just fold it in.
About the rice:
While just about any white rice and many rice blends will produce a very nice Baked Chicken Rice, be careful. Long grain white rice will give you a somewhat fluffy dish whereas sort and medium grain rice will tend to come out too soft (almost mushy).
If you decide to use skin-on chicken plan on removing the skin from at least half the pieces or a little more. You don’t want to create grease in the rice. The best part of the chicken for this is also the thigh because it stays juicy.
Do Not Use:
Stay away from any type of minute or instant rice for this dish. It just want work.
Baked Chicken Rice – One Pot Meal
Place rice in an oven safe 3 quart dish or 3 quart aluminum disposable pan.
In listed oil sauté onion, peppers, and celery until lightly tender then put evenly over rice.
Combine seasoning mix and pepper and use ½ teaspoon to season veg and rice mixture.
Add butter to sauté pan and bring to temperature over medium heat.
Rinse chicken off, pat dry and Season on both sides with seasoning mix then sear on both sides creating nice brown color then place on top of rice and vegetables.
Pour one cup of water in sauté pan to deglaze and pour into rice pan (strain if necessary).
Pour remainder of water into pan then add salt and pepper.
Cover with tight fitting top or foil and place into 350° preheated oven and cook for 50 minutes to 1 hour.
After 50 minutes to 1 hour remove from oven and let stand for at least 10 minutes covered.
Then remove top or cover
- Amount Per Serving
- Calories 447
- % Daily Value *
- Cholesterol 90mg30%
- Sodium 652mg28%
- Total Carbohydrate 52g18%
- Dietary Fiber 1.5g6%
- Sugars 1.4g
- Protein 24.76g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.