Ingredients
Prepare all the ingredients before assembling Oven Baked Chicken and Rice in the baking dish.
For the Chicken
- 4 medium boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
For the Rice
- 1½ cups uncooked long-grain white rice
- 2½ cups hot, low-sodium chicken broth
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons unsalted butter, melted
- ½ teaspoon turmeric, optional
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper
Optional Garnishes
- Chopped fresh parsley
- Lemon wedges
- Additional black pepper
- A small amount of melted butter
Ingredient Notes
Chicken
Medium boneless, skinless chicken breasts match the appearance of the supplied image and cook conveniently over the rice. Try to choose pieces of similar thickness so they finish at approximately the same time.
Very large chicken breasts can take longer to cook and may delay the entire dish. If they are unusually thick, slice them horizontally into smaller portions or pound the thickest areas gently.
Boneless chicken thighs can also be used. They generally remain juicy during longer cooking, although they may release more fat into the rice.
Medium chicken breasts provide the most reliable cooking time for Oven Baked Chicken and Rice.
Rice
Use ordinary long-grain white rice. Basmati can also work, but it may cook slightly faster and require minor adjustments.
Do not substitute brown rice without changing the liquid and baking time. Brown rice normally needs more liquid and substantially longer cooking, which may overcook boneless chicken breasts.
Instant rice is also unsuitable for the stated method because it cooks much more quickly and may become mushy.
Long-grain white rice gives Oven Baked Chicken and Rice a tender texture without becoming excessively sticky.
Chicken Broth
Use hot broth so the baking dish reaches an effective cooking temperature quickly. Cold liquid can prolong the cooking time and contribute to unevenly cooked rice.
Low-sodium broth allows you to control the final salt level. If using regular broth, reduce the additional salt.
Butter
Butter gives the rice a richer flavour and helps keep the grains from tasting dry. Olive oil can replace part or all of the butter if preferred.
Turmeric
Turmeric is optional, but a small amount gives the rice the warm golden colour visible in the reference photograph. It also adds a mild earthy note.
Use it sparingly. Too much turmeric can overwhelm the chicken and rice.
Equipment Needed
- 9-by-13-inch baking dish
- Aluminium foil
- Mixing bowl
- Measuring cups and spoons
- Whisk or spoon
- Instant-read food thermometer
- Fork for fluffing the rice