Oh. My. Gawwwd. I’ve been meaning to write about my chicken and rice obsession for MONTHS now but somehow between Emma’s graduation drama (don’t even get me started) and Charlie destroying our new sofa cushions for the 3rd time, life just keeps happening! #dogmomproblems
So last Thursday—after my check engine light FINALLY got fixed after blinking at me since literally 2019—I decided it was time to share my absolute ride-or-die dinner recipe that’s saved my butt more times than I can count. Oven baked chicken and rice is basically the holy grail of weeknight meals in the Hartwell household, and I’ve got some serious wisdom to drop after making this approximately 5,972 times (okay fine, maybe like 200, but WHO’S COUNTING?).
My Personal Journey with This Recipe (or How I Became Obsessed)
I first stumbled across this recipe back in 2018 right after I quit my soul-sucking marketing job. I was home ALL THE TIME suddenly and James was like “so… what’s for dinner?” with this expectant look that made me want to throw something at him. Like, dude, I just escaped corporate America, I’m not instantly Martha Stewart!
Anyways, I needed something that wasn’t gonna make me lose my mind in the kitchen. The first time I made this I burnt the garlic sooooo bad because I was too busy watching Yellowjackets and completely lost track of time (worth it tho). But even with burnt garlic, James and Ryan inhaled it like they hadn’t eaten in days. Men are weird that way.
Why This Recipe Never Everrr Fails
The absolute BEST thing about oven baked chicken and rice? It’s practically un-mess-up-able. Like, I’ve tried. I’ve forgotten ingredients, I’ve been on the phone with my sister for 45 minutes while it overcooked, I’ve used expired spices that were probably from the Obama administration… and it still turns out delish every single time.
Here’s my secret—and don’t tell anyone this—I sometimes use those pre-seasoned chicken pieces from Trader Joe’s when I’m feeling extra lazy. The lemon garlic ones make the rice taste reeeeally fancy even though I did basically nothing. I call that a life hack, people!
Equipment That Actually Matters (and Some That Prolly Doesn’t)
Okay so here’s the deal with equipment. You need a baking dish. That’s… pretty much it? I mean, I guess an oven is also required unless you have magical powers I don’t know about.
But I gotta tell you about my ride-or-die baking dish that makes this recipe spectacular. It’s this ceramic 9×13 dish I got from my mom that’s like a weird mustard yellow color from the 70s and James HATES it with a passion (says it looks like baby poop, charming) but it distributes heat perfectly and I refuse to use anything else.
Not that I haven’t tried! Last Christmas Emma got me this fancy-schmancy French baking dish that probably cost way too much (college student budget what?) and I tried using it exactly once. Rice was crunchy on one side, mushy on the other. Back to baby-poop-yellow we went!
Choosing Your Ingredients (or Whatever You Have in Your Fridge)
Here’s what you actually need:
- Chicken (duh)
- Rice (double duh)
- Some kinda liquid (broth is best but I’ve used plain water in desperate times)
- Seasonings (this is where I get wild and unpredictable)
For the chicken, thighs are 17.5 times better than breasts. That’s just science. They have more fat and stay juicy even when I inevitably forget about dinner and leave it in the oven too long while scrolling through TikTok. Boneless skinless is easiest but bone-in works great too.
Rice-wise, I always have jasmine rice on hand because it smells amazeballs, but any white rice works fine. I tried brown rice exactly once and Ryan acted like I was poisoning him. Teenagers, I swear.
My secret ingredient that makes this dish extra special? A splash of white wine that was leftover from book club night (we discuss books for approximately 12 minutes and then drink wine for 3 hours). The rice soaks it up and gets this subtle flavor that makes everyone think I’m way more sophisticated than I am.
Preparation Steps (or What To Do While Binge-Watching Netflix)
Alright, so you wanna know how to cookinged this masterpiece? Here we go:
- Preheat your oven to 350°F. I always set a timer on my phone for preheating because I get distracted by literally ANYTHING and then an hour later I’m like “oh crap, the oven!”
- Season your chicken with whatever makes you happy. I like salt, pepper, garlic powder (the one in my cabinet expired in 2022 but whatever), and this smoked paprika I impulse-bought at Whole Foods for $8 that I’m determined to use up before I die.
- Rinse your rice. Or don’t! I forget half the time and nothing bad happens. James insists you HAVE to rinse rice, but he also thinks socks should be folded a special way, so take that with a grain of salt.
- Dump everything in your baking dish! Rice, chicken broth (2 cups for 1 cup of rice is my rule, though sometimes I just eyeball it which drives James CRAZY), chicken on top.
So the active prep time is like… 7 minutes? And that includes the time I spend hunting for the measuring cups that Ryan keeps moving around the kitchen for reasons that remain mysterious to me.
Temperature Settings and Timing (My Very Scientific Approach)
I bake this baby covered with foil for 30 mins at 350°F, then another 15-20 mins uncovered to get the chicken skin crispy. But listen, this is more art than science in my kitchen.
The actual conversation in my head while making this goes something like: “Has it been 30 minutes? Prolly. The rice looks… kinda done? Let’s give it 5 more mins. Oops, forgot to check after 5 mins and it’s been 15. It’s fine, it’s fine!”
I know it’s done when:
- The rice has absorbed all the liquid
- The chicken doesn’t look pink when I cut into it
- The kitchen smells like heaven
- I’m starving and can’t wait any longer
My friends always ask for precise cooking times and I’m like “idk, until it looks right?” which is apparently not helpful but it’s honest!
Creating the Perfect Rice Texture (Without Having a Breakdown)
Okay so the trickiest part about this whole dish is getting that perfect rice texture. Not too wet, not too dry, just… perfect. Like Goldilocks but for carbs.
My method involves using slightly less liquid than most recipes call for—about 1/4 cup less. Why? Because one time I misread the recipe after having two glasses of wine and it turned out AMAZING, so now that’s just what I do. Happy accidents!
I like my rice to have distinct grains that aren’t all mushed together. James prefers it slightly stickier. So I aim for somewhere in the middle and then whoever complains has to cook next time (spoiler alert: no one ever complains).
Flavor Variations That Won’t Make Your Family Revolt
After making this dish approximately 5 million times, I’ve experimented with lots of different flavors. Some wins, some definite losses (the curry powder incident of 2020 will never be forgotten or forgiven by Ryan).
Mediterranean style: Add olives, lemon zest, and oregano. Emma loves this one and always takes leftovers back to her apartment.
Asian-inspired: Soy sauce, ginger, and a drizzle of sesame oil. I put ketchup on mine but ONLY when James isn’t looking because he gives me that “you’re ruining it” look.
Tex-Mex: Cumin, chili powder, and corn mixed into the rice. Top with avocado and crushed tortilla chips. SO GOOD when you’re craving tacos but are too lazy to make all the components.
I once tried an “Italian” version with tomatoes and basil that ended up weirdly watery and we had to order pizza. You win some, you lose some.
Troubleshooting Common Issues (or When Things Go Sideways)
Ok but for real tho, sometimes things DO go wrong, even with a recipe this forgiving. Here’s my real-life solutions:
Rice still crunchy? Add 1/2 cup more liquid, cover that bad boy back up with foil, and give it another 10 mins. Or just serve extra sauce on the side and pretend the crunch is intentional texture. #fakeit
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Chicken overcooked? Slice it thin and drown it in sauce. No one will know! I like to make a quick pan sauce with butter and whatever herbs are still alive in my neglected herb garden.
Too bland? This is why God invented hot sauce. We have approximately 17 different bottles in our fridge because everyone in this family has different opinions about what constitutes “good” hot sauce.
Forgot an ingredient? Just… don’t mention it. 99% of the time no one notices anyway unless it’s something super obvious like THE CHICKEN in chicken and rice. Ask me how I know! (Vegetable rice dinner was not a hit)
Make-Ahead and Storage Tips (For When You Actually Plan Ahead)
Sometimes—like once in a blue moon—I actually meal prep like those organized Instagram moms. When that miracle occurs, here’s what I do:
I prep all the components and store them separately: seasoned uncooked chicken in one container, measured rice in another, and broth with seasonings in a jar. Then I just dump and bake when I’m ready.
For leftovers (if there are any, which is rare in this house of bottomless pit stomachs), I portion them into these glass containers Emma convinced me to buy after her environmental science class made her throw out all my plastic ones. They actually work great and don’t get those gross spaghetti sauce stains.
Leftover chicken and rice stays good in the fridge for about 4 days, though it’s usually gone by lunch the next day because James has zero self-control when it comes to leftovers. I once labeled a container “SPROUTED BRUSSELS SPROUT SURPRISE – EMMA’S EXPERIMENT” just to keep him out of my lunch portion. Worked like a charm!
Serving Suggestions (or What to Throw on the Table Alongside)
I usually serve this with whatever vegetable won’t elicit complaints, which is basically just broccoli at this point. Sometimes a side salad if I’m feeling extra healthy or my jeans were tight that morning.
Popular Side Dishes in the Hartwell house:
- Roasted broccoli with wayyy too much garlic
- That bagged salad from Costco with the sweet dressing that Ryan will actually eat
- Frozen peas microwaved with a pat of butter (when I forget about sides until dinner is literally ready)
- Garlic bread if I’m trying to make up for something or need the family in a good mood to announce something (like when Charlie needed another $400 vet visit)
Nutritional Information (That I Generally Ignore)
So each serving has something like 500-600 calories depending on what chicken parts you use and how heavy-handed you are with the olive oil (I never measure it, I just do the glug-glug thing and hope for the best).
But honestly? I don’t really think about the nutritional stuff too much unless my doctor has recently given me The Look about my cholesterol. In which case I briefly consider using less butter before deciding life is too short.
If you’re trying to make this healthier, you could:
- Use chicken breasts instead of thighs
- Brown rice instead of white (but prepare for complaints if your family is anything like mine)
- Add extra veggies to the rice (peas and carrots disappear nicely)
- Use low-sodium broth (I should do this more since my doctor mentioned my sodium intake, buuuut…)
Conclusion: Just Make It Already!
Look, I could go on about chicken and rice forever, but the point is: it’s easy, it’s tasty, it makes everyone happy, and it gives me time to listen to my true crime podcasts while dinner cooks itself. What more could you want?
Oh! And if you’re looking for the perfect wine pairing, I find that whatever is open works great. My personal favorite is “whatever was on sale at Trader Joe’s this week.”
Give this recipe a try and let me know how it turns out! Unless it’s bad, then I don’t wanna know and it’s definitely your oven’s fault, not mine.
More Recipes You Might Like
(if you, unlike me, have endless energy for cooking)
- Chicken and Waffles Recipe
- Smothered Chicken and Rice
- Sweet Hawaiian Crockpot Chicken
- Cream of Mushroom Chicken Crockpot
Oh, and if you want the “official” recipe that I started with before I went rogue, check out this oven baked chicken and rice recipe that’s way more precise than my chaotic version.
Equipment
- 9×13-inch baking dish (my weird mustard yellow ceramic one works best!)
- Measuring cups and spoons (if you’re the type who actually measures things)
- Aluminum foil (for covering during the first part of baking)
- Sharp knife (to check if chicken is done)
- Cutting board
- Meat thermometer (optional, but helpful if you’re paranoid about undercooked chicken)
- Large serving spoon (for scooping out all that delicious rice)
Ingredients
- 6-8 boneless skinless chicken thighs
- 2 cups long-grain white rice
- 4 cups chicken broth
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
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Instructions
- Preheat oven to 350°F (175°C).
- Season chicken with salt, pepper, paprika, and garlic powder.
- Rinse rice until water runs clear.
- In a 9×13 baking dish, combine rice and chicken broth.
- Place seasoned chicken on top of rice.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 15-20 minutes until chicken is golden and rice is tender.
- Let rest for 5-10 minutes before serving.
Nutrition
FAQ: Because Y’all Always Ask Me The Same Things
Can I use chicken breasts instead of thighs?
Yeah, totally! They cook a bit faster so check them after about 25 mins instead of 30. They’re not as forgiving if you overcook them tho, so maybe don’t start a new Netflix show while they’re in the oven.
Can I use brown rice in this recipe?
Technically yes, practically… prepare for a longer cook time and possibly hangry family members pacing around the kitchen. Brown rice takes like 45-50 mins to cook through. Add extra liquid too, like maybe 1/4 cup more.
How do I know when the chicken is done?
Cut into it! If it’s not pink, you’re good to go. Or if you’re fancy and have a meat thermometer (I got one for Christmas three years ago and finally found it last month in the back of the utensil drawer), it should read 165°F.
Can I freeze leftovers?
Yes! Though in 15 years of marriage I’ve literally never had enough leftovers to freeze. But theoretically, this freezes great for up to 3 months. The rice might get a little soft when reheated but it’s still tasty.
My rice is still crunchy but my chicken is done. Help!
Take the chicken off, add 1/2 cup more hot liquid to the rice, cover tightly with foil, and put it back in the oven for another 10-15 mins. Crisis averted!
Can I add vegetables to this?
For sure! Frozen peas, carrots, corn, or bell peppers work great. I add them in the last 15 minutes of cooking so they don’t get mushy. Or if I forget (which happens A LOT), I just microwave them separately and mix them in at the end.
What if I don’t have chicken broth?
Water works in a pinch! Just amp up your seasonings a bit. I’ve also used bouillon cubes dissolved in hot water when I thought I had broth but actually didn’t because SOMEONE (James) put the empty box back in the pantry. WHY DO THEY DO THAT??