Oven Baked Chicken and Rice (One Pot)

5 from 8 votes

Oven Baked Chicken and Rice (One Pot)

This easy Oven Baked Chicken and Rice is a breeze to prepare and requires basically no hands-on cooking. Just mix the ingredients, pop it in the oven, and let the oven do its thing. It’s an ideal weeknight meal for busy moms.

Prep Time10

Cook Time1

Total Time1 10

Course: Main

Cuisine: American

Servings:

Author: Brianna May

Equipment

Shallow Dutch Oven

Ingredients

1 14.5-ounce can (1 3/4 cups) chicken broth, warmed in the microwave
1 1/4 cup half and half, warmed in the microwave
2 Tablespoons melted salted butter
1 Tablespoon italian seasoning
1 teaspoon Morton kosher salt*
fresh cracked black pepper
8 ounces sliced white or baby bella mushrooms
1 small yellow onion, diced
10 cloves garlic, minced finely
1 1/2 cups uncooked basmati rice*
1 cup parmesan cheese
1 1/2 teaspoons EACH Morton kosher salt, onion powder, granulated garlic, dried mustard powder, & smoked paprika
6 boneless skinless chicken thighs, about 2 pounds*

Instructions

Prepare the Liquid Mixture: Preheat your oven to 350°F (175°C). In a large baking dish, whisk together the chicken broth, half and half, melted butter, Italian seasoning, 1 teaspoon kosher salt, and a generous amount of freshly cracked black pepper. Make sure the mixture is well combined.
1 14.5-ounce can (1 3/4 cups) chicken broth, warmed in the microwave, 1 1/4 cup half and half, warmed in the microwave, 2 Tablespoons melted salted butter, 1 Tablespoon italian seasoning, 1 teaspoon Morton kosher salt*, fresh cracked black pepper
Add the Vegetables, Rice, and Cheese: Stir in the mushrooms, diced yellow onion, garlic, rice, and parmesan until evenly distributed.
8 ounces sliced white or baby bella mushrooms, 1 small yellow onion, diced, 10 cloves garlic, minced finely, 1 1/2 cups uncooked basmati rice*, 1 cup parmesan cheese
Season the Chicken Thighs: In a small bowl, combine 1 1/2 teaspoons kosher salt, onion powder, garlic, mustard powder, and smoked paprika. Rub the seasoning mixture evenly over each chicken thigh, ensuring all sides are well coated.
1 1/2 teaspoons EACH Morton kosher salt, onion powder, granulated garlic, dried mustard powder, & smoked paprika, 6 boneless skinless chicken thighs, about 2 pounds*
Bake: Arrange the seasoned chicken thighs on top of the rice mixture in the baking dish. Sprinkle any remaining seasoning on top of the chicken. Top with more black pepper. Cover the dish tightly with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the rice is tender. For a golden finish, spray the chicken with oil and broil for 2-3 minutes.

Notes

Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Basmati Rice: Jasmine or any long-grain white rice works too.
Chicken Thighs: Bone-in chicken thighs can also be used, but be sure to remove the skin or the dish will be too oily. Chicken breasts will dry out by the time the rice is cooked so I do not recommend using them.
Warm the Liquids: Using hot chicken broth and half and half helps the rice cook evenly. Before adding them to the baking dish, warm the broth and half and half in a separate pan or in the microwave. This ensures that the rice begins cooking as soon as it's added, resulting in perfectly tender rice.

Nutrition