Chicken and rice just go together like, well, peas and carrots, as Forrest Gump confidently (and rightly) claimed. I put together this baked chicken and rice recipe using boneless, skinless thighs and basic pantry and refrigerator staples.
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Chicken and Rice - a match made in Heaven
Chicken and rice just go together like, well, peas and carrots, as Forrest Gump confidently (and rightly) claimed. Hungry for the combination, I put together this baked chicken and rice recipe using boneless, skinless thighs and basic pantry and refrigerator staples. You've probably got all the ingredients already on hand for this particular chicken and rice recipe! Except for par-cooking the wild rice, this chicken and rice recipe is a one-pan meal cooked entirely in the oven.
Although it might be tempting - and it's easy enough to skip it - don't leave out the wild rice. It adds a nice nutty flavor to the rice, and the texture gives it a really nice dimension.
Seasoned Rice - what's in it?
This seasoned rice contains pantry staples like butter, onion, celery, garlic, chicken broth, Better than Bouillon Roasted Chicken Base, and salt and pepper. This recipe doesn't call for it, but chopped parsley is a nice addition, too.
Why Skinless Chicken?
We all love crispy chicken skins, but in this chicken and rice recipe we're cooking the chicken nestled in the seasoned rice liquid. While the meat absorbs the rice liquid - adding lovely flavor - the skin would never brown and be a soggy mess, especially the bottom, unexposed side. That's the reason it's cooked without skin.
But doesn't the chicken look nice and crispy in the picture? The secret is to brush or spray on some cooking oil about 20 minutes before it finishes baking.
The Dry Rub for Chicken
Once again, pantry staples go into this savory seasoning. The ingredients play well with chicken. In fact, you'll find them all in seasonings for fried chicken, too: paprika, thyme, oregano, garlic and onion powders, and salt and pepper. You can even try a touch cayenne if you want to add some heat to the seasonings.
Can you make Baked Chicken with Seasoned White and Wild Rice head of time?
Since this baked chicken and rice recipe is almost a one-pan dish, it doesn't necessarily lend itself to steps prepared ahead of time. The only suggestion I can make is to par-cook the wild rice ahead of time so it's ready to throw into the baking pan with the rest of the ingredients.
Storing Baked Chicken with Seasoned White and Wild Rice
This recipe will easily store in an airtight container in the refrigerator for several days. You can also freeze it for up to three months. Just put it in a Ziploc-type freezer bag and remove as much air as possible.
More Lunch and Dinner recipes to try...
- Beef Noodle Casserole - a great potluck dish
- Salisbury Steak with Mushroom Gravy - classic comfort food
- Authentic Lemon Chicken Piccata - really quick to prepare and amazingly delicious
- Classic Stuffed Bell Peppers - the kind Mom used to make
Chicken and Seasoned White and Wild Rice Bake
- 3-4 cups chicken broth see recipe
- 1½ teaspoons Better than Bouillon Roasted Chicken Base or 1 chicken bouillon cube
- ½ cup wild rice uncooked
- 5 tablespoons unsalted butter
- 1 cup chopped onion
- 1 stalk celery chopped to ⅓ to ½ inch pieces
- 3 cloves garlic minced or chopped ultra fine
- 1 teaspoon ground black pepper
- 1½ cups long grain rice uncooked
- 6 skinless chicken thighs (bone-in or deboned, your preference) trimmed of excess fat
- cooking oil spray (or cooking oil, about 2 tsp)
- 1-2 tablespoons finely chopped fresh parsley (optional) for garnish
- 1 teaspoon paprika powder (not smoked)
- 1 teaspoon dried thyme
- 1½ teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Preheat the oven to 350℉ (180℃).
- Rinse the wild rice with cold water; drain.
- Heat the chicken broth to boiling and add the wild rice. Boil for 15 minutes, then remove from the heat. (Why this extra step with the wild rice? Because it takes longer to cook than long-grain white rice). Drain the wild rice in a sieve or fine strainer over a large liquid measuring cup, retaining the liquid. Top off the liquid in the measuring cup with more chicken broth if needed, to 3½ cups.
- While the wild rice is cooking on the stove top, prepare the spice rub and rub it into the chicken on all sides. Set aside.
- In a 2-quart casserole (or 9x13 baking pan), add the chopped celery and onion evenly over the bottom, then evenly distribute the 5 tablespoons of butter in the pan. Bake in the oven for 12-14 minutes; remove from the oven.
- Into the casserole or baking pan, add the broth (topped off to 3½ cups if needed), and the white and wild rice into the aromatics and stir. Top it with the seasoned chicken, cover it with foil and bake for 30 minutes.
- After 30 minutes, remove the pan from the oven and remove and discard the foil. Spray each exposed chicken piece with cooking spray, or brush on a light coating of cooking oil. This step will ensure the chicken browns and creates a crispy top.
- Return the pan to the oven, this time uncovered. Bake for another 20 minutes or so, until the rice liquid is absorbed. Test the chicken for doneness, it should reach a minimum of 165℉. Keep an eye on both the rice (so it doesn't dry out) and the chicken (so that it reached the safe eating temperature). Your cooking time will vary depending on whether you use a glass or metal pan - glass does not conduct the heat as well as metal and will likely take longer.
- Remove from the oven and briefly remove the chicken so you can give the rice a good stir. Return the chicken to the pan, and let the dish stand for about 5 minutes before serving.