Best 2 Oven Baked Chicken And Rice Recipes

Indulge in a culinary delight with our oven-baked chicken and rice recipes, a harmonious blend of tender chicken, fluffy rice, and an array of flavors that will tantalize your taste buds. This delectable dish, a symphony of culinary artistry, offers a diverse selection of recipes tailored to suit every palate. From the classic one-pot chicken and rice to the vibrant Spanish paella, each recipe promises a unique and unforgettable dining experience. Embrace the simplicity of the classic recipe, where succulent chicken and fluffy rice are lovingly seasoned with herbs and spices, creating a comforting and wholesome meal. Embark on a culinary adventure with the Spanish paella, a vibrant and flavorful dish teeming with succulent seafood, tender chicken, and aromatic saffron rice. Discover the secrets of the authentic Italian chicken and rice, where tender chicken is nestled amidst a medley of colorful vegetables and rich tomato sauce, all harmoniously united by perfectly cooked rice. Whichever recipe you choose, our oven-baked chicken and rice dishes promise a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

EASY BAKED CHICKEN AND RICE IN THE DUTCH OVEN

Easy baked chicken and rice in the Dutch oven image

This is another absolutely delicious and easy recipe for the dutch oven. We got the recipe out of the Lodge "Camp Dutch Oven Cooking 101"-from Backyard to Backwoods. We loved it so much, that not only did we make it while camping last week, we also made it last night outside at home here. It's truly comfort food.

Provided by Holly Deshane

Categories Chicken

Time 1h10m

Number Of Ingredients 6

Ingredients

4 or 6 bone-in, skinless chicken thighs
1 c rice (we used brown rice)
1 pkg dry lipton onion soup mix
1 can(s) chicken broth
1 can(s) cream of mushroom soup
1 can(s) water

Steps:

1. Preheat your dutch oven for about 10 minutes. Then spray with cooking spray. Use a 10 inch dutch oven for this recipe. assemble your ingredients
2. Pour the rice on the bottom of the dutch oven. Place the chicken over the rice, then sprinkle the onion soup mix over the chicken. Mix the mushroom soup mix, the broth and about 1 can of water together and mix. Pour this mixture over all. Cover the dutch oven and cook for at least an hour. You might need to cook it longer--the meat fell off the bone-so good!
3. Place 14 coals on the top of the oven and 7 underneath the oven. You might need to have some extra hot coals ready just in case you need them. as you can see, we loved the dinner so much that we devoured the whole thing. (Not too good for a girl on WW, but I just couldn't help myself.)

SIMPLY OVEN BAKED PORK CHOPS OR CHICKEN AND RICE II

Simply Oven Baked Pork Chops or Chicken and Rice II image

This is an updated version of DH's bachelor days recipe, that I posted in 2005. When I first met him, the only spices he owned was Tony's, garlic salt and salt and pepper. This is the recipe that has evolved from the original. It's still a basic recipe...just a lot more flavor. As with all my recipes, feel free to change it up to suit your family's tastes. Note: You can season the rice with salt and pepper. We do it at the table.

Provided by Deely

Categories One Dish Meal

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 -4 pork chops or 4 chicken thighs
1 tablespoon butter
1 tablespoon canola oil
1 (10 3/4 ounce) can cream of mushroom soup (I use Healthy Request)
1 (14 1/2 ounce) can low sodium chicken broth
1 cup white rice (uncooked)
1/2 cup onion, coarse chop
1/4 teaspoon seasoning salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon paprika

Steps:

Season pork chops with pepper, seasoning salt and garlic powder.
In a skillet, sauté onions in butter and oil until limp.
Remove onions to a 2 quart casserole.
Quick sear pork chops in same skillet.
Remove chops to a platter.
De-glaze pan with a little chicken broth and add to casserole.
Stir in in rest of the broth along with rice and soup.
Place chops on top and sprinkle with paprika.
Cover and bake at 350* for 1 1/2 hours until rice is done and liquid is absorbed (check at 1 1/4 hours).

Tips:

Use a variety of vegetables: Don't limit yourself to just one or two vegetables. The more vegetables you use, the more nutrients your dish will have. Some good options include broccoli, carrots, celery, onions, and potatoes.
Don't overcrowd the pan: When you're baking chicken and rice, it's important to not overcrowd the pan. If you do, the chicken and rice won't cook evenly and the rice will be mushy. Make sure there's enough space between the pieces of chicken and the rice so that they can cook properly.
Season the chicken and rice well: Don't forget to season the chicken and rice before you bake it. This will help to give it flavor. You can use a variety of seasonings, such as salt, pepper, garlic powder, and onion powder.
Bake the chicken and rice until it's cooked through: The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit and the rice should be cooked through and fluffy. You can check the chicken and rice by inserting a meat thermometer into the thickest part of the chicken and the center of the rice.
Let the chicken and rice rest before serving: Once the chicken and rice is cooked through, let it rest for a few minutes before serving. This will help the juices to redistribute and make the chicken and rice more tender.

Conclusion:

Oven-baked chicken and rice is a delicious and easy-to-make meal that's perfect for a weeknight dinner. It's also a great way to use up leftover chicken. With a few simple tips, you can make sure your oven-baked chicken and rice turns out perfect every time. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!