Best 5 Oven Chicken And Rice Recipes

CREOLE OVEN-FRIED CHICKEN AND RICE

Steps:

• Combine flour, salt, paprika, poultry seasoning, 1/8 teaspoons pepper and mix well. Coat chicken pieces well in seasoned flour. Place skin side down in melted butter in a 9 x 13 inch pan. Bake, uncovered, at 400 degrees F. for 25-30 minutes or until lightly browned. Remove chicken from pan; add rice, onion, celery, garlic and parsley. Place chicken over mixture.
• Combine broth, tomatoes, salt and pepper in a saucepan; bring to a boil and then pour over chicken, completely covering rice. Bake, uncovered, 40-45 minutes longer or until chicken is tender and rice is fluffy.
• ***Add additional broth or hot water during baking to prevent dryness if necessary.

EASY BAKED CHICKEN AND RICE IN THE DUTCH OVEN

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

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).

OVEN CHICKEN AND RICE

Steps:

• 1. Preheat oven to 375 degrees Combine soup, 1 1/3 cups chicken broth, rice, dried parsley, pepper and pour into a 9x13 glass casserole.
• 2. Arrange chicken pieces on top of rice mixture.
• 3. Cover tightly with foil. Bake 50 minutes.
• 4. Toss crackers with melted butter and sprinkle on top of each chicken breast. Sprinkle whole casserole with paprika.
• 5. Bake 5 minutes more.

DUTCH OVEN CHICKEN AND RICE RECIPE - (4.2/5)

Steps:

• Preheat the oven to 425 degrees. Braise the chicken in the dutch oven with some olive oil, about 2 minutes on each side, over high heat. It should be slightly brown. While the chicken cooks, cup up the onion in thin strips and slice the garlic (I think this gives it more flavor). Chop up the parsley and basil, or whatever you have on hand. When the chicken is ready, set it aside and cook the onion and garlic in the oil leftover from the chicken. Scrape the sides a bit so you get all that flavor into it and cook for about 2 minutes until the onions look translucent. Add the tomatoes into the mix and break them up. Add the water, rice, and herbs. Add the chicken back in. Salt and pepper to taste. Bring everything up to a boil, then stick it in the oven for about 45 minutes. Let the dutch oven sit, covered, for about a half hour before serving (I love the way this softens the rice).