Grandma’s oven-baked chicken rice (Ready-to-Print Version)

Comforting oven-baked chicken thighs with flavorful, fluffy rice infused with herbs and spices.

# What You’ll Need:

→ Chicken

01 - 6 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon sweet paprika
04 - 1 teaspoon garlic powder
05 - ½ teaspoon onion powder
06 - 1 teaspoon chicken bouillon powder
07 - 1 teaspoon salt
08 - ½ teaspoon freshly ground black pepper

→ Rice

09 - 1 tablespoon unsalted butter
10 - 1 small onion, finely chopped
11 - 4 cloves garlic, minced
12 - 1½ cups raw long-grain white rice, rinsed and drained
13 - 2 cups hot chicken broth
14 - 1 teaspoon chicken bouillon powder
15 - ½ teaspoon salt
16 - ¼ teaspoon freshly ground black pepper
17 - ½ teaspoon dried thyme
18 - 2 tablespoons fresh cilantro leaves, chopped

# Step-by-Step Guide:

01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish or an oven-safe skillet deep enough to hold rice, broth, and chicken.
02 - Pat chicken thighs dry with paper towels. Toss with olive oil, paprika, garlic powder, onion powder, bouillon powder, salt, and black pepper until evenly coated.
03 - Melt butter in a medium pot or large skillet over medium heat until foaming. Add chopped onion and cook, stirring frequently, until soft and translucent, about 5 to 7 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add rinsed rice to the pot and stir to coat grains with butter and onions. Cook, stirring, for 2 to 3 minutes until rice looks glossy and emits a nutty aroma. Stir in bouillon powder, salt, black pepper, and dried thyme until fully mixed.
05 - Pour hot chicken broth into the pot and stir well, scraping the bottom to prevent sticking. Adjust seasoning if needed. Carefully transfer the rice and broth evenly into the prepared baking dish.
06 - Place seasoned chicken thighs skin-side up over the rice without submerging the skin. Cover tightly with aluminum foil and bake on the middle oven rack for 35 to 40 minutes.
07 - Remove foil and bake uncovered for 15 to 20 minutes until rice is tender and chicken is cooked through. Set oven to broil and brown chicken skin for 2 to 3 minutes, watching carefully to avoid burning.
08 - Let rest for 10 minutes. Fluff the rice with a fork and sprinkle with chopped fresh cilantro before serving.

# Handy Tips:

01 - Use very hot broth to start cooking the rice immediately and promote tender grains.
02 - Seal the foil tightly around the pan edges to trap steam for even, gentle cooking.
03 - Check chicken internal temperature; aim for 175°F for juicy, tender meat.
04 - Keep the pan about 6 inches from the broiler to brown chicken skin without drying meat.
05 - Resting after baking allows juices to settle and rice to finish steaming.

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