The Best Oven-Baked Chicken and Rice Ever | Easy Chicken and Rice Casserole

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces add flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces sodium, while water is a budget-friendly option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

peas

🥗Healthier: green beans

💰Cheaper: frozen mixed vegetables

Green beans are lower in calories, while mixed veggies are cost-effective.

Rinse the basmati rice really well and drain, then set it aside.

In a bowl, add 8 pieces of chicken thighs, paprika, garlic powder, kicked up chicken seasoning, black pepper, and salt to taste. Mix well.

Marinate the chicken for one hour or brown it right away.

In a large skillet, heat about 3 tablespoons of olive oil.

Add the chicken skin side down and cook for 3 minutes.

Flip the chicken and continue to cook for another 3 minutes until well browned.

Remove the chicken from the heat and set aside.

In a 9 by 13 inch baking dish, sprinkle the rinsed rice evenly over the top.

Top the rice with chopped green peppers and onions.

Toss in 2 whole cloves and 1 cinnamon stick.

Pour in 2 cups of chicken stock over the rice.

Season with salt.

Place the browned chicken over the top of the rice.

Pour all the juices from the skillet into the rice.

Cover the baking dish with foil and bake at 375 degrees Fahrenheit for one hour.

Remove the cinnamon stick and cloves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens