Crowd-Pleasing Baked Chicken and Rice
This buttery, comforting baked chicken and rice is a family favorite made with tender chicken, fluffy rice, and simple pantry ingredients.
Equipment
- 9x13 inch baking pan
- Aluminum foil
- Zip-top bag
Ingredients
- 4 tablespoons butter
- 1.5 pounds chicken breasts or chicken tenders about 3 chicken breasts
- 1/2 cup flour
- 1 teaspoon seasoned salt
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon pepper or to taste
- 4 cups chicken broth or bone broth
- 1 small onion diced
- 1.5 cups parboiled rice
- 9x13 inch baking pan
- aluminum foil
Instructions
- Preheat your oven to 375°F.
- Add the butter to a 9x13 inch pan and place it in the oven while it preheats, allowing the butter to melt. Remove before it burns.
- Trim the chicken. Leave breasts whole, cut into tenders, or cut into bite-size chunks (8–10 pieces per breast).
- In a large zip-top bag, combine flour, seasoned salt, sea salt, and pepper. Add chicken pieces and shake to coat.
- Remove the baking dish from the oven. Butter should be melted and lightly browned. Add the floured chicken in an even layer.
- Bake for 30 minutes uncovered.
- Meanwhile, chop the onion, measure the rice, and measure the chicken broth.
- After 30 minutes, remove the dish. Using tongs, transfer chicken to a separate plate.
- Pour chicken broth, rice, and onion into the dish. Stir to combine. Place chicken pieces on top, cover with foil, and bake 30 more minutes.
- Remove foil and bake uncovered for an additional 15 minutes.
- Remove from oven and serve immediately.
Notes
Cutting chicken into bite-sized pieces helps it cook more evenly and creates crispier edges.
