Oven-Baked Chicken and Rice


Oven-Baked Chicken

This is a lighter version of "No-Peek Chicken", using broth instead of cream-based soup. Because it bakes for two hours, it makes for a wonderful air freshener on cold, winter days. It's the perfect comfort food!


  • 1/2 onion chopped
  • 2 cloves garlic minced
  • 2 tbsp butter
  • 1 1/2 cups brown rice
  • 3 cups chicken broth hot
  • 4 chicken breasts

In a large zip bag, shake together Chicken Rub Ingredients:

  • 1 tsp paprika
  • 1 tsp dried Thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt
  • black pepper to taste


  1. Preheat oven to 350°

  2. Scatter onion and garlic in a baking dish. Place butter in the center.

  3. Place in oven, just until butter melts (about 10 minutes.)

  4. Remove from oven and stir in rice.

  5. Pour hot broth over rice and mix well.

  6. Place chicken breasts in dry rub mixture. Coat chicken thoroughly.

  7. Place chicken in pan with rice and broth.

  8. Cover and bake for 2 hours (or until liquid is absorbed.)

  9. Remove from oven. Let stand for 5 minutes, then fluff rice with a fork before serving.

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