Oven Baked Chicken and Rice

Just personal taste, I will use half the onion next time, but this was easy and delicious!

Would leave out the oregano - takes over

I had made this the other night with chicken thighs instead of chicken breasts. It was great! The rice turned out perfect and had that chicken flavor. The chicken turned out great, though when made with the thighs, there isn't as much meat. We did have enough for leftovers. Lots of praises went around at my husband's office when he reheated it for lunch.

Added 1 1/2 cup broccoli to the rice ingredients. After fluffing and prior to letting the chicken rest, covered the rice with 1 cup of shredded cheese and broiled until the cheese melted. Definitely will be a weekly go-to. As you can see, used boneless skinless chicken breast; had to increase cooking time by 12 min. due to thickness.

This is a five star plus recipe. I’ve tried several one pot recipes so far and this is the only one that didn’t turn my rice into a mushy porridge. Perfect amount of water with the right techniques. The smell is so amazing. And the taste is wordless. Thank you so much for this fabulous recipe.

There are two separate ingredients lists for this recipe!