Comments on: Oven Baked Chicken And Rice

By: Hailey

Hailey — Sun, 30 Aug 2026 23:17:56 +0000

I’ve made this many times and it’s always a hit. I find marinating the chicken for at least a few hours and adding the same seasonings to the rice(minus the brown sugar) makes this dish really flavorful. Definitely a keeper!

By: Karina Carrel

Karina Carrel — Thu, 25 Jun 2026 01:41:16 +0000

In reply to Judy. Hi Judy, You’re not losing your mind! The recipe card is correct, the dish only needs 2 3/4 cups of liquid total (1 1/2 cups broth + 1 1/4 cups water). The “4 cups” mentioned in the notes is just the standard ratio for mixing a whole batch of stock from bouillon (4 cups water to 4 tsp powder) you definitely don’t dump all 4 cups into the baking dish! I’ll get that section reworded so it doesn’t trip anyone else up. Thank You Xx

By: Judy

Judy — Tue, 23 Jun 2026 17:46:45 +0000

There only 2 3/4 cup of liquid in the rice section of the recipe. But in the notes it says 4 cups. Unless I'm reading it wrong. I do have brain fog often

By: Karina Carrel

Karina Carrel — Sun, 17 May 2026 02:46:04 +0000

In reply to Christine. Hi Christine, Yes, you can substitute it! Just remember that brown rice takes significantly longer to cook than white rice. You'll need to increase the baking time and keep an eye on it, possibly adding a splash of extra broth so the dish doesn't dry out. Xx

By: Christine

Christine — Fri, 17 Apr 2026 22:56:45 +0000

Any suggestions for substituting with brown rice?