This Oven-Baked Chicken and Rice recipe is a one-pan wonder with juicy chicken thighs, fluffy rice, and rich flavors. Perfect for busy weeknights, it’s easy, comforting, and made with simple pantry ingredients.
There’s something so comforting about a dish that practically cooks itself, don’t you think? That’s exactly what makes Oven-Baked Chicken and Rice such a winner. It’s one of those meals that feels like a warm hug on a plate.
This recipe brings together juicy chicken thighs, fluffy rice, and savory seasonings in a single dish. No need for fancy techniques or extra pots and pans. Just a handful of everyday ingredients, a little prep, and your oven does all the heavy lifting.
What I love most is how versatile it is. Whether you’re feeding a hungry family after a long day or making a cozy dinner for two, this recipe works beautifully. Plus, the leftovers (if you’re lucky enough to have any) taste just as good the next day.
If you’re as big a fan of chicken and rice dinners as I am, you might also enjoy my take on Halal Chicken Over Rice, which is just as comforting but with a bold, street-style twist.
So grab your baking dish, and let’s make this easy Oven-Baked Chicken and Rice together.
Table of contents
Main Ingredients for Oven-Baked Chicken and Rice
The beauty of this dish is its simplicity. Each ingredient plays an important role in bringing out bold, comforting flavors. Let’s break it down:
- Chicken Thighs: Bone-in thighs are the star here. They stay moist and juicy even after baking. Removing the skin helps prevent the rice from becoming greasy.
- Onion: Chopped onion lays the flavor foundation. It adds a subtle sweetness and depth that balances the savory broth.
- Garlic: Minced garlic enhances the aroma and gives the rice its irresistible kick.
- Butter (or Olive Oil): Butter makes the rice rich and flavorful, but olive oil works if you want a lighter touch.
- Uncooked White Rice: Long-grain white rice cooks up fluffy and tender. Jasmine or basmati are also excellent choices. If you’d like to dive deeper into the basics, I’ve written a guide on how to cook rice perfectly, which comes in handy for all sorts of recipes.
- Chicken Broth: Hot broth infuses the rice with savory flavor and ensures even cooking.
- Water: Added to balance the broth and provide the perfect cooking liquid ratio.
Together, these simple ingredients transform into something magical. It’s proof that comfort food doesn’t have to be complicated.
Additional Ingredients & Swaps
Want to dress up your Oven-Baked Chicken and Rice? Here are a few extras and substitutions you might enjoy:
- Veggies: Add peas, carrots, or green beans to sneak in more nutrition. They blend seamlessly into the rice.
- Spices: A pinch of smoked paprika, cayenne, or curry powder gives the dish a fun twist.
- Herbs: Fresh parsley, thyme, or rosemary brighten the flavor right before serving.
- Protein Options: Don’t have chicken thighs? Swap with drumsticks or even bone-in chicken breasts. Just adjust the baking time.
- Rice Variations: While long-grain rice is ideal, you can use jasmine for a more aromatic flavor. Avoid risotto-style rice since it becomes too creamy.
Not in the mood for rice? Try pairing these same flavors with grilled chicken tenders for a lighter, protein-focused meal.
Think of this recipe as a canvas. You can keep it classic or make it your own depending on what’s in your pantry.
Expert Tips for the Best Oven-Baked Chicken and Rice
Cooking Oven-Baked Chicken and Rice is straightforward, but these little tricks can help guarantee success every time.
- Toast the Rice: Before adding liquid, let the rice cook for a minute with butter, onion, and garlic. This small step boosts the flavor and keeps the grains fluffy.
- Use Hot Liquids: Always add hot broth and hot water. This helps the rice cook evenly and prevents uneven spots.
- Tightly Cover with Foil: Don’t skip covering the dish during the first half of baking. This traps the steam that’s essential for perfectly cooked rice.
- Uncover for Golden Chicken: Removing the foil in the last 20 minutes allows the chicken to crisp up on top. If you want even more color, lightly spray the chicken with oil before uncovering.
- Check the Rice: If the rice isn’t fully cooked but the liquid is absorbed, add a splash of hot water, cover again, and bake for 5–10 more minutes.
- Avoid Overcrowding: Make sure the chicken thighs sit snugly but not piled on top of one another. Each piece should touch the rice directly for maximum flavor transfer.
- Rest Before Serving: Just like any good dish with rice, let it sit for 5 minutes before serving. The rice finishes absorbing the flavors and textures settle.
Another trick is to swap in citrus and herbs for brightness. My rosemary lemon chicken and rice recipe is a perfect example of how those flavors can completely transform a simple dish.
These tips turn a simple recipe into a foolproof family favorite.
Step-by-Step Instructions
- Preheat the oven. Set your oven to 350°F (180°C). Get your baking dish ready.
- Season the chicken. In a small bowl, mix paprika, dried thyme, garlic powder, onion powder, salt, and pepper. Rub the mixture over the chicken thighs.
- Prepare the rice base. In an ovenproof skillet or dish, melt butter over medium heat. Add onion and garlic, cooking until fragrant. Stir in the rice and let it toast for a minute.
- Add the liquids. Pour in the hot chicken broth and hot water. Stir gently to combine everything.
- Nestle the chicken. Place the seasoned thighs on top of the rice. Make sure they’re evenly spaced. Cover the dish tightly with foil.
- Bake covered. Bake for 30 minutes, allowing the rice to absorb most of the liquid.
- Bake uncovered. Remove foil, lightly spray the chicken with oil, and bake uncovered for another 20 minutes. The chicken will turn golden, and the rice will finish cooking.
- Rest and serve. Let it sit for 5 minutes. Garnish with fresh parsley or thyme, and serve warm.
Additional Guide: Variations & Twists
If you’d like to take this recipe up a notch, here are some fun variations:
- Mediterranean Style: Add chopped tomatoes, olives, and oregano for a Greek-inspired twist.
- Spicy Kick: Stir in a teaspoon of chili flakes or cayenne for those who love heat.
- Cheesy Version: Sprinkle shredded cheddar or mozzarella over the rice during the last 10 minutes of baking.
- One-Dish Meal: Toss in chopped bell peppers, mushrooms, or zucchini before baking for extra veggies.
Cooking for a crowd? Double the recipe and use a larger baking dish. Just keep an eye on cooking times, since thicker layers of rice may take a few extra minutes.
The best part is that this dish is forgiving. A little experimentation makes it new and exciting every time you serve it. For another set-it-and-forget-it option, try my slow cooker arroz con pollo. It’s a hands-off meal with the same cozy flavors.
FAQs about Oven-Baked Chicken and Rice
Yes, but reduce the cooking time slightly since boneless cooks faster. Check for doneness at around 35–40 minutes.
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave with a splash of water to keep the rice moist.
Conclusion
There you have it, a hearty and delicious Oven-Baked Chicken and Rice that’s as easy as it is comforting. With just a few pantry staples and a single baking dish, you can create a meal that feels special without the fuss.
This recipe is more than just dinner. It’s the kind of dish that brings people together, fills the kitchen with cozy aromas, and leaves everyone asking for seconds. Whether you stick to the classic version or try one of the variations, it’s sure to become a regular in your meal rotation.
I’d love to hear how it turns out in your kitchen! Did you add veggies? Go spicy? Keep it classic? Share your experience in the comments. After all, the best part of cooking is making recipes your own.
And if you’re building a whole lineup of easy baked dinners, don’t miss my dump-and-bake chicken parmesan casserole, another weeknight lifesaver with minimal cleanup.
So, grab that baking dish and get ready for a new family favorite.
Oven-Baked Chicken and Rice
Equipment
- Baking Dish
- Mixing bowl
Ingredients
Chicken and Rice
- 5 bone-in chicken thigh fillets skin removed
- 1 onion chopped (brown, white or yellow)
- 2 cloves garlic minced
- 2 tbsp butter or olive oil
- 1 1/2 cups white rice uncooked
- 1 1/2 cups chicken broth hot
- 1 1/4 cups water hot
Chicken Rub
- 1 tsp paprika powder
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- black pepper to taste
Optional Garnish
- oil spray
- fresh thyme leaves or finely chopped parsley
Instructions
- Preheat oven to 350°F (175°C).
- Mix the chicken rub spices in a bowl and coat chicken thighs evenly.
- Heat butter in a pan, sauté onion and garlic until fragrant.
- Transfer rice into a greased baking dish, then pour in hot chicken broth and water. Stir to combine with sautéed onion and garlic.
- Place chicken thighs on top of the rice, skin-side up. Spray lightly with oil if desired.
- Cover tightly with foil and bake for 40 minutes.
- Remove foil and bake for another 20 minutes, until chicken is golden and rice is tender.
- Garnish with fresh thyme or parsley before serving.
