Oven Baked Chicken and Rice recipe
Indulge in the comforting flavors of oven-baked chicken and rice, a delightful dish that brings together juicy, tender chicken and perfectly cooked, flavorful rice—all made in one pan!
This recipe is designed to deliver a meal that’s easy to prepare but tastes like you’ve spent hours in the kitchen.
The oven-baked chicken and rice feature a buttery, garlicky rice that’s tender but not mushy, creating the perfect bed for succulent chicken thighs.
Key Ingredients for Perfect Oven Baked Chicken and Rice
Bone-in chicken thigh fillets – Provides juicy, tender meat that cooks evenly with the rice, infusing it with rich flavor.
Onion and garlic – Adds a fragrant, savory base to the dish, making the rice aromatic and delicious.
Butter (or olive oil) – Gives the rice a rich, buttery flavor, enhancing the dish’s overall taste and texture.
Uncooked white rice – Absorbs the flavors of the broth and chicken, resulting in perfectly cooked, tender rice.
Chicken broth/stock and water – The hot liquids help cook the rice evenly, infusing it with additional flavor.
Chicken Rub (paprika, thyme, garlic powder, onion powder, salt, and pepper) – Adds a savory and slightly smoky flavor to the chicken, elevating the taste profile of the entire dish.
Simple Steps to Make This Delicious Dish
Preheat the oven to 180°C/350°F. Scatter chopped onion and minced garlic in a baking dish, place butter in the center, and bake for about 12-15 minutes until fragrant.
Mix the chicken rub ingredients and generously season both sides of the chicken thighs.
Remove the baking dish from the oven and add the uncooked rice, stirring it with the onion and garlic.
Arrange the chicken on top of the rice, then pour hot chicken broth and water around the chicken.
Cover the dish with foil and bake for 30 minutes. Remove the foil, optionally spray the chicken with oil, and bake for an additional 20 minutes until the rice is tender and all liquid is absorbed.
Let the dish rest for 5 minutes, then fluff the rice, garnish with fresh herbs, and serve!
Chicken Options:
Bone-in chicken thighs work best for this recipe since their cooking time aligns with the rice, keeping them juicy. Skin removal is crucial to avoid greasy rice. Drumsticks can also be used without altering cooking time or skin removal.
For boneless chicken thighs or breasts, bake the rice covered for 30 minutes, then uncover, add chicken, and continue baking for 20-25 minutes until the liquid is absorbed.
Seasoning Variations:
Feel free to substitute the Chicken Rub with other seasonings, such as Lemon Pepper or an Italian Herb mix.
Rice Varieties:
Long-grain white rice yields the fluffiest texture. Short and medium grains will work but may be slightly stickier. Basmati and jasmine rice are also suitable with no change to the cooking time. For brown rice, add an extra 1/2 cup of hot water, cover, and bake for 1 hour, then uncover and bake for an additional 15 minutes.
Do not use Minute Rice, Risotto, or Paella Rice.
Oven Baked Chicken and Rice Recipe
Ingredients
- 5 bone-in chicken thigh fillets skin removed (see Note 1)
- 1 large onion chopped (brown, white, or yellow)
- 2 cloves garlic minced
- 2 tablespoons 30g butter or olive oil
- 1 1/2 cups 270g uncooked white rice (see Note 3)
- 1 1/2 cups 375 ml hot chicken broth or stock
- 1 1/4 cups 315 ml hot water
Chicken Rub:
- 1 teaspoon paprika powder
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- Freshly ground black pepper to taste
Optional Garnish:
- Cooking spray for a crispy finish
- Fresh thyme leaves or finely chopped parsley
Instructions
- Preheat the oven to 180°C (350°F).
- Scatter the chopped onion and minced garlic evenly across a baking dish (approximately 10 x 15 inches or 25 x 35 cm). Place the butter in the center of the dish and bake for 15 minutes, stirring if necessary to prevent any bits from browning excessively.
- While the onion and garlic bake, prepare the Chicken Rub by mixing the paprika, dried thyme, garlic powder, onion powder, salt, and black pepper. Apply the rub generously to both sides of the chicken thighs.
- Remove the baking dish from the oven and stir in the rice. Arrange the seasoned chicken on top of the rice.
- Carefully pour the hot chicken broth and water around the chicken and rice mixture. Cover the dish tightly with foil and bake for 30 minutes.
- After 30 minutes, remove the foil and lightly spray the chicken with oil, if desired, for a golden finish. Continue baking uncovered for an additional 20 minutes, or until the liquid is fully absorbed.
- Allow the dish to rest for 5 minutes before removing the chicken. Fluff the rice with a fork and garnish with fresh parsley or thyme, if desired. Serve immediately and enjoy!
Optional Gravy
- While the dish is flavorful enough to serve on its own, you can elevate it further by preparing a quick gravy, as demonstrated in the recipe video.
Tips for the Best Oven Baked Chicken and Rice
To prevent the rice from becoming too greasy, make sure to remove the skin from the chicken thighs.
You can experiment with different seasonings for the chicken rub, such as Italian herbs or lemon pepper.
For a fluffier texture, opt for long-grain white rice, but feel free to use jasmine or basmati for aromatic variations.
Recipe Variations to Try
Feel free to switch up this dish by adding your favorite vegetables like bell peppers, peas, or carrots.
For a spicier kick, include a pinch of chili flakes in the chicken rub. If you’re craving a creamier version, mix in a bit of coconut milk with the broth.
Storing and Reheating Leftovers
Leftovers of this oven-baked chicken and rice can be stored in an airtight container in the refrigerator for up to three days.
To reheat, sprinkle a little water over the rice to prevent it from drying out, then microwave or bake at a low temperature until warmed through.
This dish also freezes well; just ensure the chicken is deboned for easier reheating.
Enjoy the rich and comforting flavors of this easy-to-make, one-pan meal that’s sure to become a staple in your kitchen rotation!
Very good! I use jasmine rice and it was tasty vs using ordinary white rice! It’s a 3 thumbs up in my house!