This oven baked Chicken and Rice recipe has captured the hearts of people all around the world! Buttery garlic rice AND juicy seasoned baked chicken thighs, baked together in the same pan with less than 10 minutes of prep.
The rice absorbs the chicken juices as it cooks, adding loads of flavour. It’s like cooking the rice with a homemade stock!
Chicken and rice recipe
This chicken and rice recipe has been a reader favourite for so long, I thought it was about time I updated it with a much improved video and photos!
Readers tell me they love it because:
-
it’s a one pan dinner – the raw rice and chicken are cooked together at the same time;
-
completely hands off – unlike cooking rice on the stove which requires more attention, you just put the pan in the oven, set the timer and walk away;
-
quick to prepare – active prep time is under 10 minutes; and
-
it’s very, very delicious!
The chicken is ultra tasty….but the star of this recipe is the garlic butter rice!
So here’s what you get in this chicken and rice recipe – juicy seasoned chicken….
…. AND fluffy rice. GARLIC BUTTER rice, at that!
(And PS, to all the fellow rice snobs out there – this rice is fluffy and perfectly cooked, not soggy and mushy like you’d expect. The trick is to pour HOT liquids over the uncooked rice – gives it a big head start in the oven!)
What you need for this baked Chicken and Rice
Here’s what you need:
-
Skin on, bone in chicken thighs is best for this recipe because they take the same length of time to cook in the oven as the rice – 50 minutes in total. However, we remove the skin because otherwise the fat drips down into the rice as it cooks which makes it overly greasy. It’s easy – it’s effortless and takes 5 seconds flat per chicken.
-
Uncooked white rice – any “normal” white rice will work just fine here (plain, long grain, short grain, Jasmin, basmati). Steer clear of speciality rices like paella or risotto rice – they cook differently in the oven. Brown rice just needs more liquid and to be cooked a bit longer – directions are in the recipe;
-
Chicken seasoning – feel free to use any seasoning you’ve got on hand, pre mixed, or switch up the spices I’ve used;
-
Butter, garlic & onion flavour base – this forms the flavour base for the rice and because this recipe is all about convenience, we “oven saute” them – fancy word for just throw it all in a pan and bake instead of sautéing on the stove! See photos below and the quick recipe video.
How to make chicken and rice in the oven
And here’s how to make it. The first 2 steps shown below is the “oven sautéing” of the onion and garlic referred to above. This is what gives the rice the amazing buttery garlic flavour!
The rice is outrageously good. It’s buttery and garlicky, it’s tender but not mushy (I’m of Japanese background, all Asians are snobs when it comes to rice). It’s got all the flavour from the juices of the chicken and you get crispy bits on the edges that I just want to pick off and have all to myself!
What to serve with chicken and rice
Add a big leafy salad on the side with a salad dressing of choice (Balsamic Dressing and Honey Mustard Dressing are on heavy rotation in my life these days). Or add some steamed vegetables and toss with a salad dressing while hot – they’ll suck up the dressing and make otherwise rather dull steamed vegetables infinitely more interesting!
Oh – and in the video, you’ll see this 4 Minute Gravy as a suggested extra. You don’t need a sauce for this because the rice is so well flavoured and the chicken is juicy. But if you have the time, gravy will take it over the top!
Dinner just got real easy. Enjoy! – Nagi xx
Watch how to make it
Oven Baked Chicken and Rice recipe video!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Oven Baked Chicken and Rice
Ingredients
- 5 bone in chicken thigh fillets, peel skin OFF , (Note 1)
- 1 onion , chopped (brown, white or yellow)
- 2 cloves garlic (large) , minced
- 2 tbsp (30g) butter (or olive oil)
- 1 1/2 cups (270g) uncooked white rice (Note 3)
- 1 1/2 cups (375 ml) chicken broth/stock , hot (I microwave)
- 1 1/4 cups (315 ml) water , hot (tap is fine)
Chicken Rub (Note 2):
- 1 tsp paprika powder
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- Black pepper
Optional garnish:
- Oil spray
- Fresh thyme leaves or finely chopped parsley
Instructions
- Preheat oven to 180°C/350°F.
- Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
- Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
- Remove baking dish from the oven. Add rice then mix.
- Place chicken on rice. Then pour chicken broth and water around the chicken.
- Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
- Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!
Optional gravy
- Dish is flavoured enough to serve without sauce, but if you want to take it over the top, make this quick Gravy in 4 minutes flat (pictured in video).
Recipe Notes:
Nutrition Information:
Oven Baked Chicken and Rice originally published March 2019, updated April 2020 with improved photos, videos and step photos added. No change to recipe – I wouldn’t dare, readers love it as is!
More popular Chicken and Rice recipes
Life of Dozer
He was squinting, so I lent him my sunglasses 😂
And flashback to the original publication date of this recipe, back when Dozer was recovering from a knee operation:
Caved and splurged on a ramp – got tired of heaving a 40kg/80lb dog in and out of the car multiple times a day…..
Sue says
This recipe was SO delish! And without the ubiquitous “Cream of Glop” soup! This is my go-to for chicken and rice casserole from now on!
I used commenter Charlene’s tips and used
2-1/4 cups chicken broth for all the liquid. I doubled the chicken rub–1 batch for the chicken, 1 for the rice. I also mixed the rice completely before placing the breasts on top. I had huge bone-in breasts so it took a little longer to cook–but it was worth the wait. Oh, and the gravy was a luscious complement–another great recipe! Thank you so much!!
Shaz says
We made this tonight and was really lovely.. didn’t have all the ingredients (onion powder) and used boneless thighs instead.. also added a small bit of rose harissa to the chicken..
came out really well and kids cleaned their plates! Will be making this again.. rice is absolutely delicious..
Jennifer says
I made this for dinner tonight because my original idea wouldn’t work because I didn’t have all the ingredients, and my kids and husband loved it! It will now be in the rotation of what we make for dinners from now on. I used boneless thighs, and toasted my rice before adding it in. It was delicious!!
Kim Underhill says
I doubled recipe how much longer to cooking time?
Jennifer says
I doubled mine as well, I used the same cook time and mine came out perfect.
Julia says
Hi Nagi, I have made this recipe a couple of times and have just came back to get the recipe again. This time I’m using a whole roast chook that has been marinated. Will cut it up. anyhooo. I’m so excited to see/find the scale or servings button. usually i wing it. this will make life so much easier. and I’m excited to try it with other recipes also. I always try to cook dinners that will last for two meals. As much as I love to cook and create, my body and I are not on the same page with this. So recipes that last for a couple of nights are great. better yet, make two of these kinds of recipes at once, you may have you whole weeknights taken care of. with a pk of salad and some steamed veg. Keep up the awesome work miss, you are my go-to recipe site. Kind regards, Julia in Melbourne.
Nicolette Horton says
Really good simple week night meal! I love that everything cooks at the same speed!
Tahmina Surve says
Hi Tin can I use a whole skinless chicken cut into 4 peices? x
Natali McCulley says
I only have boneless chicken breasts. How do I use these or adjust cooking time
Nagi says
Hi Natali, this is mentioned in the notes. I hope you try it and love it! N x
Lauriebird says
A winner! I used boneless, skinless chicken breasts (cut in half lengthwise to make thin) and wild brown rice. I followed the modification to first bake the brown rice covered for 30 minutes before adding the chicken. To keep the chicken from drying out I slathered it with butter before applying the rub, My chicken needed 25 minutes to cook.
Dee Decheubel says
This is a lovely recipe. I used a covered dutch oven and it turned out great. So glad i have leftovers of this tasty dish. The notes really helped too.
Elizabeth Martella says
Very delicious and healthy too! Will be a go-to dinner recipe for sure:)
Nagi says
That’s great to hear Elizabeth, thanks so much! N x
Chris says
This rice is insane! Cant wait to try it in a lemony way!
Aline Osteraas says
So good! Seriously. My husband doesn’t even like rice THAAAT much, but he ended up asking me to make it again.
A keeper, for sure.
Lambs in Thailand says
I especially appreciate that you have built in substitutes from the main recipe making it much easier to use what’s on hand in a pinch, without wondering if it will turn out weird. I’m so surprised you don’t wash the rice first! That is a always necessary step for me.
Yolie says
The rice and chicken cooked well. The dish was just bland as heck. I will try again but will doctor it up a bit and add a can of cream of chicken or mushroom soup for more flavor.
Kim Kluge says
The rice under chicken was still hard. What did I do wrong?
Susan says
I have shared this recipe with both my daughters and we all LOVE it. We can’t stop eating the rice — it’s so good. Young granddaughters love it too.
Bianca says
Hi Nagi, absolutely love your recipes! Thanks so much for sharing. I’d like to try this one but can I use chicken maryland? Will this affect cook time at all?
Charlene says
I found this recipe in search of replacing a dairy version we were making. We can’t have the cream soups and milk that are in most other recipes… this was amazing. We make it all the time now and love love love it. I do however use chicken stock for ALL of the liquid and double chicken rub to add a little to the rice, broth mixture. I found the first time I made it that it didn’t work as well to place the chicken on the rice and then pour the broth in because the rice under the chicken was still crunch, so now we mix the rice in as directed but then pour the liquid over it and mix before putting the chicken on top.
Helen says
Can I use 2 bone in chicken breasts and some drumsticks? Should I add more liquid? I want to make this but my husband only eats breast and the supermarket has a”griller pack” with drum sticks and breasts lol.
Chris says
Did you try this? I want to know also!
Zee says
We love this recipe, I swear I make it at least once a week, it’s my go to recipe for chicken. I changed the recipe a little. I do not remove the skin from the thighs because my hubby loves the skin, therefore I pan fry the thighs skin side down for a few minutes until slightly brown. I have found that doing this reduces the chances of greasy rice.