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:
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it’s a one pan dinner – the raw rice and chicken are cooked together at the same time;
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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;
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quick to prepare – active prep time is under 10 minutes; and
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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:
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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.
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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;
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Chicken seasoning – feel free to use any seasoning you’ve got on hand, pre mixed, or switch up the spices I’ve used;
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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!
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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…..
Lisa says
Hi Nagi,
Do you think we could omit the garlic in this recipe with success? Or can you recommend a substitute?
Thanks heaps Lisa x
Nagi says
Hi Lisa, you can leave it out if you prefer 🙂 N x
mai beaut says
do use low sodium broth or regular? does size of dish make huge difference, could use 13×9?
PETA says
Another great meal – thanks Nagi. One-pot dishes, why would you do anything else….
The rice with onion and garlic is VERY flavoursome. The paprika rub is good but the biggest flavour comes from the rice. (I add that i rubbed the chicken 2 hrs prior to cooking). Next time I would add some chilli flakes to the rub. Nagi’s suggestion of Lemon pepper would also work well.
Try it and enjoy. It was a hit here at my home. 🙂
Augenee Hayward says
Can you make this in a pressure cooker? Like a ninja foodi
Nagi says
Hi Augenee, no that wouldn’t work for this recipe sorry – N x
Diamond says
Made this one a week or so ago. Forgot to leave comment. Totally awesome. This is definitely on my regular cook list. Thanks so much
Holley says
Can you use water instead of chicken stock?
Nagi says
Hi Holley, do you have stock powder that you can add to the water? It will need some more flavour if you use water instead of stock – N x
Peter says
Hi Nagi, I happen to have a whole chicken, cut up, ready to cook. I was thinking to do the recipe as stated, starting with the thighs and drumsticks, and just add in the breasts and wings mid-way. When should I add in the white meat? The breasts will be skin-off, on the bone.
SueB says
This was fantastic. I don’t even like rice much but it was definitely the best rice I’d ever had! Easy and delish for company. Thanks for another great recipe.
Lisa says
Hi,. When using skinless boneless chicken thighs and I cook for 1/2 hr with just the rice do I pour in the broth/water when I put the rice or when the chicken is added? Thanks!
Nagi says
Hi Lisa, the broth needs to go in with the rice for the rice to cook – leave it in the oven for 30 minutes before adding the chicken on top (as it has a faster cook time that bone in thighs) N x
Michelle says
This recipe was fantastic! Nice to see a one pot meal that actually only needed one pot. Super easy make and delicious this is a great weeknight dinner. I’m glad I found your website, lots of other great recipes for me to try.
Diamond says
I am catching ip on my comments
I am soooo happy I found your website.
I made this earlier in the week.I must admit I was a little skeptical but was amazed at the end result. The rice was perfect and what a taste sensation. I can’t believe something could taste so good with so little work and limited ingredients. Thankyou Nahigi
Sharidyn says
Hi! I would love to make this tonight to use up my chicken, but only have quinoa. Would it be a suitable substitute? Thanks in advance!
Nagi says
Hi Sharidyn, this recipe as written won’t work with quinoa sorry – different cook time and liquid ratios. N x
BrianC says
I love the spice mix. I double it, leave the skin on and a bit less liquid for the rice. When the rice is done I throw the chicken on a pie plate under the broiler to crisp it up. Thanks for the recipe Nagi
Candace J. says
I’ve made this a few times, exactly as written and it’s perfect! Could I double the recipe?
I will only increase rice by half. Any tips re: chicken? Thanks!!
Patricia says
Delicious and so easy to prep and bake all in one pan! My kind of receipe!. Did I mention that it was delicious and flavourfull! :). My new go-to chicken receipe.
Nagi says
Wahoo, that’s great to hear Patricia! N x
Chris says
What’s not to like about this dish??? My family and I loved this. Though I’m going to have to start reducing the amount of butter you suggest, Nagi. I’ve made so many of your recipes since our first lockdown in March (we live in Victoria) that we’re piling on the kilos.
Edythe Davis says
This is the only dish my son asks for every week! Since I make 8 thighs can I split the recipe n two pans? I think 8 in one pan crowds the chicken and that’s why I have to cook the dish longer. Has anyone made this with 8 or 10 thighs? Thanks, Edie
William says
Hi Nagi 🙂
I have cooked this a few times and it has always been a great hit. Just made it tonight, had some excellent home made chicken stock, so extra flavour! Just before adding the rice I added a good pinch of saffron, and some dried lemon thyme 🙂
Sprinkled more lemon thyme on top, chucked some broccolini on top with a good spray of a decent olive oil. Fantastic!, Thanks for a great recipe 👍
Edythe Davis says
I’ve asked you several questions but they never appear on your comments. Why is that?
Nagi says
Hi Edythe, I can see a few of your comments now so I’m unsure why you can’t see them! N x
Edie says
Made this twice and the chicken is never done following your instructions. Has anyone cooked their thighs longer? Maybe my thighs are bigger? Can you make one recipe in 2 pans? Please help
Nagi says
Hi Edie, sorry you’re having issues – it should definitely be cooked! Are your chicken thighs giant? This could be the issue – N x