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…..
Sally says
Hi Nagi! I used normal white rice but it turn out soggy. How can i improve on that?
Love your recipes! Fun, easy and yummilicious!!
Shamala says
Hi Nagi. Followed as directed, added potatoes. But when I remove the foil, it seems the water and stock dried up. I just placed it back in the oven. Not sure what gonna happen. Between used Basmathi rice.
Nagi says
Hi Shamala, potatoes absorb liquids, so if you’ve added potatoes to it, it may affect the end result and turn out dry. N x
Gary Cousins says
As directed, I removed the skin from the thighs + added a few broccoli florets and diced red pepper. Otherwise I followed the recipe. The rice (basmati) was quite dry. I like the recipe very much, but I think next time I will leave the skin on. BTW you are my go-to recipe source!
Nagi says
Hi Gary, sorry you ended up with dry rice, that doesn’t sound right. Does your oven run on the hotter side? N x
Gary Cousins says
I don’t think so. Maybe I extended the time a bit when the foil was removed. Either way, I’m thinking I would like the ingredients more moist or buttery. Thnx for your reply.
Yoon says
I love your site and all your recipes! It has been my daily go-to for dinner while being stuck at home. Please keep up the great work!!
I’ve tried this recipe twice and my family loves it. Both times, however, the (long grain) rice and (bone-in thigh) chicken were undercooked. I added extra broth/water the second time but it still needed additional 20-30min. Any suggestions? Thanks!
Chantell says
I am going to try this tonight
Nagi says
Enjoy Chantell!! N x
Tamzin says
Hi Nagi this looks amazing, one question, should I rinse the rice first?
Nagi says
Hi Tamzin – no need, just cook as per the recipe. N x
wael says
That is great.
Nagi says
Thanks Wael- N x
Liz says
Nagi, only one word for this recipe – superb!!!! Made with drumsticks and they were juicy and tender. Rice was to die for… all that buttery, garlicky goodness. I love your commentary, part of what makes you/your website/blog so special and YOU. Thank you for another sensational recipe.
Gary Braun says
Was very good added mushrooms to gravey
Nagi says
Sounds fabulous Gary! N x
Al Rosenblum says
Excellent recipe. Shorten the commentary, make the ability to print the recipe prominent. Thanks
Whitney says
Seriously? Nifty little thing called a scroll wheel. Nagi, you are great and so are your recipes. It is your website. so you keep doing YOUR thing. I for one love reading your tips etc.
Allison Scarpa says
Commentary is what makes Nagi’s page so inviting. Please don’t let this discourage you, Nagi! I love seeing updates of you and Dozer!
Nagi says
Hi Al, if you don’t like the commentary, you can always click the “jump to recipe” button at the top of the page. You can also very easily print by clicking the “print” button at the top of the recipe – a window will pop up with a printable version. N x
Erma says
Hello Hello,
I made the chicken part of this recipe and in addition to the spices that you used I added 1/2 tsp of corriander and 1/2 tsp of cumin. It was a hit with my family.
I served it with couscous and a simple mediterranean sauteed sweet potato recipe that I got from a moroccan friend.:)
Nagi says
Sounds like you nailed it Erma! N x
Debbie says
Looks yummy!! I don’t like onions though…any ideas how to modify the recipe without onions? Thank you!
Nagi says
Hi Debbie, you can leave them out if you prefer!! N x
Shamala says
Dear Nagi,
Was wondering, is the water ratio remains the same for jasmine rice and basmathi rice? As normally when we cook basmathi, more water used. I am really thinking to hit the recipe. But water ratio is my concern, definitely being Asian i do not want to eat mushy rice.
Nagi says
Hi Shamala – I talk about this in the recipe notes. N x
Carol Lizmore says
Hi Nagi
my family and I are really enjoying your recipes.
I find the recipes quick and easy to follow and very tasty. We particularly love your mega flavour lentil curry and easy soft flatbread. Keep up the good work.
Carol
Nagi says
Thanks so much Carol! N x
Connie Merritt says
Wonderful!!! Every recipe I’ve made of yours comes out so good. I used brown jasmine rice. Had to add a little more salt. My husband couldn’t get enough. Thank you!
Nagi says
I’m so glad it was a hit Connie! N x
Gayle Beck says
I made this for tea and it was lovely. Will definitely be making it again. Even my fussy little boy seem to enjoy it. X
Nagi says
Wahoo! That’s grea to hear Gayle! N x
Julie says
Nagi, this was outstanding! We really enjoyed this recipe. The only change I would make is to add some salt to the rice as I make my own broth and I don’t salt it when I make it. My son asked when we would have this recipe again!
Nagi says
I’m so glad it was a hit Julie! N x
Merry says
Thanks for the recipe , Nagi. Looks fabulous and gonna try it soon.
May I ask, Which oven symbol to use to bake this baked chicken and rice ? Sometime I got confused which type to set on my oven ..🙏
Nagi says
Hi Merry, I typically used fan forced here 🙂 N x
Dawn Hough says
Another stunning meal. The rice was divine!
Megan says
Oh man just went to get this prepared and I have Maryland’s instead of thighs, Will it need much longer you think?
Nagi says
Easy Megan – hope the Marylands in half so you have thighs and drumsticks and proceed with the recipe as is 🙂 N