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…..
Kathryn says
Hi Hi. It’s only me and hubby so using only 2 drum. But the rice is too much. How much rice, broth and water should I use? Wanna cook this tomorrow. Can’t wait. Tried many of your receipts and they are so yummy
Nagi says
Hi Kathryn – use the sliding scale and you can adjust the servings (all ingredients will scale for you) N x
Kathryn says
Hi Nagi,
Just made this. Soooooo good. I used 4 drums instead. The rice taste so delicious. The garlic and butter and onion perfect match. I added some carrot to have the crunch. The chicken is soooo juicy and yummy.
My rice still feels abit on a soft side. What do you advise to reduce to reduce the softness? I am using jasmine rice. I use 1 1/4 cup rice and 1 1/4cup broth and 1cup water. Which one should I reduce to reduce softness slightly?
I tried so many of your recipes and my hubby and I love it all.
PrenticeJ says
Just got finished making this Fabulous meal and it came out Perfect!!! 🍛 Thanks… And I will be preparing it again Soon
Nagi says
Wahoo! That’s awesome to hear! N x
Teresa Atchison says
Loved this recipe! I used brown rice and followed the instructions. Worked beautifully.
Nagi says
That’s so good to hear Teresa!!
Ira says
I used basmati rice and followed the recipe exactly, however, the amt of liquid is too much and it doesn’t dry up. How do i rectify this?
Nagi says
Hi Ira, Sounds like it just needed to cook slightly longer in the oven so the liquid absorbs – N x
Jeff Massey says
It was very tasty. We added a little parmigiano-Reggiano to the top when serving and it really kicked it up a level:-)
Nagi says
Perfection Jeff 🙌
Jenni says
Hi, I’d like to make this recipe for 4 adults this weekend and would prefer to give 2 chicken thighs per person and keep the same amount of rice.
Is that possible to do if I just add an extra 3 thighs to the dish? (They are quite small)
Thank you
Nagi says
Yes definitely Jenni – Enjoy!
Ray says
Do you wash the rice before adding it?
Nagi says
No need to here Ray 🙂
Leah says
I made this Saturday evening,,so easy. what a lovely tasty dish, went down a treat. Will be making it again.
Nagi says
Perfect Leah!!
Tomi Weddleton says
Making this chicken and rice tonight. Can’t wait! Where have you been? I’m not receiving any recipes from you.
Nagi says
Enjoy Tomi! And I’m right here! Check your junk folder – my emails are still going out as per usual 🙂
Kristina says
If I’m using boneless chicken breasts and long brown rice — how do I cook this? I’m confused 😶
Nagi says
Hi Kristina – the recipe notes should assist you here – N x
Kristina says
Following up to my previous question – thanks!
Kristina says
**If you make this with boneless skinless breast, put the rice in the oven covered with foil WITHOUT chicken. Bake for 30 minutes per recipe, then remove pan, take foil off, top with chicken then return to oven (no foil) for a further 20 – 25 minutes or until liquid in the pan is absorbed, per recipe.
**For brown rice, leave it covered for 45 minutes then bake uncovered 15 – 20 minutes until rice is tender.
So…am I correct to assume I should:
* put just the rice mixture covered in the oven for 20 minutes
* take out of the oven and add chicken, leave uncovered and bake for an additional 20-25 minutes
This recipe sounds way too delicious for me to ruin. I appreciate you, your recipe, and the clarification! ♥️
Christina says
Delicious chicken rice recipe! Fast and easy! Although I did bake it for an hour. First with foil on top of the dish and the last 20 minutes without foil.
Christina says
I’ve made it without onions, and instead used celery, red peppers, zucchini all finely chopped and sautéed first in olive oil or butter; then put this mixture in your casserole dish followed with chicken, rice etc.
Elizabeth Richard says
Hi want to make this with white rice and chicken breast 5 of them what would u recommend on with and without foil
JN says
I’ve made this twice and the flavor was delicious. I would like to make it for my mom, but she can’t eat onions. Does anyone have a suggestion on what I can substitute instead?
Michele Tesarek says
I absolutely love this recipe and so have my family and guests that have tried it. It does have this certain flavor that just jives. I’ve tried it with chicken breasts, bone-in chicken thighs, tenderloins and now I tried it in the Crock-Pot with 2 cornish hens and it was success! 2 cups jasmine rice and 3 cups broth because of the natural juices the chicken puts off and I cooked on high. Took maybe 3 hours for 2 cornish hens.
Nagi says
I’m so glad it’s a hit Michele, that’s so great to hear!!
Donna says
I made this tonight with boneless chicken and the whole family really enjoyed it. Thanks for the recipe.
Nagi says
Wahoo, that’s great Donna!
Genean says
I make this for my family regularly! I use bone in, skin on chicken thighs, I just brown them before hand on both sides then bake for 30 mins. So good! My son even eats it and he’s picky! Thanks
Nagi says
Perfect Genean, sounds like you’ve nailed it!
Kim says
If I make this with bone in, skin on chicken breasts….would I need to remove the skin?
Nagi says
Hi Kim, you can leave it on or take it off – it will work both ways with breast 🙂
G says
How long should you cook for if using bone in breast? Same temperature?
Ira says
I followed the recipe exactly using basmati rice, however the liquid is too much for the rice and it doesn’t dry up. Do I need to amend amt of water and broth?
Anita says
These are AMAZING and so easy to make.. I’ll never buy falafels in the supermarket again. Thanks Nagi! Your recipes never let me down
Jas says
Love the flavour of this recipe and it’s super easy too. However, I used chicken drumsticks and maintained the same temperature & time as you had suggested but it came out pink when cutting into chicken. Blood was trickling out so very unsightly and embarrassing. Had to microwave the chicken. I would suggest a much longer cooking time for anyone else using drumsticks.
Merissa L Scheumann says
I had the same trouble with thighs… Took it out after the chicken had been in for 50 min total and it was still bleeding…
Crystal says
Yeah. When I took the foil of the chicken still looks like it might need more than 20 more minutes. Well see though. Still cooking.
Nagi says
Hi Jas, that doesn’t sound right at all, what temperature did you have the oven on? – N x
Kimberly says
Can you use wile rice instead of white and what would be the change in cooking time?
Nagi says
Hi Kimberly, the recipe as written isn’t suitable for wild rice, sorry! – N x
Liz says
If I am using chicken breasts for the recipe, do I add the broth and water to the rice when it goes in the oven without the chicken or wait to add the liquid once the chicken is added? Thank you!
Nagi says
Hi Liz, you need to add the water and broth to the rice for it to cook in the oven. Then follow the steps in note 1 for cooking breast – N x