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…..
Kathy says
Can the baked Chicken and rice dish be made with skinless chicken breast and brown rice instead
Nagi says
HI Kathy! Please see recipe notes for directions! N x
Marcie Swazer says
Simple but so delicious. Used 7 garlic cloves instead of two! Cooked my onions and garlic a bit longer to get them soft. Added some cayenne and red pepper flakes to the spice mix for heat. Cooked at 375 which got everything looking nice and brown and toasted. Will make again!
Nagi says
Glad you enjoyed it Marcie!! Thanks for sharing your feedback 🙂 N x
Judi says
I have a box of Vermicelli and Rice Mix, and I was wondering if I could use that in place of plain rice? It’s already seasoned, so I wouldn’t have to add additional spices to the rice, but should I use chicken broth to my pan or make the rice and vermicelli first and then add the chicken on top?
Seeing that the chicken has its own juices, if I add the broth, it might make the recipe too soggy.
What to do, what to do…???
Nagi says
sorry Judi I don’t know, I am not familiar with those products! N x
Beth Marohn says
I found this recipe this morning and tried it tonight. I used 8 chicken thighs and just eyeballed the amounts for the rub. I couldn’t find any plain long grain & wild rice in my local store, so I just bought a boxed one and discarded the seasoning packet. I wanted another brand that had more rice, but they did’t carry it. Because of the reduced rice amount I just kind of (again) eyeballed how much of the chicken broth I needed and it was still a bit soupy, but the end result was a dish that my family loved, including my EXTREMELY picky daughter! I will be on the hunt to find the right kind of rice because it was THAT good and I will be making this more! Thank you for sharing such a simple, and quite delicious one pan recipe.
Roger says
Beth Marohn
I had 4 kids two of each, in these 4 one daughter was picky as well, she went to bed many times without supper. She would pick at all the meals, until she became very hungry and deiced to eat what was put in front of her and listen to dad, then to get a good nights sleep when her tummy was full. I am of the old school where I was also taught to eat when was given me. My parents and grand parents never catered to our whims and picky ness, you either ate what was put in front of you, or you went hungry. The very last time my one daughter was being picky, was at supper time, everyone was eating except her, she told me she was not going to eat anything, So I pulled her plate our from in front of her and sent her to bed. In the morning, she was the first to sit down for breakfast and finished everything on her plate, she never complained or was picky from that day on. Now she too had kids, she is teaching them to eat what is put out for them, she points to grampa and tells her kids, your grampa taught me not to be picky and not eat, she is a great mother and the grandkids never giver her and guff.
Nagi says
Awesome!!! Glad you enjoyed this Beth! N x ❤️
Sandal says
This is excellent! I goofed and forgot to add the water in the second step so added when I uncovered the casserole to put on the boneless skinless thighs. It came out just fine and we enjoyed every bite! Thank you for including the directions for using boneless skinless thighs! Adding this to my Favorite Recipes! Good enough for company!
Nagi says
So pleased to hear that Sandal! Thanks for sharing your feedback! N x
Nic Reis says
Made this tonight and it was so good! The only change I made was I used leg quarters I had marinated and left the skin on and seared on my cast iron skillet before following the rest of the recipe. The rice is crazy good I will definitely be making this again!
Chris says
I love the scale up/down feature, very helpful. I also love this recipe! My husband thought your previous pan fried oven baked thighs on rice was delicious, but I didn’t make it as often as he’d like … this version is so much easier, and will be happening with great regularity … he’s thrilled and I’m pleased … 🙂
Marivic says
Hello, what do you mean that when using drumstick is great and no need to remove the skin and after the first paragraph you told also that its better to remove the skin or otherwise the rice become greasy.i hope you respond me i want to cook this recipe tonight. Thanks😀😀
Kim says
I think he means thighs have much more fat with the skin on compared to drumsticks. Typically, skin on thighs will cook out a lot of grease. Drumsticks are more lean, so no need to re,I’ve the skin.
Leslie says
What am I doing wrong,? I have tried this recipe 3 times-each time the rice Isbell not fully cooked. I changed the oven temperature to 375 and cooked it an extra 20 minutes-still not fully Cooked…the chicken could have gone longer too. This already took a long time to cook-maybe take the oven to 400 ?
Jocelyn Huff says
Same thing happened to me. 350 degrees wasn’t doing the trick, so raised the oven to 425. It still took over an hr and half and there was still a lot of liquid on the rice! I used brown rice and chicken legs. I eventually just gave up and we ate it.
Orville says
I did the same thing… I took the meal out every 30 minutes and kinda moved the rice and chicken around, recovering it and letting it cook. That’s what I did
Barbara says
I made this tonight and followed the recipe to a “T”. After allotted cook time there was still a lot of liquid left so kept in oven for another 15 minutes, then another 15 minutes Took it out and discarded some of the juice and put it back in the over for another 15 minutes. Rice was still not done but decided to eat anyway. After cutting into the chicken thigh realized the chicken was not done yet either. So just ate our salad and discarded the rice and put the chicken back in the oven to cook and will use for chicken salad. I do have to say even though the rice wasn’t fully cooked it was tasty.
Nagi says
Hi Barbara, I’m sorry to hear that. It sounds like your oven runs weaker than standard if you kept it in for 45 minutes longer than what the recipe calls for and it was still uncooked. 🙁 N x
Emilio says
Is there still liquid after the recommended cook time? Are you scaling the recipe?
Savannah says
What would you pair with this dish as a side? Salad?
Nagi says
Hi Savannah! Fresh green salad or steamed greens 🙂 Have a google for dressings on my site – I have a whole bunch of them! N x
Savannah says
I am so excited to try this recipe for dinner tonight! What would you recommend pairing with this meal? I was thinking a salad but wasn’t sure if that would clash! Let me know! 🙂
Nagi says
Hi Savannah! Use one of these dressings for a fresh leafy garden salad or even steamed greens! -> https://www.recipetineats.com/20-essential-salad-dressings/
Margaret Hollyhock says
I have to tell you that I just made this rice (I had chicken already cooked that I wanted to use.) It is really delicious but I used more paprika and more Thyme. But it’s very savory without being very spicy. I loved it. I”ll probably make it all the time now.
Abby says
Hi! If I use 2 or 3 cups of rice, how much of broth & water do I add?
Thanks!
Nagi says
Hi Abby! Click on Servings and slide the scaler until the rice reaches 2 or 3 cups and all the other ingredients will change too! 🙂 N x
Diane says
I won’t eat chicken on the bone….can I use breasts and if so, how should I modify the recipe? I also don’t like onions. Any suggestions there?
JR says
Hi Diane,
Nagi describes how to make with chicken breasts in the notes section of her recipe: “If you make this with boneless skinless thigh fillets or 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. “
Nagi says
Thank you JR! N x
Sara says
Made this tonight. It was very good!
Nagi says
Great to hear you enjoyed this one Sara! Thanks for letting me know – N x
Cc says
Hello, looks so good. Do you think it would be ok if I used chicken breast and thighs no skin bone in the same casserole?
Susan says
you said when you use brown rice to cook it covered for 45 mins and then uncovered for 15-20 mins. when should you add the chicken? it you add it the start, wouldn’t the chicken be over cooked?
Diana says
I’ve decided that we just have to try this… you know. In the name of Quality Assurance purposes… We’ve got this!
Blue says
I have 8 chicken thighs. Can I increase the rice to yield a bit more servings?
Nagi says
Hi Blue! Certainly – just use the scaler by clicking on Servings and sliding. It will change all the ingredients for you!
Lerissa says
Why do you have to cook without chicken if using boneless skinless?
Nagi says
Hi Lerissa! It’s started without the chicken then you add it later, if you leave it in the whole time it will overcook and be dry 🙂
Lerissa says
So what do I do if I forgot to leave them out 😕
KC says
I was trying to rate this recipe at five but my phone was freezing and it came out at three but this is absolutely a five recipe