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…..
Maureen says
Can I use Orzo instead of rice in your chicken and rice dish? I don’t have any rice. I know it is pasta and not rice but would it do?
Amber says
This turned out excellent. The rice was so flavorful and the chicken very juicy. I used chicken legs instantly of thighs, and added about a half of cup of broth after I removed the foil.
Brian says
My Dad would make a recipe like this when we were kids and we always enjoyed. I made one switch to this recipe. Instead of a baking dish I used an iron skillet. It was absolutely amazing! Gunna make this simple but wonderful recipe weekly.
Randy says
Followed recipe and ended up with under cooked rice and chicken. It was all rather bland as well. Don’t think I did anything wrong, but just not as good as comments would suggest.
Stephanie K says
This is the first time I’ve made one of Nagi’s recipes and it won’t be the last. I was a bit concerned as I saw the recipe called for a specific pan size that I don’t have. No need to worry, it came out perfect in my heavy glazed ceramic 13×9. And it was DELICIOUS!
Rebecca says
Oh my god. Nagi this was incredible. The perfect lazy dinner dish. I made the dish in a glass casserole dish and baked it at 400 F for 40 minutes with foil, 20 minutes without foil and sprayed the tops of the chicken. Turned out PERFECTLY. The jasmine rice tasted like a warm hug. Buttery, smooth and so so tasty. The chicken was crispy on top and juicy in the middle. I threw some whole carrots in along with the uncooked rice and they were nicely steamed. The meal is the epitome of homey and delicious. Another hit as usual. Thanks as always! Xoxo
Sasha says
Followed your advice and it came out perfectly. Thank you!
Sasha says
Just wanted to say Ive tried this recipe multiple times and after following your advice it finally came out perfect. Thanks!
Nagi says
I’m thrilled that you enjoyed it Rebecca! N x
Anne Marie Anetts says
Hi Naji, after my rubbery chicken experience – which I think was the fault of the grocer, I persevered and tried again. I used sweet mild paprika and also separately cooked half button mushrooms in garlic, butter and wine. I removed the chicken and stirred them through the rice at the end before serving. It was perfect!
Nagi says
That’s great Anne Marie! I am so glad you enjoyed it!! Second time is sometimes the charm!! N x
Beth says
I liked the casserole, but the rice, nor my large chicken thighs cooked all the way. I did use a square glass baking dish. I think next time I will use oblong dish. Also, I would recommend cooking for 40 minutes with the foil, then the other 20 minutes, and in the rectangular dish. I had a small thigh that did cook through, and added a few boneless tenderloins. But I think it is a great recipe, just longer cooking time.
Nagi says
Hi Beth – yes this s one of those recipes that can be affected greatly by pan size, size of chicken and even the brand of rice. Once you’ve cooked it successfully, make notes as to what worked best in your oven and what rice and pan you used for future reference. N x
Darlene says
Easy preparation with big flavours. Thanks for another great recipe. My rice was cooked to perfection. Thanks Nagi for another delicious recipe. I love Dozer’s shades!
Elissa says
I’m excited to try this recipe! It seems that alot depends on the type of dish you cook in. Can I use a glass casserole dish?
Laurie Beitel says
Should the water and broth be hot when adding it to the rice? Please give me you opinion. In the past I have had the rice under cooked. Thank you.
Kathy says
I’ve made this twice now. Both times delicious but both times the rice needed significantly longer cook time than the recipe stated. I used the same size dish as your recipe, and I’ve checked my oven temperature. I see others have had similar feedback. Please consider taking your readers feedback into consideration and work on improving the recipe
Patti Grant says
I agree. I used brown rice and followed the note 3 and cooked it actually for 2 hours and my rice never did get done till I did it on top of the stove. So we had just chicken and we will have the rice tomorrow.
Lauren says
Um, this rice componant is amazing? The whole recipe was super easy to make but the resulting buttery warm rice was somehow the star for me. Like a warm hug. The meal on a whole is quite simple/plain, I added a small drizzle of sriracha on top and it was perfecto!
MARTHA says
Absolute BEST chicken and rice dish I’ve ever made or eaten! So simple! All I had was white meat chicken tenderloins, and I cooked it a little less, and the rice was PERFECT! This recipe is on my permanent meal rotation!
Rachele Ricci says
I plan on making this tonight for my family of 7! I am using chicken breasts thinly cut, i know it says to cook rice seperate so did you add the broth and water when cooking the rice and then chicken on top after that?!
Kristel says
Love this recipe! Needing to make freezer meals for a family in need though and was wondering if this meal is freezer friendly? If baked before freezing what the re-heating instructions would be?
Kristal says
Smells amazing but mine needed atleast double the time to cook and almost half the rice still wasn’t cooked. I used my usual cast iron baking dish.. any suggestions on what I’ve done wrong?
Nagi says
What size was your dish Kristal? N x
Kristal says
Hrmm just measured 29 x 21 🤔.
Nagi says
That is a bit smaller and deeper than mine which could be part of the reason and also using cast iron will give a different result to ceramic or metal baking dishes. Another variable is the rice as rice can vary quite a bit, even the same rice variety but in different brands. If you can, try it in a ceramic dish the same size as noted in recipe and see if the cook times work for you. Let me know how it turns out! N x
Sue Johnson says
This is the perfect meal – tastes great, and ingredients were all in my pantry/fridge.
But, most importantly, the timing is immaculate – once in the oven there’s 30 minutes to have a shower and get dressed, then 20 minutes to make a salad before guests arrive!
Chet brewer says
House is down with a stomach bug, I was looking for a chicken and rice recipe that had some flavor, but was still bland. Made it with a sofrito (carrots, celery, onion) cooked over low heat added rice and cooked for a couple of minutes , stock, and chicken breasts. Covered and naked per instructions, tasted good and set well
Nagi says
It’s comfort food at its best!
Clare says
This was the perfect dinner for a cold winter night. For such simple ingredients it was full of flavor & the suggested quick gravy was excellent, highly recommend making the gravy which added an extra layer of flavor, truly making it a comfort food meal. I halved the recipe & just used 2 large chicken thighs & it was great!
Tara Gray says
I have been using this recipe for over a year. I love that it’s so easy and delicious. I change up the seasonings a lot and also add more veggies to the rice for a compl meal. Love Dozer as well. One of my dogs is quite large (just over 100lbs) so I know the struggle. Especially now that he’s aging and his back end just can’t take it anymore. Each day is a new challenge but he’s my best friend
Nagi says
Awwww…much love from Dozer to your sweet pups!! N x