If there’s one dish I can always rely on, it’s this Oven Baked Chicken and Rice. The first time I made it, I was blown away by how the buttery garlic rice blends perfectly with the tender, juicy chicken.

All cooked in a single pan, it saves time and effort while delivering bold, comforting flavors. It’s the kind of recipe that feels like a warm hug in meal form, and I’m thrilled to share it with you!

Credit: recipetineats

Ingredients for Oven Baked Chicken and Rice

Here’s everything you’ll need to create this flavorful dish, along with some handy tips for the best results.

5 bone-in, skinless chicken thighs
Removing the skin prevents greasiness while keeping the chicken moist and tender.
1 onion, chopped
Yellow or brown onions work best for a sweet, savory flavor.
2 large garlic cloves, minced
Fresh garlic is key; it infuses the rice with warmth and aroma.
2 tablespoons butter
This adds richness to the rice. Swap with olive oil for a lighter option.
1 ½ cups uncooked white rice
Long-grain or jasmine rice creates fluffy, non-mushy results. Avoid instant or specialty rice.
1 ½ cups hot chicken broth
Heated broth helps the rice cook evenly and absorb flavors faster.
1 ¼ cups hot water
Use tap water; it keeps the rice tender.

Chicken Rub:

1 teaspoon paprika
Enhances the chicken’s color and smoky taste.
1 teaspoon dried thyme
Adds a subtle herbal note to the dish.
½ teaspoon garlic powder
Boosts the savory flavors of the chicken.
½ teaspoon onion powder
Complements the garlic for a well-rounded seasoning.
¾ teaspoon salt
Balances all the flavors.
Black pepper
Add to taste for a mild kick.

Optional Garnish:

Fresh parsley or thyme for a pop of color and freshness!

Note: This recipe serves 4-5 people. Adjust quantities accordingly for other serving sizes.

Variations

Customizing this recipe is simple! Here are a few variations:

Dairy-Free
Swap butter for olive oil to make it dairy-free without compromising the richness.
Healthy Grains
Use brown rice instead of white, but extend the cooking time and add extra water (see recipe notes below).
Veggie Boost
Add pre-cooked peas, carrots, or baby spinach to the rice when mixing for extra nutrients.
Spicy Kick
Add a pinch of cayenne or chili flakes to the chicken rub for a spicy twist.

For another delicious baked option, check out this oven-baked chicken and rice recipe.

Cooking Time

Here’s the breakdown of cooking time for this recipe:

Prep Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour 10 minutes

Equipment You Need

Large Baking Dish (10×15″)
Perfect for holding the chicken and rice in one pan.
Foil
Used to cover the dish during baking, helping the rice cook evenly.
Oven
Make sure your oven is preheated to 350°F for consistent results.

How to Make Oven Baked Chicken and Rice?

Step 1: Prepare the Flavor Base

Preheat your oven to 350°F. Scatter chopped onions and minced garlic across the base of your baking dish. Add butter to the center and bake for about 15 minutes until softened and fragrant. This step ensures your rice starts with a savory, buttery base.

Step 2: Season the Chicken

While the onion and garlic bake, mix together the paprika, thyme, garlic powder, onion powder, salt, and pepper to create the chicken rub. Coat both sides of the chicken thighs with this seasoning blend.

Step 3: Add the Rice

Take the baking dish out of the oven. Stir the baked onion and garlic mixture to distribute evenly, then add the uncooked rice. Mix everything gently to incorporate the flavors.

Step 4: Add Chicken and Liquids

Place the seasoned chicken thighs on top of the rice. Pour hot chicken broth and water around the chicken, ensuring the rice is submerged. Cover the dish tightly with foil.

Step 5: Bake the Dish

Bake covered for 30 minutes to cook the rice and chicken evenly. Remove the foil, spray the chicken lightly with cooking oil for a golden finish, and bake uncovered for another 20 minutes. Once the liquid is fully absorbed, the dish is ready!

Step 6: Rest and Serve

After removing the dish from the oven, allow it to rest for 5 minutes. Carefully fluff the rice with a fork, garnish with fresh parsley or thyme, and serve warm!

Additional Tips for Making this Recipe Better

From my personal experience, here are some tips to make this recipe even more foolproof and tasty:

Don’t skip pre-baking the onion-garlic mix. This step deepens the flavor of the rice.
Use hot liquids. They kickstart the cooking process and result in evenly cooked rice.
For crispy chicken skin lovers, leave the skin on during the final bake, but remove it afterward to prevent greasiness in the rice.
Rest the dish before fluffing the rice. It allows the flavors to settle and the rice texture to perfect.

How to Serve Oven Baked Chicken and Rice?

Make your dish shine with these serving suggestions:

Pair with a Simple Salad: A fresh, leafy salad with a balsamic or honey-mustard dressing adds balance to the meal.
Add Vegetables: Roasted asparagus, steamed green beans, or sautéed broccoli work beautifully as side dishes.
Garnish for Color: Sprinkle with freshly chopped parsley or thyme for a bright, eye-catching contrast.

For a different take, try these grilled chicken skewers for a smoky flavor.

Nutritional Information

This dish is as nourishing as it is delicious. Per serving:

Calories: 574
Protein: 28g
Carbohydrates: 47g
Fat: 29g

Make Ahead and Storage

This recipe is ideal for meal prep! Here’s how to store it:

Make Ahead: Prep the seasoning and chop the onions and garlic ahead of time for a faster cooking process.
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Portion the rice and chicken into freezer-safe containers and freeze for up to 3 months.
Reheat: Warm in the oven at 300°F or microwave until thoroughly heated.

Why You’ll Love This Recipe?

There’s a lot to love about this chicken and rice bake! Here are a few reasons why:

Effortless Preparation: It’s a one-pan dish with minimal prep time.
Family-Friendly: Simple flavors that everyone, including picky eaters, will enjoy.
Customizable: Easily adapt the recipe to suit your dietary needs or taste preferences.
Budget-Friendly: Made with everyday ingredients that won’t break the bank.
Perfect for Meal Prep: Cook once and enjoy multiple meals throughout the week.

This Oven Baked Chicken and Rice recipe is a comforting classic you’ll return to over and over. It’s versatile, hearty, and packed with flavor, making it perfect for weeknight dinners or casual gatherings. Enjoy! You can also enjoy similar chicken recipes for more inspiration.

Ash Tyrrell

Oven Baked Chicken and Rice Recipe

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Prep Time 10

Cook Time 1

Ingredients Method Notes

Ingredients

5 bone-in skinless chicken thighs
Removing the skin prevents greasiness while keeping the chicken moist and tender.
1 onion chopped
Yellow or brown onions work best for a sweet savory flavor.
2 large garlic cloves minced
Fresh garlic is key; it infuses the rice with warmth and aroma.
2 tablespoons butter
This adds richness to the rice. Swap with olive oil for a lighter option.
1 ½ cups uncooked white rice
Long-grain or jasmine rice creates fluffy non-mushy results. Avoid instant or specialty rice.
1 ½ cups hot chicken broth
Heated broth helps the rice cook evenly and absorb flavors faster.
1 ¼ cups hot water
Use tap water; it keeps the rice tender.
1 teaspoon paprika
Enhances the chicken’s color and smoky taste.
1 teaspoon dried thyme
Adds a subtle herbal note to the dish.
½ teaspoon garlic powder
Boosts the savory flavors of the chicken.
½ teaspoon onion powder
Complements the garlic for a well-rounded seasoning.
¾ teaspoon salt
Balances all the flavors.
Black pepper
Add to taste for a mild kick.
Fresh parsley or thyme for a pop of color and freshness!

Method

Preheat your oven to 350°F. Scatter chopped onions and minced garlic across the base of your baking dish. Add butter to the center and bake for about 15 minutes until softened and fragrant. This step ensures your rice starts with a savory, buttery base.
While the onion and garlic bake, mix together the paprika, thyme, garlic powder, onion powder, salt, and pepper to create the chicken rub. Coat both sides of the chicken thighs with this seasoning blend.
Take the baking dish out of the oven. Stir the baked onion and garlic mixture to distribute evenly, then add the uncooked rice. Mix everything gently to incorporate the flavors.
Place the seasoned chicken thighs on top of the rice. Pour hot chicken broth and water around the chicken, ensuring the rice is submerged. Cover the dish tightly with foil.
Bake covered for 30 minutes to cook the rice and chicken evenly. Remove the foil, spray the chicken lightly with cooking oil for a golden finish, and bake uncovered for another 20 minutes. Once the liquid is fully absorbed, the dish is ready!
After removing the dish from the oven, allow it to rest for 5 minutes. Carefully fluff the rice with a fork, garnish with fresh parsley or thyme, and serve warm!

Notes

Effortless Preparation: It’s a one-pan dish with minimal prep time.
Family-Friendly: Simple flavors that everyone, including picky eaters, will enjoy.
Customizable: Easily adapt the recipe to suit your dietary needs or taste preferences.
Budget-Friendly: Made with everyday ingredients that won’t break the bank.
Perfect for Meal Prep: Cook once and enjoy multiple meals throughout the week.

Oven Baked Chicken and Rice Recipe