I’m so happy to share this Oven Baked Chicken and Rice recipe with you because it makes dinner simple, flavorful, and satisfying. Juicy chicken thighs bake right on top of tender, buttery garlic rice that soaks up all the tasty juices. It is quick to prep, cooks all in one pan, and gives you a comforting, home-cooked meal with minimal effort. This recipe is perfect for busy weeknights or anytime you want an easy but delicious dinner.
Level: Easy
Total Time: about 1 hour 20 minutes
Prep Time: about 10 minutes
Cook Time: about 1 hour 10 minutes
Yield: 5 servings
Course: Dinner
Cuisine: Western
I still remember the first time I made this at home and how everyone loved it. The chicken comes out tender and juicy while the rice absorbs all the flavors, turning into soft, buttery garlic goodness.
This recipe is simple but packed with flavor. You bake the chicken and rice together in one pan, and the rice cooks in the chicken juices, giving it an extra boost of taste.
It is perfect for busy nights because it takes very little hands-on time. Just prep, pop it in the oven, and walk away while it cooks to golden perfection.
How to Make Oven Baked Chicken and Rice
This dish blends rich, buttery garlic rice with juicy, seasoned chicken that bakes all in one pan. Here’s how it all comes together:
• Chicken thighs are peeled and seasoned with a flavorful spice rub
• Onion and garlic are baked briefly with butter to create a tasty base for the rice
• Rice is added to the pan and mixed with the flavorful butter and aromatics
• Chicken is placed on top and hot liquid is poured over for even cooking
• The pan is covered to steam the rice and chicken, then baked uncovered for a golden finish
• Optional garnishes like parsley or thyme add a fresh touch
It is a one-pan meal with comforting flavors and very simple cleanup.
Ingredients
• 5 bone-in chicken thighs, skin removed
• 1 onion, chopped (brown, white, or yellow)
• 2 cloves garlic, minced
• 2 tablespoons (30 g) butter or olive oil
• 1 1/2 cups (270 g) uncooked white rice
• 1 1/2 cups (375 ml) hot chicken broth or stock
• 1 1/4 cups (315 ml) hot water
Chicken Rub:
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3/4 teaspoon salt
• Black pepper, to taste
Optional Garnish:
• Oil spray
• Fresh thyme leaves or finely chopped parsley
Directions
- Preheat the Oven:
- Set your oven to 180°C (350°F).
- Bake Onion and Garlic:
- Place chopped onion and minced garlic in a baking dish (about 25 x 35 cm).
- Add butter in the center and bake for about 15 minutes, checking at 12 minutes and stirring if some bits start to brown too much.
- Prepare the Chicken:
- Mix together all the ingredients for the chicken rub.
- Sprinkle the rub evenly over both sides of the chicken thighs.
- Add Rice:
- Remove the baking dish from the oven.
- Add uncooked rice and mix with the butter, onion, and garlic.
- Arrange Chicken and Pour Liquids:
- Place the seasoned chicken on top of the rice.
- Pour hot chicken broth and water around the chicken.
- Bake Covered:
- Cover the dish with foil and bake for 30 minutes.
- Bake Uncovered:
- Remove the foil, optionally spray chicken with oil, and bake for another 20 minutes until liquid is absorbed and chicken is golden.
- Finish and Serve:
- Let stand for 5 minutes, then remove the chicken.
- Fluff the rice with a fork and garnish with parsley or thyme if desired. Serve warm.
Process Details
• Baking Onion and Garlic: Gives the rice a rich, buttery flavor base without using the stove.
• Chicken Rub: Adds a simple but tasty seasoning to make the chicken savory and aromatic.
• Hot Liquids: Pouring hot broth and water over the rice gives it a head start and ensures fluffy, tender grains.
• Covered Baking: Steams the rice evenly while keeping chicken moist.
• Uncovered Finish: Gives the chicken a golden color and allows excess liquid to evaporate for perfect rice texture.
Tips for Success
• Use bone-in thighs for best timing and juiciness; remove skin to avoid greasy rice.
• Any regular white rice works well; long-grain will be fluffiest.
• Do not use Minute Rice, risotto, or paella rice.
• For brown rice, add extra 1/2 cup hot water and bake covered for 1 hour, then uncovered for 15 minutes.
• Feel free to swap the chicken rub with seasonings you already have.
• Work in batches if scaling the recipe up and use appropriately sized pans.
Serving Ideas
• Serve with a fresh leafy salad with your favorite dressing.
• Add steamed vegetables tossed with a bit of salad dressing for extra flavor.
• Optionally serve with a quick 4-minute gravy if you want a saucier meal.
• Enjoy as a simple weeknight dinner straight from the pan.
Storage & Freezing
• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
• Freezer: Freeze cooked chicken and rice in a sealed container for up to 2 months.
• Reheating: Reheat gently in the oven or microwave. Add a splash of broth or water if rice has dried out.
• Texture Note: Rice may thicken slightly after cooling; fluff with a fork when reheating.
Nutrition Info (Approximate per Serving)
• Calories: ~575
• Protein: ~28 g
• Carbohydrates: ~47 g
• Fat: ~29 g
• Fiber: ~1 g
• Sodium: ~766 mg
• Sugar: ~1 g
This Oven Baked Chicken and Rice recipe is simple, comforting, and full of flavor. Juicy chicken thighs and buttery garlic rice bake together to create a meal that is easy, delicious, and perfect for busy weeknights.
I hope you enjoy making and sharing this recipe with your family. Once you try it, it will likely become a go-to favorite in your weekly meal rotation.