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:
it’s a one pan dinner – the raw rice and chicken are cooked together at the same time;
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;
quick to prepare – active prep time is under 10 minutes; and
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:
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.
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;
Chicken seasoning – feel free to use any seasoning you’ve got on hand, pre mixed, or switch up the spices I’ve used;
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…..
Been awhile since I wrote a review for Nagi. But once again knocked it out of the park with this quick easy 1 dish recipe. Rice was nice and fluffy and flavourful. Chicken I used Italian seasoning turned out excellent. As usual keep it up Nagi
I can’t find the measurements – it just says the ingredients not the amount
Scroll down further in the recipe and it shows the measurements and times etc
Can I make this in a instant pot bake mode?
Could I chuck in lemon juice to give that lemon rice favour?
Another great recipe, Nagi! The rice was fluffy and flavorful, AND the chicken was tender. Easy to follow and thorough instructions. This is the 3rd recipe I’ve tried from your site, and now I’m hooked! p.s. I’m a fan of Dozer’s too 🙂
I made this for dinner tonight and OMG it was delicious! Definitely a hit with the family.
great recipe. Simple and delicious
I actually found this recipe to be quite bland, but I’m giving it five stars because my son, who normally won’t eat anything more adventurous than plain pasta, thought the chicken (with the rub!) was “the best chicken ever” and he ate the whole lot. I added some diced carrot and capsicum to the rice. Now I just need to work out how to spice it up a bit. The rice was beautifully cooked.
Is ok if I leave skin on
I can’t figure out if we are supposed to take the foil off once you get to the oil spraying and garnish part of the recipe, right before the last 20 minutes.
Yes, you remove foil, spray, cook uncovered for 20
Oh Nagi you win again. Since lockdown I’ve been trying to eat lite.. given I’m sitting on my bum all day. But it’s cold. We were starving and this popped up on my feed a couple of days ago. Made to the recipe.. with gravy.. plates have been licked clean
Hey, is there a way to make this recipe on a stove instead of the oven? Would love to know how to tweak the recipe accordingly please. Thanks
Not this one as written sorry as the directional heat will affect the cook – you also won’t get that golden crispy chicken either. N x
Just made this for dinner today and also made the gravy. What a combo, I could just eat the rice and gravy all day!
Where did you find the gravy recipe?
She mentions it above in the blog and it’s linked. It’s the 4 min gravy
This recipe seems to take longer than 50 min however a good way to make chicken and rice
Hi Toya, sorry it takes longer for you – sounds like your oven may run on the cool side. The easiest way to check is by getting an oven thermometer and checking the temperature. N x
Hi Nagi, I was looking for an easy no-fuss rice recipe and I am super happy to have found yours! I used vegetarian “chicken” strips instead of chicken and it was the best rice dish I have ever made!!!! Really yummy! Thank you so much!
I came across your recipe for oven bake chicken and rice and decided to make it and wow!!! It was delicious. Easy and so flavourful. I also made the copycat KFC gravy and it was a hit !!! I will certainly be making this in the future. This was the first recipe of yours that I made but it certainly won’t be the last. Thank you ever so much.
Janis
The rice is PERFECT, even my picky eaters loved it. Thanks for the recipe. Will definitely make again
That’s wonderful to hear Janis, I’m so glad you enjoyed them!! N x
I made this last night for my boyfriend and me. We both loved it! The chicken was good and the rice was to die for. However, some of my rice was still a little crunchy. Do you put the pan on the top rack or middle? Just so I know for next time.
Hi Tina, sounds like your oven may run a little cool – just try leaving it in there another 5 minutes to ensure the rice is cooked through 🙂 N x
If I were using chicken drumsticks, how many would you suggest I use?
Hi S, I would use 5 large ones in place of the chicken thighs. N x
I’m making this recipe for the first time tonight for my oldest son and my only daughter. I’ve got all my ingredients together and ready to roll. I’ll text you tomorrow with my results. I’m not making any substitutions
Margie
I’m sorry, but I found this to be very bland! I could taste the onions(a whole lot) and the garlic in the rice. However, the chicken, though tender and juicy had no flavor!!! I even seasoned it ahead of time, while I cut the onions and garlic and made my broth! I like to use boullion cubes. I have never had to salt and pepper my food so much and still no flavor! I was so excited to try this too!