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…..
Deliciously simple, the perfect one-pan oven meal I was looking for! Yum. Will make again and again. Thank you! 🙂
Delicious!!!! The rice was amazing! Next time I’ll have to try that gravy! Another winner and another family favourite to add to our dinner rotations!
I’m making this now and wonder about this. After it’s cooked for the first 30 minutes, then spray the chicken, do I put the foil back on for the rest of the bake?
No. Do not put the foil back on.
Excellent, rice cooks up a treat. I think experimenting with the chicken rub ingredients is the next step, I’m not keen on onion powder, but middle eastern flavours would suit this.
Hi found this recipe 2 months ago And have made it so many times since. I alter the spices sometimes to change the flavour sometimes. Indian herbs are yummy on this.
Now comes my question – I want to make this for lunch today but forgot to remove the chicken from freezer last night. Will frozen chicken thighs work in the recipe?
Love you recipes. Was going to try this one but the package of rice says cooks in 10 minutes. Is thst ok to use in this recipe. Thank ypu for all your exceptipnally delicious recipes.
Are there any changes you can make to the recipe to allow for use of 10 minute instant rice?
Hi Lisa, the recipe as written wont work with minute rice sorry – the liquids wont absorb and the chicken would be raw! N x
Wowsers! Cooked this for the first time last night. Its was an absolute hit. I scaled up to 400g rice and a litre of liquid as we’rebig eaters. It was perfect. Utterly delicious; clean plates all round!
Hey Lucy
With the scaled up rice, did you cook it for the same amount of time?
Hi Jen, I add half again of everything and cook for an extra 5 minutes and works perfectly
I’ve been taught to always rinse my rice first, so can this step be missed from your recipe? Looks good and can’t wait to try!
Hi Les, I don’t since my rice – it will change the cook time and liquid amount if you do! N x
Oh, how delicious this recipe is! Will definitely be made again and again and again…
Thank you for this excellent & simple family recipe. Even my fussy three year old eats her entire portion-she rarely eats much of her dinner!
This was absolutely one of the most delicious most easiest recipes I’ve made! Hubby loved it, definitely one of our dinner favorites…thank you!
Thank you so much for the fantastic recipe! It came out perfect and hubby absolutely loved it…definitely one of our favorite dishes! 😍
Another delicious meal! I’m just wondering where I went wrong with the rice though, as mine was mushy. I used Jasmine rice and the correct amount of liquid. I’m guessing that a. It could have been because I used the lid for my baking dish rather than foil (maybe didn’t allow enough steam to escape?) or b. My water wasn’t hot enough when I added it? I’ll eliminate these variables next time 😂
Wonderfully simple, wonderfully tasty. Family loved it. I also love how my dish looks exactly like yours – That never happens to me. !
I never rate/comment on recipes. But truly felt the need to express my love for your recipes. I am a experienced cook and have cooked a wide variety of meals. Since cooking the chicken shawarma recipe, I will not look else where for recipes. I have also tried your your lamb Rogan Josh it is amazing, we love heat so added chillis.
I make this for diner with chicken breast. And follow your step by step instruction. Turn out very good! Thank you!
That’s great to hear Caroline!! N x
Hi this recipe sounds very good. I am going to make it tomorrow. If there is leftover any can freeze it? How do I freeze it and how do I warm it up again after taking it out?
You didn’t say whether the rice has to be washed/soaked etc
Another delicious recipe. My family all loved it.
I never wash my rice Mary – it’s not required here. N x
This recipe was so easy to put together. I kept checking the recipe because I thought I was missing a step, but it was JUST that easy to make. The rice was fluffy with just the right amount of flavor. The chicken was moist. I will definitely make this again!
Perfect Sandy! N x
Can I double this for a larger group?
Yet another 5 star recipe. The flavours were so tasty!! The rice was just slightly hard for my taste so next time I’ll add 2tbsps of water extra as per your rice note. I also wonder if it’s because of using a glass baking dish, maybe it conducts heat less? But otherwise I wouldn’t change a thing, so delicious!! Thank you
Forgot to add, I had to increase time by 25 minutes.. I think a combination of my oven and using glass meant more time was needed