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…..
Hi, I’d like to make this recipe for 4 adults this weekend and would prefer to give 2 chicken thighs per person and keep the same amount of rice.
Is that possible to do if I just add an extra 3 thighs to the dish? (They are quite small)
Thank you
Yes definitely Jenni – Enjoy!
Do you wash the rice before adding it?
No need to here Ray 🙂
I made this Saturday evening,,so easy. what a lovely tasty dish, went down a treat. Will be making it again.
Perfect Leah!!
Making this chicken and rice tonight. Can’t wait! Where have you been? I’m not receiving any recipes from you.
Enjoy Tomi! And I’m right here! Check your junk folder – my emails are still going out as per usual 🙂
If I’m using boneless chicken breasts and long brown rice — how do I cook this? I’m confused 😶
Hi Kristina – the recipe notes should assist you here – N x
Following up to my previous question – thanks!
**If you make this with boneless skinless breast, put the rice in the oven covered with foil WITHOUT chicken. Bake for 30 minutes per recipe, then remove pan, take foil off, top with chicken then return to oven (no foil) for a further 20 – 25 minutes or until liquid in the pan is absorbed, per recipe.
**For brown rice, leave it covered for 45 minutes then bake uncovered 15 – 20 minutes until rice is tender.
So…am I correct to assume I should:
* put just the rice mixture covered in the oven for 20 minutes
* take out of the oven and add chicken, leave uncovered and bake for an additional 20-25 minutes
This recipe sounds way too delicious for me to ruin. I appreciate you, your recipe, and the clarification! ♥️
Delicious chicken rice recipe! Fast and easy! Although I did bake it for an hour. First with foil on top of the dish and the last 20 minutes without foil.
I’ve made it without onions, and instead used celery, red peppers, zucchini all finely chopped and sautéed first in olive oil or butter; then put this mixture in your casserole dish followed with chicken, rice etc.
Hi want to make this with white rice and chicken breast 5 of them what would u recommend on with and without foil
I’ve made this twice and the flavor was delicious. I would like to make it for my mom, but she can’t eat onions. Does anyone have a suggestion on what I can substitute instead?
I absolutely love this recipe and so have my family and guests that have tried it. It does have this certain flavor that just jives. I’ve tried it with chicken breasts, bone-in chicken thighs, tenderloins and now I tried it in the Crock-Pot with 2 cornish hens and it was success! 2 cups jasmine rice and 3 cups broth because of the natural juices the chicken puts off and I cooked on high. Took maybe 3 hours for 2 cornish hens.
I’m so glad it’s a hit Michele, that’s so great to hear!!
I made this tonight with boneless chicken and the whole family really enjoyed it. Thanks for the recipe.
Wahoo, that’s great Donna!
I make this for my family regularly! I use bone in, skin on chicken thighs, I just brown them before hand on both sides then bake for 30 mins. So good! My son even eats it and he’s picky! Thanks
Perfect Genean, sounds like you’ve nailed it!
If I make this with bone in, skin on chicken breasts….would I need to remove the skin?
Hi Kim, you can leave it on or take it off – it will work both ways with breast 🙂
How long should you cook for if using bone in breast? Same temperature?
I followed the recipe exactly using basmati rice, however the liquid is too much for the rice and it doesn’t dry up. Do I need to amend amt of water and broth?
These are AMAZING and so easy to make.. I’ll never buy falafels in the supermarket again. Thanks Nagi! Your recipes never let me down
Love the flavour of this recipe and it’s super easy too. However, I used chicken drumsticks and maintained the same temperature & time as you had suggested but it came out pink when cutting into chicken. Blood was trickling out so very unsightly and embarrassing. Had to microwave the chicken. I would suggest a much longer cooking time for anyone else using drumsticks.
I had the same trouble with thighs… Took it out after the chicken had been in for 50 min total and it was still bleeding…
Yeah. When I took the foil of the chicken still looks like it might need more than 20 more minutes. Well see though. Still cooking.
Hi Jas, that doesn’t sound right at all, what temperature did you have the oven on? – N x
Can you use wile rice instead of white and what would be the change in cooking time?
Hi Kimberly, the recipe as written isn’t suitable for wild rice, sorry! – N x
If I am using chicken breasts for the recipe, do I add the broth and water to the rice when it goes in the oven without the chicken or wait to add the liquid once the chicken is added? Thank you!
Hi Liz, you need to add the water and broth to the rice for it to cook in the oven. Then follow the steps in note 1 for cooking breast – N x
I used boneless breasts and when I put the chicken I had to add more broth. The rice was done.
Hi Nagi,
Was sooo looking forward to this, the onion/garlic smelt so good, but when I took it out to pour in the stock, the stock shattered my glass baking dish 🙁
I suppose the stock needed to be heated first.
Oh no!!! Was the stock room temp Alexandra?
This is so easy and so flavorful! I made it with boneless thighs and no butter and it’s still absolutely delicious. With long grain white jasmine it was done after 30 minutes at 350-I just broiled the top for about 3 minutes at the end
Perfect Zoe!!
I’ve never left a food comment before but this is one of our weekly recipes! It’s absolutely delicious whilst being super simple!!! We’ve made a couple changes which thought might be worth sharing… I LOVE chicken skin (it’s the best bit!) so we leave these on, I just fry up the chicken first skin side down to crisp up and burn off some of the fat. I also use dairy free spread as my son is dairy free, it works almost as well as the butter (I’ve cooked it both ways). Great recipe though! Thanks for sharing
Sounds amazing!!!
I too am from a Japanese background. My grandmother is the daughter of a Buddhist priest. My grandmother and mother had a specific way of cooking rice that my fathers side of the family still calls to ask me what the right measurement are! Thanks Nagi for sharing this recipe. I can’t wait to make it for my family tonight!