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…..
I don’t have a 10×15 dish pan and was wondering if it’s okay for me to use a 9×13 instead or a 11×13?
Hi Marlen, I’d use the 11 x 13 – N x
A very simple yet superbly delicious meal!!
I was wondering, how would I go about just baking the chicken without the rice? Would it be the same steps and oven temperature, just not adding the rice? Thanks!
sooooooooooo delicious i added porcini mushrooms and the water i soaked them in thanks nagi 1000 stars
Yum! SOunds like you nailed it Veronica!
I made this tonight, using brown rice, and the notes provided. It was super easy and delicious! My 3 year old was about it! Thank you!
Love your easy recipes.
Thanks so much Dianne!
Made as designed. Fantastic. Thank you.
Wahoo, that’s so great to hear!
Delicious, minimal prep, and minimal cleanup. Looks and tastes way more complex than it actually is to cook. Ticks all my boxes! Thank you for this brilliant recipe!
You’re so welcome Charlie, I’m all for minimal cleanup 😂
Hi! Thank you so much for your recipes, they are awesome and such a great combo of tasty/healthy/easy 🙂 I was wondering if it would be OK to use your oven baked chicken recipe (with the brown sugar, paprika, etc. seasoning) on the chicken in this recipe. That is our FAVORITE recipe ever (not kidding – we make it maybe twice a week or more) but also the RICE on this is so good. Or is there another way to make the buttery rice but with that brown sugar chicken recipe? Or do I just have to make them separately 🙁 Thanks!
You sure could Tina, that would be a great idea!
Made this tonight for dinner. I used brown rice. Very good. Only complaint is 350° at 45 mins covered & 15-20 uncovered isn’t correct. I had to bump it up to 400° & cook it another 45 mins or so. I feel that needs corrected so others don’t waste time & have their families ever so patiently waiting! Other than that, pretty delicious and will be making it again!
Thank you! I also used brown rice and followed the tips and the top layer of rice was under-cooked and crunchy. I wish I had seen your post first.
People eat this and say, “Gosh that flavor!!” Thyme and paprika should get married. Can the recipe be doubled though?
I’m doubling this recipe tonight. I’ll let you know how I go 😊
Love this recipe, this is one of our regular meals, it’s so easy and tastes delicious.
Excellent recipe, thank you for sharing. It smelled so good from the moment the garlic, onion and butter were roasting in the oven. Huge hit with our family. I made it in a Staub cast iron cocotte and it took a bit longer to cook the garlic and onions. Next time I’ll heat the pan and then add the first three ingredients. We weren’t in a rush, so it was no problem to take a bit longer to let the pan heat up with the butter, etc. and then saute and continue the rest of the way.
Delicious!
Hi Nagi! Thank you for the recipe. When I cooked this, I opted for roasting the garlic and onion in butter in the oven and then when cooked a bit, added some of the rice. I added a cup of rice-a-roni (which is a box) and 1/2 white jasmine. I used the packet as part of the seasonings in the rice. I cooked my chicken at 400 covered so it would be a bit hotter and faster at first and then turned it down when I took the top off and waited for it to finish cooking and absorbing the water. Came out decent. Although, a tad mushy. I’ll try to adjust next time^^.
Made this today! Kids 3 year old and ten month loved it! I added carrots and potatoes! Yummy!
That’s great Beverly! Winner winner!
I had to put the oven to 400 too . Thanks for the great recipe
Nothing but 5-stars!
Newbie cook here. Followed recipe except for what was available:
– Nellies’ brand Dirty Rice
– McCormick Chipotle
– 4 chicken thighs; skin on and rendered via instructions
– Swanson Vegetable broth (with seasonings can’t be different than Chicken?)
– added halved cherry tomatoes from my small garden
Everything else as instructed. It was amazing!
It’s one of those recipe plans you do every week!
Made this today for dinner and came out perfect so thank you Nagi !!definetly a keeper…
Dear Nagi! You’re genius, know that? Looooove your recipes and cook from them often. Tonight, is a busy night with little time for cooking, so it’s your fabulous Oven Baked Chicken and Rice for dinner, along with a lovely salad! (3rd time making this! It’s a saviour when time is limited!) Thank you, Nagi! Greetings from South Africa! x
That’s so nice to hear Sherene, I’m so glad you love it!
I make this every week for me and my partner and he loves it! The only thing is my rice gets a bit hard at the top. I e tried lowering the temp, taking it out earlier…but nothing works. Im making it again right now and I’m going to try adding extra butter halfway through. Regardless. This is such a got to easy delicious meal!
They all look yummy l shall try them
I hope you do Pauline, I’d love to know what you think!
The top layer of rice is not soft. What am I doing wrong? Otherwise it is delicious
Outstanding!!!!! I cannot wait to try other various seasonings and might even add whole cloves of garlic into the rice. This recipe is so versatile and makes the whole house smell amazing! Kids and adults alike love it! Thank you for posting this!
Wahoo, I’m so glad you love it Erin ❤️