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…..
Is there any way to throw in a can of cream of mush or celery soup to make it more like a casserole? I’d like to shred the meat when it all gets done also ; seems like an awesome dish
Hi Heather, I haven’t tried to be honest, I never use those kind of products 😆
I made this scaled down to 4 servings and used 4 chicken legs, skin-on. It was delicious and I’ll be making the dish a regular in my meal rotation.
Perfect Jerri!
This is the second time I made this. It is STILL to die for! My husband says this a keeper. It tastes even better the next day. I can get dinner and lunch for the next 2 days from this recipe. Thanks for a fool-proof meal.
Will leg quarters work good with this recipe
I visit my mom and younger brother on holidays (as they live they leave 5)hour drive away). When I visit I usually cok one or two meals while I’m there. Even though ii’ve left them the recipe they still request I make it when ever I visit. I make it with 6chicken thighs. My mom and I have one thigh and my brother has two and this leaves two single servings to freeze for my Mom to have later in the month.
Aww that’s so sweet of you Karen!
Thank you for this recipe Nagi! Finally m toddler ate her rice! Yeay! And the chicken as well. She normally doesn’t like rice or any meat. But she loved this, she kept saying “yummy” lol (she’s 18 months old).
I also made magic Broccoli 😊 thanks again!
Nagi, this chicken & rice dish was delicious! I used boneless chicken breasts using your instructions for them and your seasoning rub, adding some cayenne pepper to it. Hubby loved it too and said this recipe is a keeper! The rice was so flavorful and fluffy, and the chicken moist and tender. I will be using only this chicken & rice recipe from now on! Thank you for sharing this awesome recipe!
You’re so welcome! I’m so happy you loved it!
Made this tonight and it was amazing! I added mushrooms peppers and fresh chilli to the rice and chilli powder to the seasoning and it came out perfect.
Sounds amazing Duncan!
I’m so sorry to say this was a disappointment for me,
I followed recipe to the exact measurements. I used chicken breast and done as instructed in recipe for breast.
My chicken was cooked way quicker than recipe said so rice was stil at! . I took chicken out of oven put rice back in oven for another 25-30 min and in the end rice was just stodgy. I’m sad to say I won’t try it again. Sorry!
Hi Nagi, I’d love to try this recipe but my husband likes his rice and chicken with some sauce. Could you suggest something ? (like could I add or amend something or what kind of sauce would go with it?)
Why not make Nagy’s delicious mushroom gravy and have it on the side?
It sounds delicious. Can I make this using chicken wings?
Nagi, this chicken and rice dish was delicious! Used boneless breasts, so I followed your directions to bake the rice and broth covered for 20 mins. first, then top with the chicken and bake uncovered for an additional 25 mins. I used your spice rub, adding the cayenne pepper… it was soooo good! The rice was so light and fluffy and so flavorful with the garlic, onions and butter. Husband loved it and went back for seconds! Will be making this again, for sure. Thank you for sharing with us!
That’s awesome Phyllis!!!
I made this now. I used chicken with skin. But it was very well cooked.
Recommend to try
I think I will try with the skin next time, too. I followed the recipe, but the tops of my thighs were very dry and chewy.
I made this tonight for dinner using boneless.chicken thighs, i cannot explain how yum it was. One of the best dishes i have made. Thank you so much.
Great!!
I made this dish last night and my family and I thought it was just delicious! Even the dog got some leftover rice. I made with boneless thighs and followed your instructions exactly. I used low sodium chicken broth and the rice needed a little more salt. I will definitely make again! Thank you for all your yummy recipes and thorough instructions.
That’s great to hear Kat!
Can this be adapted to a make ahead recipe?
This was awesome! Quick easy and delicious!
I’m so happy you loved it Sharon!
I made a few mistakes because I was in a rush, but it still came out great!
If I use chicken breasts instead, I’m assuming I should put the chicken broth & water in the pan when cooking just the rice, correct? How come I do not need to cover the pan with foil again when I put in the chicken?
Yep Carrie, you put the broth and water in with the rice. You don’t need to cover the pan later because that was mostly to cook the rice, and having it off helps the chicken colour (=flavour) –Nx
Thank you! Would I need to worry about any of the rice over cooking when it is not covered?
LOVED YOUR BAKED CHICKEN THE FLAVOUR JUST STAYS WITH YOU AND CAN”T WAIT TO DO IT AGAIN.
DOZER IS A CUTIE PIE!!!!!
THANK YOU NAGI
Nagi, tonight was my second time to cook your Oven Baked Chicken. I thought it was good the first time. It was even better the second time and I forgot the peas. Thank You
Is this recipe for the chicken and rice available for printing off?
Hi Joanne, it sure is – just click the print logo in the recipe card and it will open a printable window for you – N x