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 Nagi, going to give this a try. Do you use smoked or sweet paprika?
Hi Nagi, big time fan! Quick question – do you think I could add spinach to this dish while its cooking?
In the cooking instructions you say to cook the onions and garlic for 15 minutes. In the video it says 10 minutes. Can you clarify which is correct? Also, if I wanted to add frozen peas to the rice, when do you suggest adding them? Thank you. I’ve had great success with many of your recipes.
Anyone make it with skin on the thighs? My husband likes the skin.
When I made this – so good! – I cooked the chicken skin in a skillet slowly on low heat and kept an eye on it during the first 5 steps. By the time I’d put the baking dish in the oven at step 6 it was nice and crispy. I meant to serve with the rest but it ended up as a pre-dinner snack with a sprinkle of salt.
Hi Mignon! That makes the rice quite greasy because the fat ends up in the rice. 🙂 N x
I made this with wild rice. I had to add some cooking time. I also added fresh asparagus pieces to the dish. The recipe is a keeper. Thank you so much.
That’s so great to hear Charlotte! I’m so happy to hear that! N x ❤️
I was disappointed after having put too much pepper. What measurement do you use? I made the rub and taste tested and it seemed fine, but after cooking it was too much pepper. Otherwise, it would’ve been great! Quick and easy and the flavors are definitely there.
Just a pinch Emmalyne! That’s all you need for this 🙂 N x
Excellent!!! Thank you. I didn’t know whether to use cooked rice or uncooked rice. This calls for a all that water and broth, so I think you mean uncooked. I used precooked. So when I added the rice to the onions, I also added the broth but left out the water. I also added some slivered celery. I left everything else the same.
It cooked perfectly through and moist. Both chicken and rice are flavorful. Thank you very much!!
I’m so pleased you enjoyed this Misty! Though it is meant to be uncooked rice! Thanks for taking the time to leave feedback! N x ❤️
Great recipe I really appreciate the cooking notes!! At first it looked like way too much liquids but the rice came out perfect! The only thing I did a little different because I used thin chicken breast, 10 min before completion I basted the chicken in some butter. Yum!
That’s great to hear Maurilio! Thanks so much for letting me know you enjoyed this! N x ❤️
Hi Nagi,
Thanks for sharing this recipe. Its was nice meal. I used drumstick instead and had medium grain rice. The rice was a bit moist but my partner still loved it. I will keep this recipe and will cook again.
Glad you enjoyed it Ann, thanks for letting me know! N x
Is it ok to turn the oven up? My chicken was still raw after 35 minutes cooking it on 200
Are you using the right temp?? C vs F??
This is the closest dish I’ve found to one I grew up with. It had onion soup mix and a stick of butter in!!! It also called for a spice called beau monde(its basically celery seed and salt) Thank you so much! I look forward to trying this!
How much water?
That sounds delicious!
Can i use extra long grain rice for this recipe? Does it have the same cook time?
The rice for this dish was DELICIOUS! I used boneless skinless chicken thighs and they were good too 🙂
That’s great to hear Grace!! Thanks for letting me know you enjoyed it! N x
I am making with chicken breast and am placing the chicken over the rice and wrapping with foil for 25 then taking it out and uncovering and baking for another 20 to 25? It smells great just want to make it correctly!
Please and Thank you 🙏🏼
Hi Jonesy! Breast directions are in the recipe, you add the chicken in later because it cooks faster 🙂
You did it again, you phenomenal person!
I was so afraid, knowing that I have an incredibly picky husband, that the rice may not cook properly, and would stay hard, but i just dug underneath the top rice to check below, and “It’s so fluffy I could dieeeeeeeeeeee” … Thank you so much for this recipe! The house smells wonderful, and I can’t wait for him to come home so I can dive in.
And I know this recipe was posted before, but I DO hope Dozer’s alright, and hopefully feeling better. I’ve had a lot of cats in my lifetime, strays and homebodies, and it hurts SO much to see them in pain. Lots of hugs and kisses from Toronto! To him and you! =)
That is just so sweet of you to ask after Dozer! He will be just fine. It will be sad to see him confined for so long but he will be just fine!!! N xx
Can you nake this with a whole chicken in a large dutch oven? Do you think the cooking time should be adjusted, or will the rice be cooked while the chicken is under cooked? Thanks. Sounds like a delish recipe.
Haha I’m new to cooking and trying out new recipes and this might be a dumb question.. but so do you put the raw chicken in the oven and raw rice? You don’t cook anything at all before hand? Just through the hard rice and raw chicken in and the oven will cook it?
omg, I started making it and it says not to use Minute Rice but thats all I have…well see what happens 😢
If I want to add some veggies like broccoli and peas , when should I put them in the pan and how long should I cook them for ?
Can I use garlicsalt instead of garlic cloves .Going cook this tonight and I’ve run out of garlic
Just use that in place of the salt in the chicken rub. Don’t add it into the liquid as well because it will probably end up too salty. If you have garlic or onion powder, add 1 tsp into the liquid, that will help! Otherwise, I would add 1/2 tsp dried thyme into the liquid – it will add an extra edge of flavour to the rice to compensate for no garlic. N x