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…..
Making this now…it’s in the oven! Everything smells great so far! I am a little concerned because the liquid ingredients cover the chicken a little. I even checked the recipe numerous times & I did it right but….guess we’ll see! Using boneless skinless thighs.
Just took off the foil and put back in the oven! WOW!! It looks great and smells so good!! I haven’t tasted it yet but don’t need to before rating it! I’m SURE it’s delish! Thanks for this quick and easy recipe!!
That’s how it should be Sheesh! Have faith – it’s going to be deeeelish! N xx
Yes I should have but I’ve never made anything like this before 😊 Thanks again….please share more Q & E recipes!! (quik&ez) haha
Hi Nagi! I made this last night. It was easy prep and very tasty. The chicken was not as moist as I prefer and even though the rice was flavorful, I am wondering if there is anyway to infuse a cream soup into this recipe? I will definitely be making this again.
Nagi, I discovered your website while looking for an easy chicken and rice recipe. Boy, did I find a fabulous one. Now I’ve come back to check it out your recipes more thoroughly. WOW. I love this and look forward to making many more of your wonderful recipes.
Thank you,
Diane
So glad you found me Diane!! And that you enjoyed this 🙂 Hope you find more recipes you love! N xx
Do you boil the rice in stove first?
Haha I have the sam question..
You had me at “No Stove” 🙂 Made it last night. Love this recipe for weeknight cooking! Super simple, filling, flavorful and, the best part, not many dishes!!! Smells so good while cooking too. The only change I made was throwing some veggies on top of the rice before the chicken. Thanks so much for this keeper 🙂
Great to hear you enjoyed this Lisa! Thanks for letting me know 🙂 N x
How long should I cook this if I double the rice & liquid? I used bone-in chicken thighs and legs (3 thighs, 3 legs).
Hi Miriam! If you use an extra large pan the cook time should be about the same, otherwise go by eye – wait until the liquid is all absorbed and the chicken is browned 🙂 N xx
Very nice dish
Could I use brown rice instead?
Looks yummy!!
Yep you sure can! Please see recipe notes 🙂 N xx
What about quinoa?
I haven’t tried yet Chelsea, sorry! 🙂 N xx
do i keep the oven set at 200?
Yep! 🙂
This was delicious! So glad I discovered your blog with its many tempting recipes.
Terrific to hear Marcia! Thanks for letting me know you enjoyed it – N x
This looks delicious – I can’t wait to try it tonight. I am using boneless skinless chicken breasts, and I just want to confirm that after cooking the onion and garlic and adding the rice, first I first cook the chicken covered with foil for 25 minutes, then take the foil off and cook for another 20-25 minutes? Thank you!
If you make this with boneless skinless thigh fillets or breast, take the pan out of the oven after 25 minutes and remove foil. 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.
I just made this tonight 1 hour ago using boneless skinless thighs according to her original recipe ( 35 covered plus 15 uncovered) and it turned out perfectly. It might be a forgiving recipe and not matter much either way. This is the second time I’ve made this – and both times cooked it per the original recipe only because I forgot to read the notes. The rice has soooo much flavor, is fluffy and perfectly cooked, and the chicken is wonderfully tender. Enjoy!
Terrific to hear Cheryl! Thanks for letting me know you enjoyed it – N x
So I am confused do you put it in the oven without the chicken first? If your using boneless skinless chicken breast. For 25 minutes? Please help
I have the same question about using chicken breasts. Omit the chicken for the first 35 minutes?
I didn’t make any adjustments to the recipe when I used boneless thighs. I put it in the oven on top of the rice (after adding the broth and water) and baked it, covered with foil, for 35 minutes, then removed the foil cover and let it all cook another 15 minutes. It turned out perfectly. Maybe I just got lucky, but I think it might just be a forgiving recipe. Either way, I’m going to be making it again.
I made this today for Sunday dinner everyone loved it thank you for sharing!
That’s wonderful to hear Tanisha! Thanks for taking the time to let me know you enjoyed this! N xx
I just made this the other day. This was a big hit in my house. It is so easy to make and hands off which in a busy house is much appreciated. It will be my new ‘go to’ weeknight recipe. I made it with boneless, skinless chicken thighs and followed the directions and it turned out perfectly. Thank you for such a great recipe and I love that you are so clear about an modifications someone want to do.
That’s terrific to hear PB! I’m so glad you enjoyed this! N xx
I made this last night and yesssss the rice is EVERYTHING!! I have already shared your recipe several times. Quick, easy and delicious thanks so much for sharing. Hey, what else you have for us? Waiting 😊
WHOOT! So pleased to hear you enjoyed this so much Tonji! Sooo many recipes coming….. forever and ever!!! 🙂 N xx
Made this tonight….so easy and a huge hit with my family! Next time I may put some peas in too to get some veggies in! Thanks for the recipe!
That’s terrific to hear Jennifer! Thanks for letting me know – N x
I’m half Japanese, and when you made the comment about being a rice snob, I just about died! No one else gets it! Lol!
I will be making this dish tonight. I’m sure it’ll be great! Thanks for the recipe!
love hearing that!!!!😂
Made this last night with chicken breasts and Japanese brown rice!! Love the one dish high temp quick meal!! Came out so tasty with the onions/garlic. Def in my do over recipe list!! Thank you!!!
Yesssss! So glad you enjoyed it Johanna! N xx
I had never tried to bake rice, but this recipe, “Oven Baked Chicken & Rice” was excellent and gets a “Thumbs UP” !!! Both my Mom & Sister loved it. Thanks for making me look talented 🙂
Love hearing that John! So pleased you enjoyed this so much! N xx
Can broccoli be baked in with this? And if so how long would you recommend it be in the oven for? Like would you add the broccoli in from the beginning or bake the chicken an rice for a bit first then add the broccoli a little later? Thanks!
HI Heather! Broccoli takes 20 minutes to roast on a tray by itself, so I wouldn’t put it in at the beginning because they will overcook drastically. I’d remove the foil after 25 minutes, squeeze in broccoli tossed in oil salt and pepper around the chicken, the bake for a further 25 minutes – the broccoli will effectively act as the foil by covering the rice, letting it steam to finish cooking 🙂 Hope that helps! N x
I made this for dinner tonight and it was really good but I used low sodium chicken stock. Next time I’ll use regular stock or maybe all low sodium and omit the water. It’s a keeper for sure! So simple and one pan cooking is awesome.
This looks so delish! Thinking about making it for dinner tonight. Do you think it will work if I add more water instead of chicken broth ? Don’t have any chicken broth at home
HI. I’d like to make this for dinner tonight. My family prefers chicken breasts…. I read your note about the cooking time, but I am still a little confused – sorry! So I cook the onion, garlic and butter for 15 minutes…. then add the rice, broth and water and cook covered for 25 minutes? Then add chicken and cook covered for 10 minutes and then uncovered for 15?
I’m confused about that part myself… The notes say to add the chicken breasts 25 minutes into the baking time, so they will be in the oven for 25 minutes. But that would be 25 minutes plus the 15 uncovered, so a total of 40, not 25…
Hi Iris and Valeigh! I’ve updated the recipe with clearer and simpler instructions, I recently made this with breast to check this new simpler way and it worked great! So basically, take the pan out of the oven after 25 minutes, remove foil ,top with breast then put it back in the oven for a further 25 minutes without foil. 🙂 Hope that helps! N x
OMG! This dish was awesome! I never leave comments, but for this, I had to tell you that this was mmmm mmmm good! I was searching the web for low cal dishes as I needed something different from what I was eating on my “diet” and I’m so grateful I found your site. I have a long list of receipts that I can’t wait to make and sink my teeth in. THANK YOU for following your passion of food…my belly thanks you!
🙌🏻 Love hearing that Michelle! N xx
Once again Nagi, you have come up with another superb meal.
We cooked this last night, and will be heating up leftovers for tonight’s dinner, as the flavours, especially the scrumptious rice, are absolutely mouth watering- so tasty in fact , I just sneaked out to the fridge, and gobbled a spoonful of rice.
I have been using your recipes since early last year, and am amazed at how easy you make these meals, with wonderful photos and a easy to see video.
You just made my day Gary. N x