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
So if I want to use 8 pieces of chicken I need to double the recipe??
Thanks!
That’s right Heather! Use the recipe scaler by hovering your mouse over the Servings and sliding the recipe scaler 🙂
Should the oven be set to conventional or fan forced?
Same temp whichever oven 🙂 Technically could be marginally lower if using fan forced but the recipe is flexible enough that it doesn’t matter.
I just made this for dinner. It’s the most delicious chicken and “rice” I’ve ever tasted!
I said “rice” because I substituted it for a cup of quinoa (1 cup of uncooked quinoa= 3cups cooked quinoa).
I’m a newlywed wife so this is going to my recipe Tin!
That’s great Priscila! So pleased to hear that! N x
Can you use minute rice?
sorry Terry not for this one 🙂
If I make a smaller version with 2 chicken thighs is the cook time the same?
Hi CA! If scaling the whole recipe down then it might take 5 minutes less but please ensure you use a smaller pan. If making the same amount of rice but just reducing the amount of chicken used then yes it will still take the full time 🙂
Would this work with chicken breasts? Would you make any changes?
Hi Karen – please see the recipe notes! 🙂
I baked the chicken rice dish at the 350 as in the recipe and the rice was still hard. Liquid had not been absorbed. I baked it longer, same thing. Then I turned my oven up to 450 and it’s finally cooking!!!
I love the recipe, but I do not have any broth on hand. Could I substitute with anything else?
Thank you!
Water and bouillon cube will be fine! 🙂
I cooked this today and created my own broth. I boiled water and added chicken bullion cubes to create my broth.
Do you have to raise the tempature of the oven after baking the onions and garlic? Mine turned out very soupy. I kept it on 180.
Hi Amanda! Nope, same temp. 🙂 It sounds like your oven runs a bit cool, just keep it in for a bit longer! N x
Oh wait 😞 i’m a new cook. It’s 180 Celsius which is 350 F.
Yes! I have both C and F in the recipe! N x
I finally managed to fit this into our meal plan and it was worth the wait. Possibly some of the best rice I’ve ever made and eaten. In Germany it is most common to purchase skin on, chicken legs (thighs and drums), so I also had the satisfaction of skinning and de-jointing (a lot quicker then I was expecting). I added a tray of roasted vegetables on the side to round out this meal. This will definately become a staple meal.
That’s so great to hear Nomes! Thanks for sharing your feedback – N x
Hi, I made this dish for our Sunday lunch and my family found it to be quite delicious. Instead of thighs I used drumsticks and I cut the amount of butter in half. This did not affect the taste nor quality of the rice. My husband kept asking for baking instructions. I will be making this again as the 50 mins cooking time passes quickly . I used the video as a guide as the visual instructions are clear and easy to follow plus the clarity is excellent.
Another great recipe, Well done Nagi.
That’s terrific to hear Leisel!! So pleased you enjoyed this – N x
Recipe Note 1 is confusing me .. so if I’m cooking skinless boneless chicken breast do you start cooking it 10 minutes after you sfterted cooking the rice or do you cook the rice for 25 minutes and then add the chicken breast for the last 10 minutes ??
Yes i would like to know this as well. Were using boneless skinless breasts tonight.
I covered the rice and baked for 25 minutes. Added the skinless, boneless chicken thighs and baked covered for 10 minutes, then 15 more minutes uncovered. My chicken was not done. Rice was also not very flavorful. I should have just added the chicken at the same time with the rice. Maybe some of the rub would have flavored the rice.
I followed the recipe. It came out perfectly and is a keeper at my house.
I think if you wanted to double the chicken you could as long as you doubled the rub.
I’m so pleased you enjoyed this Lynn! Thanks for taking the time to let me know! N x
You cook rice and chicken covered for 35, not separate, then uncover and cook 15 more unless I messed up
That’s right, just as the recipe says! 🙂 N x
Can I use minute rice
Sorry Judy, it’s not suited to this one! 🙂
Hi i would love to know how the recipe changes with a cut 8 piece chicken looks so delicious
Great recipe. It is easy and delicious. I would love to know how to multiply this recipe for at least 15 people
Hi Cookie! If you use a large baking pan, you can double the recipe 🙂 So if you use two very large pans, you can make 4x the recipe!
In tip #3 you instruct to leave brown rice covered for 45 mins. Do you mean at room temp or cook covered for 45mins, then uncover and cook for 15-20mins?
Hi Maria! COOK covered for 45 min 🙂 N x
Hi,
Can this recipe work if I just wanted to do the butter/garlic with the chicken and no rice?
Yep you sure can Jacqui! N x
I just found your site and love it! I might go broke at the grocery store buying so much to try so many recipes!
I followed this recipe exactly and it came out great. The thighs didn’t get nice and brown and colorful like yours, even though I put the oven on broil for the last few minutes, but it tastes terrific.
Thanks for a great site, and love Dozer – what a sweetie!
Ba ha ha!! I’M FLATTERED!!! N xx
Amazing! I gave this to my husband to make and he didn’t burn it. I went back for seconds and my 4 & 1 year old loved it. Flavours are rich yet not spicy and rice was fluffy and delicious. I love the one pan meals!
Love hearing that! N xx
Thank you! My kids said this is the best rice they’ve ever had. I made it again and just added a half can of cheese soup and half block of cream cheese with some jalepenos and it was fantastic. If I knew rice could be so easy I’d have used it long ago. Beats packaged seasoned rice by far and it’s so cheap.
That’s so great to hear!!! Especially pleased to hear the kids enjoyed it! N x
Great recipe! I used brown rice and vegetable broth because I didn’t have chicken broth on hand, and it turned out well. So yummy!!! Thanks, Nagi!
That’s so great to hear Melanie! Thank you for taking the time to let me know! N x
This recipe is amazing! Followed instructions as and did not encounter any problems. Sharing with all my friends.
🙌🏻 N xx