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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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…..
Just made this and it is good! The rice could use a little more flavor but overall a nice dish!
So pleased you enjoyed this Kareem! Feel free to dial up the seasonings in the rice if you want even more flavour! N x
Hi, Nagios
I just tried this dish did everything your instructions said after 50 minutes the rice was not done at all. Didn’t bother tasting the chicken.
Your instructions gave 1 1/2 cup broth, and 11/4 cup water.
Should the temperature of 350 be increased. Help me out here.
Hi Glendar! White Rice should definitely be cooked by 50 minutes, are you sure your oven temp is right???
Can you use all chicken stock instead of water?
Hi Shamika, I find it’s not necessary re: flavour, but you can if you want!
Hi! Would it be okay to use a 9X13 dish for this?
Yep perfect 🙂
Hi I was wondering , I am using brown rice as well as boneless chicken breast . I read the directions thoroughmy but I am confused on the cooking time and when or if I should add the chicken right away or wait .
Thanks for the help
Hi Chris! just work backwards – you want the breast in the oven for 25 minutes 🙂
Can I use instant white rice? I have the uncle bend instant 5 min uncooked rice
Sorry Heather, this is one for uncooked raw normal rice 🙂
If I opened the draw a realised I have run out of foil (of course…) can I cover with a glass lid?
Yes! I use foil because I don’t have a lid for my baking dishes 🙂 N x
Hi Snober! What shape and size was the pan you used? If the rice was too deep because the pan was too small, that may have affected it 🙂 N x
My family likes brown rice. How can I go about substituting the white rice for brown? I am guessing the brown rice might take longer to cook and also more stock? It looks delish! cannot wait to try!
Hi Michelle! The directions are in the notes. Hope you love it! N x
Made this tonight Nagi and it was so yummmm!! My husband loved it and my toddler who rarely touches chicken ate 2 servings!! I used a whole butterflied chicken and added small corn cobs too so took maybe an extra 10-15 mins and a little extra stock. Great recipe!!
Great to hear Rita! Thank you very much for leaving a review – N x ❤️
Sorry to hear they were still raw, where they large / perhaps still frozen inside??? 🙂 N x
I suppose they were fairly large, next time I would cut them in half so they aren’t as thick and I think it would be perfect 🙂
When 25 minutes passed, I realized I forgot the water. I just added it and put it back. Hope it still is good !
It should be fine!
Hi! This may be a silly question, but when I add the rice into the dish, is it supposed to be cooked or uncooked?
Thanks!
No silly questions around here Kaitlin! Uncooked rice 🙂 N x
Just made this and it was fantastic. I also made a vegetable curry to go with it. Will definitely be making this again.
I’m so pleased to hear you enjoyed this Patricia!! Thanks for letting me know – N x
This was GREAT👍👍👍👍 I add green peppers and sprinkled cheese over it at the end of cooking.. Thankss for this recipe.
I’m so pleased to hear you enjoyed this Brittany!! Thanks for letting me know – N x
I was skeptical that the rice would end up mushy or soupy but lo and behold this turned out great! The rice is moist but not mushy at all. Flavor is great and man was this easy!!!!
That’s terrific to hear Marissa! So glad you enjoyed this, thank you for letting me know! N x
I have just cooked the oven baked (no stove) chicken and rice recipe. It turned out brilliantly. Added some chopped mushrooms too at the first stage with the onion, garlic and butter. Great recipe, healthy and super tasty.
That’s great to hear Miglena! Thanks for letting me know!
I think it would have been fantastic, however the thyme over powered everything!
Gosh I’m sorry to hear it wasn’t to your taste! I don’t think anyone has mentioned overpowering thyme before! 🙂
I’m going to try this tonight. Can I add frozen vegetables and if so at what time?
Absolutely! Right at the beginning, but for every 1 cup of frozen veggies, reduce water in the rice by 1 1/2 tbsp (because frozen veggies leech water) and be prepared to add about 10 minutes to the overall cook time (because frozen veggies = takes longer to heat)
Second time cooking, the kids loved the rice flavours first time e round and cleared their plates!
Have added in some frozen veg for a bit more colour, see how tonight’s works out.
Thanks for an easy but great recipe!
I’m so pleased to hear that Robin, thanks for sharing your feedback! N xx
Made this and it was delicious! Cooked for my roomate and myself, ate till we were stuffed and can’t wait for leftovers for lunch tomorrow. Made it with boneless chicken breast and followed your directions. Also used minute rice and it was super great. Thanks for the good recipe!
I’m so pleased to hear that Casey! Thanks for letting me know you enjoyed it – N x ❤️