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…..
Thanks for this great easy week night recipe. It’s loved in my house 🙂
That’s great to hear Samantha, thanks for sharing your feedback! N x ❤️
Ive made your carnitas recipe several times, and as past resident of San Diego, I can can tell you with authority that it’s one of the most authentic recipes I’ve come across. So good. This chicken and rice recipe is in the oven as I type this…can’t wait to feed it to my fam! All the best from Houston, Texas
I would love your canitas recipe.
HIGH PRAISE!! 😂 I’m so pleased to hear that Tami, thanks for letting me know! N xx
Tried it last night for the first time and everyone loved it. Looking forward to
trying some other recipes of yoyrs.
That’s terrific Rosie! Thanks for letting me know! N xx ❤️
Hello, I have whole chicken cut in pieces and do not have any broth. Can I use the same timing and plain water or milk for the liquid?
As long as the pieces aren’t much larger than what I’m using. If you only use water the flavour of the rice won’t be that nice, you really need bouillon cubes or broth to add flavour, can you get either of them?
That’s terrific Gene! Thanks for letting me know! N x ❤️
My husband, 2 boys (6yr and 2yr old), brother-in-law and I absolutely loved this dish. Everything had the perfect amount of flavor, was easy to make, and I felt that this was healthy. I’m happy to have found a dish I can share with my parents, since my dad is on a cardiac diet, so they can substitute with brown rice. I will definitely be using this recipe again. Thank you for sharing.
That’s terrific Bryanna! Thanks for letting me know! N x ❤️
It’s cooking now. Smells delicious. Used a 9 x 11 pan before realizing it said to use bigger. The liquid covered the chicken but I dont really think it is going too matter. Can’t wait to it’s done.
Hope you love it BB! 🙂
I wish there was a way to post my pic of it. Like and tastes great!
I’m making this now. I rubbed the chicken with curry seasoning and I used half chicken broth and half coconut milk. Followed the other directions to a T. Smells good so far!
Hope you love it Katie!
I’m cooking this dish as I send this message. I hope my husband likes it. We will see.
I hope he likes it too! 🙂 N x
This is my to go dish love it love it
Plus husband too
And friends also passed it on, just add other vegetable to it to change it
Thank you saved my cooking nights
That’s terrific to hear Helen! Thank you for sharing your feedback! N x ❤️
I made this last night and GUYS!!! I usually put cream of mushroom soup in my chicken and rice but found this recipe and decided to give it a try and I’m so, so glad I did! I used boneless, skinless chicken thighs and put them in 25 minutes into cooking (as noted) and they were perfectly cooked. Overall, this dish has a very wholesome taste and was a big hit for my entire family (toddler included!!) Thanks, Nagi!
Did you add the water and broth when you added the rice, and then added the chicken 25 minutes later?
I’m pleased you enjoyed it Sydney, thanks for letting me know! N x
If I am making this with boneless chicken AND brown rice what would my timing be!? Thann you so much!!
Boneless and brown rice would probably not work together. It takes longer to cook “bone in” meats. The time it takes for bone in meats to cook and brown to become tender are closer. Your chicken breast will most likely be dry if you cook it that long. I would use step 3 as instructed above. However, it will still probably come out dry. Best practice would probably be to use a thermometer and remove chicken breast when 165. A little more work but
Hi Claire! Combine the cooking directions for each, they are in the notes! N x
I wondered the same but she already included it in her recipe notes! Note 1 for boneless chicken breast and Note 3 for the rice 🤗
This was just amazing! The rice was so flavorful I could have just eaten it alone, but the chicken was good too. So simple to prepare, and could easily be a meal for company. Seemed so much healthier than all those chicken and rice casseroles with canned soup (ick). This will be a go – to dish for me. Thank you so much for sharing. Oh, and the aroma as it baked, we just couldn’t wait to taste it!
That’s so wonderful to hear!! Thanks for letting me know Teri – N x ❤️
This recipe was so easy to make and turned out so good! The chicken is so tasty and not dry at all, the rice is fluffy. I used a dutch oven.
Will definitely do it again! Thank you so much for this recipe!
That’s so wonderful to hear!! Thanks for letting me know Raluca – N x ❤️
I followed this recipe (using chicken drumstick) it was delicious. Juicy chicken and perfectly cooked rice. The kids and husband loved it.
That’s so wonderful to hear!! Thanks for letting me know Jacqui – N x ❤️
Thank you for sharing this recipe! I’m a beginner when it comes to cooking, so I’m a little confused about how to go about using boneless skinless chicken thighs for this meal. Do I bake the rice first for 25 minutes with foil on top, then add the chicken on top and bake for another 10 minutes with the foil? And then bake the dish without the foil for another 15? Thank you!!
Made this today & the house smelled fantastic. Prepared a salad and everyone loved this meal. I’m new to the site and will now look for other recipes. Thank you!!
Will this work with brown long grain rice?
I am making this tonight, and I’m wondering how it would be to add sliced mushrooms with the butter, onion and garlic in the beginning? Have you ever tried it? My family and I are crazy for mushrooms. If you think they may add to much moisture, maybe I’ll put them in my veggie side dish.
Also could you leave the skin on? Does that compromise the dish?
Thanks in advance
Suzzette
Hi Suzette! So i think the best way is to toss the mushrooms in butter and place it around the chicken. Have a look at the baked mushrooms and rice I published earlier this week – same concept, works a treat! I take the skin off because otherwise I find the rice a bit too oily 🙂 N xx
Nagi I thank you for this delicious new addition to my recipe box. It was wonderful.
I did add the mushrooms with the onions and garlic in the beginning. It was perfect.
Skin off is healthier, although I love skin on. I think you are right. It might make it too greasy.
I look forward to many more if your recipes and ideas.
Thank you again.
Have you ever doubled this reipe?Did it come out just as good?I have 2 big boys & like left overs for next day.We are big rice eaters in the South.I would appreciate any tips
Gosh yes! Just make sure you use a large baking pan so the rice isn’t piled up too high. Or, if it is, it just might need an extra 10 minutes in the oven – just give it a quick taste test. 🙂 N xx