If you’ve been on the lookout for a comforting, flavorful, and fuss-free meal, the Oven Baked Chicken and Rice Recipe is about to become your new best friend in the kitchen. This dish brings tender, juicy chicken thighs together with perfectly cooked, fragrant rice, baked all in one dish for a harmony of taste and texture that feels like a warm hug on a plate. The blend of herbs and spices, along with the rich broth-infused rice, creates a simple yet irresistible dish that’s perfect for weeknights or lazy weekends when you want something wholesome without the hassle.
Ingredients You’ll Need
This Oven Baked Chicken and Rice Recipe is a great example of how a handful of straightforward, quality ingredients can come together to create something truly special. Each ingredient plays a vital role, delivering flavor, moisture, and texture that perfectly complement each other.
- Chicken thigh fillets, skin off: Rich in flavor and staying tender when baked, these are the star of the dish.
- Onion, chopped: Adds a subtle sweetness and depth that forms the savory base.
- Garlic, minced: Infuses the dish with aromatic warmth that’s simply irresistible.
- Butter (or olive oil): Creates a gently roasted onion and garlic base and adds richness throughout.
- Uncooked white rice: Absorbs all the savory juices, making every bite flavorful and fluffy.
- Chicken broth/stock, hot: Ensures the rice cooks up tender and deeply savory.
- Water, hot: Balances the cooking liquid for perfectly cooked rice.
- Paprika powder: Adds mild smokiness and a beautiful color to the chicken.
- Dried thyme: Brings a fresh herbal touch that brightens the overall flavor.
- Garlic powder: Enhances the garlic flavor for a more punchy taste.
- Onion powder: Layers in extra savory notes for a richer profile.
- Salt and black pepper: Essential seasonings that balance and enhance all flavors.
- Oil spray: Optional but great for crisping up the chicken’s surface.
- Fresh thyme or parsley: A fresh, vibrant garnish to finish the dish beautifully.
How to Make Oven Baked Chicken and Rice Recipe
Step 1: Prepare the Oven and Base
Start by preheating your oven to 180°C/350°F to create the perfect warm environment for baking. Scatter the chopped onion and minced garlic evenly across your baking dish, then place the butter right in the center. Pop this into the oven and bake for about 15 minutes, giving it a stir around the 12-minute mark to prevent any burning. This slow roasting infuses the dish with sweet and aromatic flavors that will marry beautifully with the chicken and rice later on.
Step 2: Spice Up the Chicken
While those onions and garlic are working their magic, mix together your chicken rub: paprika, dried thyme, garlic powder, onion powder, salt, and black pepper. This blend is key to boosting the flavor of your chicken thighs. Sprinkle it generously over both sides of the chicken, ensuring every bite is full of savory goodness.
Step 3: Combine Rice and Chicken
Once your onion and garlic base is ready, take the baking dish out of the oven and stir in the uncooked rice, allowing it to soak up some of that buttery flavor right away. Then, arrange the seasoned chicken thighs neatly over the rice. Pour in your hot chicken broth and water around the chicken, which will steam the rice perfectly as everything bakes.
Step 4: Bake Covered and Finish Uncovered
Cover the dish tightly with foil to trap steam and bake for 30 minutes. This lets the rice cook evenly and the chicken stay juicy. After that, remove the foil and spray the chicken lightly with oil if you want a golden, appealing finish. Return the dish to the oven for another 20 minutes, by which time the rice should be tender and the chicken beautifully cooked through.
Step 5: Rest and Garnish
Let everything stand for about 5 minutes once out of the oven. This resting period allows the rice to fluff up perfectly. Then, remove the chicken, fluff the rice with a fork, and sprinkle with fresh thyme leaves or chopped parsley for a vibrant, fresh contrast to the rich flavors.
How to Serve Oven Baked Chicken and Rice Recipe
Garnishes
Fresh herbs like thyme or parsley add a lovely splash of color and a burst of freshness that brightens the plate. If you’re feeling adventurous, a squeeze of lemon juice or some finely sliced spring onions can also complement the earthy spices beautifully.
Side Dishes
This dish almost stands alone because of its hearty, complete nature. However, pairing it with a crisp green salad or some roasted vegetables adds a satisfying crunch and vibrant color to your meal, elevating the whole experience.
Creative Ways to Present
For a rustic vibe, serve it straight from the baking dish so everyone can help themselves. Alternatively, plate it individually, arranging the chicken atop a generous bed of rice and garnishing with fresh herbs and a drizzle of olive oil. A sprinkle of toasted nuts like almonds or pine nuts can even add an unexpected crunch worth trying.
Make Ahead and Storage
Storing Leftovers
Leftover Oven Baked Chicken and Rice Recipe keeps wonderfully in an airtight container in the fridge for up to 3 days. The flavors meld even more after resting overnight, making for an even tastier next-day meal.
Freezing
You can freeze this dish in portions for up to 2 months. Be sure to cool everything completely before transferring to freezer-safe containers or bags. Thaw it overnight in the fridge before reheating for the best texture and flavor.
Reheating
Reheat leftovers gently in the microwave or in a covered pan on the stove with a splash of water or broth to revive the rice’s moisture. This keeps the chicken tender and the rice fluffy without drying out the dish.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely, though chicken thighs have more fat and flavor, breasts are a leaner option. Just be mindful that breasts can dry out more quickly, so check doneness carefully and consider reducing some cooking time.
Do I need to soak the rice before baking?
No soaking is necessary here since the chicken broth and water provide enough liquid for the rice to cook through perfectly as it bakes.
Can I add vegetables to the dish?
Yes! Feel free to mix in diced carrots, peas, or bell peppers along with the rice in step 4. They will cook nicely while the dish bakes and add extra nutrition and color.
Is it okay to leave the chicken skin on?
You can, but this recipe calls for skinless thighs to avoid excess fat and to keep the dish lighter. If you prefer skin-on, you might want to increase cooking time slightly to ensure crispiness.
What if I don’t have chicken broth?
Water can be substituted, but the broth really enhances flavor. If you don’t have broth, try adding a bouillon cube or some seasoning to your water to mimic that depth.
Final Thoughts
This Oven Baked Chicken and Rice Recipe is a true kitchen champion — simple to make, bursting with flavor, and comforting to the soul. Whether you’re cooking for family, friends, or just yourself, this dish ticks all the boxes for an effortless yet deeply satisfying meal. Give it a try and watch it quickly become a beloved classic in your recipe collection.
Print
Oven Baked Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 20 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Oven Baked Chicken and Rice recipe features tender, skinless chicken thighs baked atop a flavorful bed of rice infused with aromatic herbs and spices. The dish is cooked entirely in the oven, making it a simple yet satisfying one-pan meal perfect for family dinners.
Ingredients
Chicken
- 5 bone-in chicken thigh fillets, skin removed
Vegetables & Aromatics
- 1 onion, chopped (brown, white, or yellow)
- 2 large garlic cloves, minced
Cooking Fats
- 2 tbsp (30g) butter or olive oil
- Oil spray (optional, for finishing)
Rice & Liquids
- 1 1/2 cups (270g) uncooked white rice
- 1 1/2 cups (375 ml) hot chicken broth or stock
- 1 1/4 cups (315 ml) hot water
Spices & Herbs
- 1 tsp paprika powder
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- Black pepper, to taste
- Fresh thyme leaves or finely chopped parsley, for garnish
Instructions
- Preheat the Oven: Set your oven to 180°C (350°F) to prepare for baking.
- Cook Onions and Garlic: Scatter the chopped onion and minced garlic evenly in a baking dish approximately 10 x 15 inches (25 x 35 cm). Place the butter in the center and bake for 15 minutes, stirring around the 12-minute mark if some parts brown too quickly, to ensure even cooking.
- Season the Chicken: While the aromatics are baking, combine paprika, dried thyme, garlic powder, onion powder, salt, and black pepper to make a chicken rub. Sprinkle this seasoning on both sides of each chicken thigh fillet.
- Add Rice to Dish: Remove the baking dish from the oven and evenly add the uncooked white rice to the onions and garlic. Mix well to combine everything.
- Arrange Chicken and Add Liquids: Place the seasoned chicken thighs on top of the rice mixture. Carefully pour the hot chicken broth and water around the chicken, ensuring the rice is submerged but the chicken stays on top.
- Bake Covered: Cover the dish tightly with foil and bake for 30 minutes. Then, remove the foil, optionally spray the chicken with oil to promote browning, and continue baking uncovered for another 20 minutes, until the liquid is absorbed and the chicken is cooked through.
- Rest and Serve: Let the dish stand for 5 minutes after baking. Remove the chicken thighs, fluff the rice with a fork, garnish with fresh parsley or thyme, and serve hot for a delicious meal.
Notes
- Use bone-in chicken thighs without skin for juicier meat and less fat.
- Hot chicken broth and water help ensure the rice cooks evenly in the oven.
- You can substitute butter with olive oil for a dairy-free option.
- Spraying the chicken with oil after removing the foil enhances the golden finish but is optional.
- Ensure the baking dish is large enough (approx. 10 x 15 inches) to allow even cooking.
