This is the kind of meal that’s both hearty and hassle-free. You’ll love that everything cooks in one dish—no need to pre-cook the rice or chicken. The chicken stays moist while the rice soaks up all the delicious juices and seasonings. It’s a set-it-and-forget-it type of meal that delivers big on flavor with minimal cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
bone-in, skin-on chicken thighs or drumsticks long-grain white rice chicken broth onion, finely chopped garlic, minced olive oil or butter paprika dried thyme or Italian seasoning salt black pepper fresh parsley, for garnish (optional)
Directions
Preheat your oven to 375°F (190°C).
Rinse the rice under cold water until the water runs clear, then drain well.
In a large oven-safe baking dish, add the rice, chopped onion, minced garlic, and chicken broth. Stir to combine.
Season the chicken thighs with paprika, thyme (or Italian seasoning), salt, and pepper.
Nestle the chicken pieces skin-side up into the rice mixture. Drizzle a bit of olive oil or place small pieces of butter over the top.
Cover the dish tightly with foil and bake for 45 minutes.
Remove the foil and bake for another 15–20 minutes, or until the chicken is golden and the rice is tender.
Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Servings and timing
This recipe serves 4 to 6 people. Preparation time: 10 minutes Cooking time: 60–70 minutes Total time: 1 hour 15 minutes
Variations
Use boneless, skinless chicken thighs or breasts (reduce cooking time slightly).
Add vegetables like peas, carrots, or bell peppers directly to the rice.
Swap white rice for brown rice (increase broth and cooking time).
Stir in a spoonful of tomato paste or diced tomatoes for a tomato-based flavor.
Use different spices like cumin, turmeric, or curry powder for a global twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover and warm in the oven at 350°F until hot, or microwave individual portions with a splash of broth or water to keep the rice moist. This dish also freezes well. Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use boneless chicken for this recipe?
Yes, boneless thighs or breasts work too. Reduce the baking time by about 10–15 minutes to prevent overcooking.
What kind of rice works best?
Long-grain white rice is ideal. Avoid instant rice or short-grain rice, which may turn mushy.
Can I add vegetables to the dish?
Yes, you can add peas, carrots, bell peppers, or even frozen mixed vegetables to the rice before baking.
How do I know when the chicken is done?
The internal temperature should reach 165°F (74°C), and the juices should run clear.
Should I sear the chicken first?
It’s not necessary, but searing the chicken can add extra flavor and a crispy skin. If you choose to do this, reduce baking time slightly.
Can I make this dish ahead of time?
Yes, you can assemble the dish ahead, cover it, and refrigerate for up to 12 hours. Bake when ready to serve.
Can I use brown rice?
Yes, but increase the broth and cooking time (about 15–20 minutes more) to ensure the rice cooks properly.
Why rinse the rice before cooking?
Rinsing removes excess starch, which helps keep the rice fluffy and prevents it from becoming gummy.
What’s the best pan to use?
A deep 9×13-inch baking dish or any oven-safe casserole dish with a lid or foil cover works well.
Can I double this recipe?
Yes, just use a larger baking dish and ensure the rice and chicken are evenly distributed. Adjust cooking time as needed.
Conclusion
Oven Baked Chicken and Rice is a wholesome, easy-to-make dish that’s perfect for weeknights, family dinners, or meal prep. With simple ingredients and a hands-off cooking process, it delivers big on comfort and flavor. Serve it straight from the oven for a warm, satisfying meal that everyone will love.
Oven Baked Chicken and Rice is a comforting, one-pan meal that combines tender, juicy chicken with perfectly seasoned, fluffy rice. Everything cooks together in the oven, absorbing rich flavors from savory broth and spices.
Ingredients
6 bone-in, skin-on chicken thighs or drumsticks
1 1/2 cups long-grain white rice
3 cups chicken broth
1 onion, finely chopped
3 cloves garlic, minced
2 tbsp olive oil or butter
1 tsp paprika
1 tsp dried thyme or Italian seasoning
1 tsp salt
1/2 tsp black pepper
Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the rice under cold water until the water runs clear, then drain well.
In a large oven-safe baking dish, add the rice, chopped onion, minced garlic, and chicken broth. Stir to combine.
Season the chicken thighs with paprika, thyme (or Italian seasoning), salt, and pepper.
Nestle the chicken pieces skin-side up into the rice mixture. Drizzle olive oil or dot with small pieces of butter over the top.
Cover the dish tightly with foil and bake for 45 minutes.
Remove the foil and bake for another 15–20 minutes, or until the chicken is golden and the rice is tender.
Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
Use boneless, skinless chicken thighs or breasts and reduce baking time by 10–15 minutes.Add vegetables like peas, carrots, or bell peppers directly to the rice before baking.Swap white rice for brown rice and increase broth and cooking time.For a tomato-based flavor, stir in a spoonful of tomato paste or diced tomatoes.Try global flavors with cumin, turmeric, or curry powder instead of Italian seasoning.
