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…..
I love making this recipe for my family but i’m just wondering if for prepping ease, could I make this a day before I want to bake it so it’s ready to throw into the oven the next day for dinner?
No sorry, the rice will absorb the stock and go gluggy. N x
Planning to make this tomorrow with brown rice. Does the longer baking time dry the thighs out at all? This looks like a perfect dish for hungry baseball players here in CA, USA.
Thank you! Your recipes are perfect for me. High flavor, low fuss, interesting and fun!
Not at all Deb, thigh stay nice and juicy here! N x
Hi Anahi, what oven setting do you recommend, so the chicken comes out tender and crispy? Mine was overcooked.
Hi Lana, I usually use fan but any setting should work here – sounds like your chicken pieces may of been a little on the smaller side if they were overcooked? – Nagi X
This is my 2nd time making this but first time reviewing, I didn’t like the first attempt didn’t have much flavor but it was my errors that caused it so didn’t review , this time I used fresh not the jar garlic I used last time because I was out of fresh, used chicken breast and not thighs because we really aren’t a fan of thighs , instead of the dry rub in the recipe I used the Lemon pepper seasoning as was recommended in the recipe for an alternative to rub. It was awesome , the chicken breast was yummy and tender and the rice was very flavorful. I love the alternatives you give Nagi because not everyone is a fan of everything in a recipe . Glad I made it again , fresh garlic and lemon pepper rub , next time I might try cajon seasoning.
Really love this recipe, so flavoursome….but, the chicken was raw near the bone! I followed the recipe and cooking times as listed. What am I doing wrong? Rice was cooked perfectly and delicious. Any help on this would be great. Thank you for you delicious recipes🙂
Hi Sandy, were they big pieces or possibly super cold from the fridge? N x
Omg yes! Thank you so much, for getting back to me. Really love this recipe and your amazing FB pages!!
I do a slight variation 2 add a flavor layer. Sauté chicken in oil, skin side down until golden, flip & when done remove 2 plate, sauté onions in hot fat until translucent, add rice & sauté for about three minutes stirring so it doesn’t stick add stock & water, stir to combine, add chicken & any juice back into pan, cover and pop into oven for 45-55 minutes until done.
*you can add mushrooms when you add the garlic.
Made this so many times by now. Thanks Nagi. This time I made the yummy gravy you suggested and added your garlic sautéed spinach to the fluffed up rice at the end. Just chopped spinach a little more 🙂 I don’t cook much, I’m generally terrible in the kitchen but today I feel like a kitchen QUEEN 👑 much love from a huge fan in South Africa x
Hi Nagi,
Have just found your website and am cooking Oven baked chicken and rice. Kitchen smells delicious
Cath, Perth WA
This is the first recipe I’ve tried from this site, but it’s definitely not going to be the last!! Chicken was tender and amazingly juicy, rice was fluffy and full of flavor!! I’m going to try it with brown rice and a different spice mix on boneless/skinless breasts next!!
Very good I just did one change which was at fresh cut zucchini to the onions and garlic when sauteing. But very delicious and buttery!
This is now my go to recipe for a never fail meal. Thank you we all love it x
Been awhile since I wrote a review for Nagi. But once again knocked it out of the park with this quick easy 1 dish recipe. Rice was nice and fluffy and flavourful. Chicken I used Italian seasoning turned out excellent. As usual keep it up Nagi
I can’t find the measurements – it just says the ingredients not the amount
Scroll down further in the recipe and it shows the measurements and times etc
Can I make this in a instant pot bake mode?
Could I chuck in lemon juice to give that lemon rice favour?
Another great recipe, Nagi! The rice was fluffy and flavorful, AND the chicken was tender. Easy to follow and thorough instructions. This is the 3rd recipe I’ve tried from your site, and now I’m hooked! p.s. I’m a fan of Dozer’s too 🙂
I made this for dinner tonight and OMG it was delicious! Definitely a hit with the family.
great recipe. Simple and delicious
I actually found this recipe to be quite bland, but I’m giving it five stars because my son, who normally won’t eat anything more adventurous than plain pasta, thought the chicken (with the rub!) was “the best chicken ever” and he ate the whole lot. I added some diced carrot and capsicum to the rice. Now I just need to work out how to spice it up a bit. The rice was beautifully cooked.
Is ok if I leave skin on
I can’t figure out if we are supposed to take the foil off once you get to the oil spraying and garnish part of the recipe, right before the last 20 minutes.
Yes, you remove foil, spray, cook uncovered for 20