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…..
One teaspoon if dried thyme is way toooooo strong. We were not able to eat it.
I followed the recipe exactly for the chicken and rice tonight and is was so good and easy to put together. Thank you!
That’s great, thanks for letting me know what you think ❤️
I was skeptical as I am a midwest US gal that grew up on chicken and rice with canned soup… lol… I was more that pleasantly surprised. It was GREAT!! I will be making this recipe again and again… thank you. I love your recipes!!
I’m so glad you loved it Rochelle!
Hi co you think i can do this with chicken wings
This was very easy and a cheap meal. I made exactly as the recipe said, but will probably add more chicken stock vs water next time.
Hi Alex, I’m so glad you like it, you can always add more stock and reduce the water if you prefer ☺️
Fabulous! I used Uncle Bens Long Grain & Wild. Rice Original Recipe. So packed with yummy flavor! Will make again and again.
Can long grain brown rice be substituted for the white rice?
Hi Irene, I talk about brown rice in the recipe notes ☺️
Hi there! Trying this tonight but wanted to see if I did use the thighs with the skin on and Browned the chicken first, skin side down, would that be okay and not make the rice too greasy? I just love the skin so much!
I think you should say “Not”minute rice”at the beginning off the recipe…Not the last line
Oh. My. Gosh. This recipe is amazing. I didn’t do it exactly like you did – I used breasts instead of thighs, veggie bouillion instead of chicken broth, white rice instead of long grain, and I halved the amounts, kept the seasonings the same except used more garlic and less salt. It is possibly the best chicken and rice recipe ever. It’s so good that I published my version over on my cooking blog – with a link back to the original, of course! Here’s the link if you’d like to check it out.
Can you use split chicken breast for this?
I tried the recipe tonight. Followed instructions exactly.The chicken was good but my rice was uncooked.
Hi Misty, can I ask what kind of rice you used and did you make any adjustments to the recipe? – N x
Me too. Just used regular long grain white. I didn’t do the onion butter garlic step because my kids are picky. Should I leave the tinfoil on the whole time? It’s in the oven now! Added more water🤪
This recipe represents what I love about this website. The recipes are full of flavour and they use ingredients every home cook has on hand, no fancy schmancy ingredients or techniques, stuff a normal person can whip up and enjoy every day of the week.
Thanks so much Rob, I really appreciate the feedback!! ❤️
Months later, this is STILL one of my favorite dishes! I love how versatile it is. This was my gateway drug to falling in love with the whole blog, so thank you, Nagi! Well worth it.
This makes me so happy!!! ☺️
I wish I could give this more than 5 stars!!! Wow!
Woah what a compliment Rachel, thanks so much ❤️
When making it with breasts, do you put the broth and water in with the rice for 30 minutes? Or do you wait and put the broth and water in when the chicken goes in?
Too bad no one answered your question. I’m wondering the same as well!
I am currently making this. I am slightly confused by this as well. I added it with the chicken, not the rice. Its been in the oven a while and the rice is struggling to cook. I used brown rice. I am really hoping this turns out, or were grabbing pizza ha ha!
I’m currently making it too and just saw the note. Did boneless skinless chicken thighs and put it in for 30 min with the chicken. Did yours turn out??
I did this the other week and it confused me a bit. I figured broth and water in with the rice, I don’t think it would cook properly otherwise? I decided if it needed water to cook on the hob then it needed it for the oven
Could this recipe be done with chicken breast and legs and using Brown & wild rice? It’s what I have on hand 🤷♀️
Hi Maribel, I’d leave out the wild rice as it takes too long to cook but you can use brown rice – directions are in the notes. I also have directions for other cuts of chicken in the notes. Love to know what you think if you try it!!
This is my 3rd time making this recipe since Christmas. I am in love with the flavors and the rice and colors! So easy to make. In fact I.am making it again now with some chicken breast I left to brine overnight! We’ll see how it taste!!
I’d love to know how it goes!
Oh.. I hope my kids don’t get tired od this dish. Just finding out that gluten may be causing my stoamch problems. Perfect gluten free meal. After the brine I seasoned the boneless chicken breast as instructed. Tender and juicy. Not dry at all!!
I was looking for a chicken and rice recipe that did not use a can of “cream of whatever soup.” I am so glad I found this one, It turned put perfect and tasted awesome!! I have enough left over for lunch the next 2 days.
I never leave comments in recipes I try out. But this one was too perfect! Thank you so much! It was moist and massively flavorful and absolutely delicious. Also super easy to customize to your own tastes. I will be saving this one to make again.
I’m so glad you loved it Caitlin, and thanks so much for taking the time to comment!