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…..
Dozer you are one lucky boy to have a mum who cares so much about you. xx
Excellent recipe! The first time I made it, I used short-grain brown rice because I couldn’t find the long-grain. Tonight, as I was just cooking for myself, I reduced the recipe and used a single hind-quarter in a small square casserole dish. Both times, I used a curry powder I found in Chicago as the “rub” (more of a sprinkle-on, really) and put in some star anise and cardamom pods to liven up the rice. The hind-quarter came out even better than the thighs, and even though the rice still had a little liquid in it, it was still magnificent.
I might have to try your spice rub next time, even if I love that curry powder.
That’s so great to hear Tyler! Thanks for letting me know you enjoyed this! N x
Made this for Friday night dinner and the rice was fantastic!!! A nice easy recipe full of flavour.
That’s so great to hear Kelly! Thanks for letting me know you enjoyed this! N x
I tried this recipe today with whole grain basmati in a metal pan, but after 45 minutes in the oven at the recommended 180 degrees C, the rice hadn’t cooked at all; in fact the liquid wasn’t even boiling. (I had scaled everything up as I had 12 pieces of chicken thighs.) Perhaps the recipe still needs to be tested with whole grain rice; also when the amounts of ingredients are more than double the original, it might not be so straightforward. Since my guests were arriving, I ended up taking the pan out, cooking the rice in a pot on the stove (40 minutes), and baking the chicken in the oven. When the rice was done, I put it back into the pan and the cooked chicken on top. The flavours were very good, but I was disappointed the original (easier) way did not work this time.
Hi Helen, it’s been tested with wholegrain rice. The problem here is that the recipe is not suited to be doubled and cook in one pan, the depth of the water and rice is too great to cook as written. If the recipe is doubled, it needs to be made in two pans or a single pan that is very large. I’m sorry you were disappointed, I wish I could have been there to trouble shoot. – Nagi
Thanks for the extra tips! Will keep them in mind next time. I have tried a few of your other recipes and have, by and large, been successful.
HI! I’ve started a new blog with my nine year old son. We thought it would be fun if he made dinner once a week for the family and we blogged our kitchen adventures. This is the first recipe we picked to make. He made it last night and it was delicious. May I share your recipe on the blog and link your blog to give you credit for your yummy and super simple creation? Thank you for the dinner I got to have made for me last night! 🙂
Oh Vida, that is soooo sweet! Your son is clearly very talented! I would be honoured if you shared my recipe on your blog! N x
❤️❤️❤️ thank you!
love all your recipes
Thank you Doris! 🙂 N x
I made this for dinner tonight. Very good dish! I added fresh mushrooms to it too. I so enjoyed your mushroom rice dish that you posted a couple of weeks ago. It turned out great with the mushrooms. I also want to thank you for your notes that you add to each recipe. I thought that I had bone in thighs, but it was boneless. With your notes it turn out great! Thanks again.
Glad you enjoyed this Eileen!!! Thank you for taking the time to leave feedback! N x PS LOVE the addition of mushrooms!
Absolutely fantastic chicken and rice dish the flavours were Devine. Thanks Nagi
How could you tweak this recipe to be closer to your One Pot Greek Chicken & Lemon Rice recipe? Have you tried this method with the other recipe? Marinate chicken before? Thanks!
Another supertasty recipe!!!
We had an issue with the rice (Jasmine) not cooking in the suggested time. but i think it was the fault of the baking dish used ( too heavy). After the first 30 minutes we removed the foil. After the next 20 minutes it still needed more time. We raised the temps to finish it off, but a lighter weight dish next time (very soon!) should do the trick. Everyone LOVED the flavors!
Thanks for the great recipes Nagi!
An all-time favorite dish in this house. It’s heaven on a plate.
Now about Dozer’s new car ramp, don’t get rid of it. I say that because Dozer now knows he doesn’t have to jump in. We had to have a ramp for our Clo dog when she was younger and now it’s either a ramp of us lifting her in the car or bed. Our dogs do spoil us don’t they. But, they give us almost unconditional love.
Hi Nagi, do you use smoked or sweet paprika, or doesn’t it matter?
Many thanks, Dariel
Hi Daniel! I normally use sweet but smoked is terrific too 🙂 Go with what you feel like! N x
A very handsome picture: am surprised he is willing to use the relatively narrow ramp and does not try to jump – but looking at his operated leg, he does not as yet seem to put it down ‘full force’ ? Anything with rice and anything which can go into the oven rather than be fried on the stovetop is great with me! But for those who eschew carbs: I am sorry, if you want to have normal long-term heath: you do NEED 40% of your food intake in carbohydrates . . . . and I do know what I am talking about 🙂 !
Hi..first off I love your recipes thank you! So I followed this recipe like you said, everything was delicious! But for some reason I couldn’t get the rice thoroughly cooked. I used extra long white rice, followed the recipe, ended up cooking the rice for well over an hour and it was still not tender. What am I doing wrong???
Hi! Have included this into my weekly meal plan and will rotate up to be cooked on Saturday. Which will give me time to put your spice blend together if you would be so kind as to share the quantity of the spices used.
May I asked Dozer’s age. I so enjoy reading about him
Thank you for all your wonderful recipes.
Hi Nagi,
Great job getting the ramp. Not only will it help you with Dozer now, but it will be great when he is older and has trouble jumping into the car.
This is a great recipe – I’ve made it and we all love it!!
Great idea Nagi! It’s probably better and safer for both of you. 🙂
Love this recipe, I’ve made it before and call it my lazy-day chicken dinner. 😀
Made this dish last night. Turned out great. Will make it again.
Opened my email this morning and you’ve posted it overnight. Coincidence?
Honestly, this is the best recipe I have ever discovered. I have made it vegetarian (pre-roasted vegetables); middle eastern (different spices, currants and slivered almonds); and over an open fire in a camp oven. I have used drumsticks, thighs, (bone in and out), breast as well as seasoned butterflied chicken from Aldi. Skin on does make it greasier, but it is still delicious!! It is such a forgiving recipe, the only thing you need to change is the cooking time – my husband made the butterflied chicken version in the oven the other night and the chicken didn’t cook well enough, but nothing another 20 mins in the oven didn’t fix. Stick to the recipe if cooking for others or a time limit though! LOVE LOVE LOVE this recipe.
Hi Nagi! Love your recipes and this one looks fantastic. I don’t eat carbs, so would like to substitute cauliflower rice in the dish. Do you think that would work? I’m thinking I could bake the onions/garlic first, then add the “rice”, but then what? The cauliflower would become mush with all that liquid and long oven time, wouldn’t it? Should I bake the seasoned chicken separately? Any suggestions would be greatly appreciated.