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…..
Hi there! After baking for 50 minutes, (35+15), my rice was crunchy and a pool of water was in the middle. Any idea what I did wrong?
Your recipe is wonderful. I shared it with friends and family and have deemed it western style “pulow”–pulow being an indian/pakistani baked rice pilaf. However, your method has 90% of the flavor and 10% of the work so that makes it a total winner! All of my kids ate (that’s a feat in itself) and everyone wants it again.
I love your blog. I plan to try many of your recipes. I just had baby number six, work full-time, and spend half my life in the car driving kids to sports and school activities. I usually have one shot to cook and I meal plan each week in advance. I buy all my groceries weekly and everything in my life is an exact science (well by God’s great mercy He allows me to be scientific, lol). In short, I love your blog and it speaks to my cooking heart. These days cooking is just one more thing to get through and hope my two year old doesn’t break something and the baby doesn’t cry and so on. But your recipes have inspired me again. God Bless. (By the way, my hubby visited Sydney last month for business–we live in Texas, USA).
This recipe is fantastic. I thought I was going to take some leftovers for lunch but it disappeared. My family loves this recipe
Woww thank u soo much for the recipe…it was really amazing. My mom and dad were blown away that they want me to open a restaurant now 🙂
Can I substitute smoked paprika for regular?
This is the best bake chicken and rice receipe. Thank you!
You’re welcome Nicole, glad you enjoyed it! N x
Can I use Quinoa instead of rice and use same bake time?
Can I freeze leftovers from this dish?
Hi Elizabeth, you sure can!
Hi,
I grilled some chicken last night for dinner, and looking to make this recipe with the leftover chicken. How long do I put the chicken in with the rice to cook?
Hi Diya, I hope the chicken isn’t cooked???
I’m getting ready to make this right now but I need help! I need to double this recipe, does everything just get doubled or…? How do I do the rice?
Hi Angel! Use the recipe scaler by clicking on Servings and sliding to double the recipe and all the ingredients will double for you!
I’m sure leaving the skin on would be just as delicious. Correct?
Hi Lativia! It makes the rice VERY greasy with chicken fat. 🙂 That’s why I remove it!
Hi. I’d planned to cook the more elaborate version with the fruit and walnuts, but the sugar content was too high for the diabetics in my community. So we did this one. For rice, I used a Texmati blend of long grain white and brown rice, red rice, and wild rice. Since I wanted to add some dried sour cherries to the mix, I left the paprika out of the rub and used a Provence herb blend in its place. I plumped about 1/4 cup of unsweetened dried sour cherries and added them when I put in the broth and chicken. It was simple and elegant and worth doing again.
That’s so great to hear David! Thanks for letting me know – N x ❤️
Yummmm! I recently found your website and this is the first recipe I’ve tried – it was delicious! Served it with buttered green beans and my bf and I loved it! Super easy and cheap as I had everything on hand except the chicken. Loved the tip of cooking the garlic and onions briefly in butter before adding the rice, what a lovely flavour it gave! Can’t wait to try more of your recipes! Thanks Nagi! <3
I’m so pleased to hear you and your bf enjoyed this Emma! N x ❤️
Hi, was wondering if that will work with BEEF sirloin tip steak instead of chicken? Thanks
Hi Kasia! I’m afraid I haven’t tried, sorry! 🙂 N x
Is it okay to use chicken breasts instead?
You sure can, directions in the notes!
Thank you for this simple delicious meal recipe! my family loved it! I’m quite the novice in the kitchen and even with a big flub (I forgot the water-added it 20 minutes into baking🤦🏼♀️) It came out great!
Can’t wait to try many more recipes! We are a gluten free family and this will become a staple. ❤️
That’s so great to hear Lisa! Thanks for letting me know – N x ❤️
I’m making this and it’s currently in the oven. O can’t wait to try it! Thanks Nagi! I have subscribed to your blog and printed several recipes. I’m putting them in plastic covers, then in a binder for my daughter away at college. Merry Christmas and a very blessed New Year.
Hope you loved it Michelle! Merry Christmas to you too! N x
Hi Nagi, Thanku so much for this recipe. It was 1 of the best dinner dishes I have made for my family. Although I had to double each ingredient for my big family of 7 they absolutely loved it. It was so easy to prepare. The only ingredient I did not add was thyme.This is the kind of dish I like to make its easy affordable and delicious. Well done!
I love hearing that Kelly! So glad you enjoyed it, thanks for letting me know! N xx ❤️
I’d like to make this ahead to heat up quickly. Do you recommend cooking halfway then finishing the next night or making it completely then reheating? I only have about 20 minutes to cook right before meal.
Hi Nic! Make the whole thing then reheat 🙂 I would probably microwave to give it a head start then bake briefly to liven up the chicken surface 🙂 N x
Ur recipes are great and so quick and easy that the family does not have to eat takeout anymore thanks
I LOVE HEARING THAT SOPHIE!!! Thank you – N xx