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 am making this tonight, and I’m wondering how it would be to add sliced mushrooms with the butter, onion and garlic in the beginning? Have you ever tried it? My family and I are crazy for mushrooms. If you think they may add to much moisture, maybe I’ll put them in my veggie side dish.
Also could you leave the skin on? Does that compromise the dish?
Thanks in advance
Suzzette
Hi Suzette! So i think the best way is to toss the mushrooms in butter and place it around the chicken. Have a look at the baked mushrooms and rice I published earlier this week – same concept, works a treat! I take the skin off because otherwise I find the rice a bit too oily 🙂 N xx
Nagi I thank you for this delicious new addition to my recipe box. It was wonderful.
I did add the mushrooms with the onions and garlic in the beginning. It was perfect.
Skin off is healthier, although I love skin on. I think you are right. It might make it too greasy.
I look forward to many more if your recipes and ideas.
Thank you again.
Have you ever doubled this reipe?Did it come out just as good?I have 2 big boys & like left overs for next day.We are big rice eaters in the South.I would appreciate any tips
Gosh yes! Just make sure you use a large baking pan so the rice isn’t piled up too high. Or, if it is, it just might need an extra 10 minutes in the oven – just give it a quick taste test. 🙂 N xx
I made this a few weeks back using a large boneless/skinless chicken breast but the entire amount of the rest of the recipe. I loved it and have passed it on to my sisters. Since I only cut down on the chicken part of the recipe I ended up with lots of ‘saucy’ rice which was delicious. I noticed some people asked about sauce so if they double the amount of broth and use a bit more of the spices, maybe they’ll end up with what they want. Anyway, I love this and am making it again today. Thank you Nagi!
WHOOT! So great to hear that Dianne, thanks for letting me know! N x ❤️
Followed it exact measurements etc. Turned out devine! So easy and good for kids/ family dinner. Now making the chicken brocolli bake! Will post review once I’ve tasted it. Thanks for sharing
WHOOT! So great to hear that Millia, thanks for letting me know! N x ❤️
Really tasty! Made it as directions said – used boneless, skinless chicken breast because that’s what we had on hand- and just followed the added instructions at the end and turned out wonderfully! Love that it is all made in the oven!
Glad to hear that Liz! Thanks for letting me know! N x ❤️
I made this last week and it was delicious! Followed your directions except for using smoked paprika as that is what I had on hand. Basamati rice was delicious and perfectly cooked. This will be a keeper in our fall/ winter rotation in Colorado. Thank you for your wonderful and easy to follow recipes! Cheers!
That’s wonderful to hear Julie!! Thanks for sharing your feedback! N x ❤️
I’m going to make this today for my family
Hope they love it! N x
Thanx It came out awesome but can usuggest a side dish with gravy or something else
Hi Chumki! You mean you want a sauce with this?? 🙂
Right Naggi
I finally got to make this last night. It really smelled wonderful. I think for me there was too much sage. So next tIme I will just put a pinch in. But loved how it all worked, thank you Nagie. ((Hugs to poochie.)) -You to for all your hard work.
I’m so pleased to hear that Sandy! Thanks for letting me know! N xx ❤️ PS Sage???
There was no sage, right. I had to go to the store for thyme, but I don’t have safe…
Sage*
Can this be done in a Crock-Pot?
Sorry Kay, it won’t work in a crock pot 🙂
I followed the recipe (using boneless chicken breasts) and it was delicious! The chicken was tender & juicy and the rice was perfect. I wouldn’t change a thing!!
I’m so pleased to hear that Linda! Thanks for letting me know! N xx
I made this tonight and it was delicious! I’m kinda old school and sauteed the onions and garlic in the cast iron skillet and then added carrots and some chicken broth. I used basmati rice and the seasonings that were in the recipe. It was amazing
Wonderful to hear Sherry! Thank you for sharing your feedback – N x ❤️
This was so good! I used all of your spices and added lemon pepper seasoning. When I took the foil off of the chicken I sprinkled lemon juice on the chicken and rice. All of the spices balanced well and there was no over whelming flavor but a lot of flavor! The rice is awesome but the chicken was awesome too. I am so impressed. Thanks for sharing.
Wonderful to hear Karen! Thank you for sharing your feedback – N x ❤️
This was absolutely incredible!!! Another winner, Naji!!! Thank you very much…this is going into the rotation. The rice is absolutely amazing in this dish…wow! I made a few changes, but I sincerely thank you for this recipe:
– I used homemade chicken stock for all the liquid
– I cut the rice and liquids in half because it would be too much for my husband and I
– I used 4-skinless bone-in chicken thighs instead of five
– Instead of the Chicken Rub spices/salt listed, I used 2-Tbsp. Paul Prudhomme’s Poultry Magic.
– For the rice, I used Basmati Rice (Hinode).
I’m so happy you enjoyed this Annie! Thanks for your feedback! N x
Great recipe!! The rice is reallyy tasty!! I just have a question regarding the chicken.. how to make it juicier? More tasty and maybe add some sauce?
Thank u for lovely recipe
Hi Jimy! You can marinate it overnight in the rub 🙂 That will help! If you want sauce, it would need to be made separately 🙂
Hands down the Best chicken and rice dish EVER! I hate cooking rice as it never comes out right but my husband loves rice so its always a battle….this makes us both happy! Every time I make it the rice is perfect! I have added lots of stuff, tried different spices and every time it is fabulous!! Thank you so much!!
I’m so pleased to hear that Becky! Thanks for sharing your feedback! N x 😊
Really tasty, used jasmine rice, came out perfect. My wife thinks some kind of gravy or sauce would make it even better. Any suggestions for that?
I’m so pleased to hear that Skip! Thanks for sharing your feedback! I think a gravy will make the rice soggy, Sorry! N x 😊
Hello,
I’m trying this recipe for the first time. How do you recommend baking this dish if using boneless skinless chicken thighs and brown rice?
Hi Brittany, please see recipes notes 🙂
Hi, I’m looking at the notes and wondering the same thing to compute the changes properly …wanting to make this tonight…do I just put the boneless skinless thighs in the dish with the brown rice and cook all of it covered for 45 minutes then uncover for 15-20 mins? Thank you.
Hi Nagi, I’d like to make this with 6 thighs. How would you adjust the amount of rice, liquid and cooking time?
Just made it the same rice/liquid/time. Portions were decent for 6 serves. Really tasty and easy to make. Thanks!
WHOOT!
The recipe will be enough for 6 thighs 🙂
If you want a better seal you can first rap the dish in Saran Wrap and then put foil over the top and it will create a way better seal. I’ve cooked in kitchen for over 10 years and that’s what we always do with our dishes when we cook chicken just a little FYI for everybody.
What a great tip Adam! Thanks!
So it’s safe for me to use Saran Wrap and foil? I will be so sad if this ruins my dinner lol
Please don’t!!! Cling wrap melts!