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…..
Loved it. Like she says, the rice is killer!
WHOOT! ❤️
Hi will be trying this recipe but one question can I use a roaster chicken.if so how much time difference in cooking
Hi Ashley! You mean a whole chicken?
This was so delicious! Thank you for the great recipe! Can chicken be substituted with sliced beef or pork and using the same rub?
Hi Mindy! It would need to be cuts that take the same length of time to cook. 🙂 One day I will share a version using another type of protein! N xx
Mindy Ifollowed the recipe but 1 12 c broth AND 1 1/4 c water is too much. Leave off the water. I had to cook to get the water to evaporate
If I replace the chicken thighs with breasts. How many chicken breasts should be used?
Hi Jenn! 4 or 5 small ones about 150g/5 oz will work great. 🙂
Greetings from Atlanta. I’ve learned to trust you and we had this tonight. Delicious and basically it’s a make-ahead dish once it’s in oven. It did make a lot of rice. I might reduce to one cup next time but I will freeze a couple of containers as the rice is yummy. And I made your shortbread recipe but patted out one large round cookie and served with mushed strawberries. My husband had two helpings. I retired last week so lots more time for cooking. Please keep your amazing recipes coming and post more pictures of Dozer.
So pleased to hear you enjoyed it Amanda! 🙌🏻 Thanks for letting me know. 🙂 N xx PS I do know this makes quite a bit of rice, I find it works better than using only 1 cup of rice because it just spreads out too thin. 🙂
Hi, I’m going to be making this recipe this weekend. Would it be the same cook time if I used chicken leg quarters and breast? Could I leave the skin on?
Hi Susan! Breast directions are in the notes, I would not cook it with leg quarters because they take longer than the cook time per recipe. So for leg quarters, I would not recommend them for this recipe unfortunately because they will take too long too cook. So the rice will be way overcooked by the time the chicken is done. Sorry to disappoint!
This has become my go to recipe in its original form as well as a base for any kind of oven baked rice dish. Last night I made a vegetarian version – roast beetroot and fennel with middle eastern spices. I added toasted slivered almonds and currants before serving.
Ohhhhhh…you have no idea how happy it makes me to hear that! And GOSH I love your vegetarian version….you have me thinking now!!
Yes please – would love to see what you create as a vegetarian version!!
I made this last night and it was a failure. I baked covered for 35 minutes and the rice was no where near cooked. It took an additional 30 minutes for the rice to even start cooking. Then I had to take it out because the rice started getting mushy. Even though most of it was mushy it still wasn’t cooked all the way and had hard uncooked pieces of rice in it. It was an epic failure and I will never make this for my family again.
Hi there, I’m sorry to hear it didn’t work out for you. I wish I could be there to troubleshoot, it sounds like something went really wrong because for rice to start cooking at 65 minutes is really wrong. I just wonder whether you had far too much liquid or if your oven runs very weak?
I would definitely get your oven checked. The last time our oven broke down, I only noticed when I had lasagne in there for an hour and the pasta was soft but raw. Try a recipe you know and trust eg a cake or muffins to check your oven or use a cooking thermometer to make sure your oven is working.
Did you warm the broth and use hot water like the recipe said? If not then it would take much longer for the liquid to reach a temperature capable of cooking the rice. Just a thought.
Hey Nagi – can you add the stock and water before you add the chicken?
Yep! No difference really 🙂 I think I just do chicken first to avoid risk of dropping chicken into the liquid and it splashing everywhere 🙂
Mmm this was delish! This is going to be a family favourite for years to come, thanks for another winner Nagi!
One question, I never know what to do with leftover stock, it generally sits in the refrigerator and goes out of date..What should I do so I don’t waste it?
That’s wonderful to hear Rebecca!! Gosh, I never ever throw out chicken stock, I always freeze it 🙂 I just pop it in takeout containers, usually in 1 cup measures if I can be bothered. Or even small ziplock bags. I use chicken stock a LOT!
Thank you!
This is in the oven right now! Just to thr foil off…and the rice isn’t cooked at all 😣
I love rice and chicken, yours version looks so yummy! Hope mine is a success 😊
Have faith! 🙂
This was just what I needed for dinner last night. I started it, and my 16 y.o. son finished it while I led an after school program. He was quite happy with the result (we all were). Thank you for sharing!
That’s so fantastic to hear Jenn! Thanks for trying my recipe and letting me know you enjoyed it! N xx
I made this for dinner tonight with a few additions, including well drained spinach and mushrooms in the sautee’ and rice portion. And the Chicken I added a few extra seasonings to balance out the spinach and mushrooms. I also added sauteed’ asparagus with lemon pepper seasoning, steamed to a crisp snap, and tender inside. I also made a quick yeast bread and my homemade butter. My family loved it, I have a lot of picky eaters and not one complained or picked at their food, all plates were clean. I love this recipe and can’t wait to try the Creamy Parmesan Risotto with Lemon Chicken next. Thank you so much for giving me a recipe that my entire family loved!!!!
That’s terrific to hear Amber! Thanks for letting me know! N xx
I made this last night with 8 chicken drumsticks and the family loved it! I made the recipe exactly as described, but added a few more pieces of protein to satisfy my growing boys. Thanks Nagi!
That’s terrific to hear Jen! Thanks for letting me know! N xx
Always look forward to your wonderful recipes. In my 80’s now and appreciate easy preparation.
This is a winner and I thank you!
That’s terrific to hear Phyllis! Thanks for letting me know! N xx
Hi nagi
I’m up in beautiful Cairns visiting my daughter and made this for dinner last night…. Yummy not only did her husband love it but so did my 1yr old granddaughter!!
I’ve now introduced my daughter to your site who could believe how great your site is and how you explain everything in your notes and the added bonus video is the best thing for a young wife and mother
Hope you had a great Easter
As I have now retired and have left adelaide to start my adventures
We have scored the perfect semi retirement job I will be working at an international scuba diving resort in western new Britain PNG
Will write and tell more of course I will be introduceding your site to theim,,,
Love your bat fan
Jane
WOW Jane! What an amazing life you lead!!! I’m so touched that you shared this site with your daughter and she likes it 🙂 Thank you for your lovely message, I hope the weather up in Cairns in beautiful, enjoy your visit! N xx
Good Morning 😀
This looks delicious and I really want to make it, but with a couple substitutions: Breasts instead of thighs and long grain brown rice instead of white. The recipe indicates that I should see “Notes,” but I’m unable to locate them on the Recipe. Are they there and I’m just missing them?
Thank You So Much!
Hi Marci! The breast directions are in Note 1 and the brown rice direction is in Note 3. 🙂
Hi Nagi,
I’m planning to make this dinner this weekend and just have a question for you. I’m at my in-laws and their only large baking dish is quite shallow – about 1 inch deep (I think they possibly think I’m a little nuts since I just measured their baking dishes with a measuring tape!). The dish you used in the photos above, looks to be much deeper, so i was wondering if you think this is still possible in such a shallow dish? Should I adjust times? I should note, I was also planning on doing this with 6 thighs, since that’s how many came in the pack.
I’m really excited to try this, and hope I get to. I have so many of your recipes saved on foodgawker and have been looking for an excuse to make one of them!
Thank you,
Kat
Hi Kat! The large shallow dish should be fine, just need to ensure that the liquid fits in 🙂 You may need to add a tiny splash of extra water if it evaporates too quickly before the rice is cooked to your taste, but I’m pretty sure it will be fine. It’s an easy fix – just have a kettle ready with boiling water, then once you finish the recipe, test the rice. If it’s still a bit firm for your taste, add 1/4 – 1/2 cup of water then pop it back in the oven for 5 – 10 minutes.
Hi,
Thanks so much for the advice! I made the dinner and it turned out great, though the chicken was a little undercooked, so I had to toss it in on its own for an extra ten minutes. I did use 6 thighs and they were quite big, so possibly that was it? Either way, I cannot wait to make this again, thanks!!!!
Hi Kat! The cook time is for average bone in thighs, up to around 300g/10oz. If yours were giant – and I do see some up to 400g/13oz – yes an extra 10 minutes would be required. So pleased you enjoyed it though!! N xx
Hi Nagi,
Is it possible to use calrose rice and how much should the cooking time be adjusted? Thank you so much for your recipes! The scaler is pretty cool… it’s so nice that the recipes can be adjusted to as many or as few people as possible. I’m also a huge doggie lover, especially golden retriever and Lab.. I enjoy seeing glimpses of Dozer on your blog 🙂
Cheers from the Bay Area!
Hi Fransisca! That’s the standard Australian medium grain rice so absolutely, yes! And glad you’re enjoying Dozer glimpses too, he’s becoming quite the show pony!
I had two thick bone in chicken breast. So I made the onions, removed them and mixed them with the raw rice and set it aside. Then I used the pan to baked the breasts alone, coveted in foil 30 minutes. Then added the rice and broth. It was perfect even cooked backwards.
That’s so fantastic to hear! Thanks for letting me know Cheryl 🙂 N xx