Oven Baked Chicken and Rice

The aroma of baked chicken fills the kitchen, mingling with the satisfying scent of seasoned rice. This oven-baked chicken and rice dish combines tender, flavorful chicken thighs with fluffy rice, baked to perfection in just over an hour. It’s a foolproof method that guarantees every bite is bursting with savory goodness.

This recipe is perfect for busy families or anyone looking for a comforting weeknight meal. It’s also an excellent choice for meal prep; make it ahead of time and store leftovers for quick reheats during the week.

Why You’ll Love This Recipe

• The chicken thighs are juicy and flavorful, thanks to the seasoning blend.
• Rice absorbs all the delicious chicken broth, creating a rich, savory base.
• Cooking everything in one dish minimizes cleanup time and effort.
• It’s versatile and can be adapted with different herbs and spices.

What You’ll Need

Gather the following ingredients for your delicious meal.

For the Chicken

• 5 bone-in chicken thigh fillets, peel skin OFF
• 2 tbsp butter, or olive oil
• Oil spray

For the Vegetables

• 1 onion, chopped (brown, white or yellow)
• 2 cloves garlic, minced

For the Rice

• 1 1/2 cups uncooked white rice
• 1 tsp paprika powder
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• Black pepper

For the Liquid

• 1 1/2 cups chicken broth/stock, hot
• 1 1/4 cups water, hot

For Garnishing

• Fresh thyme leaves or finely chopped parsley

You can replace chicken thighs with drumsticks or boneless breast if preferred.

Substitutions & Swaps

• Chicken thighs can be swapped for drumsticks.
• Butter may be replaced with olive oil.
• Fresh herbs can substitute dried ones.
• Use vegetable broth for a vegetarian option.

How to Make It

Follow these simple steps to prepare your oven-baked chicken and rice.

Preheat oven

Preheat oven to 180°C/350°F.

Bake onion and garlic

Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the center. Bake for 15 minutes, checking at 12 minutes to mix if some bits are browning too much.

Prepare chicken rub

While the onion and garlic are baking, mix together the chicken rub ingredients. Sprinkle the mixture on both sides of the chicken thighs.

Combine rice and chicken

Remove the baking dish from the oven and add the uncooked rice, mixing it with the onion and garlic. Place the seasoned chicken on top of the rice.

Add broth and water

Pour the hot chicken broth and water around the chicken, ensuring the rice is well-covered.

Cover and bake

Cover the dish with foil and bake for 30 minutes. After 30 minutes, remove the foil, spray chicken with oil (optional for a nicer finish), and continue baking for another 20 minutes until the liquid is absorbed.

Rest and fluff

Allow the dish to stand for 5 minutes. Then, remove the chicken and fluff up the rice. Garnish with parsley or thyme if desired, serve, and enjoy!

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: No, rice texture changes when frozen.
Reheat: Microwave on medium for 2-3 minutes.

Tips for Best Results

• Leave skin off to keep the chicken moist and healthy.
• Ensure your broth and water are hot for even cooking.
• Fluff the rice gently to keep it light and airy.
• Adjust seasoning according to your taste preference.

Serving Suggestions

• Enjoy it alongside a fresh garden salad.
• Pair with steamed vegetables for a complete meal.
• Serve with a slice of crusty bread to soak up the delicious broth.