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…..
This turned out great and very tatsy. Was very quick too, which I loved becuase we are so busy with afternoon activities the kids are involved in. Will be trying other recipes you have as well. Thanks again.
That’s great to hear Valerie! Thanks for letting me know! N xx
Is golden mushroom soup the same as cream of mushroom soup, if not, can I use cream of mushroom soup, no store near me has “golden”
Hi Nagi
I love your recipes and always look forward to them…..thank you!
Is it possible to double -up on the one pot rice dishes?
Hi June! I’d only recommend doubling up on this if you have a super large pan otherwise the depth of the rice will be too deep, if that makes sense! 🙂 N x
Question: could this be assembled ahead of time, frozen, and cooked later?
Hi Nikki, I dont think that will work because the salt will make the chicken sweat and the liquid will soak the rice. Sorry!
So I followed the instructions exactly and the center on my thighs were raw…. How can I salvage This? The rice came out perfect
Hi Tamara! 50 minutes in the oven, thighs should definitely be cooked 🙂 Were they still frozen inside perhaps? Just pop them back in the oven without the rice 🙂 N xx
I found this recipe online this morning and gave it a shot for dinner tonight. As I read through the recipe, I didn’t think the chicken would be done so I pan seared (in olive oil) for about 9 minutes on both sides. (I used drumsticks and wings only) Then I followed the recipe exactly. My family LOVED this dish and said it’s in their Top 5 of my dinners. Yay!!! Thank you so much. Also, I have to say…the rice is to die for!! Perfectly fluffy and so flavorful.
I’m so pleased you enjoyed this! Thank you for sharing your feedback. 🙂 N x
So if I am using boneless skinless chicken breast and brown rice I should cook the rice and liquid covered for 25min then add the chicken and cook it covered for another 25min? Then cook uncovered for another 15-20min?
Could I use quinoa instead of rice?
Hi Christy, I’m sorry no, the liquid ratio would be quite different 🙂 N x
Can you use boneless skinless chicken breasts?
Hi Andrea! Yes you can please see the notes for directions 🙂
So if I am using boneless skinless chicken breasts and brown rice I should put the rice and liquid in for 25min then add then chicken for another 25min covered? Then bake it uncovered for 15-20min?
Yep that sounds right to me, that’s what I would do!
When cooking boneless chicken what do you mean by add 25 minutes to the pot
Hi Paul! I mean put the rice in the oven for 25 minutes, then put the boneless chicken in so the chicken is only in the oven for 25 minutes 🙂
My rice is still a little hard….using white rice…any thoughts?? Its in the oven now….with about 10 minutes to go….
Hi Becky! The rice should be a tiny bit firm when you finish cooking but when you leave it to rest (covered), it finishes cooking and is perfectly al dente 🙂 Just like when rice is cooked on the stove.
I’ve got a bag of chicken drumsticks in the freezer. Would they do ok in this?
Yes! Please defrost them 🙂
Hi Nagi question on your recipe on oven baked chicken and rice (no stove) on the picture it shows some green herbs is that cilantro or parsley. Website is recipe tin eats
Hi TL! It’s parsley 🙂 N xx
Can I cook the rice completely uncovered the whole time? I do not have tin foil and don’t want to have to go out.
Hi Carrie! Add an extra 1 cup of water 🙂 N xx
My family loves this meal.. Including my 3 sons ages 1-9. It’s become a weekly favorite of ours. As a busy mom, I love that it only dirties up one pan!! I make it with brown rice and chicken breasts so I add my chicken about half way into baking. Delicious every time!
That’s so wonderful to hear Casi! Thanks for letting me know – N xx
I have recently just discovered your website Nagi in the last few months and am totally addicted! I now come here right before my shopping day when I plan all my meals and I go through your recipes to pick what’s for tea for week! I tried this recipe very sceptical of my own performance as I struggle with cooking rice and wow this was a huge hit, my kids loved it, even my fussy husband!
Wow what a compliment AR, thank you so much! I’m so pleased you enjoyed this one 🙂 N xx
Could I just do the rice with no chicken
Yep! 🙂 N xx
My chicken was a bit dry any suggestions ? It was so good though
Sorry to hear that Karen. What cut of chicken did you use?? 🙂 N xx
Great idea Grace! 🙂 N x
Can I use chicken wings
Hi Denise! Sorry I don’t recommend that, the skin will be rubbery on the underside 🙁
Can I use small chickens wings? And I’m cooking for 6. What are the measurements for an added serving or it doesn’t matter?
Hi Denise! Use the recipe scaler by hovering over the Servings and move the scaler 🙂 I don’t recommend wings for this because the underside skin will not crisp up 🙂 N xx
I will be trying this recipe for the first time tonight! My boyfriend is a very picky eater and these ingredients are ones he will eat! yay! I am confused about when to add the chicken in though. Should I add chicken at the same time as the rice or add chicken in later?
Hi Zelina! You put it on top of the rice, did you see the video under the recipe? 🙂 N xx