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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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…..
Instead of discarding the chicken skins I fried them in a pan until crispy and then coarsely chopped them to sprinkle over the rice. I thought it added a good crunch to a soft dish.
I was a bit disappointed in this dish to be honest (& I hate saying that because most of Nagi’s recipes that I’ve cooked have been delicious). There was nothing inherently wrong with it, and in fact both the chicken and rice, individually, were fine. The flavours just seemed to lack that something extra that I’ve come to expect – and I don’t mean spicy flavours, just stronger ones I guess. Oh and yes, I did follow the recipe exactly as written.
Sorry Nagi.
Just trying this recipe for first time I also had my own chicken stock so used it can’t wait try it now thanks
Just made this, scaled for two, used a chicken breast on the bone and it cooked perfectly, plus as others confirm the rice is to die for. Thanks Nagi!
Hi Nagi, just wondering if I can freeze this dish please – even if I freeze the chicken and rice separately?🤔 Thanks, Lorraine
This was super delicious and too easy to make.I stir fried the left over rice a couple of days later. Thanks for an amazing recipe.Garlic rice is to die for.
I LOVE this recipe! It’s so easy and so convenient to make. The one change I make is to use half chicken broth, half beef and not so much water.
Excellent!! I used mediterranean seasoning and creole seasoning as well. This is my favorite chicken recipe.
I made this today and it’s wonderful! The only change I made was adding some frozen stir fry medley vegetables on top of the rice. Complete meal!
Can the chicken and rice recipe be made with chicken breast
Hi Janice, you’ll find all the directions in the recipe notes 🙂 N x
My whole family will eat this meal, which pretty rare! Thank you for sharing!
The chicken is good, sure. But the rice? Absolutely fantastic. I want to weep with how delicious this rice is.
I’m so happy you loved it Lex!!! N x
Really good. Simple to make and delicious recipes, loving it!
I made a double portion and it’s taking forever to cook right now. Added extra 30 min. Should I add more time and on a higher temp? Looking forward to it! 😘
Love this recipe. The only thing i do differently, is i only use a pinch of dried thyme.
My husband loved this recipe and he’s very picky about chicken recipes. I thought the rice really needed salt. Is it best to salt it before cooking or after? I wouldn’t want the salt to make the chicken too salty. Thank you!
Hi Brenna, that could be due to the stock you used unfortunately – some are saltier than others! If you found it lacking, I would season after cooking! N x
I have a large family and everyone enjoys this recipe, even my son who doesn’t eat rice normally eats this rice! I do add a bit more seasonings and salt to the rub and the garlic rice. This recipe is a keeper!
My new go to chicken and rice recipe! So much flavor and the dish is a huge crowd pleaser in our household.
Used minute white rice turned out perfect. So you can use minute rice white or brown,
Absolutely the rice was deeelish! I can’t wait to make it again! The chicken rub was a little too spicy for me, think I will cut the paprika in half next time. Thanks Nagi!
Hi Elizabeth, sounds like you used hot paprika, I generally use smoked or sweet here 🙂 N x
Second time I made this recipe. My wife works late one night a week so dinner is on me. She loved it both times. I use jasmine rice and no gravy (maybe next time) came out deliciously perfect both times.