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…..
Hi Nagi!
Just wondering if this would work if using chicken maryland? Would I have to remove the skin too?
Thanks in advance! =)
Made chicken n rice casserole, but rice came out too soft for my taste, but amazingly flavorful. How much can I reduce liquid to get a looser, less mushy rice? Bless you for this Easy Recipe! Love you Nagi! 😊💞
Sorry you had issues here – did you follow the correct liquid amount in the recipe? Can I ask what type of rice you used? N x
I had to increase rice & stock by 1 cup each. I left water amount the same.
Can i use chicken wings? That’s all I have. My son will love this.
Hi Kira, unfortunately they may make the rice too greasy (I use skin off chicken in this recipe) N x
Hi Nagi,
Tried this recipe today and was not disappointed. easy steps with clear instructions and the flavour is just amazing. I will definitely be making this regularly.
Looking forward to trying more of your recipes!
Another great 1 dish recipe. I removed the skin from the thighs, but as the husband and I are skin lovers (only occasionally!) I set these aside and then put them between the thighs for the last 20 minutes after seasoning them with a bit of salt and pepper and left over seasoning. They came out crisp and golden. I also used organic, corn fed chicken thighs. I find the flavour is much better than bog standard chicken thighs, but that is my personal preference. I also had to increase the cooking time by 10 minutes, but that is probably just my oven. Chicken thighs are very forgiving, as I am sure Nagi knows, when it comes to cooking for long periods. Thanks again Nagi for another great recipe. Your recipe site is by far by favourite site for inspiration. So, thank you for the time and effort you put into your recipes, videos and of course the great pics of Dozer. Stay safe and well.
Hi! Do you rinse your rice before you cook it? I’m using basmati. Thanks!!!! Love your recipes 🙂
Hi Mel, no need to rinse, if the recipe needs the rice rinsed I will state it in the instructions 🙂 N x
*I mean I’m using jasmine rice
Thanks!!!
Do you put the foil back on for the last 20 minutes? Sorry, I am not a very bright cook. 🙂
Hi Autumn, leave the foil off for the last 20 minutes to get golden crispy chicken 🙂 N x
Hi Nagi,
I have the house to myself and am craving this recipe, would it work for 1???
Could you combine this with the mushroom rice? Which is lovely
My family loved it! When choosing chicken about how many pounds do you use or do you just go by amount of the chicken thighs?
Hi Madi – I just usually cook 5 standard size thighs. N x
Absolutely not accurate at all, I’m on almost 3 hours on 350 and rice in center is hard. Regular long grain white rice. I’ve just had to add more water. Thank you for wasting 3 hours of my life
Sir, is your oven even ON? Are you a novice cook? Why take it out on the person who wrote the recipe just because you made mistakes? If something were wrong with the recipe, comments would reflect that. You should apologize for being so nasty.
Hi John – I’m sorry to sound it sounds like something is really wrong with your rice or oven…. there is no way it should be 3 hrs and the rice is still uncooked! Scientifally impossible. Is the rice very very (very) old??
Nagi once again, another delicious meal. Thank you!
Was wondering…do you have a good recipe for glazed donuts?
I don’t Zoya – pop a request on my recipe request page and I’ll add it to the list 🙂 N x
Best and easiest chicken dish! Thanks Nagi
If doing the boneless thigh version, do you cook the rice first with foil on and the liquid and ingredients and then just add chicken later to finish?
I love making this Nagi. The rice is extremely moreish. I was wondering if the rice could be done alone and how? 😘😘😘
This took me back to my childhood. It’s a traditional Bulgarian recipe and my mum used to cook it often. One of my favourite meals 😍
excelent recipe
I made this exactly as the recipe said. My ten year old son said “This rice is amazing!!” before I could even get to the table with my plate. The chicken was juicy and flavorful. Great recipe!
I have tried this unfortunately it went wrong, if it’s not out of a tin I’m sunk. I can do toast and beans
Hi John, what exactly went wrong here? N x
I messed the liquid up wrong measurements, my rice was like mush
Very good food. Thanks
This recipe is great! It was very easy to prepare and it tasted great! Thanks for a great new recipe that will become a regular in my home.
Made this for supper last night. Man, was it good. My wife couldn’t stop talking about the rice. Will definitely make again. Thank you.
That’s great Lorne!! N x
Forgot to rate it. 5 stars