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…..
New to cooking here and can’t wait to try this recipe!!! Can I replace the white rice with a saffron yellow rice?? Thanks!!!
Hi Corinne, I haven’t tried to be honest! N x
This is so easy and delicious! LOVE the rice!
That’s great Laurie! N x
I love your recipes everything I make turns out awesome! Thank you so much💕
You’re so welcome Sabrina! N x
Hi! Just wondering if you reheat this does the chicken become dry? Want to make some for work meals
Hi Lauren, as long as you don’t overheat – I usually reheat covered in the microwave 🙂 N x
Can tgis be made on a stovetop. My oven is not working 😢
Hi Ivette, sorry I feel like the stove would be too hot and you’d burn the bottom of it before it was cooked through – N x
Hi Nagi,
I made this so many times and love it. Wanna make it tonight but I realise I don’t have chicken stock/broth. I have only chicken cubes. How much water and how many cubes should I use? I am preparing for 2 pax and usually is about 1 1/4 cup rice
Hi Kathryn, that depends on the brand – the side of the packet should explain how to make up the broth in litres and how much stock cube you need 🙂 N x
Could I put the skin back on the chicken for the last 20 minutes and broil briefly if needed? We love the skin!
Hi Susan, of course!!! N x
Another OMG Nagi. So tasty and that rice is to die for!!! ❤❤❤❤❤❤
Awesome Alison!! N x
I made this today with boneless chicken breast..it was great. but i accidently put extra water and ended up keeping the tray in oven for more time.. my rice on top became crispy 🙁
Oh no!!!! Sorry you had issues here Nimisha, there’s no need for extra water (all the instructions are in the notes) – N x
Thank you for a great recipe! My family absolutely love it!
You’re so welcome Tammy! N X
I’ve done it with bone-in and boneless, and I use chicken bouillon cubes for convenience. I follow the instructions closely and it works every time, I just have to use a little more water in the rice, my oven is quite strong.
Hi. I don’t have a weighing balance at home. Is the measuring cup for 250g of granulated sugar equivalent to 250g of rice?
Hi Julie, I’m so glad you love it!! N x
Another delicious recipe with simple ingredients! Thank you.
I cheated and used boneless this time but will definitely do bone-in one of these days.
I’m so happy you enjoyed it!! N x
I made this tonight and it was perfection! I did not change any ingredients, but did bake it in a covered square casserole dish. Thank you so much for this amazing recipe! It’s a keeper!
You’re so welcome Ruth! N x
So simple, but so good! Also super easy to changes the spices up if you want to different flavor. Will be making this again!
Yes 100%!!! N x
Sounds like a great alternative Candi! N x
Hi there! Very excited to try this recipe, especially since I have all of the ingredients. The only pan that I have is a 9 x 12 non stick baking dish. or I also have a 20 inch cast iron skillet. Will either of these work or would it change the taste of the recipe?
Hi Katerina, the 9 x 12 will work perfectly – Enjoy 🙂 N x
Can you help me understand brown rice cooking. I understand extra water, but do you add chicken in at beginning with rice or do you add chicken after 45 minutes and when you open it up?
Hi Lexi – the chicken goes in at the start, with the extra water as well. N x
Hi Nagi! I used normal white rice but it turn out soggy. How can i improve on that?
Love your recipes! Fun, easy and yummilicious!!
Hi Nagi. Followed as directed, added potatoes. But when I remove the foil, it seems the water and stock dried up. I just placed it back in the oven. Not sure what gonna happen. Between used Basmathi rice.
Hi Shamala, potatoes absorb liquids, so if you’ve added potatoes to it, it may affect the end result and turn out dry. N x
As directed, I removed the skin from the thighs + added a few broccoli florets and diced red pepper. Otherwise I followed the recipe. The rice (basmati) was quite dry. I like the recipe very much, but I think next time I will leave the skin on. BTW you are my go-to recipe source!
Hi Gary, sorry you ended up with dry rice, that doesn’t sound right. Does your oven run on the hotter side? N x
I don’t think so. Maybe I extended the time a bit when the foil was removed. Either way, I’m thinking I would like the ingredients more moist or buttery. Thnx for your reply.