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…..
I love your site and all your recipes! It has been my daily go-to for dinner while being stuck at home. Please keep up the great work!!
I’ve tried this recipe twice and my family loves it. Both times, however, the (long grain) rice and (bone-in thigh) chicken were undercooked. I added extra broth/water the second time but it still needed additional 20-30min. Any suggestions? Thanks!
I am going to try this tonight
Enjoy Chantell!! N x
Hi Nagi this looks amazing, one question, should I rinse the rice first?
Hi Tamzin – no need, just cook as per the recipe. N x
That is great.
Thanks Wael- N x
Nagi, only one word for this recipe – superb!!!! Made with drumsticks and they were juicy and tender. Rice was to die for… all that buttery, garlicky goodness. I love your commentary, part of what makes you/your website/blog so special and YOU. Thank you for another sensational recipe.
Was very good added mushrooms to gravey
Sounds fabulous Gary! N x
Excellent recipe. Shorten the commentary, make the ability to print the recipe prominent. Thanks
Seriously? Nifty little thing called a scroll wheel. Nagi, you are great and so are your recipes. It is your website. so you keep doing YOUR thing. I for one love reading your tips etc.
Commentary is what makes Nagi’s page so inviting. Please don’t let this discourage you, Nagi! I love seeing updates of you and Dozer!
Hi Al, if you don’t like the commentary, you can always click the “jump to recipe” button at the top of the page. You can also very easily print by clicking the “print” button at the top of the recipe – a window will pop up with a printable version. N x
Hello Hello,
I made the chicken part of this recipe and in addition to the spices that you used I added 1/2 tsp of corriander and 1/2 tsp of cumin. It was a hit with my family.
I served it with couscous and a simple mediterranean sauteed sweet potato recipe that I got from a moroccan friend.:)
Sounds like you nailed it Erma! N x
Looks yummy!! I don’t like onions though…any ideas how to modify the recipe without onions? Thank you!
Hi Debbie, you can leave them out if you prefer!! N x
Dear Nagi,
Was wondering, is the water ratio remains the same for jasmine rice and basmathi rice? As normally when we cook basmathi, more water used. I am really thinking to hit the recipe. But water ratio is my concern, definitely being Asian i do not want to eat mushy rice.
Hi Shamala – I talk about this in the recipe notes. N x
Hi Nagi
my family and I are really enjoying your recipes.
I find the recipes quick and easy to follow and very tasty. We particularly love your mega flavour lentil curry and easy soft flatbread. Keep up the good work.
Carol
Thanks so much Carol! N x
Wonderful!!! Every recipe I’ve made of yours comes out so good. I used brown jasmine rice. Had to add a little more salt. My husband couldn’t get enough. Thank you!
I’m so glad it was a hit Connie! N x
I made this for tea and it was lovely. Will definitely be making it again. Even my fussy little boy seem to enjoy it. X
Wahoo! That’s grea to hear Gayle! N x
Nagi, this was outstanding! We really enjoyed this recipe. The only change I would make is to add some salt to the rice as I make my own broth and I don’t salt it when I make it. My son asked when we would have this recipe again!
I’m so glad it was a hit Julie! N x
Thanks for the recipe , Nagi. Looks fabulous and gonna try it soon.
May I ask, Which oven symbol to use to bake this baked chicken and rice ? Sometime I got confused which type to set on my oven ..🙏
Hi Merry, I typically used fan forced here 🙂 N x
Another stunning meal. The rice was divine!
Oh man just went to get this prepared and I have Maryland’s instead of thighs, Will it need much longer you think?
Easy Megan – hope the Marylands in half so you have thighs and drumsticks and proceed with the recipe as is 🙂 N
Simply delicious!
Hi Nagi. I was wondering if you can use boneless chicken fillet/ breast for this recipe. If you can, should you reduce the oven time?
Hi Zara – it’s all listed in the recipe notes 🙂 N x
Nagi previously said:
“Boneless skinless thigh fillets or breast – put the rice in the oven covered with foil WITHOUT chicken. Bake for 30 minutes per recipe, then remove pan, take foil off, top with chicken then return to oven (no foil) for a further 20 – 25 minutes or until liquid in the pan is absorbed, per recipe.”
Hi Nagi! I made this tonight just as you wrote it and it was awesome. Whole family loved it. No surprise, as your recipes have all been favourites at our place for some time now. I’ve learned to really trust your recipes, even when it’s unfamiliar territory, and I’ve learned a lot. My wife is Japanese and she’s a fan of your work, too. Everyone: try the biryani! So good! Also, the Mexican rice casserole is my young daughter’s favourite. Thanks!