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…..
We had the same issue. So disappointing! And we had covered the dish for the first 30 min. Followed recipe exactly.
Amazing! We eat a LOT of chicken around here but this will by far be our new favorite! SO EASY! Turned out perfect! Makin’ it again before the week is out….thanks, Nagi! Stay safe!
Thanks so much Miss Kellie! N x
I made this this week as the email popped up when I was looking for something new, perfect timing and a fabulous, tasty, easy recipe! There was a little too much rice for us, but I was warned in the notes, so I did chicken for three and rice for four, with frozen peas and corn on the side, that I also cooked extra of. All those leftovers with a little shredded chicken wen in the freezer for another easy meal when I’m flat out busy back at work, I’ll add bacon, prawns maybe some broccoli finely chopped and fried rice for dinner. Two meals one cook, brilliant. Thanks so much. I’m late 60’s and my husband is your typical 70 year old male Australian that likes what he knows but even he loved it. You can teach an old dog new tricks.
Wahoo, I’m so glad you gave it a shot Joy! N x
OUTRAGEOUSLY great flavor, with very little hands-on effort! Added sliced baby portobellos. Brought LOADS of compliments.
*Thank you!*
Wahoo, that’s great to hear Bonny! N x
Made this last night.. so easy & yum!.. I fried up the butter/garlic/onion in the frypan (I put the frypan in the oven as my current bake dish is at a friend’s house). I also put veges (diced carrots, cauliflower, potatoes) on top of the rice alongside the fat-removed chicken thighs (& added spinach a few minutes before cooking finished). Everything tasted superb! Another hit! Thank you.
This was pretty good! I made mine in a Dutch oven instead of baking dish and foil. It worked well, but the bottom layer of the rice burnt and stuck to the bottom. Wasn’t a big deal and didn’t affect the taste! Great simple, healthyish meal!
Hi John, so sorry you had issues here – that definitely doesn’t sound right. Did you cover the rice with foil to begin with? Or could there be a problem with your oven thermostat? N x
Hi Nagi and fellow fans. I am a frequent visitor to the site, and love the recipes. I have a batch of your no-knead bread rising, and last night made the chicken and rice recipe.
Although not Asian, I am also a rice snob! 🙂 and am very proud of my own pilau rice but this was also magnificent! I am going to try the same technique with my usual recipe next time I make Indian. I don’t really visit any other recipe sites, as I get all I need from yours! 🙂 never made a recipe from you that wasn’t great., thanks!
That’s great to hear Willy, thanks so SO much! N x
I made this tonight with boneless chicken thighs. Great, easy recipe. The rice was so fluffy and not dried out at all and the rub on the chicken was so tasty!! Will definitely be making this again.
Wahooo! That’s great to hear Rose! N x
Fantastic recipe, so easy, what a great week night dish, and it would be easy enough to cook in bulk- thanks Nagi!
You’re so welcome Christine!! N x
I only have a 9” x 13” dish. Would it still work ?
Perfect Iris – enjoy! N x
Easy to make and the rice was exactly as you said it would be!
Yummy and fluffy. I will be making this dish again and again.
That’s awesome to hear Vivian – thanks so much! N X
Can I make it with Marylands ?
Hi Gisele, you can, however I would cut them in half (so you have the thigh and drumstick separated) to ensure they cook in time – N x
I have to admit, your garlic butter rice is now a staple side dish in my house, except I cook the rice in chicken stock in the rice cooker, and fry off the onion and garlic in butter in a small frypan, then stir it through at the end. Have eaten it with so many dishes, and it is always a star!
Wahoo!!! Perfect Kate! N x
I’ll take both hugs, furry bits and all, also and send two warm ones back. Am belting out ‘I am, you are, we are Australian’ at top volume hoping it reaches the Northern Beaches . . . .be well and look after yourself . . .
I think I can hear you Eha 😂
Hi Nagi, thanx for the encouragement, positivity and joy you send us. Can you tell me where you got Dozer’s ramp (knee op. photo)?
Thank you, Yasmin
Hi Nagi, Keen to try this one. As we both live locally (I am in Freshie) so wondering where you would recommend to buy the bone in thighs as they are not that easy to come by. Thanks for keeping us smiling.
Hi Michelle, Woolworths/Coles deli!
Thanks darling.
Hello from England. I’m greedy, I’ll take both hugs, thank you! And send some back to you and Dozer from me and Paddy, who is still trying to adjust to only being allowed one walk a day now. I am spending most of the day inventing games for him – hide and seek with his toys is a good one. I so enjoy receiving your emails and am still working my way through your recipes, using them 4 – 5 times a week, every one a joy to make, and to eat, thank you. I am also so impressed with the help you are providing to the front line workers where you live. If you have time check out ‘Captain Tom’, in England, a World War Veteran, who at 99 years old decided to walk 100 laps of his garden before his 100th birthday to raise money for our NHS. He achieved that and has carried on, the current total is 27 million pounds! Stay well, stay safe,
Helen X
Hi Nagi
Your recipe is a good old standby. Good flavor, very easy to make. You can add extra vegetables if you wish. Whatever your tastes buds are like.
Big hug to you and dozer
Your friend from Canada
Dennis
Thanks so much Dennis! N x
Thanks for all the wonderful recipes, Nagi. You are helping me to become a really great cook!
Awesome Rena, that’s great!!! N x