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…..
Hi Nagi!! Looking forward to making this great dish this coming weekend… One question: How do I make the 4-minute gravy that you show on the video?
Hi Susie, the link is in the recipe – here it is again 🙂 https://discountspot.info/gravy/%3C/a%3E%3C/p%3E
please take off the pop up its really annoying!
Hi Jane, thanks so much for bringing that to my attention! Yes, the ads are how I make income from this website. A necessary evil! My long term goal is to reduce and hopefully eventually get rid of them altogether. As for how they are impacting the view ability though, I am very particular about this so thank you for bringing it to my attention, I will report it. The ad management company I use is pretty good at controlling ads but sometimes the odd obnoxious one slips through I’m afraid! N x
Can we please stop cooking chicken and pork all of the time? Some of us don’t eat one and can’t eat the other for reasons.
Sure can – I have a stack of recipes that don’t contain chicken or pork, and some that do are easily swappable to another protein – N x
Can i bake this without using aluminum foil… we have a baumatic oven. They say it will ruin the oven if any form of aluminum or tin is used in it. Thanks
Hi B, I’m not overly familiar with the oven type & foil, however you need a lid on this one so it cooks properly 🙂 N x
This looks yummy! Can I do it in a Dutch oven and then uncover towards the end to make it brown? Thanks for loads of great recipes
Yes definitely D! N x
Come on Nagi the Chicken thighs in your picture look like they still have skin on. Otherwise how did they get to look so Brown & crunchy?
Nope they definitely don’t! The seasoning on the skin provides a crispy crust!! N x
Brown is due to the heat with the spicy crust. Crunchy is because there is no skin and the oven is on high enough, so the top dries out a bit
Could I make this in a countertop halogen oven ?
Hi Sonia, I haven’t tried to be honest but would love to know if it works! N x
can milk or cream be used instead of water.
Hi Alice, not with this recipe as written sorry as it absorbs differently into the rice than water – N x
I love this recipe as is, but I have some raw tricolor quinoa that needs a purpose. Would it work in this dish instead of the rice?
Hi Jerri, the recipe as written wont work with quinoa sorry! N x
I would like to try with bone-in skin on chicken breasts. Does the cooking time change as opposed to using dark meat?
Thanks Nagi that’s tomorrow’s nights dinner sorted out.
Another brilliant recipe to enjoy.
I used the bone-in skin-on for my son and I didn’t notice a difference, but I also used a thermapen to check for 165°.
I love your receips and am trying this one tonight. but I have a question regarding the oven. You don’t specify whether you cook with fan forced oven or convection setting?
Convection is nullified when the food is covered by the foil/lid. I think if you turn the heat down to 325 at the end and make sure you still have enough liquid to not have the rice dry out, you might shave a couple to 5 mins on the uncovered phase of cooking. I turn the convection off on mine when I make this dish and just do it as the recipe recommends and it comes out fantastic.
Hi! I’m a newly single dad trying to learn to cook, so bear with me. 🙂 This recipe was awesome! However, some pockets of the rice was a little chewy. What’d I do wrong? Thanks!
Hi Kevin, sorry you had issues here – can I ask what type of rice you were using? N x
oops…sorry, should have added that. It was Jasmine rice.
I should say, in spite of the rice issue, the kids and I loved it!
I think I figured out what I did. Your second note mentions “If you make this with boneless skinless thigh fillets or breast…” I used boneless skinless thighs, so thinking I should have followed that route. Gonna have to try it again! 🙂
I haven’t made this recipe before but I have made other like it.
I had issues with the rice not getting done also.
What I did was add the brother and water in the the rice and mix.
Then put chicken on top. Otherwise what happens is that the rice wont absorbe the water because they are pushed together under the chicken.
Good luck to you.
Chef John at Food Wishes is very good to learn how to cook. He gives very good instructions and explains why he does what he does.
There are quite a few out there that are very good chefs. I like to mix and match who I go to.
Chef Jaques Pepin is also good.
I’m going to try Nagi’s rolls today I think.. And this Chicken dish… not sure what I have in the freezer at the moment.
Can’t want to make this! Can you use chicken breast? Thoughts on if you can, would i need to change cooking/seasoning at all? You’re awesome!
Hi VS, I talk about this in the recipe notes – N x
First time and loved it! Thanks Nagi!
Wahoo, you’re so welcome Shane! N x
I have this in the oven. Made it to your recipe, adjusted as directed for the boneless chicken. (Cooking ride first for 30 minutes with foil, then adding chicken and backing additional 25 without foil ) and the rice is not cooked. Still a lot of liquid. Used long grain rice… It sure smells good though. I feel like it needs another 15 minutes for the ride at least.
Thanks so much for the recipe. This was great. The only change I made was I swapped the thyme for rosemary. (to me thyme tastes like dirt…don’t know why) Anyway, I would totally make this again. Although I don’t know what it is with me and rice, but my liquid always tends to get soaked up too fast. So next time I will probably add a bit more water to the rice. Besides my kitchen issues, this was a winner!
Has anyone tried making this with frozen boneless skinless chicken thighs? I have a bag of them in the freezer. I feel like the cooking time would be pretty good. I just wonder if the rice wouldn’t cook properly.
Hi Wendi – always thaw meat first before cooking – you can get the instructions in the recipe notes for boneless thighs. N x
After you pull out the pan and take off the foil, do you replace foil when you put it in for another 20 minutes? Thx.
Hi Aryn, no, you’re removing the foil for the last 20 minutes of cooking to ensure that chicken gets nice and golden! N x
you left something out of the recipe cause in the picture there is something green like bell pepper or jalapeno pepper and it is not parsley…I want to try and make this but not until the full recipe is posted
Hi Lin, nothing has been left out and the recipe is correct. You may be referring to the rocket/arugala salad that is in the photo – it’s just a side. Enjoy! N x
Making this right now! Fingers crossed.
I hope you love it Amaryel! N x