There's nothing quite like the comfort of Oven Baked Chicken and Rice to fill your home with warmth and delicious aromas. This hearty, one-pan dish is perfect for busy weeknights or lazy Sundays when you want a meal that's simple yet satisfying.
I first discovered this recipe when searching for a way to make dinner without juggling multiple pots and pans. It quickly became a family favorite for its ease of preparation and irresistibly flavorful results. The tender chicken, fluffy rice, and savory seasonings make every bite feel like a comforting hug.
Why You'll Love This Oven Baked Chicken and Rice
Get ready to fall in love with the ultimate fuss-free dinner. This Oven Baked Chicken and Rice is not only flavorful but also a lifesaver for anyone who craves simplicity in the kitchen.
First, it's a true one-pan wonder. Everything – from the tender chicken to the perfectly cooked rice – cooks together in one dish, saving you time and effort on cleanup.
Second, the flavors are out of this world. The chicken absorbs the rich, savory juices, while the rice soaks up the delicious broth and seasonings, creating layers of flavor in every bite.
You'll also appreciate how versatile this dish is. Whether you prefer bone-in thighs, drumsticks, or even chicken breasts, this recipe works beautifully with whatever cut of chicken you have on hand.
Finally, it's a crowd-pleaser. Whether you're cooking for picky kids or impressing dinner guests, this recipe guarantees clean plates and requests for seconds.
Ingredients Notes

The beauty of Oven Baked Chicken and Rice lies in its simple, wholesome ingredients. Each element is carefully selected to enhance the flavors and textures of the dish.
- Chicken: Bone-in, skin-on chicken thighs are my favorite for this recipe. They stay juicy during baking and their rendered fat adds incredible flavor to the rice. If you prefer, drumsticks or chicken breasts work just as well.
- Rice: Long-grain white rice is ideal because it cooks evenly and absorbs the flavors without becoming mushy. Avoid using instant rice, as it may overcook and lose its texture.
- Chicken broth: Opt for a high-quality, low-sodium chicken broth to control the saltiness while still infusing the dish with savory depth. Homemade broth is even better if you have it.
- Onions and garlic: These aromatics form the base of the dish, adding sweetness and richness as they cook alongside the rice.
- Seasonings: A simple mix of paprika, dried thyme, salt, and pepper elevates the chicken and gives the dish its signature warm flavor. Feel free to adjust the seasonings to your taste.
No special equipment is required for this recipe – just a trusty baking dish and some aluminum foil to ensure the chicken stays moist while baking.
How To Make This Oven Baked Chicken and Rice

Creating this delightful Oven Baked Chicken and Rice is straightforward, with no complicated steps. Here's how to bring it together:
Start by preheating your oven to 350°F (175°C). While the oven warms, rinse your long-grain white rice under cold water until the water runs clear. This step removes excess starch and prevents the rice from becoming gummy.
In a 9x13-inch baking dish, combine the rinsed rice, chicken broth, minced garlic, and diced onions. Stir to distribute the ingredients evenly.
Next, prepare your chicken thighs by patting them dry with a paper towel. This ensures a crispy, golden skin. Season both sides generously with paprika, dried thyme, salt, and pepper.
Nestle the seasoned chicken pieces into the rice mixture, skin-side up. Cover the dish tightly with aluminum foil to trap the steam and bake for 30 minutes. After that, remove the foil and continue baking for another 20-25 minutes, allowing the chicken skin to crisp up and the rice to cook fully.
You'll know the dish is ready when the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender and fluffy. Let it rest for 5 minutes before serving to allow the flavors to meld.
Storage Options
Oven Baked Chicken and Rice is perfect for meal prep and leftovers. Here’s how to store it:
- Refrigerator: Transfer the cooled dish to an airtight container and refrigerate for up to 4 days. Be sure to store the chicken and rice together for maximum flavor retention.
- Freezer: For longer storage, portion the chicken and rice into freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat, place the leftovers in a microwave-safe dish with a splash of chicken broth to keep the rice moist. Cover and heat in the microwave or oven until warmed through.
Variations and Substitutions
This recipe is wonderfully versatile, so feel free to make it your own:
- Vegetables: Add diced carrots, peas, or chopped bell peppers to the rice mixture for a pop of color and added nutrition.
- Protein: Swap the chicken thighs for drumsticks or chicken breasts. You can even use turkey thighs for a twist on the classic.
- Rice varieties: While long-grain white rice works best, you can experiment with basmati or jasmine rice for a slightly different flavor profile. Just adjust the cooking time as needed.
- Spices: Play around with seasonings like cumin, curry powder, or smoked paprika to create a new flavor combination.
- Creamy option: Stir in a few tablespoons of heavy cream or grated Parmesan cheese into the rice just before serving for a luxurious finish.
Don't be afraid to experiment – this dish is forgiving and adapts beautifully to your preferences.
With its tender, flavorful chicken and perfectly cooked rice, this Oven Baked Chicken and Rice recipe is sure to become a staple in your kitchen. Whether you're feeding your family or hosting a casual dinner, it's a dish that everyone will love. Enjoy!
PrintOven Baked Chicken And Rice Recipe
This oven-baked chicken and rice recipe is a flavorful and comforting dish that's simple to prepare. Juicy, tender chicken baked with seasoned rice makes it a perfect one-pan meal for busy weeknights or cozy family dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup carrots, diced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme
- ½ tsp black pepper
- ½ tsp salt
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in an oven-safe skillet or baking dish over medium heat.
- Season chicken thighs with salt, pepper, paprika, and thyme, then sear for 3-4 minutes per side until golden brown. Remove and set aside.
- In the same skillet, sauté onions, garlic, and carrots until softened.
- Add rice, stirring to coat, then pour in chicken broth and bring to a simmer.
- Nestle the seared chicken thighs into the rice mixture.
- Cover with foil and bake for 35-40 minutes until the rice is tender and chicken is fully cooked.
- Remove foil, broil for 3-5 minutes for crispy skin.
- Let rest for 5 minutes, then serve hot.
Notes
- For extra flavor, use chicken stock instead of broth.
- Add peas or other vegetables for variation.
- Be sure to use an oven-safe skillet or transfer to a baking dish after searing the chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
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