If you’re on the hunt for a dish that feels cozy, satisfying, and is practically hands-off once it hits the oven, this Oven Baked Chicken and Rice Recipe is going to win you over. Tender, juicy chicken thighs rest atop fluffy, flavorful rice that’s been infused with onions, garlic, and warm spices. Everything cooks together beautifully in one pan, making dinners easier and tastier. Whether you’re feeding a hungry family or just want easy comfort food with hardly any cleanup, this recipe delivers every single time!
Ingredients You’ll Need
This Oven Baked Chicken and Rice Recipe keeps things wonderfully simple but each ingredient plays a starring role in creating maximum flavor, juicy texture, and that classic golden glow. You probably already have most of these in your kitchen!
- Chicken thighs (bone-in, skin-on): These give the dish incredible moisture and the skin crisps up for a delectable bite.
- Long grain white rice: The ultimate comfort grain that perfectly absorbs all the savory flavors without getting mushy.
- Chicken broth: Delivers richness and ensures the rice cooks up soft and flavorful.
- Onion (finely chopped): Melts into the rice, giving every bite a gentle sweetness and depth.
- Garlic (minced): Adds a savory, aromatic pop — don’t skip it!
- Olive oil: Helps you get a gorgeous sear on the chicken and rounds out the flavors.
- Paprika: Brings beautiful color and subtle smokiness to the dish.
- Dried thyme: Adds a whisper of earthiness that complements both chicken and rice.
- Dried oregano: Infuses classic herbal notes you’ll taste in every forkful.
- Salt: Essential for bringing all the flavors to life—be sure to use a good quality salt for the best results.
- Black pepper: Just enough for a hint of warmth and depth.
- Chopped fresh parsley (optional): For a fresh, green finish and splash of color at the table.
How to Make Oven Baked Chicken and Rice Recipe
Step 1: Prep Your Oven and Seasoning
Start by preheating your oven to 350°F (175°C). Then, in a small bowl, mix together the paprika, thyme, oregano, salt, and black pepper. This easy homemade rub ensures your chicken is loaded with flavor all the way through. Pat your chicken thighs dry with paper towels so the skin crisps up nicely, and then massage the seasoning mixture all over so every bite is tasty.
Step 2: Sear the Chicken
Set a skillet over medium heat and add the olive oil. Once it’s shimmering, lay the chicken thighs skin-side down. Let them sizzle for 3–4 minutes until beautifully browned. This step is all about boosting flavor and locking in those juices, so don’t rush it! When they’re ready, remove the chicken from the skillet and set aside.
Step 3: Build the Flavor Base in the Baking Dish
Grab your trusty 9×13 inch baking dish and scatter the uncooked rice evenly across the bottom. Sprinkle in the finely chopped onion and minced garlic so they’ll melt into the rice as it cooks. Pour in the chicken broth, gently smoothing everything into an even layer—you’re basically setting the stage for the chicken to shine.
Step 4: Arrange and Bake
Place the seared chicken thighs on top of the rice, skin-side up so the skin stays crispy as it bakes. Cover the entire dish tightly with foil to trap in moisture and flavor, then pop it in the oven. Bake for 35 minutes, letting all the flavors come together in magical, hands-off fashion.
Step 5: Uncover and Golden Up
After 35 minutes, remove the foil so the chicken skin can get deliciously golden and crisp. Continue baking for another 20–25 minutes, or until the rice is tender and the chicken is cooked through. The kitchen will smell irresistible at this point—just try not to peek!
Step 6: Garnish and Serve
Once your Oven Baked Chicken and Rice Recipe is hot, bubbly, and golden, let it sit for a few minutes before serving. Sprinkle with chopped fresh parsley if you like a pop of vibrant green. Plate it up and get ready to savor every bite!
How to Serve Oven Baked Chicken and Rice Recipe
Garnishes
This dish already looks inviting straight from the oven, but a sprinkle of chopped fresh parsley adds a touch of color and freshness. For even more flavor, you could add a quick squeeze of lemon juice or lightly scatter some sliced green onions on top.
Side Dishes
This Oven Baked Chicken and Rice Recipe is so complete in itself, but it pairs beautifully with a crisp green salad, steamed broccoli, or simple roasted carrots for a burst of color and crunch. Even just sliced tomatoes or cucumbers tossed with a vinaigrette can make the whole meal pop!
Creative Ways to Present
You can serve each plate with a perfect chicken thigh nestled on a bed of flavorful rice, or go family-style by placing the whole baking dish right in the center of your table and letting everyone help themselves. If you want to make it extra special for guests, serve in individual bowls with an extra sprinkle of parsley or a wedge of lemon for squeezing.
Make Ahead and Storage
Storing Leftovers
Leftovers are a dream! Allow the dish to cool, then transfer portions of chicken and rice to airtight containers. Store them in the refrigerator for up to 3 days. The flavors deepen overnight, making tomorrow’s lunch taste even better than dinner.
Freezing
This recipe freezes well for meal prep. Place portions in freezer-safe containers (make sure they’re well-sealed to prevent freezer burn). When you’re ready to enjoy, thaw in the refrigerator overnight. The chicken and rice will reheat beautifully and save you a busy weeknight.
Reheating
For the best results, reheat in the oven at 350°F until warmed through, adding a splash of chicken broth if the rice seems a bit dry. You can also use the microwave for single servings, covering lightly so everything retains its moisture and heats evenly.
FAQs
Can I use boneless chicken thighs or breasts?
Absolutely! You can use boneless chicken if you like, but reduce the baking time a bit so the chicken doesn’t overcook. Bone-in, skin-on thighs give the best flavor and juiciness, but this Oven Baked Chicken and Rice Recipe is flexible for your preferences and whatever you have on hand.
Can I add vegetables to the rice?
Yes! Stir in a handful of frozen peas, diced carrots, or even chopped bell peppers with the rice before baking. It’s a fantastic way to add color, texture, and extra nutrition to the dish.
What kind of rice works best?
Long grain white rice is recommended because it cooks up fluffy and light, perfectly absorbing the broth. Avoid quick-cooking or instant rice for this recipe, as they tend to become mushy in this Oven Baked Chicken and Rice Recipe.
Can I double the recipe for a crowd?
You certainly can! Just use a larger baking dish and check that you have enough space for the chicken to nestle in a single layer on top of the rice. Keep an eye on the baking time and add extra minutes if doubling to ensure everything is cooked through.
How do I know when the chicken is done?
The chicken is ready when the skin is golden and crisp, the juices run clear, and an instant-read thermometer registers 165°F when inserted into the thickest part of the thigh. The rice should be tender and most of the liquid absorbed. This is what makes the Oven Baked Chicken and Rice Recipe so satisfying every time!
Final Thoughts
If you’re craving a truly comforting, easy dinner with incredible flavor and minimal cleanup, you will love making this Oven Baked Chicken and Rice Recipe. Give it a try soon and watch it become one of those meals you come back to again and again—your family (and your taste buds) will thank you!
Print
Oven Baked Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Oven Baked Chicken and Rice recipe is a one-pan wonder that results in flavorful, tender chicken with perfectly cooked rice. A comforting and easy weeknight meal that the whole family will love!
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rice:
- 1 cup long grain white rice (uncooked)
- 2 1/4 cups chicken broth
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Season the chicken: Combine paprika, thyme, oregano, salt, and pepper. Rub the seasoning mixture over the chicken thighs.
- Sear the chicken: Brown the chicken thighs in a skillet, then remove from heat.
- Prepare the baking dish: Spread uncooked rice in a baking dish. Add onion, garlic, and chicken broth. Place seared chicken on top.
- Bake: Cover with foil and bake for 35 minutes. Remove foil and bake for additional 20–25 minutes until rice is tender and chicken is cooked.
- Serve: Garnish with parsley before serving.
Notes
- For added flavor, stir in frozen peas or chopped carrots with the rice.
- You can use boneless chicken thighs or breasts, adjusting baking time accordingly.
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 450
- Sugar: 1g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg
