Oven Baked Chicken and Rice

Golden, crispy-skinned chicken nestled on a bed of fluffy, aromatic rice—that’s the magic of Oven Baked Chicken and Rice. This one-pan wonder transforms simple ingredients into a comforting meal that fills your home with irresistible aromas as it bakes to perfection. The beauty lies in how the chicken juices seep into the rice, infusing every grain with savory flavor while creating a meal that’s greater than the sum of its parts. You’ll learn how to achieve perfectly cooked chicken and rice in one dish, with minimal prep and maximum flavor.

Why You’ll Love This Recipe

This Oven Baked Chicken and Rice recipe deserves a permanent spot in your dinner rotation for so many reasons. First, it’s the ultimate convenience food—one pan means minimal cleanup, and once it’s in the oven, your work is done. The contrast between the crispy, seasoned chicken skin and the tender meat is divine, while the rice underneath absorbs all those delicious juices, creating the perfect textural interplay.

The dish strikes that elusive balance between comfort food and wholesome dinner. Rice becomes incredibly flavorful as it cooks in chicken broth and absorbs the seasonings and drippings, creating layers of taste that belie the simple ingredient list. Even picky eaters gravitate toward this meal, making it a true family favorite.

For busy weeknights, this chicken and rice bake shines brightest—it requires just 15 minutes of hands-on preparation before the oven does all the heavy lifting. The result is a complete meal that looks like you spent hours in the kitchen when really, you were helping with homework or taking a well-deserved break.

Ingredients

For the perfect Oven Baked Chicken and Rice, you’ll need:

• 6-8 bone-in, skin-on chicken thighs (approximately 2 lbs/900g)
• 1½ cups long-grain white rice (300g)
• 2½ cups chicken broth (625ml)
• 2 tablespoons olive oil
• 1 medium onion, finely diced (about 1 cup)
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 lemon, cut into wedges (optional, for serving)

The bone-in chicken thighs are non-negotiable here—they provide essential fat and flavor that keep both the meat juicy and the rice delicious. For the rice, standard long-grain works beautifully, but jasmine rice also makes a fragrant alternative for this baked chicken with rice dish.

Pro Tips

Pat the chicken dry – This seemingly simple step is crucial for achieving that coveted crispy skin on your Oven Baked Chicken and Rice. Moisture is the enemy of crispiness, so take an extra minute to thoroughly pat your chicken thighs with paper towels before seasoning. This ensures the seasonings adhere better and the skin renders properly in the oven.

Don’t skip the searing step – While it might be tempting to simply place raw chicken on rice and bake, taking five minutes to sear the skin-side creates a flavor foundation that elevates the entire dish. This brief step renders some fat, creates a head start on crispy skin, and develops those complex flavors that make chicken and rice casserole so irresistible.

Rest before serving – When your Oven Baked Chicken and Rice comes out of the oven, resist the urge to immediately dive in. Allowing the dish to rest, covered with foil, for 5-10 minutes does two important things: it lets the chicken juices redistribute throughout the meat (preventing dryness) and gives the rice a chance to finish absorbing any remaining liquid, resulting in perfectly fluffy texture rather than mushiness.

Instructions

Step 1: Prepare the chicken
Preheat your oven to 350°F (175°C). Pat the chicken thighs completely dry with paper towels. In a small bowl, mix together paprika, garlic powder, onion powder, 1 teaspoon salt, and ½ teaspoon black pepper. Season the chicken generously on both sides with this mixture, ensuring you get some seasoning under the skin for maximum flavor.

Step 2: Sear the chicken
Heat olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and sear until golden brown, about 5 minutes (no need to cook the other side). Transfer the chicken to a plate and set aside. Pour off all but 1 tablespoon of the rendered fat from the pan.

Step 3: Prepare the rice base
Reduce heat to medium and add the diced onion to the pan. Sauté until translucent, about 3-4 minutes. Add the minced garlic and thyme, cooking for another 30 seconds until fragrant. Stir in the rice, coating it with the flavored oil and lightly toasting for about 1 minute.

Step 4: Combine and bake
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan (these contain tons of flavor!). Bring the liquid to a simmer, then remove from heat. Taste the broth and adjust seasonings if needed. Arrange the seared chicken thighs on top of the rice mixture, skin-side up. Cover the pan tightly with foil or a lid.

Step 5: Bake to perfection
Transfer the covered dish to the preheated oven and bake for 25 minutes. Then, remove the foil or lid and continue baking for another 15-20 minutes until the chicken skin is crispy, the chicken reaches an internal temperature of 165°F (74°C), and the rice has absorbed all the liquid. If the chicken is done but the rice needs more time, remove the chicken and continue cooking the rice.

Step 6: Rest and serve
Remove the Oven Baked Chicken and Rice from the oven and let it rest for 5-10 minutes. Sprinkle with fresh chopped parsley and serve with lemon wedges for a bright finish. Each portion should include a chicken thigh and a generous scoop of the flavorful rice beneath.

Variations

Mediterranean Chicken and Rice
Transform your Oven Baked Chicken and Rice with Mediterranean flair by adding 1 cup halved cherry tomatoes, ½ cup pitted Kalamata olives, and 1 tablespoon of dried oregano to the rice mixture. After baking, top with crumbled feta cheese and fresh basil for a sunny flavor profile that transports you straight to Greece. The olives and tomatoes release their juices during baking, creating an even more flavorful rice base.

Lemon Garlic Herb Variation
For a bright, herb-forward version, add the zest of one lemon to your seasoning mix and place thin lemon slices under and over the chicken before baking. Increase the garlic to 5 cloves and add a tablespoon each of fresh rosemary and sage along with the thyme. This variation creates a fragrant chicken and rice bake that’s perfect for spring dinners. Finish with a squeeze of fresh lemon juice just before serving.

Spanish-Inspired Chicken and Rice
Create a nod to paella by adding ½ teaspoon of saffron threads to the hot chicken broth before pouring it over the rice. Mix in ½ cup diced red bell pepper with the onions and add 1 teaspoon of smoked paprika to the seasoning blend. Stir in ½ cup frozen peas during the last 5 minutes of cooking for color and sweetness.

Storage and Serving

Oven Baked Chicken and Rice stores beautifully, making it perfect for meal prep. Refrigerate leftovers in an airtight container for up to 4 days. For best results when reheating, add a splash of water or broth before microwaving covered, or reheat in a 325°F oven until warmed through (about 15-20 minutes). The flavors often deepen overnight, making day-two servings especially delicious.

For freezing, portion the cooled chicken and rice into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as directed above.

Serve this comforting dish with a crisp green salad dressed with a simple vinaigrette to cut through the richness. For a more substantial meal, add steamed broccoli or roasted vegetables on the side. If you’re feeling indulgent, a piece of crusty bread is perfect for soaking up any remaining juices from this delicious chicken and rice casserole.

FAQs

Can I use boneless chicken instead?
While you can use boneless chicken breasts or thighs, bone-in pieces are recommended for Oven Baked Chicken and Rice as they provide more flavor and prevent the meat from drying out. If using boneless pieces, reduce the cooking time by about 10 minutes and check for doneness earlier.

Why is my rice still hard after baking?
Hard rice usually indicates insufficient liquid or cooking time. Ensure you’re using the correct ratio of liquid to rice (about 2:1 for this recipe), and check that your oven temperature is accurate. If needed, add an extra ¼ cup of hot broth and continue baking, covered, until tender.

Can I use brown rice in this recipe?
Yes, but brown rice requires longer cooking time and more liquid. Increase the broth to 3 cups and extend the initial covered baking time to 45 minutes before uncovering for the final crisping stage.

Do I need to rinse the rice first?
Rinsing removes excess starch and can help prevent gumminess. While not strictly necessary for this recipe, rinsing until the water runs clear can yield fluffier rice in your chicken and rice bake.

Can I prepare this dish in advance?
You can prepare components ahead of time: season the chicken and store in the refrigerator, and prepare the rice mixture up to the point of adding broth. Store separately and combine just before baking for best results.

Conclusion

This Oven Baked Chicken and Rice is comfort food at its finest — a golden-topped, flavor-infused one-pan meal that delivers on both satisfaction and simplicity. It’s the kind of dish that rescues weeknight dinners and still feels special enough for Sunday gatherings. The magic happens as everything cooks together, with the chicken flavoring the rice below while developing that irresistible crispy skin above. Whether you’re cooking for a family or meal prepping for the week ahead, this recipe strikes the perfect balance between effort and reward. Make it once, and it’s bound to become part of your regular rotation.

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