If you’re on the hunt for a comforting, one-pan wonder that feels like a warm hug, you’re going to adore this Oven Baked Chicken and Rice Recipe. It’s a delightful combination of tender, seasoned chicken thighs baked to perfection atop fluffy, aromatic rice scented with onions, garlic, and herbs. The beauty lies in how simple ingredients transform into an unforgettable feast that fills your kitchen with irresistible aromas and your table with wholesome goodness. This dish is pure magic when you want something both cozy and effortlessly impressive.
Ingredients You’ll Need
Each ingredient in this Oven Baked Chicken and Rice Recipe plays a vital role in building the flavor, texture, and heartiness that make this dish so special. From the juicy chicken thighs to fragrant herbs, everything is straightforward but essential.
- 5 bone-in chicken thigh fillets, skin removed: Tender and flavorful, they stay juicy during baking without the skin.
- 1 onion, chopped: Adds sweetness and depth, softening beautifully as it bakes.
- 2 cloves garlic, minced: Gives that classic aromatic punch that pairs perfectly with chicken and rice.
- 2 tablespoons butter (or olive oil): Melts into the rice for richness and enhances the sautéed onion and garlic flavor.
- 1 ½ cups uncooked white rice: Soaks up all the savory juices and becomes tender and fluffy.
- 1 ½ cups hot chicken broth/stock: Infuses the rice with soulfulness and a savory backbone.
- 1 ¼ cups hot water: Helps cook the rice to the perfect consistency alongside the broth.
- 1 teaspoon paprika powder: Adds a smoky warmth and lovely color to the chicken.
- 1 teaspoon dried thyme: Brings earthy, herbaceous notes that marry the chicken and rice.
- ½ teaspoon garlic powder: Enhances the garlic flavor without overpowering it.
- ½ teaspoon onion powder: Boosts the onion savoriness even more deeply.
- ¾ teaspoon salt: Balances flavors perfectly without being too salty.
- Black pepper: Season to taste for just the right zing.
- Oil spray: Optional, for a final touch to crisp up the chicken slightly.
- Fresh thyme leaves or finely chopped parsley: For a fresh, vibrant garnish that brightens every bite.
How to Make Oven Baked Chicken and Rice Recipe
Step 1: Preheat Oven and Bake Aromatics
Begin by warming your oven to 350°F (180°C). Toss the chopped onion and minced garlic into a baking dish, then add the butter into the center. Pop this in the oven for about 15 minutes. This gentle baking softens the aromatics and lets the butter melt and mingle their flavors, setting an incredible base for the rice and chicken. Be sure to stir once or twice to prevent any garlic from browning too much, which keeps the flavors mellow and rich.
Step 2: Season Chicken
While your aromatics are doing their thing, mix together the seasoning for the chicken: paprika, dried thyme, garlic powder, onion powder, salt, and a pinch of black pepper. Generously sprinkle this irresistible chicken rub on both sides of each thigh, ensuring every piece is deeply flavored. This spice blend will create a beautifully colored, flavorful crust once baked, proving that seasoning is everything.
Step 3: Assemble and Bake
Once the aromatics are tender and buttery, take the baking dish out of the oven. Stir in the uncooked rice, making sure it’s evenly combined with the onion and garlic. Arrange the seasoned chicken thighs on top of the rice like cozy little boats ready to bake. Pour the hot chicken broth and water around the chicken, being careful not to wash the seasoning away. Cover the dish tightly with foil and slide it into the oven for 30 minutes. The steam trapped inside gently cooks the rice and chicken together, blending their flavors perfectly.
Step 4: Uncover and Finish Baking
After the rice has absorbed most of the liquid, uncover the dish and give the chicken a quick spray of oil if you like a bit of extra crispiness on top. Return it to the oven uncovered for another 20 minutes or until the chicken is cooked through, the rice is tender, and the liquid is fully absorbed. This last step seals in the flavors and adds a hint of color and texture that makes this Oven Baked Chicken and Rice Recipe truly irresistible.
Step 5: Rest and Serve
When the timer dings, pull the dish out and let it rest for 5 minutes. This pause allows the juices to redistribute, making the chicken even juicier. Then carefully remove the chicken thighs and fluff the rice with a fork to separate the grains and lighten the texture. Garnish with some fresh thyme or parsley to add a pop of green and fresh herbaceous note. Your Oven Baked Chicken and Rice Recipe is ready to bring everyone to the table!
How to Serve Oven Baked Chicken and Rice Recipe
Garnishes
Fresh herbs like thyme or parsley are a game-changer here. They add not only a beautiful splash of color but also a bright, fresh flavor that balances the earthiness of the baked chicken and rice. A little squeeze of fresh lemon juice over the top just before serving adds a lovely zing that wakes up the whole dish.
Side Dishes
This meal shines as a complete dish, but if you want to round it out, a crisp green salad with a light vinaigrette is a fantastic pairing. Roasted or steamed seasonal vegetables also complement the warm, savory flavors without overpowering the main course.
Creative Ways to Present
For a dinner party, serve individual portions in wide, shallow bowls to showcase the layering of chicken on rice. Or plate the rice first, then place the chicken on top neatly—sprinkling garnish thoughtfully for that extra wow factor. You could even turn leftovers into stuffed peppers or wraps for a fresh twist the next day.
Make Ahead and Storage
Storing Leftovers
Leftovers from the Oven Baked Chicken and Rice Recipe can be refrigerated in an airtight container for up to 3 days. The flavors deepen overnight, making the next meal even tastier. Just be sure to keep the chicken separated from the rice if possible to avoid sogginess.
Freezing
This dish freezes well if you want to save portions for busy days. Use freezer-safe containers and separate chicken pieces and rice for easier reheating. Freeze for up to 2 months and thaw overnight in the fridge before reheating.
Reheating
To bring leftovers back to life, gently warm in the microwave or oven with a sprinkle of water to rehydrate the rice. Cover with a lid or foil to keep moisture in. Reheating slowly preserves the juicy texture of the chicken and the fluffiness of the rice.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs are juicier and more forgiving in baking, chicken breasts can work too. Just be mindful to check for doneness sooner to avoid drying them out.
Is it necessary to remove the skin from the chicken?
Removing the skin reduces extra fat and keeps the dish lighter, but if you love crispy skin, you can leave it on and increase oven time slightly to crisp it up.
What type of rice works best?
Long-grain white rice is ideal because it cooks evenly without becoming mushy. Brown rice can be used but will require longer baking and more liquid.
Can I make this recipe dairy-free?
Yes! Simply swap the butter for olive oil or any plant-based oil, and the dish remains just as delicious.
Is the foil cover important?
Covering with foil traps steam and moisture, ensuring the rice cooks perfectly while keeping the chicken juicy. Skipping this step risks drier chicken and unevenly cooked rice.
Final Thoughts
This Oven Baked Chicken and Rice Recipe is one of those rare dishes that feels both cozy and special, perfect weeknight or weekend fare that brings everyone together without fuss. Its simplicity is deceptive because every bite tells a story of well-balanced, layered flavors. I hope you’ll whip up this recipe soon and let it become one of your treasured kitchen go-tos. Trust me, it’s a winner every single time!
Print
Oven Baked Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Oven Baked Chicken and Rice recipe combines tender, seasoned chicken thighs with aromatic baked rice for a comforting, one-dish meal. The chicken is rubbed with a flavorful blend of paprika, thyme, and garlic powders, then baked over a bed of buttery onions and garlic-infused rice, absorbing all the savory aromas. Finished with fresh herbs and optional gravy, this easy-to-make meal is perfect for a hearty family dinner.
Ingredients
Chicken and Seasoning
- 5 bone-in chicken thigh fillets, skin removed
- 1 teaspoon paprika powder
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt
- Black pepper, to taste
Aromatics and Rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter (or olive oil)
- 1 ½ cups uncooked white rice
- 1 ½ cups hot chicken broth or stock
- 1 ¼ cups hot water
- Oil spray (optional)
Garnish
- Fresh thyme leaves or finely chopped parsley
Instructions
- Preheat Oven and Bake Aromatics: Preheat your oven to 350°F (180°C). Scatter the chopped onion and minced garlic evenly in a baking dish about 10 x 15 inches. Dot the butter (or olive oil) in the center of the dish and bake for 15 minutes, stirring occasionally to prevent burning and to allow the aromatics to soften and release their flavor.
- Season Chicken: While the aromatics bake, prepare the chicken rub by combining paprika powder, dried thyme, garlic powder, onion powder, salt, and black pepper. Generously sprinkle this seasoning blend on both sides of the chicken thighs to ensure full flavor penetration.
- Assemble and Bake: Remove the baking dish from the oven. Add the uncooked white rice to the dish and stir well to mix it with the softened onions and garlic. Arrange the seasoned chicken thighs on top of the rice evenly. Carefully pour the hot chicken broth and hot water around the chicken and rice mixture to provide moisture for cooking. Cover the dish tightly with foil.
- Bake Covered: Place the foil-covered dish back into the oven and bake for 30 minutes. This allows the rice to absorb the liquid and the chicken to cook through gently.
- Uncover and Finish Baking: Remove the foil. Optionally, spray the chicken with oil for a crispy finish. Bake uncovered for an additional 20 minutes, or until the liquid has been absorbed completely, and the chicken is cooked through with a slight golden brown color.
- Rest and Serve: Let the dish rest outside the oven for 5 minutes to allow flavors to meld and the rice to fluff up. Remove the chicken pieces and fluff the rice gently with a fork. Garnish with freshly chopped parsley or thyme before serving.
- Optional Gravy: The dish is flavorful on its own, but if desired, you can make a quick gravy from the pan drippings (see notes for gravy preparation tips).
Notes
- To make a simple gravy, remove the chicken and rice after baking, and pour the pan juices into a small saucepan. Heat over medium heat, whisk in a small amount of flour or cornstarch mixed with cold water, and simmer until thickened.
- Removing the chicken skin reduces fat content and keeps the dish lighter.
- You can use olive oil instead of butter for a dairy-free option.
- Ensure the rice used is long-grain white rice for best texture; adjust liquid quantities if using other rice types.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
