Go Back
Oven-Baked Chicken and Rice
Pin Recipe Print Recipe

Oven-Baked Chicken and Rice

This easy, one-pan oven-baked chicken and rice dish is packed with flavor! The rice is buttery, garlicky, and perfectly tender, while the chicken is seasoned and juicy. The secret? Briefly baking onion, garlic, and butter before adding the rice and chicken for a deep, rich flavor.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Dinner
Cuisine: Western
Servings: 5
Calories: 574kcal

Ingredients

For the Chicken:

  • 5 bone-in chicken thigh fillets skin removed (see Notes for substitutions)

For the Rice:

  • 1 onion chopped (brown, white, or yellow)
  • 2 large garlic cloves minced
  • 2 tablespoons 30g butter (or olive oil)
  • 1 ½ cups 270g uncooked white rice (see Notes for rice options)
  • 1 ½ cups 375ml hot chicken broth/stock
  • 1 ¼ cups 315ml hot water

Chicken Rub:

  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¾ teaspoon salt
  • Black pepper to taste

Optional Garnish:

  • Oil spray for a golden finish
  • Fresh thyme leaves or finely chopped parsley

Instructions

  • Preheat the oven to 350°F (180°C).
  • Prepare the baking dish: Scatter the chopped onion and minced garlic in a 10x15-inch (25x35 cm) baking dish. Place the butter in the center and bake for 12-15 minutes until softened and fragrant (mix if browning too quickly).
  • Season the chicken: While the onion mixture bakes, mix together the Chicken Rub ingredients. Sprinkle evenly over both sides of the chicken thighs.
  • Add rice: Remove the baking dish from the oven and stir in the uncooked rice.
  • Assemble: Place the seasoned chicken on top of the rice, then pour the hot chicken broth and water around the chicken.
  • Bake covered: Cover the dish tightly with foil and bake for 30 minutes.
  • Finish baking uncovered: Remove the foil, spray the chicken with oil (optional for a golden finish), and bake for another 20 minutes until the rice has absorbed the liquid and the chicken is golden brown.
  • Rest and serve: Let the dish stand for 5 minutes, then remove the chicken and fluff the rice with a fork. Garnish with fresh parsley or thyme if desired. Serve and enjoy!

Optional Gravy

  • The dish is flavorful enough on its own, but if you’d like to add a sauce, consider making a quick gravy for an extra delicious touch.

Notes

Chicken Substitutions:
Bone-in chicken thighs work best because they cook at the same time as the rice and remain juicy.
Drumsticks can be used without removing the skin; no need to adjust cooking time.
Boneless, skinless thighs or chicken breasts: Bake the rice covered for 30 minutes first, then add the chicken and bake uncovered for 20-25 minutes until the liquid is absorbed.
Rice Options:
Long-grain white rice gives the fluffiest texture.
Short- or medium-grain rice will be slightly stickier but still works.
Basmati and jasmine rice work great with the same cooking time.
For brown rice: Add an extra ½ cup of hot water and bake covered for 1 hour, then bake uncovered for 15 minutes.
Not suitable: Minute rice, risotto, or paella rice.