Oven Baked Chicken And Rice

Want an easy one-pan dinner that’s cozy and filling? This oven baked chicken and rice is perfect. Simple, hearty, and full of flavor!

You get juicy chicken and fluffy, seasoned rice baked together. Every bite is tender, warm, and comforting. No extra pans, no extra stress.

Perfect for busy nights, family dinners, or meal prep. Easy to toss together. Big, cozy payoff.

Let’s grab a pan and bake it up! A cozy chicken dinner is just a few steps away.

Why You’ll Love This Recipe

• One Pan Magic: Chicken, rice, and broth all cook together in a single baking dish, soaking up every bit of flavor.
• Tender and Juicy: Thanks to the low and slow baking method, the chicken turns out incredibly moist, and the rice becomes perfectly fluffy.
• Family Favorite: The savory, buttery rice and seasoned chicken make this a meal that both kids and adults love.
• Make-Ahead Friendly: Prep the dish ahead of time and pop it in the oven when you’re ready for an easy dinner.
• Versatile: Use bone-in thighs, drumsticks, or even boneless cuts depending on what you have.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: About 1 hour 10 minutes

Servings:
This recipe serves 6 people generously. You can easily double it for a crowd — just use a bigger baking dish.

Difficulty:
Very beginner-friendly. No fancy techniques required — just simple layering and baking.

Required Kitchen Tools

• 9×13-inch baking dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Knife and cutting board
• Foil (for covering)
• Basting brush (optional)

Ingredients for Oven Baked Chicken and Rice

Here’s what you’ll need to make this cozy and satisfying dish (exact measurements will be in the Recipe Card below):

• Chicken Thigh Fillets: Skin-off, bone-in pieces work best for juiciness.
• Onion: Finely chopped, to flavor the rice base.
• Garlic: Fresh minced garlic for aromatic depth.
• Butter or Olive Oil: To sauté the onions and garlic before baking.
• Uncooked White Rice: Long-grain white rice absorbs the flavors best.
• Chicken Broth or Stock: Use hot broth for quicker baking and richer flavor.
• Water: Helps create the right liquid balance.

For the Chicken Rub:

• Paprika Powder: Adds smoky, rich flavor and a golden color.
• Dried Thyme: Earthy and slightly minty to complement the chicken.
• Garlic Powder: For extra savory depth.
• Onion Powder: Boosts the overall flavor of the chicken and rice.
• Salt and Black Pepper: Essential for seasoning.

Optional Garnish:

• Oil Spray: For lightly misting the chicken to promote browning.
• Fresh Thyme Leaves or Parsley: A bright, fresh pop of green before serving.

Variations for Oven Baked Chicken and Rice

• Switch the Rice: Try using basmati or jasmine rice for a more fragrant result. Avoid brown rice without adjustments — it takes longer and needs more liquid.
• Use Different Cuts: Bone-in drumsticks, boneless thighs, or even chicken breasts can work — just adjust cooking time slightly if needed.
• Boost the Veggies: Add peas, carrots, or frozen mixed vegetables halfway through baking for a more complete meal.
• Spice it Up: Add a pinch of cayenne pepper or smoked paprika to the rub for a little extra kick.
• Cheesy Twist: Sprinkle shredded cheddar or mozzarella on top during the last 10 minutes for a creamy finish.

How to Make Oven Baked Chicken and Rice: Step-by-Step Instructions

1. Preheat the Oven and Prepare the Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or spray oil.

2. Make the Chicken Rub

In a small bowl, mix together the paprika, dried thyme, garlic powder, onion powder, salt, and pepper. Rub this seasoning all over the chicken pieces until they’re well coated.

3. Sauté the Aromatics

In a skillet, melt the butter (or heat olive oil) over medium heat. Add the chopped onions and garlic, cooking until they’re soft and fragrant — about 3–4 minutes. This step builds rich flavor in the rice.

4. Layer the Rice

Spread the uncooked rice evenly across the bottom of the baking dish. Scatter the cooked onions and garlic over the rice for even flavor distribution.

5. Add Broth and Water

Pour the hot chicken broth and water over the rice and gently stir to combine.

6. Place the Chicken

Arrange the seasoned chicken thighs on top of the rice. Spray lightly with oil if desired to help with browning.

7. Cover and Bake

Cover the baking dish tightly with foil. Bake in the preheated oven for 30 minutes.

8. Uncover and Continue Baking

After 30 minutes, remove the foil. Continue baking for another 20–25 minutes, or until the chicken is golden and cooked through (internal temperature should reach 165°F) and the rice is tender.

9. Rest and Serve

Let the dish rest for about 5–10 minutes after removing from the oven. Garnish with fresh thyme leaves or parsley before serving.

How to Serve Oven Baked Chicken and Rice

This dish is hearty enough to stand alone, but here are a few ways to round out the meal:

• Add a Green Salad: A crisp garden salad with vinaigrette brings a fresh contrast to the savory chicken and rice.
• Roasted Vegetables: Serve with roasted broccoli, green beans, or asparagus for extra color and nutrition.
• Bread on the Side: Warm dinner rolls or garlic bread are great for scooping up the buttery rice.

Storing Oven Baked Chicken and Rice

• Refrigerator:
  Store leftovers in an airtight container for up to 4 days. To reheat, sprinkle a little water over the rice to keep it moist and microwave in short intervals.
• Freezer:
  You can freeze the cooked chicken and rice together. Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Tips and Tricks for Success

• Use Hot Liquid: Hot broth helps the rice start cooking right away and ensures even baking.
• Don’t Skip the Foil: Covering the dish traps steam, helping the rice cook through without drying out the chicken.
• Check the Rice: If after baking the rice still seems a little firm, cover the dish again and bake for an additional 5–10 minutes.
• Even Chicken Pieces: Try to use chicken pieces of similar size so they cook at the same rate.
• Rest Before Serving: Let the dish sit after baking so the juices settle back into the rice for maximum flavor.

Nutrition Information

Nutrient	Per Serving
Calories	420 kcal
Protein	30g
Carbohydrates	38g
Fat	18g
Saturated Fat	6g
Cholesterol	110mg
Sodium	550mg
Fiber	1g
Sugar	1g

(Note: Nutrition values are estimates and can vary based on specific ingredients used.)

Oven Baked Chicken and Rice FAQs

Q: Can I use brown rice instead of white?
A: Yes, but you’ll need more liquid and a longer baking time. Brown rice takes about 15–20 minutes longer to cook.

Q: Can I make it spicy?
A: Absolutely! Add a pinch of cayenne pepper or some red pepper flakes to the chicken rub for a little heat.

Q: Can I use boneless chicken?
A: You can. Boneless thighs or breasts will cook faster, so check for doneness around the 35–40 minute mark.

Q: How do I prevent dry rice?
A: Make sure to use hot broth, cover the dish tightly with foil, and avoid peeking too much during baking.

Conclusion

Oven Baked Chicken and Rice is one of those comforting, reliable meals you can always count on. It’s simple, hearty, and packed with flavor — all with just one pan to clean up afterward. Whether you’re feeding your family on a busy weeknight or prepping meals ahead, this dish brings warmth and ease to your table every time.