Oven Baked Chicken And Rice Recipe

There’s nothing quite like the comforting smell of oven baked chicken and rice drifting through the house on a chilly evening. The savory aroma of tender chicken, garlic, and buttery rice baking together is enough to bring everyone to the kitchen before dinner’s even ready.

this Recipe

This one-pan wonder became a staple in our home after I threw it together on a weeknight with pantry staples. Since then, it’s become our go-to comfort meal—easy, affordable, and always satisfying, with just one dish to clean at the end.

Whether you’re feeding a hungry family or just want a no-fuss meal that practically cooks itself, this recipe checks every box.

Why You’ll Love This Oven Baked Chicken and Rice

Get ready to add a new weeknight hero to your rotation. This oven baked chicken and rice dish is everything you want in a dinner: hearty, flavorful, and ridiculously easy to make.

First, this is truly a one-dish meal. Everything bakes together in a single pan—no need to pre-cook the rice or sear the chicken. That means fewer dishes, less fuss, and more time to relax.

It’s also incredibly budget-friendly. With basic ingredients like rice, chicken thighs, broth, and a few seasonings, you can feed a family of four without breaking the bank. It’s perfect for end-of-the-month cooking or whenever you’re trying to stretch the grocery budget.

What I love most is how hands-off it is. Once you pop it in the oven, there’s no babysitting required. The oven does all the work while you focus on other things—whether that’s helping with homework or just kicking your feet up.

Lastly, it’s a meal that everyone loves, even picky eaters. The flavors are simple but savory, and you can easily tweak the seasonings or add veggies based on what your family likes.

Ready to see how easy this is? Let’s dig into the ingredients that make this dish shine.

Ingredients Notes

The beauty of this dish lies in its simplicity. Each ingredient plays a key role in building deep, savory flavor, while keeping the prep as minimal as possible.

Chicken thighs are my top choice for this recipe. They stay juicy and flavorful even after an hour in the oven. Bone-in, skin-on thighs deliver the most flavor, and the skin crisps up beautifully. If you prefer boneless or skinless, they’ll still work—just reduce the bake time slightly to avoid overcooking.

Long grain white rice is the perfect base for this dish. It cooks evenly in the oven and absorbs all the savory goodness from the broth and chicken drippings. Avoid quick-cook or instant rice here—they tend to overcook or turn mushy in this preparation.

The chicken broth is essential for infusing the rice with flavor. I prefer using low-sodium chicken broth so I can control the salt level. You could also mix in a bit of white wine for extra depth, or even swap in vegetable broth if needed.

Butter and garlic bring richness and aroma. A few tablespoons of butter melt into the rice, making it extra comforting, while minced garlic adds that irresistible savoriness. Don’t skimp on these two—this combo is what gives the rice its incredible flavor.

All you need equipment-wise is a 9x13” baking dish (or any large oven-safe pan), aluminum foil, and a hungry crowd. No stovetop searing, no rice cookers—just a reliable oven and a little bit of patience.

How To Make This Oven Baked Chicken and Rice

Making this dish is almost too easy. Once everything is prepped and in the pan, the oven takes over and does all the magic.

Start by preheating your oven to 350°F (175°C). While it’s heating up, grease your baking dish with a little butter or cooking spray to prevent sticking. In the bottom of the dish, combine the uncooked rice, melted butter, minced garlic, and chicken broth. Give it a gentle stir so everything’s evenly distributed.

Now it’s time for the chicken. Pat the chicken thighs dry with paper towels—this helps the skin get golden and crispy. Season them generously with salt, pepper, paprika, and a sprinkle of dried thyme or rosemary. Lay them skin-side up directly on top of the rice mixture. They’ll cook right in the broth, infusing the whole dish with flavor.

Cover the dish tightly with foil and bake it in the center of the oven for 50 minutes. During this time, the rice will soak up the broth and the chicken will become tender and juicy. Don’t be tempted to peek—keeping it tightly covered is key to trapping steam for perfectly cooked rice.

After 50 minutes, remove the foil and bake for another 15-20 minutes, until the chicken skin is crisp and golden and the liquid is fully absorbed. If you want extra crispy skin, you can broil it for the last 2-3 minutes—just keep an eye on it.

Let the dish rest for 5-10 minutes before serving. This helps the rice firm up and makes it easier to scoop. You’ll end up with flavorful, buttery rice and fall-off-the-bone chicken—no stirring, no boiling, no mess.

The entire process takes just over an hour, but most of it is hands-off. It’s comfort food made effortless.

Storage Options

One of the best things about this recipe is how well it stores. It’s perfect for meal prep or leftovers the next day.

To refrigerate, transfer any leftovers into an airtight container once the dish has cooled to room temperature. It’ll stay fresh for up to 4 days in the fridge. The rice may thicken slightly, but the flavor gets even better overnight.

If you want to freeze it, portion the cooled chicken and rice into freezer-safe containers. It’ll keep well for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the fridge before reheating.

Reheating is easy. For best results, add a splash of broth or water to the rice before reheating in the microwave or oven—this keeps it from drying out. Microwave on medium power in 1-minute intervals, or reheat in a covered dish in a 300°F oven until warmed through.

Variations and Substitutions

This dish is a blank canvas for flavor, which makes it easy to switch things up based on what you have in the kitchen.

If you prefer white meat, you can use chicken breasts instead of thighs. Just keep in mind that they tend to cook a little faster and can dry out, so check them around the 40-minute mark.

Want to add some veggies? Stir in a handful of frozen peas, diced carrots, or chopped spinach during the last 15 minutes of baking. The residual heat will cook them perfectly without turning mushy.

For a spicy kick, mix a bit of cajun seasoning or red pepper flakes into the rice and broth before baking. You can also use smoked paprika instead of regular for a deeper flavor.

If you’re dairy-free, skip the butter and use olive oil or a plant-based butter alternative. The garlic and chicken broth will still provide plenty of flavor.

You can even swap the rice entirely—brown rice works too, but it’ll need a longer cook time and extra liquid. Plan on about 1 hour and 15 minutes covered, plus another 15-20 minutes uncovered.

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