Name: Oven Baked Chicken and Rice Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 1/2 teaspoon salt; 1 teaspoon paprika; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 1 cup long grain white rice (uncooked); 2 1/4 cups chicken broth; 1 small onion, finely chopped; 2 garlic cloves, minced; 1/2 teaspoon dried thyme; 1/2 teaspoon salt (divided); 1 tablespoon chopped parsley (optional, for garnish)

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If you’re searching for the ultimate weeknight comfort food, this Oven Baked Chicken and Rice Recipe delivers big flavors and cozy vibes with minimal fuss. Juicy, golden chicken thighs nestle into a bed of perfectly seasoned rice that soaks up every drop of savory broth. In just one pan and with everyday ingredients, you’ll have a family-friendly meal that feels both special and satisfying—no stovetop juggling required!

Oven Baked Chicken and Rice Recipe - Recipe Image

Ingredients You’ll Need

Part of the magic in this recipe is how each ingredient, though simple, plays a key role in crafting rich flavors and homey aromas. You don’t need anything fancy—just a handful of essential staples that come together to create an unforgettable Oven Baked Chicken and Rice Recipe.

4 bone-in, skin-on chicken thighs: These promise juicy meat and crave-worthy crispy skin that flavors the entire dish.
1 cup long grain white rice (uncooked): Long grain rice cooks up fluffy and absorbs the most delicious flavors from the broth and chicken.
2 1/4 cups chicken broth: The key to savory, well-seasoned rice and moist chicken every time.
1 small onion, finely chopped: Adds gentle sweetness and depth to the rice as it bakes.
2 garlic cloves, minced: Infuses everything with irresistible aroma and flavor.
1 teaspoon paprika: For smoky color and warmth throughout the dish.
1/2 teaspoon dried thyme: Gives the dish a pop of herby brightness that pairs perfectly with chicken.
1/2 teaspoon black pepper: A subtle kick that brings balance to the savory elements.
1 teaspoon salt (divided): Adds essential seasoning for both chicken and rice.
1 tablespoon olive oil: Helps the chicken skin sizzle up gorgeously golden.
1 tablespoon chopped parsley (optional, for garnish): A fresh sprinkle that makes every plate pop.

How to Make Oven Baked Chicken and Rice Recipe

Step 1: Preheat the Oven and Season the Chicken

Start by heating your oven to 375°F (190°C) so it’s ready to create that tender chicken and fluffy rice magic. Pat your chicken thighs dry with a paper towel—this helps them brown up beautifully. Then, rub both sides generously with 1/2 teaspoon salt, a dusting of paprika, and black pepper. This quick seasoning step lays the flavor foundation for the whole dish!

Step 2: Prepare the Rice Base

Grab your favorite large, oven-safe baking dish and scatter in the uncooked rice. Spread it evenly over the whole bottom so every kernel gets its share of flavor. Sprinkle the chopped onion and minced garlic over the rice, then pour in the chicken broth. Give it a gentle stir to distribute everything without compacting the grains.

Step 3: Nestle and Top the Chicken

Now, arrange the seasoned chicken thighs on top of the rice, skin side up. This is where the real Oven Baked Chicken and Rice Recipe charm happens: as the chicken bakes, its savory juices drip down into the rice, infusing every bite. Drizzle the olive oil over the chicken and finish with the thyme and the rest of the salt. It’s like seasoning from the inside out!

Step 4: Bake Covered, Then Uncover for Crispy Skin

Seal the dish tightly with foil. This step ensures the rice steams up perfectly while the chicken turns super tender. Slide it into your preheated oven and bake for 45 minutes—no peeking needed! After 45 minutes, carefully remove the foil and return the dish to the oven for another 15 to 20 minutes. This final stretch transforms the chicken skin into crispy, golden goodness while the rice finishes cooking underneath.

Step 5: Rest and Garnish

Once the Oven Baked Chicken and Rice Recipe is bubbling and golden, take it out and let it rest for 5 minutes (if you can stand to wait!). Garnish with a sprinkle of fresh parsley before serving. This quick rest lets the rice finish absorbing all those luscious flavors and keeps the chicken juicy with every bite.

How to Serve Oven Baked Chicken and Rice Recipe

Garnishes

Don’t skip the finishing touch—a handful of fresh parsley brings lively green color and fresh flavor to every plate. You could also try a sprinkle of paprika for dramatic flair or even thinly sliced green onions if you’re feeling zesty. Each option brightens up the final dish and makes it feel extra special.

Side Dishes

This Oven Baked Chicken and Rice Recipe is a full meal on its own, but it also plays well with classic sides. Roasted or steamed green beans, a simple cucumber salad, or buttery peas round out the meal beautifully and add vibrant color. For a more indulgent spread, buttery dinner rolls or a tangy coleslaw make delicious additions.

Creative Ways to Present

If you’re serving this to guests, try presenting each chicken thigh atop a lovely mound of fluffy rice, then drizzle a bit of the pan juices over the top. Serve directly from the baking dish for rustic charm or plate individually for a more elegant touch. For family-style dining, let everyone scoop straight from the dish at the table—it creates wonderful aromas and an inviting, communal meal feel.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Oven Baked Chicken and Rice Recipe, pop any remaining portions into airtight containers. Store them in the refrigerator for up to 3 days—just keep the chicken on top of the rice to preserve that satisfying texture and flavor meld.

Freezing

For longer-term storage, this dish freezes beautifully. Let the chicken and rice cool completely, then transfer into freezer-safe containers or carefully wrap portions in foil and plastic. It will keep for up to 2 months. Thaw overnight in the fridge before reheating for the best results.

Reheating

When you’re ready to enjoy your leftovers, transfer the chicken and rice to an oven-safe dish, cover with foil, and reheat at 350°F until hot throughout (about 20 minutes). You can also use the microwave—just sprinkle a bit of water over the rice first to keep everything moist and delicious.

FAQs

Can I use boneless, skinless chicken?

Absolutely! While bone-in, skin-on thighs give the juiciest results, boneless, skinless chicken thighs or breasts can work in a pinch—just keep in mind they may cook a little faster, so check for doneness a bit early.

My rice isn’t cooked all the way—what went wrong?

If your rice is still undercooked, it likely needs more liquid or slightly more time in the oven. Try adding a splash of broth, covering with foil, and baking for an extra 10 minutes until perfectly tender.

Can I use brown rice instead of white?

Yes! Brown rice brings a nutty flavor and extra nutrition, but it takes longer to cook and needs more liquid. Add at least 1/2 cup extra broth and increase the covered baking time by 20-25 minutes.

What vegetables can I add to the dish?

Peas, diced carrots, chopped bell peppers, or even baby spinach stirred into the rice before baking all work well and add lovely pops of color. Keep the total vegetable volume moderate so the rice cooks evenly.

How do I make the chicken skin extra crispy?

For restaurant-level crispy skin, sear the seasoned chicken thighs in a hot skillet with olive oil for 3-4 minutes per side before nestling onto the rice and finishing in the oven. This pro-tip unlocks golden, crunchy bliss every time you make the Oven Baked Chicken and Rice Recipe!

Final Thoughts

There’s something truly comforting about sharing a bubbling pan of this Oven Baked Chicken and Rice Recipe with your favorite people. It’s simple, satisfying, and sure to join your regular dinner rotation. Give it a try this week—you won’t believe how easy and delicious a one-pan meal can be!

Oven Baked Chicken and Rice Recipe

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4.7 from 7 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Oven Baked Chicken and Rice recipe is a simple yet flavorful one-pan dish that is perfect for a family meal. Tender chicken thighs are baked atop a bed of seasoned rice, creating a delicious and satisfying dinner.

Ingredients

Scale

Chicken:

4 bone-in, skin-on chicken thighs
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon black pepper
1 tablespoon olive oil

Rice:

1 cup long grain white rice (uncooked)
2 1/4 cups chicken broth
1 small onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon salt (divided)

Garnish:

1 tablespoon chopped parsley (optional, for garnish)

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Season the chicken: Pat the chicken thighs dry and season both sides with 1/2 teaspoon salt, paprika, and black pepper.
Prepare the dish: In a large oven-safe baking dish, spread the uncooked rice evenly across the bottom. Scatter the chopped onion and garlic over the rice, then pour in the chicken broth. Stir gently to combine.
Add the chicken: Place the seasoned chicken thighs on top of the rice, skin side up. Drizzle olive oil over the chicken and sprinkle with thyme and the remaining salt.
Bake: Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake uncovered for another 15 to 20 minutes, or until the chicken skin is golden and the rice is tender.
Rest and serve: Let rest for 5 minutes, garnish with parsley, and serve warm.