If you’re searching for the ultimate weeknight comfort dish, look no further than Oven-Baked Chicken and Rice. This beloved classic delivers juicy, golden chicken atop a bed of tender, perfectly seasoned rice—all baked together in one pan for easy cleanup. Each spoonful is infused with rich flavors from aromatic spices and luscious chicken broth, making every bite wonderfully satisfying. Whether you’re feeding a family, meal prepping for the week, or seeking a cozy meal to share with friends, this Oven-Baked Chicken and Rice recipe promises warmth, heartiness, and that irresistible homemade taste.

Oven-Baked Chicken and Rice Recipe - Recipe Image

Ingredients You’ll Need

This Oven-Baked Chicken and Rice recipe keeps things gloriously simple, yet every ingredient plays a starring role in creating those crave-worthy flavors and textures. You’ll likely have most of these on hand, which means a delicious dinner is never far away!

Chicken Thighs: Bone-in, skin-on thighs give the dish richness, moisture, and that essential golden, crispy top.
Olive Oil: Adds a touch of heart-healthy fat and helps the skin crisp up beautifully during searing.
Paprika: Brings warm, smoky undertones and lovely color to the chicken.
Garlic Powder: Lends savory depth and irresistible aroma to both chicken and rice.
Salt: Enhances all the flavors and ensures every bite is perfectly seasoned.
Black Pepper: Adds a gentle heat and complexity that balances out the other spices.
Long-Grain White Rice: The foundation of fluffy, separate grains that soak up the chicken juices and broth.
Chicken Broth: Infuses the rice with savory goodness—opt for low-sodium if you prefer more control over seasoning.
Onion: Finely chopped for sweetness and a subtle aromatic base in the rice.
Garlic Cloves: Fresh minced garlic deepens the flavor and aroma of the dish.
Butter: Just a little for richness and extra silkiness in the rice.
Dried Thyme: A fragrant herb that pairs perfectly with chicken and gives the dish earthy notes.
Frozen Peas (optional): Stirred in at the end for a pop of color, freshness, and sweetness.
Chopped Fresh Parsley: A vibrant finish that lifts the whole dish and makes it Instagram-ready!

How to Make Oven-Baked Chicken and Rice

Step 1: Prep the Chicken

Start by preheating your oven to 375°F (190°C). It’s always worth taking a few extra seconds to pat the chicken thighs dry with paper towels—this guarantees crispier skin! Mix up your spice blend (paprika, garlic powder, salt, and black pepper) in a small bowl, then massage it all over the chicken. This not only seasons the meat but also gives the skin an irresistible golden hue as it bakes.

Step 2: Sear for Flavor

Heat the olive oil in a large skillet over medium-high heat. Lay the chicken thighs skin-side down and let them sizzle for 3–4 minutes until the skin gets beautifully golden and crisp. This quick sear helps develop flavor and ensures that your chicken will emerge from the oven with a glorious, crispy crown. After searing, set the chicken aside.

Step 3: Layer the Rice Base

Grab your favorite 9×13-inch baking dish and scatter the uncooked long-grain white rice evenly on the bottom. Add the chopped onion, minced garlic, dried thyme, and that little pat of butter right over the rice. Pour in the chicken broth and give everything a gentle stir to combine. This layering lets the rice soak up all those flavors as it cooks.

Step 4: Arrange the Chicken and Bake

Place the seared chicken thighs on top of the rice, making sure the skin is facing up so it stays crisp. Tightly cover the dish with foil before sliding it into the oven. Bake for 35 minutes—this will allow the rice to steam and start soaking up all those juices from above.

Step 5: Finish Baking Uncovered

Remove the foil and return the dish to the oven. This last stretch, 20–25 minutes uncovered, is where the magic happens! The chicken gets deeply golden, the rice cooks through and absorbs the broth, and you’re left with an easily spoonable, deeply flavorful meal. If you’re adding frozen peas, stir them in during the last 5 minutes of baking so they keep their color and freshness.

Step 6: Garnish and Serve

Once you’ve confirmed the chicken is fully cooked (165°F internal temp is your goal), scatter chopped fresh parsley over the top for a burst of freshness and color. Serve the Oven-Baked Chicken and Rice piping hot, and watch the smiles around your table multiply!

How to Serve Oven-Baked Chicken and Rice

Garnishes

Don’t skip the final sprinkle of fresh parsley—it adds bright flavor and a lovely, inviting look to your Oven-Baked Chicken and Rice. For a zesty twist, add a wedge of lemon on each plate or a pinch of extra cracked black pepper. A drizzle of olive oil over the finished dish can also make it glisten beautifully.

Side Dishes

This dish is satisfying on its own, but you can absolutely dress it up with additional sides. Think simple green salads, roasted seasonal vegetables, or warm crusty bread to soak up any extra juices. Even a cool cucumber-yogurt salad pairs refreshingly with the savory flavors of the rice and chicken.

Creative Ways to Present

If you want to impress at the table, try dishing Oven-Baked Chicken and Rice straight from the baking dish “family-style” for a cozy vibe. For special occasions, plate each thigh with a neat scoop of rice, top with peas and parsley, and add a lemon wedge for a restaurant-worthy look. You can also use pretty gratin dishes for individual servings.

Make Ahead and Storage

Storing Leftovers

Any leftovers will keep well in the refrigerator for up to three days. Be sure to transfer cooled Oven-Baked Chicken and Rice to an airtight container to keep the rice from drying out and maintain that succulent flavor.

Freezing

Oven-Baked Chicken and Rice is freezer friendly! Let the chicken and rice cool completely, then portion into freezer-safe containers. You can freeze it for up to 2 months; just be sure to label with the date so you can enjoy it at its best.

Reheating

To reheat, simply microwave portions with a splash of water or chicken broth (this brings the rice back to life). If you prefer, gently reheat in a covered dish in a 325°F oven until hot throughout. The chicken skin might not be as crispy as day one, but the flavors remain irresistible.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Bone-in, skin-on chicken breasts work well and will create a similarly juicy result. Just remember that larger pieces might need a few extra minutes of cooking time, and boneless cuts may cook faster, so keep an eye on the thermometer.

Is it possible to make Oven-Baked Chicken and Rice with brown rice?

You can use brown rice if you prefer whole grains, but it will need more liquid and a longer baking time. Plan for at least 15–20 more minutes in the oven, and check that both rice and chicken are cooked through before serving.

What other vegetables can I add?

Feel free to get creative! Diced carrots, bell peppers, or even a handful of baby spinach stirred in at the end will all pair deliciously with Oven-Baked Chicken and Rice and add extra bursts of color and nutrition.

How do I keep the chicken skin crispy?

The secret is in the searing step before baking and ensuring the chicken sits skin-side up on top of the rice. Uncovering the dish for the last 20–25 minutes of baking also guarantees a crisp, golden finish.

Can this recipe be doubled for a crowd?

Yes! Simply use a larger baking dish or two pans and double the ingredients. Just check that everything bakes evenly, and you’ll be set to feed a hungry group with minimal fuss—Oven-Baked Chicken and Rice is perfect for sharing!

Final Thoughts

Give this Oven-Baked Chicken and Rice a try the next time you want a meal that ticks every box: easy, family-friendly, and utterly delicious. I can’t wait for you to taste just how satisfying and flavorful this classic can be—all with hardly any cleanup. Happy cooking, and don’t forget to share your creations with those you love!

Oven-Baked Chicken and Rice Recipe

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4.6 from 18 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Oven-Baked Chicken and Rice recipe is a delicious one-pan meal that is easy to prepare and perfect for a comforting dinner. Juicy chicken thighs are seasoned and seared, then baked on a bed of flavorful rice until tender and flavorful. A family-friendly dish that is sure to become a favorite!

Ingredients

Scale

Chicken:

4 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper

Rice:

1½ cups long-grain white rice (uncooked)
3 cups chicken broth
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon butter
1 teaspoon dried thyme
1 cup frozen peas (optional)

Garnish:

Chopped fresh parsley

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Prepare the chicken: Pat the chicken thighs dry and season with a mixture of paprika, garlic powder, salt, and pepper.
Sear the chicken: Sear the chicken thighs in a skillet until golden, then set aside.
Prepare the rice: Spread uncooked rice in a baking dish, add onion, garlic, thyme, butter, and chicken broth. Place the seared chicken on top.
Bake: Cover and bake for 35 minutes, then uncover and bake for an additional 20-25 minutes until rice is tender and chicken is cooked through.
Finish and serve: Add peas if desired, garnish with parsley, and serve hot.

Notes

You can substitute chicken thighs with drumsticks or bone-in breasts.
For extra flavor, use seasoned broth or add a splash of lemon juice before serving.
Brown rice may be used but will require longer baking time and more liquid.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking
Cuisine: American