Few dishes bring the same level of comfort and satisfaction as baked chicken and rice. It’s a complete meal that combines tender, juicy chicken with fluffy, flavorful rice—all baked together in one dish for convenience and taste. The slow baking process allows the chicken juices to soak into the rice, creating a deliciously savory, homey flavor that reminds you of classic family dinners. Whether you’re cooking for a weeknight meal or preparing something special for the weekend, this recipe is both simple and deeply satisfying.
Ingredients
For the Chicken and Marinade:
-
4 bone-in, skin-on chicken thighs (or breasts if preferred)
-
2 tablespoons olive oil
-
1 teaspoon salt
-
½ teaspoon black pepper
-
1 teaspoon paprika
-
½ teaspoon garlic powder
-
½ teaspoon onion powder
-
½ teaspoon dried thyme or oregano
-
Juice of ½ lemon (optional for brightness)
For the Rice:
-
1 ½ cups long-grain white rice (uncooked)
-
3 cups chicken broth (preferably low sodium)
-
1 medium onion, finely chopped
-
3 cloves garlic, minced
-
2 tablespoons butter
-
1 teaspoon salt (adjust to taste)
-
½ teaspoon black pepper
-
1 cup mixed vegetables (optional—peas, carrots, or corn for color and texture)
Instructions
Step 1: Prepare the Chicken
Begin by preheating your oven to 375°F (190°C). In a bowl, mix olive oil, salt, pepper, paprika, garlic powder, onion powder, and thyme to form a quick marinade. Rub this mixture all over the chicken pieces, ensuring each one is well coated. If time allows, marinate for 20–30 minutes for deeper flavor.
This step not only seasons the chicken but also helps the skin crisp beautifully while baking, adding texture to the dish.
Step 2: Sauté the Aromatics
In a large oven-safe skillet or baking dish, melt the butter over medium heat. Add chopped onion and cook for 3–4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
This base layer of sautéed aromatics gives the rice an incredible depth of flavor. Once fragrant, add the uncooked rice to the pan and stir to coat each grain with butter and flavor. Toasting the rice lightly enhances its nuttiness and ensures the final texture is fluffy, not mushy.
Step 3: Combine Rice and Broth
Pour the chicken broth into the pan and stir to combine. Season with a bit more salt and pepper to taste. If you’re adding vegetables, stir them in now for a pop of color and nutrition.
Make sure the rice is evenly spread out in the dish. The ratio of liquid to rice (about 2:1) ensures that the rice absorbs just enough broth to become tender without turning soggy.
Step 4: Add Chicken and Bake
Place the seasoned chicken pieces directly on top of the rice mixture, skin-side up. The chicken will slowly cook, releasing its flavorful juices into the rice below. Cover the dish tightly with foil to trap steam and promote even cooking.
Bake in the preheated oven for 35–40 minutes, then remove the foil and bake uncovered for another 15–20 minutes. This final uncovered baking allows the chicken skin to crisp and the top layer of rice to develop a light golden crust.
When finished, the chicken should be fully cooked (internal temperature reaching 165°F or 74°C) and the rice tender and flavorful.
Step 5: Rest and Serve
Once baking is complete, remove the dish from the oven and let it rest for about 10 minutes. This allows the rice to absorb any remaining moisture and for the flavors to meld beautifully.
Fluff the rice gently with a fork, taking care not to break the grains, and serve the chicken on top. Garnish with chopped fresh parsley or a squeeze of lemon juice for brightness if desired.
Tips for the Best Baked Chicken and Rice
-
Use bone-in chicken: The bones help retain moisture and add flavor to the rice.
-
Don’t skip toasting the rice: It prevents sogginess and gives the rice a rich, nutty aroma.
-
Add variety: You can mix in mushrooms, bell peppers, or fresh herbs like rosemary or parsley for added depth.
-
For a creamier version: Stir in a splash of cream or a handful of shredded cheese after baking for a rich, comforting twist.
-
Meal prep friendly: This dish reheats beautifully and is perfect for next-day lunches or quick dinners.
Why You’ll Love This Recipe
This baked chicken and rice recipe is more than just a convenient one-pan meal—it’s a harmony of flavors and textures. The chicken turns out juicy with perfectly crisped skin, while the rice absorbs all the savory goodness from the chicken drippings and aromatic broth. Every bite delivers comfort, warmth, and satisfaction.
It’s also a recipe that’s endlessly adaptable—whether you want to add a Mediterranean twist with olives and lemon zest, a spicy kick with chili flakes, or a creamy Southern touch with cheese, it welcomes creativity.
Most importantly, it’s the kind of meal that feels like home: simple ingredients, minimal fuss, and deeply satisfying results. Whether served with a side salad, roasted vegetables, or just as is, baked chicken and rice is a timeless favorite that never disappoints.
