Dinner doesn’t get any easier and better than this oven baked chicken and rice dinner! Juicy, tender, and flavorful chicken baked with fluffy butter rice. This is a family-friendly one-pot complete dinner that is loved all over the globe. and the best part? It’s entirely made in the oven (no stovetop!), and minimal prep and washing up is required. Perfect for lazy days!
Chicken and Rice Recipe
When it comes to dinner, oven-baked chicken is always a winner. I love easy baked chicken recipes like this sheet pan chicken thighs dinner with roasted veggies. It’s so quick, a breeze to make, and everyone in my family loves it.
And lately, I’ve been making this oven-baked chicken and rice quite a lot, it’s a complete meal and I LOVE how soft and flavorful the rice turns out. So this recipe has been added to our monthly rotation as it quickly became a favorite. So good!
I love recipes where the chicken is so tender and juicy because there is nothing worse than dry chicken. And this recipe ticks all of the boxes in terms of juicy, tender, and properly seasoned chicken with big flavors. And when the chicken is paired with seasoned rice, it’s so satisfying, and definitely filling!
What You’ll Need
- I use bone-in chicken thighs to make this recipe as it takes the same time as the rice to be ready. I remove the skin as I found that leaving the skin on makes the rice too greasy as the fat drips off the skin into the rice.
- Removing the skin off the chicken thighs is quite easy, and literally takes just a few seconds, plus it ensures that your rice is perfectly cooked so it’s well worth the effort.
- I like to add a lot of seasonings to the chicken, as it results in flavorful chicken AND rice. Feel free to use your favorite seasonings though. Italian seasoning is perfect in this recipe.
- You can use any long-grain white rice in this recipe (more on this below).
- The vegetable stock or chicken stock and water MUST be hot for this recipe to work. I always make my own homemade vegetable stock as it’s much healthier, cheaper, and it actually tastes better than store-bought stock.
- If you’d like to make this recipe with boneless, skinless chicken thighs, I suggest checking the chicken for doneness at the 40 minute mark. Remove the chicken once it’s fully cooked and continue to cook the rice until it’s done.
How to Make Chicken and Rice
- Rub the chicken seasonings all over the chicken thighs, marinate for 15-30 minutes if the time allows.
- To a baking dish, add onion, garlic, olive oil, melted butter, chicken or vegetable stock, hot water, rice, salt, and pepper. And give everything a quick mix.
- Add the chicken to the baking dish.
- Cover with foil and bake covered for 30 minutes.
- Uncover, spray the chicken with oil to help it crisp up, and bake for 30 more minutes. Broil for a few minutes to give the chicken golden, crisp edges and a crust.
- Allow the chicken and rice to rest for 10 minutes, garnish with fresh herbs, and serve!
What Type of Rice to Use
Long-grain white rice works best in this recipe. I usually either use either basmati or jasmine rice as they seem to work best. You can use brown rice, but the baking time will be different and you will need to add more liquid.
Avoid short grain rice like risotto, paella rice, or quick/minute rice as these will turn into mush.
What to Serve with Chicken and Rice
I recommend serving this dish with these sides:
- Yogurt – Plain natural yogurt or Greek yogurt is amazing with chicken and rice!
- Salad – A simple leafy green salad with a basic vinaigrette is perfect for this dish. Another option I love, and often make with this dish is this Shirazi Salad.
- Roasted vegetables – Broccoli, asparagus, mushrooms, or green beans work best here.
Store the leftovers in an airtight container in the fridge for up to 4 days.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Oven Baked Chicken and Rice
Recipe Video
Equipment
- 8×12 inches baking dish (20x30cm)
Ingredients
For the chicken
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic granules
- 6 (2 pounds, 900g) chicken thighs skinless, bone-in – See notes 1 & 2 below
For the rice
- 1 onion diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons butter melted
- 1 and ½ cups (375 ml) vegetable or chicken stock hot, Note 3
- 1 and ¼ cups (315 ml) water hot
- 1 and ½ cups (280g) long-grain rice uncooked, Note 4
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 350°F/180°C.
- To a large mixing bowl, whisk the oil and seasonings, then add the chicken thighs and mix so that the chicken thighs are well coated. Marinate for 15-30 minutes if the time allows.
- To a baking dish, add onion, garlic, olive oil, butter, hot vegetable stock, hot water, rice, salt, and pepper. And give everything a quick mix.
- Place the chicken over the rice.
- Cover with foil and bake covered for 30 minutes.
- Uncover, spray the chicken with oil and bake for 30 more minutes. Broil for a few minutes to give the chicken golden and crisp edges and crust.
- Remove from the oven, and allow the chicken and rice to rest for 10 minutes. Fluff the rice (remove the chicken if needed then put it back in), garnish with fresh herbs and serve.
Notes:
- I use bone-in chicken thighs to make this recipe as it takes the same time as the rice to be ready. I remove the skin as I found that leaving the skin on makes the rice too greasy as the fat drips off the skin into the rice.
- Removing the skin off the chicken thighs is quite easy, and literally takes just a few seconds, plus it ensures that your rice is perfectly cooked so it’s well worth the effort.
- The vegetable stock or chicken stock and water MUST be hot for this recipe to work.
- Long-grain white rice works best in this recipe. I usually either use basmati or jasmine as they seem to work best. You can use brown rice, but the baking time will be different and you will need to add more liquid. Avoid risotto, paella rice, or quick rice as these will turn into mush.
- I like to add a lot of seasonings to the chicken, as it results in flavorful chicken AND rice. Feel free to use your favorite seasonings though.
- 8×12 inches baking dish (20x30cm) is what I use, but a slightly bigger dish works too.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Lisa says
Wonderful & so easy!
Tanya says
Super easy and delicious. I added some baby spinach which I will mix through a bit better next time. Even better the second night. The rice has a wonderful flavour.
Tammy says
Family loved it!
Diana says
Awesome!!
Joy says
Fixing this for dinner. Made it once and it was a hit! I’m using Basmati rice this time. Using Basmati normally calls for a rinse before cooking. Is this necessary?
Diana says
Yes, rinsing Basmati rice before using it in the recipe is a good idea. It removes excess starch and helps to prevent the rice from becoming too sticky.
Cynthia Jenkins says
Hello I really want to make this recipe can I use whole wings?
Diana says
Absolutely, you can use whole wings in the recipe. They should work quite well as a substitute for the thighs. Just keep an eye on the cooking time, as wings will cook a bit faster. I hope you enjoy the dish! Let me know how it turns out.