Go Back

Chicken And Rice Baked In Oven

This Chicken And Rice Baked In Oven is a comforting one-pan meal made with tender, juicy chicken baked over perfectly seasoned rice. The rice absorbs all the rich flavors as it cooks, creating a satisfying chicken rice bake that’s perfect for lazy dinners and busy weeknights. If you're looking for easy baked chicken and rice recipes that require minimal prep and cleanup, this dish will quickly become a family favorite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 bone-in chicken thighs or drumsticks
  • 1 cup long-grain white rice uncooked
  • 2 cups chicken broth
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons butter optional
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Optional Add-Ins
  • ½ cup heavy cream for creamy chicken and rice variation
  • ½ cup shredded cheese
  • Fresh parsley for garnish
  • ½ cup frozen peas or diced carrots

Method
 

  1. Preheat Oven
  2. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  3. Prepare Rice Base
  4. Spread uncooked rice evenly in the baking dish. Add chopped onion and garlic.
  5. Pour chicken broth over the rice mixture. Stir gently to combine. Add butter pieces on top if using.
  6. Season Chicken
  7. Pat chicken dry. Drizzle with olive oil and season with paprika, thyme, salt, and pepper.
  8. Assemble
  9. Place seasoned chicken pieces directly on top of the rice mixture.
  10. Cover the baking dish tightly with aluminum foil.
  11. Bake
  12. Bake covered for 45 minutes.
  13. Remove foil and bake an additional 15–20 minutes until chicken is golden brown and internal temperature reaches 165°F (74°C).
  14. Rest and Serve
  15. Let rest for 5 minutes before serving to allow rice to absorb remaining moisture.

Notes

Use long-grain rice for best texture and even cooking.
Keep the dish tightly covered during the first part of baking to prevent dry rice.
Bone-in chicken provides more flavor, but boneless can be used (reduce cooking time slightly).
For a creamy version, stir in heavy cream before baking.
Store leftovers in the refrigerator for up to 3 days.
Freeze for up to 2 months and reheat gently in the oven.