Easy Oven Baked Chicken and Rice

This is the kind of dinner that feels like a hug in sweatpants. Juicy chicken with shatter-y golden skin, tucked into buttery, garlicky rice that basically cooks itself in the oven while you live your life. Easy Oven Baked Chicken and Rice is one pan, no babysitting, pantry staples, and that smug satisfaction you get when everyone thinks you worked harder than you did.

My husband calls this “that rice,” like it’s a proper noun. The first time I made it, he hovered with a fork, “just testing,” until I finally had to swat him away because the top of the rice is the best part—soaked in chicken drippings, a little sticky around the edges, savory enough to make you close your eyes. The kids shovel it in with a spoon. I add a lemon squeeze because I am who I am. It’s our lazy Sunday recipe, our “I forgot to thaw anything” recipe, and our “company came over and I need something reliable” recipe.

How to Make It

Imagine this: you season up some bone-in chicken thighs and give them a quick sizzle just to wake up the skin. Meanwhile, your baking dish is waiting—rice, onion, garlic, melted butter, and hot broth go in like a little bed. You nestle the chicken right on top (skin up! always), seal the whole thing tight with foil so the rice can steam and soak up all that chicken magic, then finish uncovered so the skin can go crispy and the edges get golden. A squeeze of lemon, a handful of parsley, and you’re strutting to the table like you own the place.

✔Ingredient Notes

– Bone-in, skin-on chicken thighs: Thighs are juicy and forgiving. The skin renders into the rice—don’t skip unless you like sadness. Boneless works too, but watch the time.
– Long-grain white rice (jasmine or basmati): Rinse until the water runs mostly clear or it can get gummy. Short-grain gets too sticky; save that for sushi night.
– Chicken broth: Warm it up so the rice starts cooking faster in the oven. Cold broth = extra time and uneven rice.
– Onion + garlic: The aromatic backbone. If chopping feels like too much, use 1 teaspoon garlic powder + 1 teaspoon onion powder. Still good.
– Butter (or olive oil): Butter melts into the rice and makes it taste restaurant-y. Olive oil is great if dairy-free.
– Paprika, thyme, salt, pepper: The easy seasoning combo. Smoked paprika if you want that little campfire vibe.
– Lemon: A quick squeeze at the end to brighten everything. Not optional in my house, but technically…optional.
– Parsley: Fresh and green and cheerful. Cilantro if you like it. Or skip if your fridge is giving tumbleweeds.

✔Recipe Steps

1. Preheat oven to 375°F. Rinse 1 1/2 cups long-grain white rice under cold water until mostly clear; drain well.
2. Pat 6 small chicken thighs dry and season on both sides with 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon dried thyme.
3. Heat a large skillet over medium-high with 1 tablespoon oil; sear chicken skin-side down 5–7 minutes until browned. Transfer to a plate, skin-side up.
4. In a 9×13-inch baking dish, combine drained rice, 1 small diced onion, 3 minced garlic cloves, 2 tablespoons melted butter, and 2 1/2 cups hot chicken broth; stir to distribute.
5. Nestle chicken on top, skin-side up. Cover the dish tightly with foil and bake 35 minutes.
6. Uncover and bake 15–20 minutes more, until chicken is 175°F in the thickest part and the rice is tender and liquid is absorbed. Broil 1–2 minutes if you want extra-crispy skin. Rest 10 minutes, then fluff rice and finish with a squeeze of lemon and chopped parsley.

What to Serve It With

– Simple green salad with lemony vinaigrette
– Steamed broccoli or green beans tossed with butter and salt
– Roasted carrots or asparagus while the chicken rests
– Cucumber salad or a quick tzatziki for cool-creamy contrast
– A drizzle of the pan juices over everything, because of course

✔Tips & Mistakes

– Rinse the rice. If you skip it, the texture can go a little gluey. Still edible! Just not peak.
– Seal the foil tight. Steam is your friend for fluffy rice.
– Use hot broth. Cold broth drags out the bake time and can leave crunchy centers.
– Don’t bury the chicken. Keep the skin above the liquid so it crisps instead of stews.
– Pan size matters. A 9×13 gives enough surface area so the rice cooks evenly.
– If rice isn’t done but chicken is, pull the chicken, cover the rice, and bake 5–10 minutes more with a splash of broth.

✔Storage Tips

Pop leftovers into airtight containers and refrigerate up to 4 days. Reheat with a splash of broth or water—covered—in the microwave or 325°F oven until warm. It freezes well for 2–3 months; thaw in the fridge overnight and reheat gently. Cold straight from the fridge? Honestly delicious. I have absolutely eaten it for breakfast with a fried egg and zero regrets.

✔Variations and Substitutions

– Boneless thighs: Shave 5–10 minutes off the uncovered bake time. They cook faster.
– Chicken breasts: Use bone-in, skin-on if you can; bake covered 30 minutes, then uncovered 10–15 to 160°F. Add an extra tablespoon butter or oil to the rice so it doesn’t dry out.
– Brown rice: Needs more liquid and time. Use 1 1/2 cups brown rice + 3 cups hot broth, bake covered 55–60 minutes, then add chicken for the last 25–30. Or cook brown rice separately.
– Seasoning swaps: Cajun, lemon-pepper, Italian blend, or a sprinkle of smoked paprika + garlic powder. All winners.
– Add-ins: A cup of sliced mushrooms, chopped bell pepper, or frozen peas (stir peas in during the rest so they stay green).
– Dairy-free: Use olive oil instead of butter.
– Saucy twist: Stir 1–2 tablespoons soy sauce into the broth for savory depth; tamari if gluten-free. Want sweet-savory? A teaspoon honey or brown sugar with the paprika is surprisingly good.

Frequently Asked Questions

Easy Oven Baked Chicken and Rice

Tender, juicy chicken thighs baked on a bed of buttery, garlicky rice—hands-off, family-friendly comfort food made in one pan.

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Prep Time: 10 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cup long-grain white rice rinsed until water runs clear
• ▢ 2.5 cup low-sodium chicken broth warm or at room temperature
• ▢ 3 tablespoon unsalted butter melted
• ▢ 0.5 cup yellow onion finely chopped
• ▢ 2 clove garlic minced
• ▢ 0.5 teaspoon kosher salt for the rice
• ▢ 2 pound chicken thighs bone-in, skin-on; about 6 pieces
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon kosher salt for the chicken
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon dried thyme
• ▢ 2 tablespoon fresh parsley chopped, for garnish
• ▢ 1 lemon lemon cut into wedges, for serving

Instructions

Preparation Steps

• Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
• In the baking dish, combine rice, chicken broth, melted butter, onion, garlic, and 0.5 teaspoon salt. Stir to distribute the rice evenly.
• Pat chicken thighs dry. In a bowl, toss with olive oil, 1 teaspoon salt, pepper, paprika, garlic powder, onion powder, and dried thyme until evenly coated.
• Nestle the seasoned chicken thighs skin-side up on top of the rice mixture. Cover the dish tightly with foil.
• Bake covered for 35 minutes.
• Remove foil and bake uncovered for 20 minutes, or until most liquid is absorbed, rice is tender, and chicken reaches 165°F with golden skin.
• Rest 10 minutes. Fluff the rice, sprinkle with parsley, and serve with lemon wedges.

Notes

For extra flavor, swap 0.5 cup of the broth with dry white wine. If using boneless skinless thighs or breasts, reduce covered bake time by about 5 minutes and check early to avoid overcooking.