Baked Chicken and Rice is a one-pan dinner staple that the whole family will love. After marinating the chicken for just 15 minutes, you add it to a baking dish along with the rice, onions, butter, and hot water. Then, it’s completely hands-off as the chicken bakes with the rice in the oven, allowing the flavors to meld together. The result? Tender, fall-off-the-bone chicken thighs and fluffy and flavorful rice for any night of the week.
I almost always have the ingredients on hand to make baked chicken and rice. I keep homemade chicken broth and chicken thighs well stocked in the freezer. And of course, I always have plenty of rice to go around.
So, on the days when I just need something that’s easy and reliable, I’ll gather up all my staples and make baked chicken and rice. It’s my family’s favorite one-pan meal, and it’s been an *essential* part of our dinner rotation for a long time.
I throw together a really simple side while the chicken and rice cook, so everything is ready to go at the same time. I love to serve it with a fresh cucumber salad or air fryer broccoli. They’re both super quick to make, and the crispy texture is such a good contrast to the baked chicken and rice.
Main Ingredients:
Skinless, bone-in chicken thighs — I’ve tested this recipe countless times using different cuts of chicken like chicken breast, and thighs are always the winner. They take about the same time to cook as the rice without getting dry. I’ve also found that it’s best to use skinless thighs (or remove the skin) because the skin can add extra fat and make the rice a bit greasy.
Long-grain white rice — Basmati or Jasmine rice works best because they stay fluffy even after an hour in the oven. I’ve tried using short grain rice like risotto or paella rice, but it was too sticky, and brown rice was a little too chewy. If you want the same flavors without the carbs, try my chicken and cauliflower rice.
Hot water & stock — I’ve found that heating up the liquid gives the rice a little boost to make sure it’s done at the same time as the baked chicken. If I don’t have chicken stock on hand, I’ll use up some of the homemade vegetable broth I keep in the freezer. Chicken bouillon and water work great, too!
You can find the full recipe with exact measurements in the recipe card below.
How To Make One-Pan Baked Chicken And Rice
First: Prep the chicken by coating it with olive oil and seasonings. I like to let it marinate for 15-30 minutes for the most flavor.
Second: Get your baking dish and add everything but the chicken. Stir it all really well, especially while the butter melts.
Then: Arrange the chicken thighs so that they’re nestled in the rice mixture, but sticking out a little bit on top.
Finally: Cover your baking dish tightly with aluminum foil and bake it for 30 minutes.
Perfectly Crispy Baked Chicken
After 30 minutes, I’ll take the foil off and spray the tops of the chicken with oil. Then, I’ll bake it for another 30 minutes until the chicken and rice are done.
You can stop here. Or, you can turn the broiler on for a couple of minutes to really crisp up the chicken and season with fresh parsley or thyme. After making a thousand versions of this recipe, I can promise that this little extra step goes a long way when it comes to flavor and presentation.
Olivia’s Recipe Tips
- If you don’t love the texture of onions, try mincing them very finely. They’ll melt right into the casserole, and you won’t notice anything but the flavor– it’s one of my favorite tips for picky eaters.
- When I don’t have time to do a spice mix, I’ll just reach for pre-mixed seasonings. Italian seasoning is especially good in this recipe.
- Don’t skip covering the casserole with foil—it traps the steam and helps cook the rice until it’s perfectly fluffy, not mushy.
More One-Pan Chicken Recipes
Baked Chicken and Rice – One-Pan, No-Fuss & Family-Friendly
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Ingredients
For the chicken
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 6 chicken thighs skinless, bone-in
Equipment
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the oil and seasonings. Add the chicken thighs and toss to coat evenly. If possible, let the chicken marinate for 15–30 minutes.
- In a baking dish, combine the onion, garlic, olive oil, butter, hot vegetable stock, hot water, rice, salt, and pepper. Stir everything together to mix well.
- Place the chicken thighs on top of the rice mixture.
- Cover the baking dish with foil and bake for 30 minutes.
- After 30 minutes, uncover the dish, spray the chicken with a bit of oil, and bake for an additional 30 minutes. For crispy, golden edges, broil for a few minutes at the end.
- Once done, remove the dish from the oven and let the chicken and rice rest for 10 minutes. Fluff the rice (removing the chicken if necessary, then return it to the dish). Garnish with fresh herbs and serve.
Tips
- The chicken thighs are fully cooked when they reach 165°F internal temperature.
- Make sure you leave the casserole dish covered for the first 30 minutes of cooking. Otherwise, the liquid will evaporate and the rice will be dry.
- Use low-sodium chicken stock and add salt to taste.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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