Baked Chicken Thighs and Rice is a one-pan dinner staple that the whole family will love. If you’re looking for a truly reliable baked chicken and rice recipe, this is it. 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, 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.
Personal Note
I almost always have the ingredients on hand to make this 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 days when I just need something easy and reliable, I gather up all my staples and make this recipe. It’s one of my family’s favorite one-pan meals and has 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.
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 chicken 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 Baked Chicken Thighs 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. Then, take the foil off and spray the tops of the chicken with oil. Then, bake it for another 30 minutes.
Perfectly Crispy Baked Chicken
For extra crispy chicken, try turning on the broiler for the last couple of minutes—it gives this oven baked chicken a beautifully golden, browned finish.
Top it off with a sprinkle of fresh parsley or thyme for a pop of flavor and color. After testing countless versions of this recipe, I can confidently say that this simple step makes a big difference in both taste 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 chicken and rice 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 Chicken Thighs Recipes
Lemon Chicken Thighs
24 mins
Chicken Thighs with Potatoes
1 hr 10 mins
Slow Cooker Chicken Thighs
4 hrs 10 mins
Dijon Chicken Thighs Recipe
29 mins
Baked Chicken Thighs and Rice – With Buttery Garlic Rice!
Video
Equipment
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
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. Then, 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.
Notes
- The chicken thighs are fully cooked when they reach 165°F internal temperature.
- Use low-sodium chicken stock and add salt to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Can you put this in a crock pot?
Yes you can make this recipe in a slow cooker. Here is the Slow Cooker Chicken and Rice recipe for you.
Looks like the recipe I needed! Thank you
You’re very welcome! Happy you help 😉