Baked Chicken and Rice

Name: Baked Chicken and Rice – One-Pan, No-Fuss & Family-Friendly
Prep time: 15 min
Cook time: 60 min
Total time: 90 min
Ingredients: 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; 1 onion diced; 2 cloves garlic (minced); 2 tablespoons olive oil; 2 tablespoons butter (melted); 1 ½ cups vegetable or chicken stock hot; 1 ¼ cups water hot; 1 ½ cups long-grain rice (uncooked); Salt and black pepper

By: Olivia Ribas Updated: 5/13/25

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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.

An overhead view of baked chicken and rice in a white casserole dish.

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 boneless 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.

An overhead view of pre-measured ingredients on a wooden cutting board.

How To Make One-Pan Baked Chicken And Rice

An overhead view of marinated chicken thighs in a white serving bowl.

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.

A white casserole dish filled with garlic, onions, oil, butter, hot water, rice, and seasonings.

Second: Get your baking dish and add everything but the chicken. Stir it all really well, especially while the butter melts.

Six marinated chicken thighs in a white casserole dish with uncooked rice, garlic, and onions.

Then: Arrange the chicken thighs so that they’re nestled in the rice mixture, but sticking out a little bit on top.

An overhead view of a casserole dish covered in foil.

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 the 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!

A closeup of baked chicken thighs over rice in a white baking dish.

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.