Baked Chicken and Rice – One-Pan, No-Fuss & Family-Friendly

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.

Course dinner

Cuisine American

Keyword baked chicken rice

Prep Time 15

Cook Time 1

Marinating time 15

Total Time 1 30

Servings people

Calories 402kcal

Author Olivia Ribas

Equipment

1 Casserole

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

For the rice

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

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.

Notes

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.

Storage Instructions:

I typically wrap the casserole dish tightly with foil (or a lid if your dish has one). Then, I can reheat the whole thing in the oven at 350°F until it’s warmed through. You can also keep the leftovers in an airtight container for 3-4 days and reheat them in the microwave.

For longer storage, you can freeze the casserole for up to 3 months. When I plan to freeze this recipe, I make it in an aluminum pan. This way, I can thaw it and place it right in the oven.

Nutrition