Oven Baked Chicken and Rice

The aroma of savory chicken mingling with garlic and onions wafts through the air as it bakes in the oven, creating a mouthwatering invitation to the dinner table. This Oven Baked Chicken and Rice recipe combines tender chicken thighs with fluffy rice, all cooked in one dish for maximum flavor and minimal cleanup. In just about an hour, you can serve up a comforting, homestyle meal that the whole family will love.

Perfect for weeknight dinners or meal prep, this dish is great for busy people who want a satisfying meal without the hassle. You can easily prepare it in advance or save leftovers for a quick reheat the next day.

Why You’ll Love This Recipe

• The chicken is incredibly juicy and tender, thanks to the slow baking method.
• One-pot cooking means less cleanup and more time with loved ones.
• Rice absorbs all the delicious flavors from the chicken and broth, making it irresistibly tasty.
• It’s customizable with various herbs or spices to suit your taste.

What You’ll Need

Here’s what you’ll need for this delightful dish.

For the Chicken

• 5 bone-in chicken thigh fillets, peel skin OFF
• Oil spray

For the Vegetables

• 1 onion, chopped (brown, white or yellow)
• 2 cloves garlic, minced

For the Rice

• 1 1/2 cups (270g) uncooked white rice
• 1 tsp paprika powder
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• Black pepper, to taste

For the Liquids

• 1 1/2 cups (375 ml) chicken broth/stock, hot
• 1 1/4 cups (315 ml) water, hot (tap is fine)
• 2 tbsp (30g) butter (or olive oil)

For Garnish

• Fresh thyme leaves or finely chopped parsley

Use olive oil as a substitute for butter if desired.

Substitutions & Swaps

• Chicken thighs can be swapped for drumsticks.
• Use brown rice for a heartier option.
• Fresh garlic can replace minced garlic for a more robust flavor.
• Any broth can work instead of chicken broth.

How to Make It

Follow these simple steps for a delicious dinner.

Preheat the oven

Preheat oven to 180°C/350°F.

Scatter onion and garlic

Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the center. Bake for 15 minutes, checking at 12 minutes to mix if necessary.

Mix the chicken rub

Meanwhile, mix together the spices: paprika, thyme, garlic powder, onion powder, salt, and pepper. Sprinkle this mixture on both sides of the chicken.

Add rice and water

Remove the baking dish from the oven. Add rice, mixing well with the onion and garlic. Place chicken on top of the rice, then pour chicken broth and water around the chicken.

Cover and bake

Cover the dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and spray chicken with oil for a nicer finish if desired. Bake for an additional 20 minutes until the liquid is absorbed.

Stand and serve

Stand for 5 minutes, then remove the chicken and fluff up the rice. Garnish with parsley or thyme if desired, serve, and enjoy!

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, for up to 2 months, just cool completely first.
Reheat: Microwave on medium for 2–3 minutes, stirring halfway.

Tips for Best Results

• Make sure to use hot broth and water for optimal cooking.
• Let the dish stand at the end for better texture.
• Customize the spices to match your preference.
• Avoid overcooking; check for doneness to keep chicken juicy.

Serving Suggestions

• Pair with a fresh green salad for a light side.
• Serve with crusty bread for sopping up the leftover rice.
• Try with a side of steamed vegetables for extra nutrition.