Oven Baked Chicken and Rice – Tender Chicken, Fluffy Rice, and Full of Homestyle Flavor!
This one-pan oven dish is perfect for busy days when you want something warm, hearty, and satisfying without hovering over the stove. The chicken comes out juicy and flavorful, and the rice absorbs all the goodness from the broth and spices—comfort food at its finest.
I remember my grandma would pop this into the oven just before guests arrived. The aroma of garlic, onion, and slow-baked chicken would fill the whole house. Everyone asked for seconds, and somehow, the rice was always the best part—soft, seasoned, and slightly crispy around the edges!
Ingredients:
- 4 bone-in, skin-on chicken thighs (or drumsticks)
- 1½ cups long grain white rice (uncooked)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons butter
- 2½ cups chicken broth
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon dried thyme or parsley
- Optional: lemon slices or fresh herbs for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- In a 9×13 baking dish, melt butter and sauté onion and garlic in the oven for 5–7 minutes.
- Stir in uncooked rice, chicken broth, salt, pepper, paprika, and herbs. Mix well.
- Place seasoned chicken thighs on top, skin side up.
- Cover tightly with foil and bake for 40 minutes.
- Remove foil, baste chicken with pan juices, and bake uncovered for another 25–30 minutes until chicken is golden and rice is tender.
- Let rest 5 minutes before serving. Garnish with herbs or lemon slices.
Nutrition Facts (Per Serving):
| Calories | 590 kcal |
| Protein | 32 g |
| Fat | 26 g |
| Carbohydrates | 58 g |
| Fiber | 1.5 g |
| Sodium | 680 mg |
Printable Recipe Summary
| Oven Baked Chicken and Rice | |
|---|---|
| Ingredients | Chicken thighs, white rice, onion, garlic, chicken broth, butter, spices |
| Instructions | Sauté onion & garlic, add rice & broth, top with chicken. Cover and bake. Uncover and finish baking until golden. |
FAQs
Q: Can I use boneless chicken?
Yes, but reduce total baking time by 10–15 minutes to prevent drying.
Q: Can I add vegetables?
Chopped carrots, peas, or bell peppers go great—add them with the rice.
Q: Can I use brown rice?
Yes, but increase broth to 3 cups and bake 15–20 minutes longer.
Q: What if I don’t have foil?
Use an oven-safe lid or tightly cover with a second baking tray.
