Oven Baked Chicken and Rice is a family friendly and easy weeknight one pot meal made with just a few fresh ingredients in the oven.
One pot meals are the best! Baked Chicken and Rice is one of my go to one pot dinners on a busy weeknight, but we have others on the site such as Chicken Cattiatore and Parmesan Crusted Pork Chops. Although this one doesn’t have a ton of veggies in it, so you might still want a salad or steamed veggies on the side.
OVEN BAKED CHICKEN AND RICE
Baked Chicken and Rice may not sound like the most exciting recipe in your arsenal but this may be one you come back to time and time again (we do).
Crispy, flavorful chicken thighs, lots of flavorful onions, and the rice, all baked in one pan in the oven.
I normally serve this with either some steamed vegetables or a side salad. My quick trick for vegetables is to either buy them in steamer bags from the frozen section at the grocer or to use these awesome steam bags. 3-4 minutes in the microwave, and voila!, easy steamed vegetables.
Frequently asked questions:
I know that some of you like the extra creaminess that a condensed soup can add to a casserole. You can definitely add condensed soup to make this into a casserole recipe. Add 1 can of cream of mushroom soup, or 1 can of cream of chicken soup after the onions and garlic are sautéed. As with the broth/water, heating up the condensed soup before adding to the dish will help the cook time. I wouldn’t adjust the liquids, I’d just cook for 5-10 minutes longer when uncovered. Overall, the dish will be creamier and the rice will be thicker, if that is your personal preference.
Yes, you can use boneless chicken thighs in the recipe. I would not use boneless, skinless breasts. For me, the crispy skin helps with the overall flavor of the dish even if you don’t eat the skin itself. If you only have boneless, skinless chicken thighs then just know the chicken will be done cooking before the rice. I would remove the chicken thighs early or the chicken may overcook and be more dry.
If you do use chicken breasts, keep the skin on and preferably bone-in. I would also nestle them deeper into the rice and broth mixture to keep them moist while cooking.
There is a slight trick to cut some cooking time off, but it’s only about 15-20 minutes. The trick is to use boiling water rather than just hot water. It takes a little longer for the oven to heat the water up than it does for you to heat it on the stove. That’s never been a huge deal to me, but if you would like, it does cut down on the cooking time.
The cook time for this recipe is calculated using standard long grain rice that is uncooked. Basmati or Jasmine both work very well. I don’t use parboiled or regular white rice. If you use cooked rice, instant rice or brown rice your timing will be off.
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Oven Baked Chicken and Rice
- 5 chicken thighs bone-in, with skin
- 1 cup yellow onion chopped
- 2 cloves garlic minced
- 2 Tbsp butter
- 1 ½ cups basmati or jasmine rice
- 2 cups chicken broth
- ¾ cup hot water
- 1 tsp paprika powder
- ½ tsp dried thyme
- ½ tsp dried basil
- ½ tsp dried rosemary
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- Black pepper
- Fresh thyme leaves or finely chopped parsley
- Preheat oven to 350F.
- In a 9×13 inch baking dish, scatter onions and garlic. Place butter in the center. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
- Add rice to baking dish and mix.
- Mix chicken rub. Sprinkle on both sides of the chicken and pat into skin.
- Pour chicken broth and hot water around the baking dish, 1 can of chicken broth is just under 2 cups. Add hot water until you get exactly 2 cups. Then add ¾ cup more of hot water.
- Add chicken to dish and cover dish with foil. Bake for 50 minutes. Remove foil. Bake for 30 minutes or until liquid is absorbed.
- Let stand for 5 minutes. Remove chicken and fluff rice. Garnish with parsley or thyme if desired.
- Spray a 6qt crock pot lightly with non stick cooking spray. Add chicken breast and season with chicken rub.
- Add diced onion and minced garlic on top of chicken and pour in chicken stock. Cover and cook on LOW 5-6 hours, or HIGH 3-4 hours. If desired, crisp the skin in the oven under broil.
- In a pot on the stove, cook the rice per directions, but substitute half the water with the chicken stock from the crock pot.
- Serve the chicken and onions over the rice.
Italian Herb Mix – use what you have.
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