Enjoy making this Oven-Baked Chicken and Rice, a simple and flavorful one-pot meal. It’s just like our stovetop version, but baking makes it even easier. The chicken turns out tender, and the rice soaks up all the flavors without needing you to keep a close eye on it.
What You’ll Find On This Page
Perfect for those busy evenings, this dish combines juicy chicken thighs with seasoned rice for a satisfying, hands-off meal. Using just one pan, it’s quick, convenient, and great for lunch or dinner.
You can also make it ahead to save time on hectic days. This recipe shows how easy and delicious rice-based meals can be—one you’ll want to make again and again.
Explore a Variety of Baked Chicken Recipes:
- Roasted Whole Chicken
- Baked Chicken Thighs
- Baked Chicken Leg Quarters
- Baked Chicken Breasts
- Baked Chicken Drumsticks
- Baked Chicken Wings
Ingredients and Substitutions Overview
For this Chicken and Rice Bake recipe, the ingredients are simple and likely already in your pantry. Here’s a quick rundown of what you’ll need.
Ingredients for Marination
- Chicken Thighs: Bone-in thighs add rich flavor to the rice. You can choose skinless or skin-on, based on your preference.
- Spice Powders: A blend of chili, coriander, cumin, onion, garlic, and black pepper gives a warm, earthy, and slightly spicy flavor.
- Oil: Olive oil works great to help the spices stick to the chicken, but feel free to use any cooking oil you have on hand.
- Herbs: Dried parsley is used here, but you can try other herbs like cilantro or mint to switch up the flavor.
Other Main Ingredients
- Rice Choice: You can use basmati, jasmine, or regular white rice. Basmati is my favorite because of its long grains and aromatic flavor, which pair perfectly with the seasoned chicken. If you prefer a softer texture, jasmine rice is also a great option. Regular white rice works well too, but it may be slightly stickier.
- Butter: Adding just a little butter gives the rice a rich, creamy flavor and helps keep it from drying out while baking.
- Onion and Garlic: These are key for building flavor, adding a layer of sweetness and warmth that complements the spices. For a deeper flavor, you can slightly caramelize the onions before adding them to the dish.
- Chicken Broth: Using chicken broth instead of water is what makes the rice stand out. It infuses the grains with a savory, well-rounded taste. If you’re low on broth, mixing half broth and half water still gives the rice a nice depth of flavor without being overpowering. You can also use low-sodium broth if you want to control the saltiness.
- Bay Leaves: Just two or three bay leaves are enough to add a subtle, aromatic touch to the dish. They bring out a slight herbal note that enhances the flavor without being too noticeable, making the dish taste more complex.
How to Chicken and Rice Bake at Home?
Let’s make this Oven-Baked Chicken and Rice! We’ll start by prepping the seasoning and marinating the chicken, then move on to arranging everything in the baking dish. After that, it’s just a matter of baking the chicken and rice to perfection. I’ve included photos and a video to guide you through each step. So, let’s get started!
Explore a World of Flavored Rice Dishes:
- Chicken and Rice
- Chicken and Rice Soup
- Chicken and Rice Casserole
- Hainanese Chicken Rice
- Middle Eastern Chicken and Rice
- Chicken Biryani
- Chicken Fried Rice
- Chicken Mandi
- Nasi Goreng
Baked Chicken and Rice
Enjoy this easy and delicious Oven-Baked Chicken and Rice, a flavorful one-pot dish perfect for busy days. Juicy, tender chicken thighs are baked with buttery, seasoned rice, creating a comforting meal that’s great for both lunch and dinner. This recipe is a must-try for anyone who loves a hearty, no-fuss meal.
Save This Recipe! print (text-only)
pin
Watch Video
Adjust servings
Ingredients
For the Seasoning
- 4 Chicken Thighs
- 1 tsp Chili Powder
- 2 tsp Coriander Powder
- ½ tsp Ground Black Peppper
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¾ tsp Cumin Powder
- 1 tsp Salt
- ½ tsp Dried Parsley
- 2 tbsp Olive Oil, or other oil of your choice
Other Ingredients
- 1 cup Basmati Rice, or any long grain rice, rinsed
- 2 Bay Leaves
- ¼ cup Onion, chopped
- 2 tsp Garlic, chopped
- 2 cup Chicken Broth
- 2 tsp Unsalted Butter, melted
- Cilantro, coriander leaves, to garnish
Instructions
Preparing the Seasoning
- In a bowl, mix together chili, cumin, coriander, onion, garlic, black pepper, dried parsley, and salt until well combined. This blend will be used to season both the chicken and the rice.
Seasoning the Chicken
- Place the chicken thighs in a separate bowl. Drizzle oil over them to help the seasoning stick and keep the chicken moist while baking. Add about ⅔ of the spice mix, reserving the rest for the rice later. Toss the chicken thoroughly, making sure each piece is well coated with the seasoning on all sides. For extra flavor, you can let the chicken marinate for 30 minutes or more, but if you're short on time, it’s fine to set it aside and proceed with the recipe.
Making Chicken and Rice Bake
- In a baking pan, combine the bay leaves, onion, garlic, reserved seasoning mix, rice, chicken broth, and melted butter. Stir everything together well to make sure the rice is evenly coated with the seasoning and broth.
- Arrange the marinated chicken thighs on top of the rice mixture, skin-side up if using skin-on chicken. Keeping the chicken on top allows it to bake evenly, and the juices from the chicken will drip into the rice, adding extra flavor.
- Cover the pan tightly with aluminum foil to trap the steam, which helps the rice cook evenly and keeps the chicken tender. Bake in a preheated oven at 355°F (180°C) for 40 minutes.
- After 40 minutes, carefully remove the foil. This step allows the chicken to brown and crisp up slightly. Continue baking for another 10-15 minutes, or until the liquid is fully absorbed and the rice is tender. If the chicken skin needs more browning, you can broil it for 2-3 minutes at the end, but keep a close eye on it.
- Once done, remove the dish from the oven. Let it sit for 5 minutes to allow the flavors to settle. Garnish with fresh cilantro leaves (or coriander), gently fluff the rice to release any trapped steam, and serve hot.
Serving
- Enjoy this delicious one-pan baked chicken and rice with your favorite side salad or any side dish you prefer for a satisfying lunch or dinner. For more pairing ideas, take a look at our Serving Suggestions section below.
Recipe Video
Chef's Notes and Tips
Here are some handy tips for making the perfect Oven-Baked Chicken and Rice:
- Choosing Rice: This recipe is flexible when it comes to rice. Basmati, jasmine, white, or even brown rice all work well, but keep in mind that the cooking time and broth ratio will vary. Brown rice, for example, may need a bit more broth and a longer baking time.
- Baking Pan Size: Choosing the right-sized pan is key for even cooking. A 10x15 inch pan is ideal for this recipe, as it provides enough space for the rice and chicken to spread out, allowing them to cook evenly. If the pan is too small, the rice may turn out mushy, and the chicken won’t brown as well. If you're doubling the recipe or using larger chicken pieces, consider using a bigger pan to maintain that balance between the ingredients.
- Optimal Baking Temperature: Bake between 355-375°F for the best results. Cover the dish with foil for the first 40 minutes to trap steam and help the rice cook through. Then, remove the foil and bake for another 10-15 minutes to allow the rice to develop a crispy top layer. If the rice becomes too crispy, gently fluff it to distribute the crunch evenly.
- Checking Chicken Temperature: While the chicken should be cooked through in the given time, it’s always a good idea to check the internal temperature with a food thermometer. Poultry should reach an internal temperature of 165°F to be safe to eat, as recommended by the FDA.
- Fat Content: Butter and olive oil work together to give the rice a rich and mellow flavor. Feel free to adjust the amount based on your taste preferences. If you want a lighter dish, you can reduce the butter or swap it for more olive oil.
- Rice Texture: To avoid mushy rice, it's important to measure the broth carefully. The rice absorbs the liquid while baking, so getting the right ratio is essential for a fluffy texture. For this recipe, a 1:2 rice-to-liquid ratio works best. If you prefer firmer rice, you can slightly reduce the liquid, but this ratio typically yields a perfect balance between soft and fluffy grains.
- Checking Rice Doneness: If the rice isn’t fully cooked after the recommended time, simply add a little more broth and bake for a few more minutes until tender.
- Let the Chicken Rest: After baking, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, keeping the chicken moist and flavorful.
- Aromatic Touch: For an extra layer of flavor, consider adding a cinnamon stick or star anise to the rice before baking. These aromatics can subtly elevate the dish.
- Vegetable Boost: To make the dish even more nutritious and colorful, you can stir in vegetables like peas, or carrots into the rice before baking. They’ll cook along with the rice and add extra flavor.
- Customize the Heat: If you like a little more spice, feel free to add a pinch of cayenne pepper or diced fresh chilies to the seasoning mix.
- Herb Garnish: Before serving, I used cilantro, but feel free to garnish with other fresh herbs like parsley or dill. These herbs add a burst of freshness and a pop of vibrant color that complements the flavors of the dish. Choose your favorite herb to match your taste or what you have on hand, as they all work well.
- Leftover Rice: Leftovers can be stored in the fridge and repurposed. The next day, you can turn them into fried rice or use them as a base for a comforting chicken and rice soup.
Nutrition Info
Serving: 1serving | Calories: 619kcal | Carbohydrates: 41g | Protein: 28g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 159mg | Sodium: 1186mg | Potassium: 430mg | Fiber: 2g | Sugar: 1g | Vitamin A: 447IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Tried this recipe?Please consider Leaving a Review!
Serving Suggestions
Chicken and Rice Bake is a satisfying dish on its own, but if you're looking to make the meal more elaborate, here are some pairings I suggest:
- Steamed Vegetables: A mix of steamed broccoli, carrots, and green beans adds a healthy, colorful side that complements the rich flavors of the chicken and rice.
- Salads: A variety of salads can add freshness and balance. A Garden Salad with a light vinaigrette provides a refreshing contrast to the hearty dish. A cucumber yogurt salad, like tzatziki, offers a cool, creamy, and tangy touch. For dessert, a Fruit Salad brings a light and sweet finish to the meal.
- Garlic Bread: Warm, buttery garlic bread is perfect for soaking up any flavorful juices and adds a comforting touch.
- Roasted Asparagus or Brussels Sprouts: These roasted veggies offer a nice crunch and slight bitterness, which pairs well with the savory chicken and rice.
- Sautéed Spinach or Kale: Leafy greens sautéed with garlic add earthy flavors and a nutritious boost to your plate.
- Pickled Vegetables: For a tangy kick, serve a side of pickled cucumbers, carrots, or beets to brighten the flavors.
- Roasted Sweet Potatoes: Sweet potatoes roasted with spices like cinnamon or paprika provide a sweet-savory balance that complements the chicken’s seasoning.
Storage Suggestions
I recommend enjoying the rice fresh out of the oven for the best flavor. If you have leftovers, store your baked chicken and rice in an airtight container in the fridge for up to two days. When you're ready to enjoy it again, simply reheat it in the microwave for a few minutes until it's warmed through. This way, your meal stays delicious and is ready whenever you are.
Leave a Review