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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 619

Author Sangeetha Vel

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

US Customary - Metric

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.

Notes

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

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