If you’ve been on the hunt for a comforting, flavorful, and fuss-free dinner, look no further than this Oven-Baked Chicken and Rice Recipe. Tender, golden chicken thighs nestle atop fluffy, savory rice that absorbs every bit of aromatic broth and seasoning, making every bite a warm hug on a plate. What’s truly magical about this dish is how simple ingredients come together to create a homey meal that feels special yet effortless. It’s the kind of recipe that quickly becomes a favorite for weeknights and casual family gatherings alike.
Ingredients You’ll Need
Getting the ingredients together for this dish is refreshingly straightforward, and each one plays a vital role in building layers of flavor, texture, and color. These basics create a rich and satisfying meal that’s well worth the little prep time.
- Bone-in, skin-on chicken thighs: These give you juicy meat and crispy skin, essential for texture and taste.
- Long-grain white rice: The perfect grain to soak up all those delicious flavors without getting mushy.
- Chicken broth: Infuses moisture and a deep, savory richness directly into the rice.
- Small onion, finely chopped: Adds a subtle sweetness and aromatic base when sautéed.
- Garlic cloves, minced: Brings warmth and a gentle spicy kick to the dish.
- Paprika: Gives a smoky, mildly sweet flavor and a beautiful golden hue.
- Dried thyme: Offers an earthy, herbal note that pairs wonderfully with chicken.
- Salt and pepper: Crucial for balancing and enhancing all flavors.
- Fresh parsley: Adds a burst of color and fresh brightness as a garnish.
How to Make Oven-Baked Chicken and Rice Recipe
Step 1: Preheat and Prepare the Base
Start by setting your oven to 350°F (175°C). Even heat ensures the chicken cooks gently, giving the rice time to soak up all those savory juices without burning or drying out.
Step 2: Spread the Rice
Take your long-grain white rice and spread it evenly on the bottom of a large ovenproof dish. This bed of rice will steam and fluff up beautifully as it absorbs the broth and seasonings baked on top.
Step 3: Sauté Onions and Garlic
Warm some olive oil in a skillet over medium heat and toss in the chopped onions and minced garlic. Cook them gently for about 3 to 4 minutes until they’re soft and fragrant—this step awakens their natural sweetness and adds a lovely aroma to the dish.
Step 4: Add Flavorful Broth
Pour the sautéed onion and garlic mixture right over the rice, then add the chicken broth. This liquid is key for cooking the rice perfectly and infusing it with rich, comforting flavor.
Step 5: Season and Arrange Chicken
Season your chicken thighs generously with paprika, dried thyme, salt, and pepper. Placing the thighs skin-side up on top of the rice means the fat renders down, basting the rice as the chicken’s skin crisps to perfection.
Step 6: Bake Covered
Seal your dish tightly with aluminum foil to keep all the steam inside and bake for 35 minutes. This gentle steaming cooks the rice through and beginning to tenderize the chicken meat.
Step 7: Uncover and Finish Baking
Remove the foil for the last 10 to 15 minutes of baking. This exposes the chicken skin to the oven’s dry heat, encouraging it to crisp up gorgeously while the rice finishes cooking.
Step 8: Garnish and Serve
Once out of the oven, sprinkle fresh parsley over the dish for a punch of color and fresh herbal brightness that perfectly offsets the rich flavors.
How to Serve Oven-Baked Chicken and Rice Recipe
Garnishes
Fresh parsley is a must for that vibrant pop of color and freshness, but feel free to add a squeeze of lemon or a few thinly sliced green onions to brighten up every forkful even more.
Side Dishes
This dish stands wonderfully on its own but pairs brilliantly with a crisp green salad, roasted vegetables, or even some lightly steamed broccoli. These add crunch, variety, and a wholesome balance to your meal.
Creative Ways to Present
For a fun twist, serve the chicken and rice in individual ramekins or deep bowls, and top each serving with a dollop of Greek yogurt or a sprinkle of toasted almonds for added texture and creaminess. It’s an easy way to elevate the presentation without extra effort.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and keep them in the refrigerator for up to 3 days. The flavors often deepen with time, making your next meal just as tasty as the first.
Freezing
This Oven-Baked Chicken and Rice Recipe freezes beautifully. Portion it out, seal tightly in freezer-safe containers or bags, and freeze for up to 2 months. When thawed, the rice retains its texture surprisingly well.
Reheating
Reheat leftovers gently in the oven at 325°F with a cover to retain moisture, or microwave in short bursts with a damp paper towel to keep the rice from drying out. Add a splash of broth or water if needed for extra softness.
FAQs
Can I use boneless chicken thighs instead of bone-in?
You absolutely can, but bone-in thighs add more depth of flavor and moisture during cooking. Boneless will cook faster, so adjust baking time accordingly to avoid drying them out.
Is it possible to make this recipe without olive oil?
Olive oil helps with sautéing onions and garlic and adds flavor, but you can substitute with any neutral oil like vegetable or avocado oil if preferred.
Can I substitute brown rice in this Oven-Baked Chicken and Rice Recipe?
Brown rice requires a longer cooking time and more liquid, so it’s not a straight swap here. If using brown rice, precook it slightly or adjust the baking time and broth amount accordingly.
How do I know when the chicken is cooked through?
Chicken thighs are done when they reach an internal temperature of 165°F and the juices run clear. The skin should be crispy and golden brown after the final uncovered baking step.
Can I add vegetables directly into the baking dish?
Yes! Diced carrots, peas, or bell peppers can be layered on top of the rice before adding the chicken to make this a one-pan meal with added nutrition and color.
Final Thoughts
This Oven-Baked Chicken and Rice Recipe is one of those heartfelt dishes that brings warmth and ease to any dinner table. Its inviting aroma, comforting flavors, and simple preparation make it a true keeper for your go-to recipe collection. Give it a try soon—you’ll wonder how you ever lived without this perfectly baked combo of tender chicken and luscious rice.
Print
Oven-Baked Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Oven-Baked Chicken and Rice recipe combines tender, flavorful chicken thighs with perfectly cooked, savory rice in a single dish. Infused with garlic, onion, paprika, and thyme, it’s a comforting and easy-to-make meal ideal for family dinners. The chicken skin crisps up beautifully under the oven’s heat, making each bite satisfying and delicious.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Rice Mixture
- 1 cup long-grain white rice
- 1 3/4 cups chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s at the right temperature once the dish is assembled.
- Prepare Rice Base: Spread the uncooked long-grain white rice evenly in the bottom of a large ovenproof dish, creating a bed for the chicken.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté for 3-4 minutes until they are softened and fragrant to build flavor.
- Combine Rice and Broth: Pour the sautéed onion and garlic mixture over the rice, then add the chicken broth evenly over the rice to ensure it cooks properly.
- Season and Arrange Chicken: Season the chicken thighs with paprika, dried thyme, salt, and pepper. Place the chicken skin-side up on top of the rice and broth mixture to allow the juices to infuse the rice during baking.
- Cover and Bake: Cover the dish tightly with aluminum foil to trap steam and moisture, then bake in the preheated oven for 35 minutes to cook the chicken and rice through.
- Crisp Chicken Skin: Remove the foil and continue baking uncovered for an additional 10-15 minutes. This step crisps the chicken skin and ensures the rice is fully tender.
- Garnish and Serve: Sprinkle fresh parsley over the chicken and rice before serving to add a fresh, herbal finish. Serve hot for a comforting meal.
Notes
- Bone-in, skin-on chicken thighs lock in moisture and provide rich flavor; you can substitute with boneless thighs but reduce cooking time slightly.
- If you prefer, add vegetables like peas or carrots to the rice mixture for added nutrition and color.
- Make sure to cover the dish tightly with foil to prevent the rice from drying out during baking.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
