Create the most tender, juicy chicken with perfectly cooked rice – all in one pan!
Key Highlights:
- Perfect for beginners – detailed instructions ensure success
- No complicated techniques – just prep and let the oven do the work
- Budget-friendly family meal using simple pantry ingredients
- Everything cooks together in one pan for easy cleanup
Why This Oven Baked Chicken and Rice Recipe Works
Creating a complete meal in one pan might seem tricky, but this oven baked chicken and rice recipe makes it simple. The chicken releases its flavorful juices into the rice as it cooks, creating an incredible depth of flavor while keeping everything moist and tender. No more juggling multiple pots and pans or wondering if everything will be ready at the same time.
If you enjoy chicken dishes, you might also like my Melt-In-Your-Mouth Chicken Breast Recipe for those times when you want something equally delicious but with a different flavor profile.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 people
Kitchen Equipment Needed for Oven Baked Chicken and Rice
- 9×13 inch baking dish or similar sized casserole (glass or ceramic works best)
- Measuring cups (both dry and liquid measures)
- Measuring spoons
- Medium mixing bowl
- Small bowl for seasonings
- Heavy-duty aluminum foil
- Paper towels
- Fine-mesh strainer or colander (for rinsing rice)
- Instant-read thermometer (recommended but optional)
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs (about 2 pounds total)
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Rice:
- 2 cups long-grain white rice
- 2 1/2 cups chicken broth (low sodium preferred)
- 1 tablespoon butter
- 1 teaspoon salt
- 2 garlic cloves, minced (about 2 teaspoons)
Detailed Step-by-Step Instructions for Oven Baked Chicken and Rice
Before You Start
- Get Organized (5 minutes):
- Read through the entire recipe
- Place all ingredients on counter
- Check that you have all equipment ready
- Clear and clean your workspace
- Preheat the Oven (1 minute):
- Set oven temperature to 350°F (175°C)
- Place oven rack in middle position
- Allow at least 10 minutes for preheating
- Prepare Ingredients (5 minutes):
- Remove chicken from refrigerator
- Let chicken rest at room temperature for 15 minutes
- Unwrap chicken and place on a clean plate
- Measure all seasonings and set aside
Rice Preparation (5 minutes)
- Rinse the Rice:
- Place rice in fine-mesh strainer
- Rinse under cold tap water
- Gently stir rice with fingers while rinsing
- Continue until water runs clear (about 1-2 minutes)
- Shake strainer well to remove excess water
- Prepare Rice Base:
- Pour measured chicken broth into liquid measuring cup
- Add rinsed rice to baking dish
- Cut butter into small pieces and scatter over rice
- Pour in chicken broth
- Add minced garlic and 1 teaspoon salt
- Stir gently until ingredients are well combined
- Use back of spoon to level rice mixture
Chicken Preparation (10 minutes)
- Pat Chicken Dry:
- Place chicken on paper towels
- Pat each piece thoroughly on all sides
- Use fresh paper towels as needed
- Dry chicken ensures better seasoning adhesion
- Season Chicken:
- In small bowl, mix together:
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Drizzle 2 tablespoons olive oil over chicken
- Rub oil evenly over all surfaces
- Sprinkle seasoning mixture evenly on all sides
- Gently pat seasonings into chicken
- In small bowl, mix together:
- Arrange Chicken:
- Place seasoned chicken pieces on top of rice
- Position skin-side up
- Space pieces evenly in dish
- Avoid chicken pieces touching each other
If you’re a fan of sweet and savory flavor combinations, try my Sweet and Savory Pineapple Chicken and Rice Recipe for a tropical twist on this classic dish.
Baking Process for Oven Baked Chicken and Rice (45 minutes)
- Cover the Dish:
- Tear piece of foil larger than baking dish
- Press foil tightly around dish edges
- Double-check seal – no gaps allowed
- Steam must stay trapped for proper cooking
- Initial Baking Phase (30 minutes):
- Place covered dish in preheated oven
- Set timer for 30 minutes
- Don’t open oven during this time
- Rice needs constant temperature
- Final Baking Phase (15-20 minutes):
- After 30 minutes, carefully remove foil
- Watch for hot steam when removing foil
- Return dish to oven uncovered
- Bake 15-20 minutes more
- Look for golden brown chicken skin
- Rice should appear fluffy with no liquid visible
Final Steps (5-10 minutes)
- Check for Doneness:
- Insert thermometer into thickest part of chicken
- Temperature should read 165°F (74°C)
- Check rice tenderness with fork
- All liquid should be absorbed
- Rice grains should be tender but separate
- Resting Period:
- Remove from oven
- Let rest 5-10 minutes uncovered
- This allows juices to redistribute
- Makes chicken easier to cut
- Helps rice finish cooking in residual heat
- Serving:
- Use large spoon to portion rice
- Serve one chicken piece per plate
- Spoon any pan juices over rice
Troubleshooting Your Oven Baked Chicken and Rice
Problem: Rice too wet
- Solution 1: Remove foil, return to oven 5-7 minutes
- Solution 2: Let stand uncovered 5-10 minutes longer
Problem: Rice too dry
- Solution 1: Add 1/4 cup hot broth
- Solution 2: Cover with foil, rest 10 minutes
Problem: Chicken not crispy enough
- Solution 1: Broil 2-3 minutes (watch carefully!)
- Solution 2: Remove chicken, return to oven 5 minutes
Problem: Rice not fully cooked
- Solution 1: Add 1/4 cup hot liquid
- Solution 2: Cover tightly, bake 10 more minutes
- Solution 3: Check oven temperature accuracy
Variations & Substitutions
Rice Options:
- Jasmine rice (same cooking time)
- Basmati rice (same cooking time)
- Medium-grain rice (add 2 tablespoons more liquid)
Chicken Options:
- Drumsticks (same cooking time)
- Bone-in breasts (reduce cooking time by 5 minutes)
- Skinless thighs (reduce final uncovered time to 10 minutes)
Looking for a Japanese-inspired chicken recipe? Try my Chicken Nanban recipe for a delicious sweet and tangy alternative.
Seasoning Variations:
- Italian Style:
- Add 1 teaspoon each dried basil and oregano
- Add 1/2 teaspoon dried rosemary
- Finish with fresh basil
- Spanish Style:
- Add pinch of saffron to broth
- Use smoked paprika instead of regular
- Add 1/2 cup diced red bell pepper
- Greek Style:
- Add zest of 1 lemon
- Use 2 teaspoons dried oregano
- Add 1/2 cup halved olives
Storage & Reheating Instructions
Storage:
- Cool completely before storing
- Place in airtight container
- Refrigerate up to 3 days
- Freeze portions up to 2 months
- Label with date and contents
Reheating From Refrigerator:
- Microwave Method:
- Place portion in microwave-safe dish
- Add 1 tablespoon water per cup of rice
- Cover with microwave-safe lid
- Heat 2-3 minutes, stirring halfway
- Let stand 1 minute before eating
- Oven Method:
- Preheat oven to 350°F
- Place in oven-safe dish
- Add 2 tablespoons water
- Cover tightly with foil
- Heat 15-20 minutes until hot
Reheating From Frozen:
- Thaw overnight in refrigerator
- Follow refrigerated reheating instructions
- Add 5 minutes to heating time
Safety Notes & Tips for Perfect Oven Baked Chicken and Rice
Food Safety:
- Never wash raw chicken
- Use separate cutting boards for meat and vegetables
- Wash hands after handling raw chicken
- Clean all surfaces that touched raw chicken
- Keep chicken refrigerated until ready to use
Kitchen Safety:
- Use oven mitts when handling hot dishes
- Open foil away from face to avoid steam burns
- Keep children away from hot oven and dishes
- Use heat-safe surfaces for hot baking dish
- Allow dish to cool before washing
Success Indicators:
- Rice should be tender but not mushy
- Each rice grain should be separate
- Chicken skin should be golden brown
- No liquid should remain in bottom of dish
- Chicken should be easily pierced with fork
Pro Tips:
- Don’t skip rinsing the rice – removes excess starch
- Tight foil seal is crucial for proper rice cooking
- Room temperature chicken cooks more evenly
- Let dish rest full 10 minutes before serving
- Save pan juices to spoon over servings
Remember: Success with this oven baked chicken and rice recipe comes from following each step carefully. Don’t rush the process – proper preparation ensures perfect results every time.
