Picture this: golden chicken thighs nestled over fluffy rice that’s soaked up every bit of savory flavor. This oven baked chicken and rice recipe transforms simple ingredients into a complete meal that’ll have your family asking for seconds. The best part? Everything cooks together in one pan while you relax.
SERVES: 4 | PREP: 15 MIN | COOK: 45 MIN | TOTAL: 1 HOUR
Ingredients
For the Chicken
| Ingredient | Amount |
|---|---|
| Bone-in, skin-on chicken thighs | 4 pieces (about 2 pounds) |
| Olive oil | 2 tablespoons |
| Garlic powder | 2 teaspoons |
| Onion powder | 2 teaspoons |
| Paprika | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
For the Rice Base
| Ingredient | Amount |
|---|---|
| Long-grain white rice | 2 cups |
| Chicken broth (low sodium) | 2 1/2 cups |
| Butter | 1 tablespoon |
| Garlic cloves, minced | 2 cloves |
| Salt | 1 teaspoon |
Step-by-Step Instructions
Getting Ready (5 minutes)
Step 1: Preheat Your Oven Set your oven to 350°F (175°C). Move the rack to the middle position so heat circulates evenly around your dish.
Step 2: Prep Your Workspace Pull out your 9×13-inch baking dish, measuring tools, and a small bowl. Having everything ready makes the process smooth and stress-free.
Step 3: Bring Chicken to Room Temperature Remove chicken from the fridge and let it sit for 15 minutes. This helps it cook evenly throughout.
Preparing the Rice Base (5 minutes)
Step 4: Rinse the Rice Place rice in a fine-mesh strainer and run cold water over it. Stir gently with your fingers until the water runs clear (about 2 minutes). This removes excess starch that can make your rice gummy.
Step 5: Build the Rice Layer Spread the rinsed rice evenly across your baking dish. Pour in the 2 1/2 cups chicken broth and scatter 1 tablespoon butter (cut into small pieces) over the top.
Step 6: Add Garlic and Seasoning Sprinkle minced garlic and 1 teaspoon salt over the rice. Give it a gentle stir to combine everything, then smooth the surface with the back of your spoon.
Preparing the Chicken (7 minutes)
Step 7: Dry the Chicken Pat each thigh dry with paper towels on all sides. Dry skin means better browning and crispier results.
Step 8: Mix Your Seasonings In a small bowl, combine 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
Step 9: Oil and Season Drizzle 2 tablespoons olive oil over the chicken pieces. Rub it all over each thigh, then sprinkle your seasoning mix generously on all sides. Pat the spices into the meat so they stick.
Step 10: Arrange on Rice Place each seasoned chicken thigh skin-side up on top of the rice. Space them evenly and keep them from touching each other so they brown properly.
Baking Process (45 minutes)
Step 11: Seal with Foil Tear off a piece of heavy-duty foil larger than your dish. Press it tightly around the edges with no gaps. This traps steam that cooks the rice perfectly.
Step 12: First Baking Phase Slide the covered dish into your preheated oven. Set a timer for 30 minutes and resist peeking. The rice needs consistent heat to absorb all that flavorful broth.
Step 13: Remove Foil After 30 minutes, carefully pull the dish out. Remove the foil slowly—watch out for the hot steam. The rice should still look a bit wet.
Step 14: Final Browning Return the uncovered dish to the oven for 15-20 minutes. The chicken skin will turn golden and crispy while the rice finishes cooking.
Finishing Touches (10 minutes)
Step 15: Check for Doneness Insert a thermometer into the thickest part of a thigh (avoid the bone). It should read 165°F (74°C). The rice should be tender with no liquid pooling at the bottom.
Step 16: Rest Before Serving Let your oven baked chicken and rice sit uncovered for 5-10 minutes. This lets the juices settle and helps the rice finish absorbing any remaining moisture.
Chef’s Notes
Choosing Your Chicken: Bone-in, skin-on thighs stay incredibly moist during baking. The bones add flavor to the rice while the skin crisps up beautifully.
Rice Selection Matters: Long-grain white rice works best for this oven baked chicken and rice because it stays fluffy and separate. Short-grain varieties can get too sticky.
Temperature Precision: Your oven’s actual temperature might differ from the dial. An oven thermometer ensures accurate cooking for perfect results every time.
Foil Seal Importance: That tight seal isn’t optional. It creates a steamy environment that cooks the rice evenly while keeping the chicken juicy.
Nutrition Information (Per Serving)
Calories: 520 | Protein: 35g | Carbohydrates: 52g | Fat: 18g
Variations
Mediterranean Style Swap regular paprika for smoked paprika and add 1/2 cup sliced Kalamata olives. Finish with fresh lemon juice and chopped parsley. This reminds me of the bright flavors in my chicken nanban recipe.
Tropical Twist Add 1 cup diced pineapple and 1/2 cup diced red bell pepper to the rice before baking. The sweet and tangy combo works beautifully, similar to my sweet and savory pineapple chicken and rice recipe.
Herb Garden Version Mix 1 teaspoon each of dried basil, oregano, and thyme into your seasoning blend. Add 1/4 cup sun-dried tomatoes to the rice for extra flavor.
Spicy Cajun Replace the paprika with 2 teaspoons Cajun seasoning and add 1/2 teaspoon cayenne pepper. Toss in 1 cup diced Andouille sausage for authentic Louisiana flair.
Storage & Reheating
Refrigerator Storage: Cool completely before transferring to an airtight container. Store for up to 3 days.
Freezer Storage: Portion into freezer-safe containers and freeze for up to 2 months. Label with the date so you remember when you made it.
Reheating in Microwave: Add 1 tablespoon water per cup of rice to a microwave-safe dish. Cover and heat for 2-3 minutes, stirring halfway through.
Reheating in Oven: Place in an oven-safe dish with 2 tablespoons water. Cover with foil and heat at 350°F for 15-20 minutes until warmed through.
Troubleshooting
Problem: Rice is too wet after baking Remove the foil and return to the oven for 5-7 minutes. The extra time lets excess moisture evaporate. If you’re in a hurry, let it stand uncovered for 10 minutes.
Problem: Chicken skin isn’t crispy enough Turn on your broiler and watch carefully for 2-3 minutes. The high heat crisps the skin fast. You can also brush with a bit of melted butter before broiling.
Problem: Rice is crunchy or undercooked Your oven might run cool. Add 1/4 cup hot broth, cover tightly with foil, and bake another 10 minutes. Check your oven temperature with a thermometer for next time.
Problem: Bottom rice is mushy while top is perfect Your foil seal probably had gaps. Make sure you press the foil tight all around the edges. The steam needs to stay trapped for even cooking.
Problem: Chicken cooked but rice still has liquid Remove the chicken pieces and tent them with foil. Return just the rice to the oven uncovered for 5-10 minutes to finish absorbing the liquid.
Equipment Essentials
- 9×13-inch baking dish (glass or ceramic)
- Measuring cups (dry and liquid)
- Measuring spoons
- Fine-mesh strainer (for rinsing rice)
- Small mixing bowl
- Heavy-duty aluminum foil
- Paper towels
- Instant-read thermometer (highly recommended)
- Oven mitts
Shopping List
Meat Counter
- Bone-in, skin-on chicken thighs (4 pieces, about 2 pounds)
Pantry Aisle
- Long-grain white rice (2 cups)
- Chicken broth, low sodium (2 1/2 cups)
- Olive oil (2 tablespoons)
- Garlic powder (2 teaspoons)
- Onion powder (2 teaspoons)
- Paprika (1 teaspoon)
- Salt (2 teaspoons total)
- Black pepper (1/2 teaspoon)
Refrigerated Section
- Butter (1 tablespoon)
Produce
- Fresh garlic (2 cloves)
Success Secrets
1. Don’t Skip the Rice Rinse Rinsing removes surface starch that causes clumping. Your rice will come out fluffy with each grain separate instead of gummy.
2. Season Generously The chicken needs enough seasoning to flavor both itself and the rice beneath it. Don’t be shy with those spices.
3. Seal That Foil Tight Steam is what cooks your rice to perfection. Any gaps in the foil let precious steam escape and you’ll end up with crunchy rice.
4. Let It Rest Those final 5-10 minutes of resting time aren’t optional. The rice continues absorbing moisture and the chicken juices redistribute for maximum tenderness.
5. Use Low-Sodium Broth You’re adding salt separately, so low-sodium broth gives you better control. You can always add more salt, but you can’t take it away.
This oven baked chicken and rice recipe proves that impressive dinners don’t need fancy techniques. Just layer, season, and let your oven work its magic.
