There's something so comforting about the smell of oven-baked chicken and rice filling your home. Juicy, flavorful chicken resting on a bed of perfectly cooked, seasoned rice—it’s a simple yet satisfying dish that brings everyone to the table.

This recipe holds a special place in my heart because it reminds me of Sunday dinners growing up. It’s a one-pan wonder that's not only delicious but also easy to make, with minimal cleanup. Let's dive into why this oven-baked chicken and rice deserves a spot in your weekly meal rotation.

Why You'll Love This Oven Baked Chicken and Rice

Get ready to meet your new go-to dinner recipe. This oven-baked chicken and rice is a time-saver, crowd-pleaser, and budget-friendly option all rolled into one.

First, the hands-off cooking process makes it perfect for busy weeknights. Once everything is prepped and in the oven, you can focus on other tasks—or simply take a well-deserved break.

It’s a full meal in one pan. Tender chicken thighs, fluffy rice, and a medley of seasonings make this dish hearty and satisfying without the need for extra sides.

The flavor is out of this world. The rice absorbs all the juices and seasonings from the chicken, creating a depth of flavor you won’t get with stovetop versions.

Finally, this dish is highly customizable. Whether you prefer chicken breasts over thighs, brown rice instead of white, or want to sneak in some veggies, this recipe is endlessly adaptable.

Ingredients Notes

The beauty of this dish lies in its simplicity. With just a handful of ingredients, you’ll have a comforting, flavorful meal on your table in no time.

Chicken thighs are the star of the show here. Bone-in, skin-on thighs are ideal because they stay juicy and add richness to the rice while baking. You can use boneless thighs or chicken breasts, but keep in mind the cooking time may vary.

White rice works best for this recipe because it cooks evenly alongside the chicken. Long-grain rice is my top pick for its fluffy texture, but basmati or jasmine rice are great alternatives. Avoid quick-cooking or instant rice, as it may become mushy.

Chicken broth is the base for cooking the rice, infusing it with flavor as it bakes. For a richer taste, go for low-sodium chicken stock and adjust the seasoning to your preference.

Onions and garlic form the aromatic foundation of the dish. They add sweetness and depth to the rice while balancing the savory chicken.

A mix of seasonings like paprika, thyme, and parsley brings everything together. Paprika gives the chicken a gorgeous golden color, while thyme adds earthy notes. You can adjust the herbs to suit your taste.

If you have a large oven-safe baking dish or a deep cast-iron skillet, that’s all the special equipment you need. A tight-fitting lid or foil is crucial for trapping steam and cooking the rice evenly.

How To Make This Oven Baked Chicken and Rice

This recipe comes together in a few simple steps, making it perfect for beginners and seasoned cooks alike. Here’s how to do it:

Start by preheating your oven to 350°F. While it heats up, pat your chicken thighs dry with a paper towel and season generously with salt, pepper, and paprika. Drying the chicken ensures a crispy, golden skin.

In a large, oven-safe skillet, heat a drizzle of olive oil over medium heat. Sear the chicken thighs skin-side down for 3-4 minutes until golden brown, then flip and cook for another 2 minutes. Remove the chicken and set it aside.

Using the same skillet, sauté your diced onions and minced garlic until fragrant, about 2 minutes. Don’t clean the pan—those browned bits add loads of flavor.

Pour in your chicken broth, scraping up the browned bits from the bottom of the pan. Stir in the uncooked rice and a sprinkle of dried thyme. Spread the rice mixture evenly across the skillet.

Nestle the chicken thighs into the rice, skin-side up. Cover the dish tightly with foil or a lid and bake for 30 minutes. Remove the cover and bake for an additional 15-20 minutes, allowing the chicken skin to crisp up and the rice to finish cooking.

When it’s done, the rice should be tender and the chicken should have an internal temperature of 165°F. Let the dish rest for 5 minutes before serving to allow the flavors to meld.

Storage Options

If you have leftovers, this dish keeps beautifully. Allow it to cool completely before transferring it to an airtight container.

In the refrigerator, it will stay fresh for up to 3 days. Simply reheat in the oven or microwave, adding a splash of chicken broth to keep the rice moist.

For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating as described above.

Reheating is a breeze. Warm the dish in a covered oven-safe pan at 350°F for about 15 minutes, or microwave individual portions in 1-minute intervals, stirring in between.

Variations and Substitutions

This recipe is as versatile as it is delicious, making it easy to tailor to your preferences.

For a lighter option, swap the chicken thighs for chicken breasts or even drumsticks. Just be mindful of the cooking time to avoid drying out the meat.

If you’re a fan of whole grains, substitute the white rice with brown rice. You’ll need to increase the liquid and cooking time slightly, as brown rice takes longer to cook.

Add some veggies for a nutrient boost. Chopped carrots, peas, or bell peppers can be stirred into the rice before baking.

Spice things up with a pinch of cayenne pepper or a dash of hot sauce in the broth. It’s a great way to give the dish a little kick.

Experiment with different seasonings. Swap the paprika for smoked paprika, or add a touch of cumin for a smoky, earthy flavor.

Conclusion

Oven-baked chicken and rice is the perfect comfort food—simple, flavorful, and satisfying. Whether you’re feeding a hungry family or meal-prepping for the week, this recipe is a reliable choice that never disappoints. So, grab your ingredients and let your oven do the hard work. Dinner is about to become your favorite part of the day!