This oven baked Chicken and Rice recipe has captured the hearts of people all around the world! Buttery garlic rice AND juicy seasoned baked chicken thighs, baked together in the same pan with less than 10 minutes of prep.
The rice absorbs the chicken juices as it cooks, adding loads of flavour. It’s like cooking the rice with a homemade stock!
Chicken and rice recipe
This chicken and rice recipe has been a reader favourite for so long, I thought it was about time I updated it with a much improved video and photos!
Readers tell me they love it because:
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it’s a one pan dinner – the raw rice and chicken are cooked together at the same time;
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completely hands off – unlike cooking rice on the stove which requires more attention, you just put the pan in the oven, set the timer and walk away;
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quick to prepare – active prep time is under 10 minutes; and
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it’s very, very delicious!
The chicken is ultra tasty….but the star of this recipe is the garlic butter rice!
So here’s what you get in this chicken and rice recipe – juicy seasoned chicken….
…. AND fluffy rice. GARLIC BUTTER rice, at that!
(And PS, to all the fellow rice snobs out there – this rice is fluffy and perfectly cooked, not soggy and mushy like you’d expect. The trick is to pour HOT liquids over the uncooked rice – gives it a big head start in the oven!)
What you need for this baked Chicken and Rice
Here’s what you need:
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Skin on, bone in chicken thighs is best for this recipe because they take the same length of time to cook in the oven as the rice – 50 minutes in total. However, we remove the skin because otherwise the fat drips down into the rice as it cooks which makes it overly greasy. It’s easy – it’s effortless and takes 5 seconds flat per chicken.
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Uncooked white rice – any “normal” white rice will work just fine here (plain, long grain, short grain, Jasmin, basmati). Steer clear of speciality rices like paella or risotto rice – they cook differently in the oven. Brown rice just needs more liquid and to be cooked a bit longer – directions are in the recipe;
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Chicken seasoning – feel free to use any seasoning you’ve got on hand, pre mixed, or switch up the spices I’ve used;
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Butter, garlic & onion flavour base – this forms the flavour base for the rice and because this recipe is all about convenience, we “oven saute” them – fancy word for just throw it all in a pan and bake instead of sautéing on the stove! See photos below and the quick recipe video.
How to make chicken and rice in the oven
And here’s how to make it. The first 2 steps shown below is the “oven sautéing” of the onion and garlic referred to above. This is what gives the rice the amazing buttery garlic flavour!
The rice is outrageously good. It’s buttery and garlicky, it’s tender but not mushy (I’m of Japanese background, all Asians are snobs when it comes to rice). It’s got all the flavour from the juices of the chicken and you get crispy bits on the edges that I just want to pick off and have all to myself!
What to serve with chicken and rice
Add a big leafy salad on the side with a salad dressing of choice (Balsamic Dressing and Honey Mustard Dressing are on heavy rotation in my life these days). Or add some steamed vegetables and toss with a salad dressing while hot – they’ll suck up the dressing and make otherwise rather dull steamed vegetables infinitely more interesting!
Oh – and in the video, you’ll see this 4 Minute Gravy as a suggested extra. You don’t need a sauce for this because the rice is so well flavoured and the chicken is juicy. But if you have the time, gravy will take it over the top!
Dinner just got real easy. Enjoy! – Nagi xx
Watch how to make it
Oven Baked Chicken and Rice recipe video!
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Oven Baked Chicken and Rice
Ingredients
- 5 bone in chicken thigh fillets, peel skin OFF , (Note 1)
- 1 onion , chopped (brown, white or yellow)
- 2 cloves garlic (large) , minced
- 2 tbsp (30g) butter (or olive oil)
- 1 1/2 cups (270g) uncooked white rice (Note 3)
- 1 1/2 cups (375 ml) chicken broth/stock , hot (I microwave)
- 1 1/4 cups (315 ml) water , hot (tap is fine)
Chicken Rub (Note 2):
- 1 tsp paprika powder
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- Black pepper
Optional garnish:
- Oil spray
- Fresh thyme leaves or finely chopped parsley
Instructions
- Preheat oven to 180°C/350°F.
- Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
- Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
- Remove baking dish from the oven. Add rice then mix.
- Place chicken on rice. Then pour chicken broth and water around the chicken.
- Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
- Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!
Optional gravy
- Dish is flavoured enough to serve without sauce, but if you want to take it over the top, make this quick Gravy in 4 minutes flat (pictured in video).
Recipe Notes:
Nutrition Information:
Oven Baked Chicken and Rice originally published March 2019, updated April 2020 with improved photos, videos and step photos added. No change to recipe – I wouldn’t dare, readers love it as is!
More popular Chicken and Rice recipes
Life of Dozer
He was squinting, so I lent him my sunglasses 😂
And flashback to the original publication date of this recipe, back when Dozer was recovering from a knee operation:
Caved and splurged on a ramp – got tired of heaving a 40kg/80lb dog in and out of the car multiple times a day…..
Hi Nagi…..I love this oven rice dish I’ve made it a dozen times times I’ve even taken it to friends in need of a meal because of sickness, just wondering because I’ve been using the organic chicken cubes it says it makes 3 cups using 1 cube , I used 1 1/2 but I’d still like a stronger flavor. Or do you think I should use the liquid ?
Rice came out a little plain, wanting flavor. Next time I would use all chicken stock, no water. (And I was using very flavorful homemade chicken stock).
This was a bit of a fail for me. Followed the instructions but the rice was seriously undercooked. Ended up taking out the chicken and cooking the rice after.
I mixed the broth and water together and microwaved until hand-hot (probably around 50C). I’d guess it has to be close to boiling to get the rice started cooking.
In the end it tasted fine, but just a little extra work.
This, like all the other recipes I’ve tried of yours so far, is excellent!!! Such an easy dish but the depth of flavor is incredible!! Not expensive either which is great plus easy to throw together on a busy weeknight or hearty enough for the weekend
This recipe (like all others) was amazing! And so simple to make. My fussy eaters even termed it “best rice ever” (the rice became the star of the dish!).
I love all of Nagi’s recipes.
And her funny humour and commentary. Thanks for everything Nagi – you’re making me look good in the kitchen!
Ive made this numerous times and love it every time! Bone in or Boneless doesnt matter. I recently dehydrated some cherry tomatoes and have added them into the rice as its baking, they plump up and are SO good. Tonight I had an Italian sausage to use up so I cooked it with the onion and mixed it in with the rice for tonight. Smells lovely! 🙂 TY
This recipe has been so easy and helpful! Recovering from a prescription medication that I only took for three days, but the nausea lasts for 7-8 days after stopping. I have made this the past two days to force calories in and it works!!! Thank you so much for your quick and easy options!
I used this recipe as a guideline (I did a few things differently as far as making a base flavoring for the rice, and I kept the skin on, but pan-seared the skin side a few minutes to render off some fat). Long story short, it was SUPER DELICIOUS, and quite frankly, I’ve never had rice come out so well – it was soft, fluffy, not dry/sticky/gummy at all. I made sure to get the broth hot before adding to the rice, popped the chicken on top of the rice, covered it up, and about 50 minutes later, there it was. Thank you for this PERFECT oven chicken and rice recipe!
I’ve made this before and it is delicious! My go to one sheet pan meal!
I have a question…I want to make this with bone in split breasts. Do I prepare the same as with the chicken thighs?
I made this dish for the first time tonight and it was a hit! My mom made a similar one but I didn’t have the recipe. I wanted one without the cream soup. I upped the temperature to 365 as the chicken (skinless bone in thighs) was still partly raw after 30 minutes, and I probably added at least a half cup more broth–probably could easily double the broth (used all broth and no water) I baked in two different dishes as I wanted to make a biryani style with one and my husband doesn’t like that. They were both so good! This is a great easy chicken biryani style shortcut! Oh, and instead of putting chopped onion (i did put in lots of garlic) I mixed fried onions, like the kind you put on green bean casserole, in through the rice before I put in the chicken. I will make this again, with my modifications
I’ve been skulking around and enjoying your recipes for a few years now. This is an amazing base recipe, and your videos are so clear. Today I made a quick Ratatoullie side. Thanks Nagi for everything you do.
PS I do usually check out your mum’s amazing site and pick something from there to cook, at least once a week.
Beware the instructions for boneless chicken thighs! I put the rice in with foil as directed but when I took it out to add the thighs the rice was literally perfect, and I still had to cook the thighs. So the rice sat in foil on the stovetop and I cooked the thighs separately. Totally delish and I’ll make it again but this time I’ll put the chicken in same time as the rice.
thank you naji I love this recipe 🥳 it’s so delicious and i’m using broccoli and salmon tonight so hope it works 😃
Found this recipe yesterday and decided to make it for today’s dinner. O M G!!!!! So Good. I had boneless thighs so followed your instructions on that. I’m not a big rice eater, but, I tell you I had 2 servings of the rice!!!! Only thing I did different, because I was out of regular onion, I used about a 1/4 cup of chopped fresh chives from my garden. Bottom-line, recipe is awesome and I will definitely be making it over and over again.
Added some grated carrot and parsley to the cooked rice for some colour . Easy & delicious dish! Rice is tremendously fluffy and full of flavour, chicken is tender and moist . Such a beautifully simple “one pot wonder” recipe, absolute crowd pleaser .
This was so delicious. I made it exactly according to the recipe but added 2 cups of frozen veggies in the last 20 minutes which made it a complete meal and it was beautiful! I left the skin on 2 of the thighs