Oven Baked Chicken and Rice

If you’re searching for the ultimate comfort food that’s as easy as it is irresistible, this Oven Baked Chicken and Rice is your new weeknight hero! Imagine perfectly seasoned, juicy chicken thighs nestled on a bed of fluffy, flavorful rice—every bite infused with savory spices and the deep aroma of roasted garlic and onion.

What makes this recipe truly unbeatable? It’s a true one-pan wonder. With minimal prep and even less cleanup, you’ll be amazed at how little effort it takes to get big, crowd-pleasing flavor. The oven handles all the magic, giving you tender chicken and perfectly cooked rice every single time.

Whether you need a cozy family dinner or an easy dish to share at your next potluck, this recipe has your back. Inspired by comforting Sunday suppers from my childhood, it’s a classic that never fails to satisfy!

Why You'll Love This Recipe

• One pan, minimal mess: Everything cooks together in the same dish, so you won’t be stuck with a sink full of pots and pans.
• Effortless, hands-off cooking: Simply prep, assemble, and let the oven do the work—no stovetop babysitting required.
• Flavor-packed and comforting: Each bite is infused with rich chicken juices, aromatic herbs, and savory broth.
• Family-friendly and flexible: Perfect for picky eaters and easily adaptable for different tastes or dietary needs.

Key Ingredients for Oven Baked Chicken and Rice

See recipe card below for full list of measurements, ingredients, and instructions.

Bone-In, Skin-On Chicken Thighs

These are the star of the dish, providing juicy, tender meat and rich flavor. The skin crisps up beautifully in the oven, while the bones help keep the chicken moist. You can use drumsticks or boneless thighs if you prefer, but bone-in, skin-on offers the best results. For a lighter option, try boneless skinless chicken breasts and adjust cook time as needed.

Long Grain White Rice

Long grain rice absorbs all the savory goodness from the chicken and broth, resulting in fluffy, distinct grains. Avoid instant rice—it cooks too fast and can become mushy. Basmati or jasmine rice are great alternatives if you want subtle flavor twists.

Chicken Broth

This is what infuses the rice with deep, savory flavor. Use low-sodium broth so you can control the seasoning. If you only have regular broth, reduce the added salt in the recipe. Vegetable broth also works for a slightly lighter taste.

Onion and Garlic

These aromatics are sautéed briefly to create a fragrant base that flavors the entire dish. Dice the onion and mince the garlic finely for even distribution. Shallots work in a pinch if you’re out of onions!

Dried Italian Herbs

A blend of dried basil, oregano, and thyme adds warmth and depth. You can use a store-bought Italian seasoning blend or mix your own. Fresh herbs are a lovely upgrade—just double the quantity as they’re milder than dried.

Instructions for Oven Baked Chicken and Rice

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat the Oven

Start by preheating your oven to 375°F (190°C). This ensures everything cooks evenly once assembled.

Season the Chicken

Pat the chicken thighs dry with paper towels. In a small bowl, combine half the salt, black pepper, paprika, and dried Italian herbs. Rub this mixture generously all over the chicken thighs, including under the skin for maximum flavor.

Sauté Onion and Garlic

Heat olive oil in a large oven-safe baking dish or skillet over medium heat on the stovetop. Sauté the diced onion for about 2-3 minutes, until soft and fragrant. Add minced garlic and cook another 30 seconds, taking care not to let it burn.

Assemble the Dish

Turn off the heat. Add the rinsed long grain rice directly to the dish with the sautéed onion and garlic; stir to coat the rice. Pour in the chicken broth and sprinkle in the remaining salt. Nestle the seasoned chicken thighs on top, skin side up.

Bake

Cover the dish tightly with foil. Bake in the preheated oven for 35 minutes. Then, remove the foil and bake another 15-20 minutes, until the chicken is golden brown and the rice is tender and fluffy. The chicken should register at least 165°F (74°C) with a meat thermometer.

Rest and Serve

Remove from the oven and let it rest for 5 minutes. Fluff the rice gently with a fork and sprinkle fresh parsley over the top. Serve hot and enjoy!

Recipe Variations

Spice It Up

Love a little heat? Add a pinch of crushed red pepper flakes or cayenne to the seasoning mix. You can also sprinkle chopped jalapeños or drizzle with your favorite hot sauce just before serving.

Veggie-Packed Version

Boost nutrition by stirring in 1 cup of frozen peas, diced carrots, bell pepper, or chopped spinach with the rice before baking. This is a great way to sneak in extra veggies for picky eaters.

Dairy-Free and Gluten-Free

This recipe is naturally dairy-free and gluten-free as written—just double-check that your chicken broth is certified gluten-free if you’re sensitive.

Lighter Protein

Swap the chicken thighs for bone-in, skin-on chicken breasts if you prefer white meat. Just keep an eye on cooking time, as breasts may cook a bit faster. For a vegetarian twist, top the rice with marinated tofu or chickpeas and use vegetable broth.

Herb Swap

Try fresh rosemary, sage, or tarragon in place of Italian herbs for a different herbal flavor profile. Lemon zest or a squeeze of lemon juice at the end adds brightness, too!

Serving Suggestions

This Oven Baked Chicken and Rice is a complete meal on its own, but it’s even more delicious with a fresh, crisp side salad or steamed green beans. For a heartier spread, serve alongside roasted vegetables or warm dinner rolls. Don’t forget a wedge of lemon and a generous sprinkle of extra chopped parsley for a pop of color and freshness!

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place portions in a microwave-safe dish, cover, and heat in 1-minute intervals until hot. For best texture, add a splash of chicken broth before reheating to keep the rice moist. You can also reheat in the oven, covered, at 350°F (175°C) for 15-20 minutes. This dish freezes well—store in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Oven Baked Chicken and Rice (FAQ)

Q: Can I use brown rice instead of white rice?
A: Yes, but brown rice needs a longer cook time and more liquid. Increase the chicken broth to 3 1/2 cups and add 15-20 minutes to the baking time.

Q: Can I make this recipe ahead of time?
A: Absolutely! Assemble the dish up to the point of baking, cover, and refrigerate for up to 12 hours. Let it sit at room temperature for 20 minutes before baking as directed.

Q: Why is my rice too hard or undercooked?
A: Make sure to cover the dish tightly with foil during the initial bake, and use the correct amount of broth. Oven temperature and dish size can also affect rice cooking, so check for doneness and add a splash more broth if needed.

Ready for a dinner that’s guaranteed to become a family favorite? This Oven Baked Chicken and Rice is easy, delicious, and so satisfying—give it a try tonight! Don’t forget to leave a comment or rating below to let me know how it turned out for you. Happy cooking!