Oven-Baked Chicken & Rice – The Ultimate Easy Comfort Meal
Imagine tender, juicy chicken baked to perfection on a bed of garlicky, buttery rice—all in one pan, no stovetop needed. This recipe is a total weeknight game-changer: quick prep, big flavors, and no messy cleanup. The secret? A simple trick that infuses every grain of rice with rich, savory goodness. Just toss it in the oven, let it work its magic, and enjoy a restaurant-quality meal with minimal effort. Comfort food doesn’t get easier than this!
Oven-Baked Chicken and Rice
This easy oven-baked chicken and rice recipe is packed with flavor! The secret? Baking the onions, garlic, and butter before adding the rice and liquid, creating a rich, buttery, and garlicky base. Everything cooks together in one dish—no stove required!
Ingredients
For the Chicken:
- 5 bone-in, skinless chicken thighs (see Notes for other options)
- 1 tsp paprika
- 1 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp salt
- Black pepper to taste
For the Rice:
- 1 onion, chopped (brown, white, or yellow)
- 2 large garlic cloves, minced
- 2 tbsp (30g) butter or olive oil
- 1 ½ cups (270g) uncooked white rice (see Notes for alternatives)
- 1 ½ cups (375ml) hot chicken broth
- 1 ¼ cups (315ml) hot water
Optional Garnish:
- Cooking spray (for crispy chicken)
- Fresh thyme or chopped parsley
Instructions
- Preheat Oven: Set oven to 180°C (350°F).
- Prepare Flavor Base: In a 10x15-inch (25x35 cm) baking dish, scatter the chopped onion and minced garlic. Place butter in the center and bake for 12-15 minutes, stirring if needed to prevent burning.
- Season Chicken: While the onion mixture bakes, combine paprika, thyme, garlic powder, onion powder, salt, and black pepper. Rub onto both sides of the chicken thighs.
- Assemble Dish: Remove the baking dish from the oven. Add uncooked rice and mix it with the onion and garlic. Place the seasoned chicken on top, then pour in the hot chicken broth and water around the chicken.
- Bake Covered: Cover with foil and bake for 30 minutes.
- Bake Uncovered: Remove foil, lightly spray the chicken with oil (optional), and bake for another 20 minutes until all liquid is absorbed and the rice is tender.
- Rest & Serve: Let the dish stand for 5 minutes before fluffing the rice. Garnish with fresh parsley or thyme if desired. Serve and enjoy!
Notes
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Chicken Options:
- Bone-in, skinless thighs work best as they stay juicy and cook evenly with the rice.
- Drumsticks also work without changing the cooking time.
- Boneless thighs or chicken breasts should be added after the rice bakes for 30 minutes. Remove the foil, place the chicken on top, and bake uncovered for another 20-25 minutes.
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Rice Options:
- Best choices: Long-grain white rice, basmati, or jasmine for fluffy results.
- Brown rice: Use ½ cup extra hot water and bake covered for 1 hour, then uncovered for 15 minutes.
- Not suitable: Minute Rice, risotto, or paella rice.
- Seasoning Swap: Feel free to use your favorite spice blends like Lemon Pepper or Italian Herbs.
