If there’s one meal my family never gets tired of, it’s Oven-Baked Chicken and Rice. This dish brings together perfectly seasoned, tender chicken thighs nestled in fluffy, flavor-packed rice, all roasted to perfection in just one pan. It’s the kind of comfort food you’ll crave on busy weeknights or when hosting friends on a casual Sunday—it’s hearty, wholesome, and, most importantly, incredibly easy to pull off without sacrificing a single bit of flavor. Oven-Baked Chicken and Rice is the type Main Course.

Oven-Baked Chicken and Rice Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Oven-Baked Chicken and Rice lies in its simplicity. Each ingredient is carefully chosen for the way it infuses the rice and chicken with depth, color, and texture, resulting in a dish that’s far greater than the sum of its parts.

Chicken Thighs: Bone-in, skin-on for maximum juiciness and crispy skin that seals in all the flavor.
Olive Oil: Helps the seasoning stick to the chicken and encourages browning for that irresistible golden finish.
Salt: Essential for bringing out the natural flavors in both the chicken and rice.
Black Pepper: Adds a subtle, earthy heat that balances the other spices.
Paprika: Gives warmth, color, and a hint of smokiness that lingers between bites.
Garlic Powder: Lends a deep, savory note that soaks right into the chicken and rice.
Long-Grain White Rice: Fluffy and never mushy, it absorbs all the delicious juices as it bakes.
Chicken Broth: Infuses the rice with savory richness—far better than using water alone.
Onion: Chopped finely so it melts beautifully into the rice, adding sweetness and depth.
Garlic: Fresh minced garlic for big aroma and layered flavor.
Frozen Peas: A pop of green and natural sweetness to brighten the final dish.
Unsalted Butter: Just a little goes a long way to enrich the rice and create a silky texture.
Fresh Parsley: Chopped and sprinkled on top for a vibrant, herbal finish.
Lemon Wedges: Totally optional, but a squeeze of lemon over each serving highlights all the flavors.

How to Make Oven-Baked Chicken and Rice

Step 1: Prep the Chicken

Start by preheating your oven to 350°F (175°C). Pat the chicken thighs dry with paper towels—this helps the skin crisp up deliciously in the oven. Rub each thigh with olive oil, then sprinkle on the salt, black pepper, paprika, and garlic powder. Give them a gentle massage to make sure every nook and cranny is seasoned—this is your first layer of flavor and makes all the difference.

Step 2: Layer the Rice and Aromatics

Grab your trusty large oven-safe skillet or baking dish. Sprinkle the uncooked rice evenly across the bottom. Next, scatter the chopped onion and minced garlic over the rice. These will soften and melt into the grains as everything cooks, turning simple rice into a savory dream. Pour the chicken broth evenly over everything, then gently stir to combine. You want the flavors to mingle but don’t stress about perfection!

Step 3: Assemble and Bake

Arrange the seasoned chicken thighs on top of the rice mixture, skin side up—they’ll baste the rice below as they cook. Dot the rice with little pieces of unsalted butter, which will melt and enrich every spoonful. Cover tightly with aluminum foil to trap all the moisture and flavor. Pop the dish into your preheated oven and bake for 35 minutes. During this time, the chicken cooks gently and the rice soaks up all the goodness from the broth and aromatics.

Step 4: Add the Peas and Finish Baking

After 35 minutes, remove the foil and scatter the frozen peas over the rice. Slide the dish back into the oven, uncovered, for another 15 to 20 minutes. The chicken skin will brown up beautifully and the peas will stay bright green, adding color and freshness. Your Oven-Baked Chicken and Rice is ready when the chicken registers 165°F internally and the rice is fluffy and tender.

Step 5: Rest, Fluff, and Serve

Let the casserole rest for 5 minutes out of the oven—trust me, this deepens the flavors and makes the rice easier to fluff. Use a fork to gently fluff the rice, then sprinkle over plenty of chopped fresh parsley. Serve each piece of chicken on a bed of fragrant rice and, if you like, a squeeze of fresh lemon for an extra burst of brightness.

How to Serve Oven-Baked Chicken and Rice

Garnishes

Fresh parsley livens up the whole dish, adding a splash of green and a clean, herbal finish. For an added layer of flavor, serve Oven-Baked Chicken and Rice with lemon wedges on the side; a quick squeeze before eating will make the savory flavors pop in a whole new way. If you’re feeling fancy, a little shaved parmesan or a dusting of smoked paprika can also be lovely.

Side Dishes

This dish is hearty and filling all on its own, but it pairs beautifully with a crisp green salad or simple roasted veggies like carrots or asparagus. Keep the sides fresh and light to balance the rich, savory rice and juicy chicken. If you’re serving a crowd, warm, crusty bread is perfect for sopping up every last bit of those delicious pan juices.

Creative Ways to Present

For dinner parties, present Oven-Baked Chicken and Rice right in its baking dish, family-style, and let everyone dig in—a showstopping centerpiece that always gets compliments. Or, try plating each serving with a neat mound of rice topped with a golden chicken thigh and scatter extra parsley or microgreens for a restaurant-worthy look. If you’re making ahead, portion into meal-prep containers with a wedge of lemon for a lunch you’ll actually look forward to all week.

Make Ahead and Storage

Storing Leftovers

Leftover Oven-Baked Chicken and Rice lasts beautifully in the fridge. Transfer cooled portions to airtight containers and refrigerate for up to 3–4 days. The flavors get even deeper overnight, making this a fantastic meal-prep option for easy lunches or dinners throughout the week.

Freezing

To freeze, let the dish cool to room temperature, then divide into freezer-safe containers or heavy-duty freezer bags. Freeze for up to 2 months for maximum freshness. Thaw overnight in the fridge before reheating; the rice texture holds up surprisingly well!

Reheating

To reheat, place your portion in the microwave with a splash of chicken broth or water, cover loosely, and heat until steaming hot. You can also warm leftovers gently in a covered skillet on the stovetop. A quick sprinkle of fresh parsley or another dab of butter can help rejuvenate the rice and keep everything tasting just-made.

FAQs

Can I use boneless, skinless chicken thighs or breasts instead?

Yes, you absolutely can, but keep in mind that bone-in, skin-on thighs offer the most flavor and keep the meat moist under oven heat. Boneless cuts will cook a little faster, so reduce the baking time by around 10–15 minutes and check for doneness early to avoid dry chicken.

What can I use instead of long-grain white rice?

Long-grain white rice gives the best texture, but you can swap in jasmine rice for added fragrance, or basmati for an extra-light bite. Brown rice is another option—just note it takes longer to cook, so add extra broth and increase the baking time by 15–20 minutes.

Is Oven-Baked Chicken and Rice gluten-free?

Yes! When made as written, this recipe is naturally gluten-free, making it a fantastic choice for anyone avoiding gluten. Just double-check your broth to be sure it’s certified gluten-free, and you’re good to go.

Can I add other vegetables to the dish?

Definitely! While peas are classic, feel free to toss in diced carrots, bell peppers, or a handful of spinach during the last 15 minutes of baking. Mixed frozen vegetables work well, too. Just avoid veggies that release lots of water, like zucchini, to keep the rice from getting soggy.

What is the best way to get extra crispy chicken skin?

For extra crispiness, consider browning the seasoned chicken thighs in a skillet on the stovetop for 2–3 minutes per side before arranging them over the rice. This step isn’t essential, but it creates beautifully golden, crackly skin and a deeper flavor.

Final Thoughts

I truly believe Oven-Baked Chicken and Rice is one of the most satisfying and foolproof meals you can make at home. It’s easy enough for beginners, yet hearty and impressive enough for special occasions. Give it a try—you’ll be amazed just how delicious and comforting one pan of simple ingredients can be, and I hope it becomes a staple at your table, too!

Oven-Baked Chicken and Rice Recipe

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4.7 from 30 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Oven-Baked Chicken and Rice recipe is a flavorful and easy one-pan meal that is perfect for a busy weeknight dinner. Tender chicken thighs are seasoned and baked on a bed of aromatic rice, creating a deliciously comforting dish that the whole family will love.

Ingredients

Scale

Chicken:

4 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder

Rice:

1 1/2 cups long-grain white rice
3 cups chicken broth
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup frozen peas
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley for garnish
lemon wedges for serving (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C).
Prepare the chicken: Pat the chicken thighs dry and rub with olive oil, salt, pepper, paprika, and garlic powder.
Prepare the rice: In a large oven-safe skillet or baking dish, spread the uncooked rice evenly on the bottom. Add the chopped onion and minced garlic, then pour the chicken broth over the rice and stir gently to combine.
Assemble: Place the seasoned chicken thighs on top of the rice mixture, skin side up. Dot the rice with the butter. Cover tightly with aluminum foil and bake for 35 minutes.
Finish baking: Remove the foil, sprinkle the frozen peas over the rice, and bake uncovered for an additional 15-20 minutes, or until the chicken is cooked through and the rice is tender.
Rest and serve: Let the dish rest for 5 minutes before fluffing the rice with a fork. Garnish with fresh parsley and serve with lemon wedges if desired.