This oven Baked Chicken and Rice is the kind of comfort food dinner that never disappoints! Juicy, seasoned bone-in chicken thighs bake right over buttery, garlicky seasoned rice until everything turns tender, fluffy, and loaded with savory flavor.
There’s no canned condensed soup in this chicken and rice casserole recipe! And everything cooks in one pan, which might be my favorite part of the whole meal.
Quick Look at the Recipe
- Prep Time: 20 minutes, Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Method: Baked, one pan
- Main Ingredients: Chicken thighs, rice, chicken broth
- Flavor Profile: Savory, buttery, garlicky, tender
- Ideal for: Easy family dinners, comfort food, one pot meals
Jump to:
- Quick Look at the Recipe
- The Best Chicken and Rice Bake Recipe
- Ingredient Notes
- How to Make Baked Chicken and Rice
- Tips for Success
- Can I use chicken breasts for this recipe?
- Recipe FAQs
- Make Ahead, Reheating, Freezing
- What to Serve with Chicken and Rice Bake
- More Recipes You’ll Love
- Baked Chicken and Rice (One Pan)
Ingredient Notes
- Chicken thighs: Skinless and bone-in is what I use to make this baked chicken and rice recipe. Bone-in thighs are usually sold with the skin, I just remove it. The bone keeps the meat moist and flavorful, while removing the skin stops it from turning soft and rubbery as it steams beneath the foil.
- Long-grain rice: The grains stay fluffy and separate instead of going sticky or soft.
- Chicken broth: Use it HOT, not room temperature. Heat it on the stove or in the microwave right before adding.
- Better Than Bouillon roasted chicken base: A key flavor booster for the rice, adding deep umami. Don’t skip it.
- Unsalted butter: Melted butter coats the raw rice so the grains stay separate. Cold cubed butter added near the end melts over the chicken for a rich, golden finish.
- Aromatics and seasonings: Onions, plenty of minced garlic, Italian seasoning, smoked paprika, garlic powder, salt, and pepper build flavor without needing a sauce.
- Parmesan and parsley to garnish
As always, ingredient quantities can be found in the recipe card down below.
Substitutions and Variations
- Rice: Jasmine and regular long-grain rice are interchangeable. Skip short or medium-grain, as it turns mushy.
- Brown rice: Needs more liquid and time. Use about 3 cups hot broth for 1½ cups brown rice. Note that brown rice may take longer to cook (1 hour covered and 20 minutes uncovered).
- Herbs: Fresh thyme works in place of Italian seasoning in the rice.
- Parmesan: Pecorino Romano makes a good swap for a sharper, saltier finish.
How to Make Baked Chicken and Rice
- Season the chicken. Preheat the oven to 350°F. Season the chicken thighs with olive oil, smoked paprika, Italian seasoning, garlic powder, salt, and pepper.
- Build the rice base. Stir the rice, diced onions, minced garlic, chicken base, seasonings, melted butter, and hot broth right in the baking dish. Tip: It’s important that the broth is HOT. Warm it up in the microwave or in a saucepan.
- Assemble and bake covered. Arrange the chicken over the rice in a single layer, then seal the pan tightly with foil. Seal tightly with foil. Bake covered at 350°F for 40 minutes, no peeking!
- Uncover and dot with butter. Remove the foil and scatter the butter cubes over the top. Note: A little pooled liquid on top is normal at this stage. The rice will absorb it during the final bake.
- Finish baking uncovered. Return to the oven and finish baking for another 15-20 minutes more until the chicken’s cooked through and the liquid is fully absorbed.
- Fluff the rice. Remove the chicken from the pan, then fluff the rice with a fork. Why? This way, all the steam inside gets released, resulting in nicely separated grains rather than mushy rice.
- Serve. Return the chicken. Finish with grated parmesan cheese and fresh Italian parsley, and there you have it…this is THE best chicken and rice bake!
Tips for Success
- Stick to the rice-to-broth ratio (1½ cups rice to 2½ cups broth). I tested it several times and this ratio is the sweet spot.
- Pan type: Use a ceramic or stoneware dish if you have one. Glass (Pyrex) is fine too. Thin metal pans conduct heat more aggressively and can scorch the bottom.
- Seal tightly! Crimp the foil tightly on all four sides so steam can’t escape. This is important for the rice to cook properly.
- Check for doneness. Aim for the thickest part of the thigh, avoiding the bone. Thighs are done when they reach 185°F (breasts are done at 165°F).
- Let the rice cook undisturbed. Fluff only at the very end. Stirring rice while it’s cooking can actually cause it to release extra starch and turn a little too soft.
Can I use chicken breasts for this recipe?
Yes! Cook as directed, and once done, just use a thermometer to check for doneness, depending on the thickness.
Recipe FAQs
Why did my rice come out not fully done?
Usually cold broth, escaping steam, or a different rice variety would be the reason. Make sure the broth is very hot and the foil is sealed tightly.
Can I use boneless chicken thighs?
You definitely can. They will cook faster than bone-in, so feel free to remove them earlier after uncovering the pan.
Make Ahead, Reheating, Freezing
Make ahead: You can make the entire dish ahead and refrigerate after it’s cooled down. Reheat in the oven at 350°F, covered, until warm in the center. Or reheat in smaller portions to expedite reheating.
Reheating: Add about 2 tablespoons of broth or water to the baking dish, cover tightly with foil, and reheat at 350°F until warmed through.
Prep ahead: Season the chicken up to 24 hours in advance and refrigerate in an airtight container. Don’t combine the raw rice and broth ahead of time, or it will absorb the liquid unevenly.
Storage: Refrigerate this chicken and rice casserole in an airtight container for up to 4 days.
Freezing: Once completely cooled, freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge.
What to Serve with Chicken and Rice Bake
This dish is filling enough to be a full dinner on its own, but most days, I love rounding it out with something green or fresh!
- Veggie sides: Parmesan Roasted Broccoli, Parmesan Roasted Asparagus, or just simple steamed or roasted vegetables round out this meal pretty well.
- Salad: Try our family’s favorite salad or pair with my Kale Apple Slaw as a side.
- Bread: Warm Cheesy Garlic Italian Bread or just crusty artisan bread with butter. Yum!
More Recipes You’ll Love
Love chicken and rice? I think you’ll also love my Mexican Chicken and Rice recipe!
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Baked Chicken and Rice (One Pan)
This oven baked chicken and rice is made from scratch, no canned soup here! It all comes together in one pan in just a few simple steps.
Servings 6 people
Calories 674kcal
Equipment
- 9×13 baking pan ceramic
Ingredients
For the chicken:
- 6 bone-in chicken thighs - skin removed
- 3 tablespoons olive oil
- 2 teaspoon smoked paprika
- 2 teaspoon Italian seasoning
- 2 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
For the rice:
- 1 ½ cups long grain rice
- ½ cup yellow onion - small-diced
- 6 cloves fresh garlic, minced
- 2 teaspoons Better Than Bouillon roasted chicken base
- 1 teaspoon Italian seasoning - or fresh thyme
- 2 tablespoons melted unsalted butter
- ½ teaspoon salt
- Ground black pepper - to taste
- 2 ½ cups HOT chicken broth - heat it up in the microwave or in a saucepan
- 3 tablespoons unsalted butter, cut into small cubes - to be added later in the cooking process
For serving:
- ¼ cup freshly grated parmesan cheese - for garnish
- Italian parsley, chopped - for garnish
Instructions
- Preheat oven to 350°F.
- Season chicken thighs with olive oil, smoked paprika, Italian seasoning, garlic powder, salt, and black pepper until fully coated on all sides. Set aside.
- Combine the rice: In a 9×13-inch baking pan, combine the long grain rice, onions, garlic, chicken base, Italian seasoning, melted butter (2 tablespoons), salt, black pepper, and the HOT chicken broth. Stir well to combine. Note: It’s important that the broth is hot, otherwise the rice won’t cook properly. You can microwave it or heat in a saucepan.
- Arrange the chicken: Place the seasoned chicken thighs on top of the rice mixture in a single layer.
- Bake covered: Cover the pan very tightly with foil to trap all the steam inside. Bake covered for 40 minutes.
- Bake uncovered: Then, remove the foil from the pan (note: you may notice liquid still pooled on top, that’s normal). Dollop the butter cubes evenly over the chicken and rice. Finish baking uncovered for another 15-20 minutes, or until the chicken is cooked through and the rice has fully absorbed the liquid.
- Fluff rice: Remove the chicken from the pan and fluff the rice with a fork. Tip: Fluffing the rice helps release excess steam and separates the grains for a tender, fluffy texture.
- Serve: Return the chicken. Garnish with freshly grated parmesan cheese and fresh parsley.
Notes
- Use bone-in chicken thighs so the meat stays juicy over the longer bake time without becoming soft or rubbery. Most bone-in thighs come with the skin, I just remove it with a knife.
- Start with HOT broth! This is important. It helps the rice cook evenly and stops it from becoming undercooked or mushy.
- Rice and water ratio: Follow the amount of rice and liquid as directed. I tested multiple amounts and this one yielded the best results.
- Baking pan recommendation: Use a 9×13 baking pan, preferably ceramic. You can also use glass (pyrex) dishes. Avoid metal pans (The rice at the bottom will scorch).
- Seal tightly! Seal the foil firmly on all four sides of the pan so the steam cannot escape. This ensures the rice cooks properly.
- Prep ahead: Season chicken up to 24 hours in advance and keep refrigerated. Do not combine raw rice and broth ahead of time.
- Storage: Refrigerate in an airtight container for up to 4 days.
- Make ahead: Make the entire dish 1 day before and let it cool. Refrigerate.
- Reheating: Add 2 tablespoons of broth or water, cover tightly with foil, and heat at 350°F until warmed through (or heat individual portions).
- Freezing: Freeze completely cooled individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Rice: Jasmine rice is a great choice.
- Brown rice: Increase hot broth to 3 cups per 1-1/2 cups brown rice.
- Chicken cuts: Boneless chicken thighs or chicken breasts can be used (check for an internal temperature of 165°F).
- Cheese: Substitute Pecorino Romano or any cheese you like.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 674kcal | Carbohydrates: 43g | Protein: 30g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 1294mg | Potassium: 453mg | Fiber: 2g | Sugar: 1g | Vitamin A: 789IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 2mg
Tried this Recipe? Tag me on Instagram!Mention @CookingForMySoul or tag #cookingformysoul. Or leave me comment below!
Leave a Reply