There’s something magical about the combination of juicy baked chicken and flavor-packed rice cooked to perfection in one pan. This Oven Baked Chicken and Rice recipe brings cozy comfort and ease to your dinner table, making it an instant favorite for busy weeknights.

The first time I made this dish, I was looking for a no-fuss way to satisfy my family’s love for hearty meals. What started as an experiment has now become a regular, with everyone swooning over the tender chicken and irresistibly seasoned rice. Let’s dive into this deliciousness!

Why You’ll Love This Oven Baked Chicken and Rice

Prepare to fall in love with your new go-to recipe! This Oven Baked Chicken and Rice is not only delicious but also practical for everyday cooking.

First, it’s a true one-pan wonder. You’ll save time on prep and cleanup while still serving a dish that tastes like it’s been carefully crafted over hours.

The flavors are absolutely spot-on. The rice is infused with savory spices and juices from the chicken, creating a rich, well-rounded taste in every bite.

It’s a crowd-pleaser that caters to all ages. From picky eaters to adventurous palates, everyone loves this simple yet flavorful combination.

Best of all, it’s highly customizable. You can tweak the spices, add veggies, or swap proteins to suit your family’s preferences.

Ingredients Notes

This recipe keeps things simple with a handful of pantry staples and fresh ingredients. Here’s what you’ll need:

Chicken thighs: Bone-in, skin-on chicken thighs work best for this dish. They stay juicy during baking and lend incredible flavor to the rice. If you prefer, you can use drumsticks or boneless thighs, but keep an eye on the cooking time.
Long-grain white rice: The key to fluffy, evenly cooked rice is sticking with long-grain varieties. Basmati or jasmine rice also work wonderfully. Avoid instant rice, which can become mushy.
Chicken broth: This provides depth and enhances the dish’s overall flavor. Low-sodium broth allows you to control the saltiness.
Seasonings: A blend of paprika, garlic powder, onion powder, and dried thyme elevates the dish. These spices are both aromatic and complementary to the chicken and rice.
Vegetables: While optional, adding diced carrots, celery, or peas makes the dish even more nutritious and colorful.
Butter: A few pats of butter help the rice cook evenly and add a velvety richness to the dish.

For equipment, you’ll need a large baking dish or oven-safe skillet with a lid or foil to cover during baking.

How to Make This Oven Baked Chicken and Rice

Making this dish couldn’t be easier! Here’s how to bring it all together:

Preheat and prep: Start by preheating your oven to 350°F (175°C). While the oven heats, pat the chicken thighs dry with paper towels and season generously with salt, pepper, and half of the spice blend.
Prepare the rice mixture: In your baking dish, combine the uncooked rice, chicken broth, remaining spice blend, and optional vegetables. Stir to distribute everything evenly.
Arrange the chicken: Place the seasoned chicken thighs on top of the rice mixture. The chicken’s juices will seep into the rice as it bakes, creating a beautifully flavorful dish.
Add butter and cover: Dot a few small pieces of butter over the rice for added richness. Cover the dish tightly with foil or a lid to trap the steam.
Bake to perfection: Bake the dish for about 45 minutes. Then, uncover and bake for an additional 15-20 minutes to allow the chicken skin to crisp up.
Rest and serve: Let the dish rest for 5-10 minutes after baking to allow the rice to absorb any remaining liquid. Serve hot and enjoy the delicious combination of tender chicken and perfectly seasoned rice.

Storage Options

One of the best parts of this recipe is how well it keeps! Whether you’re meal-prepping or saving leftovers, here’s how to store it:

Refrigerator: Transfer the chicken and rice to an airtight container and store it in the fridge for up to 3 days.
Freezer: For longer storage, place cooled portions in freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

To reheat, simply microwave individual portions or warm them in a covered dish in the oven at 325°F until heated through.

Variations and Substitutions

This recipe is incredibly versatile, making it perfect for experimentation:

Protein swaps: Try this with bone-in pork chops or turkey thighs for a fun twist.
Veggie-packed: Add a layer of broccoli florets, zucchini slices, or chopped bell peppers for extra color and nutrients.
Spice it up: For a kick of heat, mix in some chili powder or cayenne pepper with the spices.
Herbaceous touch: Swap dried thyme for fresh rosemary or sage to change up the flavor profile.
Healthier option: Use brown rice instead of white rice, but extend the cooking time to ensure it’s fully cooked.

Don’t be afraid to experiment – this recipe is forgiving and always delicious!

This Oven Baked Chicken and Rice recipe is destined to become a family favorite. Whether you’re making it for a busy weeknight or a laid-back Sunday dinner, its simplicity and flavor will have everyone asking for seconds. Give it a try, and let me know your favorite twists!