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Chicken and rice in the oven

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This baked chicken and rice recipe has captured the hearts of people all over the world! Garlic Butter Rice ET juicy seasoned baked chicken thighs, cooked together in the same pan with less than 10 minutes of preparation.

The rice soaks up the chicken juices as it cooks, adding lots of flavor. It’s like cooking rice with homemade broth!

Baked chicken and rice baked in a white baking dish, fresh from the oven

chicken and rice recipe

This chicken and rice recipe has been a reader favorite for so long, I thought it was time to update it with a much improved video and photos!

Readers tell me they love it because:

  • it’s a a pan dinner – raw rice and chicken are cooked together at the same time;

  • completely apart – unlike cooking rice on the stove which requires more attention, you just put the pan in the oven, set the timer and go;

  • quick to prepare – the active preparation time is less than 10 minutes; and

  • it’s very, very delicious!

The chicken is super tasty….but the star of this recipe is the garlic butter rice!

So here’s what you get in this chicken and rice recipe – juicy seasoned chicken….

Close up showing inside of baked chicken thighs

…. AND fluffy rice. Rice with GARLIC BUTTER, and more!

Close up of garlic butter rice

(And PS, to all the other rice snobs – this rice is fluffy and perfectly cooked, not soggy and mushy as you might expect. The trick is to pour HOT liquids over the uncooked rice – gives it a big head start in the oven!)


What you need for this Chicken and Rice Bake

Here is what you need:

Baked Chicken and Rice Ingredients

  • Chicken thighs with skin and bones is the best for this recipe because they take the same baking time as rice – 50 minutes total. However, we remove the skin because otherwise the fat runs into the rice during cooking, which makes it too oily. It’s easy – it’s effortless and takes 5 seconds flat per chicken.

How to remove the skin from chicken thighs

  • Uncooked white rice – any “normal” white rice will work fine here (plain, long grain, short grain, jasmine, basmati). Avoid specialty rices like paella or risotto rice – they cook differently in the oven. Brown rice just needs more liquid and a little longer to cook – instructions are in the recipe;

  • Chicken Seasoning – feel free to use any seasoning you have on hand, pre-mixed or change the spices I used;

  • Butter, garlic and onion flavor base – this forms the base of the flavor of the rice and because this recipe is all about convenience, we ‘sauté’ them in the oven – a fancy word for just throwing it all in a pan and cooking instead of sautéing on the stove! See photos below and quick recipe video.


How to bake chicken and rice

And here’s how to do it. The first 2 steps pictured below are the onion and garlic “sauté” mentioned above. This is what gives the rice that amazing buttery, garlicky flavor!

How to bake chicken and rice

The rice is outrageously good. It’s butter and garlic, it’s tender but not soft (I am of Japanese descent, all Asians are snobs when it comes to rice). It has all the juice flavor of the chicken and you get crispy bits on the edges that I just want to pick up and have all to myself!

White baking dish with baked chicken and rice, ready to be served

What to serve with chicken and rice

Add a large leaf salad on the side with a dressing of your choice (balsamic dressing and honey mustard dressing are in big rotation in my life these days). Or add steamed veggies and toss with a dressing while they’re hot – they’ll suck up the dressing and make otherwise rather dull steamed veggies infinitely more interesting!

Oh – and in the video you’ll see this 4 minute sauce as a suggested extra. You do not have need a sauce for that because the rice is so flavorful and the chicken is juicy. But if you have time, the sauce will take over!

Dinner got really easy. Enjoy! – Nagi xx


Watch how to do it

Baked Chicken and Rice Recipe Video!

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Chicken and rice in the oven

Servings5

Tap or hover to scale

VIDEO recipe above. Entirely made in the oven (no stovetop!), the rice in this recipe is outrageously delicious! It’s buttery and garlicky, tender but not pasty. The secret trick is to cook the onion briefly with garlic and butter before adding the rice, liquids and chicken – this adds a great flavor base!

Instructions

  • Preheat the oven to 180°C/350°F.

  • Spread the onion and garlic in a baking dish (about 10 x 15″ / 25 x 35 cm), then place the butter in the center. Bake for 15 minutes (check at 12 minutes, stir if some lumps brown too much).

  • Meanwhile, mix the Chicken Rub. Sprinkle over both sides of the chicken.

  • Remove the baking dish from the oven. Add the rice and mix.

  • Place the chicken over the rice. Then pour the chicken broth and water around the chicken.

  • Cover with aluminum foil, then bake for 30 minutes. Remove the foil, spray the chicken with oil (optional, gives the chicken a better finish), then cook for another 20 minutes until the liquid is absorbed.

  • Wait 5 minutes, then remove the chicken and let the rice swell. Garnish with parsley or thyme if desired, serve and enjoy!

Sauce optional

  • The dish is flavorful enough to serve without sauce, but if you want to trump it on top, make this quick sauce in 4 minutes flat (pictured in video).

Recipe Notes:

If you increase the recipe, use multiple pans. If you scale down the recipe, use a smaller pan. Scale the recipe using the slider – click Portions.
1. Chicken – Bone-in thighs are best because the cooking time is the same as rice and still super juicy. You have to remove the skin otherwise the rice will be too oily. Just pull it off with your hands – it comes off easily.
Drumsticks will also work great with this, no need to remove the skin and no change in cooking time or temperature.
Boneless skinless thigh or breast fillets – place rice in oven covered with foil WITHOUT chicken. Bake for 30 minutes per recipe, then remove pan, remove foil, top with chicken, then return to oven (without foil) for an additional 20-25 minutes or until liquid in the pan is absorbed, according to the recipe.
2. Chicken Rub can be replaced with any seasoning you want! Lemon Pepper Seasoning, Italian Herb Blend – just use what you have.
3. Rice – Any normal white rice works great here. Long-grain white rice will yield the fluffiest rice. Short and medium grits will work well too, but by their very nature they are a little stickier. Basmati and jasmine are also excellent – same cooking time.
Brown rice – add an additional 1/2 cup hot water. Cook covered for 1 hour then cook uncovered for 15 minutes until the rice is tender.
Rice is not suitable – Minute Rice, Risotto or Paella Rice.
4. Food assumes that all the rice is consumed, which it probably won’t be.

Nutrition Information:

Portion: 318gcalories: 574callus (29%)Carbohydrates: 47g (16%)Protein: 28g (56%)Fat: 29g (45%)Saturated fat: 9g (56%)Cholesterol: 153mg (51%)Sodium: 766mg (33%)Potassium: 448mg (13%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 255UI (5%)Vitamin C: 6.6mg (8%)Calcium: 42mg (4%)The iron: 1.9mg (11%)

Oven Baked Chicken and Rice originally posted March 2019, updated April 2020 with added photos, videos and enhanced stage photos. No change in recipe – I wouldn’t dare, readers love it as it is!

Most popular chicken and rice recipes


The life of the bulldozer

He was cross-eyed, so I lent him my sunglasses 😂

bulldozer sunglasses

And flashback to when this recipe was originally published, back when Dozer was recovering from knee surgery:

Gave in and splurged on a ramp – got tired of lifting a 40kg/80lb dog in and out of the car multiple times a day…..

Dozer Golden Retriever Car Ramp

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to safeguardto safeguard

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