There's something incredibly comforting about Oven Baked Chicken and Rice. The aroma of savory chicken, aromatic herbs, and perfectly cooked rice fills your kitchen, wrapping you in a warm embrace even before the first bite. This all-in-one meal is a lifesaver on busy weeknights, combining simplicity with a flavor-packed payoff.

The first time I made this dish, I was looking for a hands-off recipe that wouldn’t sacrifice taste for convenience. It was love at first bite, and since then, this has become a staple in our dinner rotation. Let me show you why this recipe deserves a permanent spot in your meal plan.

Why You'll Love This Oven Baked Chicken and Rice Recipe

Get ready to make your weeknight dinners effortless and delicious with this Oven Baked Chicken and Rice Recipe. Here’s why it’s destined to be a household favorite:

First, it’s a one-pan wonder. Forget juggling multiple pots and pans – everything cooks together in a single dish, saving you time on both prep and cleanup.

The flavors are out of this world. The rice absorbs the juices from the chicken as it cooks, creating a dish that's as rich and flavorful as it is hearty. Each bite delivers a perfect blend of tender chicken, fluffy rice, and savory spices.

It’s also family-friendly and versatile. Whether you’ve got picky eaters or adventurous foodies at the table, this dish can be easily customized with different seasonings or add-ins to suit everyone’s tastes.

Finally, this recipe is foolproof. Even if you’re new to cooking, the oven does all the heavy lifting. With a few simple steps, you’ll have a beautifully golden, perfectly cooked meal.

Ready to dive in? Let’s talk ingredients.

Ingredients Notes

The magic of this Oven Baked Chicken and Rice lies in its simple yet harmonious ingredients. Each element contributes to the dish's savory, satisfying profile.

Chicken thighs are the star of the show. Their higher fat content ensures they stay juicy and tender throughout baking. Bone-in, skin-on thighs are best for maximum flavor, but boneless can work in a pinch.

The rice acts as the foundation of the dish. Long-grain white rice is ideal because it cooks evenly with the chicken. Avoid instant or short-grain rice, which can become mushy.

For liquid, a combination of chicken broth and water keeps the rice moist and flavorful. Using low-sodium broth allows you to control the saltiness.

Aromatics like onions and garlic add depth to the dish. Dice the onion finely so it melds seamlessly into the rice as it cooks.

Finally, a blend of spices – including paprika, dried thyme, and black pepper – infuses the chicken and rice with bold, savory notes. Don’t forget the pinch of salt to bring it all together!

If you have a large, oven-safe baking dish and some aluminum foil, you’re all set for the next step: cooking!

How To Make This Oven Baked Chicken and Rice

Making Oven Baked Chicken and Rice is as easy as layering ingredients and letting your oven work its magic. Here’s a step-by-step guide:

Prepare your ingredients. Preheat your oven to 375°F (190°C). Dice the onion, mince the garlic, and measure out your rice and broth.
Layer the rice. In a large oven-safe baking dish, spread the uncooked rice evenly. Add the diced onion, minced garlic, and a sprinkle of your spice blend. Pour in the chicken broth and water, then gently stir to combine.
Season the chicken. Pat the chicken thighs dry with paper towels, then rub them with olive oil and the remaining spices. Place them skin-side up on top of the rice mixture.
Bake covered. Cover the dish tightly with aluminum foil to trap the steam. Bake for 30 minutes, allowing the rice to absorb the liquid and the chicken to cook through.
Uncover and crisp. Remove the foil and increase the oven temperature to 400°F (200°C). Bake for another 20-25 minutes, or until the chicken skin is golden and crispy.
Rest and serve. Let the dish rest for 5-10 minutes before serving. This allows the flavors to meld and the rice to set.

With just under an hour of cooking, you’ll have a meal that tastes like it simmered all day.

Storage Options

This dish is perfect for meal prep or leftovers, as it stores and reheats beautifully.

Refrigerator: Store in an airtight container for up to 3 days. Make sure the chicken and rice are cooled to room temperature before sealing.
Freezer: For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in the microwave in 30-second intervals, or bake in the oven at 350°F (175°C) until heated through. Add a splash of broth or water to keep the rice moist.

Variations and Substitutions

The beauty of this recipe is its adaptability. Here are some ideas to switch things up:

Add vegetables. Toss in frozen peas, diced carrots, or chopped bell peppers to make it a complete meal. Add them before baking for convenience.
Try different proteins. Replace chicken thighs with drumsticks, breasts, or even pork chops. Adjust cooking times as needed.
Spice it up. For a kick of heat, add a pinch of cayenne pepper or a drizzle of sriracha to the spice mix.
Change the grain. Experiment with brown rice or quinoa, but note that these may require additional liquid and longer cooking times.
Herb it up. Sprinkle freshly chopped parsley, cilantro, or green onions over the finished dish for a burst of freshness.

No matter how you customize it, this recipe is sure to satisfy. Don’t be afraid to get creative – you might just discover your own signature twist!

This Oven Baked Chicken and Rice Recipe combines effortless cooking with incredible results, making it a must-have for busy weeknights. Gather your ingredients, preheat the oven, and get ready to wow your family with a dish that’s as easy to make as it is delicious. Enjoy!