Venture into the world of effortless weeknight dinners with this incredible baked chicken and rice recipe that will have your family begging for seconds. Very few dishes offer the perfect combination of juicy chicken, fluffy rice, and minimal cleanup, but this one delivers on all fronts with flavor that punches way above its weight class.
Why This Recipe Works
- The one-pan method means less cleanup and more time enjoying your meal instead of scrubbing pots and pans until your arms feel like noodles
- Baking the chicken directly on top of the rice allows the flavorful juices to drip down and infuse every grain with incredible savory goodness that will make your taste buds do a happy dance
- The combination of herbs and spices creates a perfectly balanced flavor profile that’s neither too bland nor overwhelming, hitting that sweet spot where every ingredient sings in harmony
- Cooking everything together at a controlled temperature ensures the rice cooks evenly while the chicken stays moist and tender, eliminating the guesswork of stovetop cooking
- This recipe is incredibly forgiving and adaptable, making it perfect for both kitchen novices and seasoned chefs looking for a reliable go-to meal
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 pounds total)
- 1 ½ cups long-grain white rice, rinsed and drained
- 3 cups chicken broth, warmed
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (for serving)
Equipment Needed
- 9×13 inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Cutting board and chef’s knife
- Aluminum foil
- Kitchen thermometer
- Whisk or fork
Instructions
Preheat and Prepare Your Ingredients
Begin by preheating your oven to 375°F to ensure it reaches the perfect temperature by the time you’re ready to bake. While the oven heats, rinse your long-grain white rice under cold water in a fine-mesh strainer until the water runs clear—this removes excess starch and prevents your rice from turning into a gummy mess. Pat your chicken thighs dry with paper towels; this crucial step helps the skin get beautifully crispy rather than steaming in its own moisture. Dice your onion and mince your garlic, measuring out all your spices into a small bowl so they’re ready to go when needed. Warming your chicken broth slightly (about 30 seconds in the microwave) will help it absorb into the rice more evenly and reduce overall cooking time.
Season the Chicken and Prepare the Rice Base
In a large bowl, combine the olive oil, paprika, dried thyme, dried oregano, salt, and black pepper, mixing until you have a fragrant spice paste that will create a beautiful crust on your chicken. Place the chicken thighs in the bowl and use your hands to massage the spice mixture evenly over all surfaces, making sure to get under the skin slightly for maximum flavor penetration. In your 9×13 baking dish, combine the rinsed rice, diced onion, and minced garlic, spreading them evenly across the bottom of the dish. Pro tip: For extra flavor, you can lightly toast the rice in the baking dish for 5 minutes before adding other ingredients, but it’s not necessary for success.
Assemble and Add Liquid
Pour the warmed chicken broth over the rice mixture in the baking dish, using a fork to gently distribute the onions and garlic evenly throughout the liquid. Arrange the seasoned chicken thighs skin-side up on top of the rice mixture, making sure they’re spaced evenly and not overcrowded to allow for proper air circulation and even cooking. The chicken should be partially submerged in the liquid but with the skin exposed above the surface to ensure it crisps up beautifully rather than becoming soggy. Lightly tent the baking dish with aluminum foil, creating a loose cover that will trap steam initially but can be easily removed later for browning.
Bake to Perfection
Place the assembled dish in your preheated 375°F oven and bake covered for 30 minutes to allow the rice to absorb most of the liquid and the chicken to cook through gently. After 30 minutes, carefully remove the foil (watch out for steam!) and continue baking uncovered for another 20-25 minutes until the chicken skin is golden brown and crispy, and the rice has absorbed all the liquid. Check for doneness by inserting a kitchen thermometer into the thickest part of a chicken thigh—it should register 165°F, and the rice should be tender with no liquid remaining in the dish. If the rice seems undercooked but the chicken is done, you can remove the chicken temporarily and continue cooking the rice for another 5-10 minutes.
Rest and Serve
Once perfectly cooked, remove the baking dish from the oven and let it rest for 10 minutes—this allows the rice to set up properly and the chicken juices to redistribute throughout the meat, ensuring maximum moisture and flavor. While resting, chop your fresh parsley and cut your lemon into wedges for serving. After resting, fluff the rice gently with a fork, being careful not to disturb the beautiful golden crust that may have formed on the bottom (that’s flavor gold right there!). Serve each portion with a chicken thigh atop a generous scoop of rice, garnished with fresh parsley and a lemon wedge for squeezing over everything to brighten all the flavors.
Tips and Tricks
For the crispiest chicken skin possible, pat your chicken thighs extremely dry before seasoning and consider placing them uncovered in the refrigerator for an hour before cooking—this air-drying technique works wonders for achieving that perfect crackling texture. If you’re using skinless chicken, brush the tops with a little extra olive oil and increase the oven temperature to 400°F for the last 10 minutes of cooking to develop better browning on the surface. For rice that’s never mushy, make sure to rinse it thoroughly until the water runs completely clear; the cloudiness you see is surface starch that would otherwise make your rice gummy and sticky rather than light and fluffy.
When measuring your rice, use the proper technique: spoon the rice into your measuring cup and level it off with a knife rather than scooping directly from the bag, which can compress the rice and lead to inaccurate measurements. If you find your chicken is browning too quickly before the rice is done, you can create a foil shield to cover just the chicken while the rice continues cooking underneath. For extra flavor depth, consider using homemade chicken stock instead of broth, or add a tablespoon of tomato paste to your spice mixture for a richer, more complex flavor profile.
Leftovers reheat beautifully—store in an airtight container in the refrigerator for up to 4 days, and reheat in a 350°F oven for 15-20 minutes covered with foil to restore moisture. If you’re watching your sodium intake, use low-sodium chicken broth and adjust the salt to your preference, remembering that the broth and chicken both contribute saltiness to the final dish. For meal prep purposes, this recipe doubles easily in a larger roasting pan, making it perfect for feeding a crowd or preparing several meals at once for busy weeks ahead.
Recipe Variations
- Mediterranean Twist: Add ½ cup of chopped sun-dried tomatoes, ¼ cup of sliced Kalamata olives, and 1 teaspoon of dried basil to the rice mixture before baking. Substitute lemon juice with a tablespoon of red wine vinegar for a tangier flavor profile that pairs beautifully with the briny olives and sweet tomatoes.
- Creamy Mushroom Version: Sauté 8 ounces of sliced cremini mushrooms with the onions and garlic before adding to the baking dish. Replace ½ cup of chicken broth with ½ cup of heavy cream or coconut milk for a richer, creamier rice base that complements the earthy mushrooms perfectly.
- Spanish-inspired Arroz con Pollo: Add 1 teaspoon of smoked paprika, ½ teaspoon of saffron threads (soaked in 2 tablespoons of warm broth), and ¼ cup of frozen peas to the rice mixture. Include ½ cup of diced chorizo sausage for an authentic flavor boost that will transport your taste buds straight to Barcelona.
- Asian Fusion: Replace the herbs with 1 tablespoon of grated fresh ginger, 2 tablespoons of soy sauce, and 1 teaspoon of five-spice powder. Add ½ cup of frozen peas and carrots during the last 10 minutes of baking for a colorful, flavorful twist that pairs wonderfully with a drizzle of sesame oil before serving.
- Vegetarian Option: Omit the chicken and use vegetable broth instead. Add 1 cup of chickpeas (drained and rinsed) and 2 cups of chopped vegetables like bell peppers, zucchini, and carrots to the rice mixture. Increase baking time by 10 minutes to ensure all vegetables are tender and flavorful.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts instead of thighs?
Absolutely! Boneless, skinless chicken breasts work well but require some adjustments to prevent drying out. Reduce the initial covered baking time to 20 minutes and the uncovered time to 15-20 minutes, checking for an internal temperature of 165°F. Since breasts cook faster and leaner than thighs, consider brushing them with a little extra olive oil and possibly adding ¼ cup more broth to the rice to account for less fat rendering into the dish. The result will be slightly less rich but still delicious, especially if you use the resting time properly to retain moisture.
Why did my rice turn out mushy or undercooked?
Mushy rice typically results from too much liquid or insufficient rinsing, while undercooked rice usually means not enough liquid or cooking time. Ensure you’re using the correct rice-to-liquid ratio (1:2 for long-grain white rice) and that your baking dish is the recommended size—a smaller dish will crowd the ingredients and affect cooking. Oven temperatures can vary, so invest in an oven thermometer to verify accuracy, and make sure your broth is warmed before adding to prevent temperature shock that affects cooking time.
Can I make this recipe ahead of time?
You can prepare components ahead but I don’t recommend fully assembling until ready to bake. The rice and chopped vegetables can be pre-measured and stored separately, and the chicken can be seasoned and refrigerated up to 24 hours in advance. When ready to cook, simply combine everything in the baking dish with warmed broth and proceed with the recipe. Fully cooked leftovers reheat beautifully, making this an excellent meal prep option for busy weeks when you need ready-to-eat dinners.
What type of rice works best for this recipe?
Long-grain white rice like basmati or jasmine works best because it maintains separate, fluffy grains when baked. Avoid short-grain or sushi rice as they become too sticky, and brown rice requires significantly longer cooking time and more liquid—if substituting brown rice, increase liquid to 3 ½ cups and baking time by 20-25 minutes. Converted or parboiled rice also works well but may require slight liquid adjustment, so check package instructions and be prepared to add a few extra tablespoons of broth if needed during baking.
Can I freeze the leftovers?
Yes, this recipe freezes remarkably well for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving about ½ inch of headspace for expansion. To reheat, thaw overnight in the refrigerator then bake at 350°F covered for 20-25 minutes until heated through, adding a tablespoon of water or broth if the rice seems dry. The chicken may lose some crispiness after freezing, but the flavors meld beautifully, making frozen leftovers taste almost better than fresh in some cases.
Summary
This baked chicken and rice recipe delivers incredible flavor with minimal effort, featuring juicy chicken, fluffy rice, and easy cleanup in one perfect pan. Perfect for busy weeknights yet impressive enough for company, it’s a versatile dish you’ll return to again and again.
