Baked Chicken and Rice is a comforting one-pan dinner made with juicy seasoned chicken, fluffy rice, and a savory broth that cooks everything together in the oven. The chicken browns on top while its juices flavor the rice underneath, creating a hearty meal with minimal cleanup.

This version uses bone-in, skin-on chicken thighs for extra moisture and flavor. The rice starts cooking directly in the baking dish, making this an easy weeknight meal that requires very little hands-on work once it goes into the oven.

Recipe at a Glance

Prep Time: 15 minutes
Cook Time: 55 minutes
Additional Time: 10 minutes
Total Time: 1 hour 20 minutes
Yield: 6 chicken thighs with rice
Servings: 6

Why This Recipe Works

Bone-in chicken thighs stay juicy: Dark meat is forgiving during baking and adds rich flavor to the rice.
The rice cooks in seasoned broth: The grains absorb the chicken juices, garlic, onion, and herbs as they bake.
Covered and uncovered baking gives better texture: Covering helps the rice cook evenly, while finishing uncovered allows the chicken skin to brown.
A simple seasoning blend adds depth: Paprika, garlic, onion, and herbs give the chicken plenty of flavor without overpowering the rice.
One baking dish keeps cleanup easy: The chicken and rice cook together, so there is no need to prepare separate side dishes.

Essential Kitchen Tools

9 x 13-inch (23 x 33 cm) baking dish
Large skillet
Medium bowl
Aluminum foil
Instant-read thermometer
Tongs

Ingredients That Matter

6 bone-in, skin-on chicken thighs (about 3 pounds / 1.36 kg), trimmed of excess fat
2 cups long-grain white rice (370 g), rinsed and drained
1 medium yellow onion (150 g), finely diced
3 cloves garlic (9 g), minced
3 cups low-sodium chicken broth (720 ml)
2 tablespoons olive oil (30 ml), divided
1 teaspoon kosher salt (5 g), divided
1 teaspoon paprika (2 g)
1 teaspoon garlic powder (3 g)
1/2 teaspoon onion powder (1.5 g)
1/2 teaspoon dried thyme (1 g)
1/2 teaspoon dried oregano (0.5 g)
1/2 teaspoon black pepper (1 g)
1/4 teaspoon cayenne pepper (0.5 g), optional
1 tablespoon chopped fresh parsley (4 g), optional, for serving

Cooking Method

Heat the oven. Preheat the oven to 375°F (190°C). Lightly grease a 9 x 13-inch (23 x 33 cm) baking dish with about 1 teaspoon of the olive oil.
Season the chicken. Pat the chicken thighs very dry with paper towels. Combine 1/2 teaspoon kosher salt, paprika, garlic powder, onion powder, thyme, oregano, black pepper, and the optional cayenne in a small bowl. Rub the seasoning evenly over both sides of the chicken, concentrating some seasoning on the skin.
Brown the chicken. Heat the remaining olive oil in a large skillet over medium-high heat. Place the chicken skin-side down and cook for 4–5 minutes, without moving it, until the skin is golden brown. Turn and cook for another 2 minutes. The chicken does not need to be cooked through at this stage. Transfer it to a plate.
Build the rice mixture. Reduce the skillet heat to medium. Add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for about 30 seconds, just until fragrant. Stir in the rinsed rice and cook for 1 minute, coating the grains with the seasoned oil. Remove from the heat.
Combine the rice and broth. Transfer the rice and onion mixture to the prepared baking dish. Pour in the chicken broth and stir gently so the rice is spread into an even layer. Sprinkle the remaining 1/2 teaspoon kosher salt over the mixture.
Arrange the chicken. Place the browned chicken thighs skin-side up over the rice. Pour any juices from the plate back into the baking dish around the chicken, but keep the skin exposed above the liquid as much as possible.
Bake covered. Cover the baking dish tightly with aluminum foil. Bake at 375°F (190°C) for 30 minutes. The rice should be beginning to absorb the broth, and the chicken will continue cooking during the uncovered stage.
Finish uncovered. Remove the foil carefully because hot steam will escape. Continue baking for 15–20 minutes, until the rice is tender and the chicken skin is deeply golden. The thickest part of each chicken thigh should reach at least 165°F (74°C), measured without touching the bone.
Rest before serving. Remove the baking dish from the oven and let it rest uncovered for 10 minutes. This allows the rice to finish absorbing moisture and helps the chicken retain its juices. The finished rice should be tender and fluffy rather than soupy.
Garnish and serve. Fluff the rice gently with a fork, taking care not to disturb the chicken too much. Sprinkle with optional fresh parsley and serve the chicken over the rice while hot.

Chef

Rinse the rice until the water runs mostly clear to remove excess surface starch and help prevent gummy rice.
Pat the chicken skin completely dry before seasoning and browning for crispier skin.

Chef Notes for Better Results

Don't skip browning the chicken. It develops deeper flavor and gives the skin a head start on crisping.
Keep the baking dish tightly covered during the first stage so the rice has enough steam to cook.
Check the rice before removing it from the oven. If it is still firm and the dish looks dry, add 2–3 tablespoons of hot broth, cover, and bake for another 5–10 minutes.
Always check chicken temperature at the thickest part of the thigh, avoiding contact with the bone.

Serving, Storage, and Prep-Ahead Tips

Store leftover chicken and rice in airtight containers in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave until steaming hot throughout, or cover and reheat in a 350°F (175°C) oven until heated through.
For make-ahead preparation, the seasoning mixture can be prepared and the onion and garlic chopped up to 1 day ahead.

FAQ

Can I use boneless chicken thighs?

Yes. Boneless thighs work well, but they cook faster than bone-in thighs.

Can I use chicken breasts?

Yes, but chicken breasts are leaner and can dry out more easily. Use similarly sized pieces and monitor their temperature closely.

Why is my baked rice still hard?

The rice may need more moisture or cooking time. Add a few tablespoons of hot chicken broth, cover the dish tightly, and continue baking for 5–10 minutes until the grains are tender.

Why is my chicken skin not crispy?

The skin needs to be dry and exposed to the oven's heat. Browning it in the skillet first helps, and removing the foil for the final 15–20 minutes allows the skin to crisp.

Can I use brown rice?

Brown rice requires a different amount of liquid and a longer cooking time, so it should not be substituted directly in this recipe. For reliable results, use a recipe specifically developed for baked brown rice and chicken.