# Baked Chicken and Rice
## Introduction
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 Card Details
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
Category: Dinner
Cuisine: American
Cooking Method: Baking
Difficulty: Easy
Calories Per Serving: Not calculated
## 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.
## Equipment Needed
* 9 x 13-inch (23 x 33 cm) baking dish
* Large skillet
* Medium bowl
* Aluminum foil
* Instant-read thermometer
* Tongs
## Ingredients List
### Chicken and Rice
* 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
## Ingredient Notes and Substitutions
* **Bone-in, skin-on chicken thighs:** They provide moisture and flavor as they bake. Boneless, skinless thighs can be substituted, but they cook faster and won’t produce the same browned skin.
* **Long-grain white rice:** It stays relatively fluffy during baking and absorbs the broth well. Jasmine rice can be substituted, although its fragrance and texture will be slightly different. Avoid instant or parboiled rice unless the package specifically gives baking instructions.
* **Chicken broth:** It forms the cooking liquid for the rice. Low-sodium broth gives you better control over the salt; regular broth can be used, but you may want to reduce the added salt.
* **Yellow onion:** Onion adds sweetness and savory depth to the rice. Shallots can be substituted, using about 2 large shallots.
* **Paprika and dried herbs:** They create the main savory seasoning for the chicken. Smoked paprika can replace regular paprika for a deeper smoky flavor.
## Step-by-Step Instructions
1. **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.
2. **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.
3. **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.
4. **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.
5. **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.
6. **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.
7. **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.
8. **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.
9. **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.
10. **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.
## Tips for Success
* 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. Moisture prevents the skin from crisping properly.
* 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.
## Storage, Freezing, and Make-Ahead Instructions
Store leftover chicken and rice in airtight containers in the refrigerator for up to 3–4 days. Refrigerate within 2 hours of cooking. For best texture, store the chicken and rice together or separately depending on how you plan to reheat them.
Reheat individual portions in the microwave until steaming hot throughout, or cover and reheat in a 350°F (175°C) oven until heated through. Add a splash of chicken broth before reheating the rice if it has dried out.
For make-ahead preparation, the seasoning mixture can be prepared and the onion and garlic chopped up to 1 day ahead. For the best rice texture, assemble and bake the dish when ready rather than leaving uncooked rice submerged in broth for several hours.
Freezing is possible for up to 2 months, although the rice may become slightly softer after thawing. Cool completely, transfer to freezer-safe containers, and thaw overnight in the refrigerator before reheating thoroughly.
## FAQ
### Can I use boneless chicken thighs?
Yes. Boneless thighs work well, but they cook faster than bone-in thighs. Start checking their internal temperature earlier and remove them when they reach 165°F (74°C).
### 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. They should reach 165°F (74°C) in the thickest part.
### 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.
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SEO Title: Baked Chicken and Rice Recipe
Meta Description: Juicy seasoned chicken thighs bake over fluffy garlic and herb rice in this easy one-pan Baked Chicken and Rice recipe.
Suggested URL Slug: baked-chicken-and-rice
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Pinterest Title: Baked Chicken and Rice – Easy One-Pan Dinner
Pinterest Description: Juicy seasoned chicken thighs bake over fluffy garlic and herb rice in this comforting one-pan dinner. With crispy browned chicken, savory broth-infused rice, and simple pantry seasonings, this easy recipe is ideal for a family weeknight meal.
Image Alt Text: Golden baked chicken thighs served over fluffy seasoned rice in a baking dish
Recipe Category: Dinner
Recipe Cuisine: American
Cooking Method: Baking
Baked Chicken and Rice
Ingredients
Chicken and Rice
- 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
Instructions
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
