There's nothing quite like the comforting aroma of Oven-Baked Chicken and Rice filling your home on a chilly evening. Juicy chicken thighs nestled into perfectly seasoned, fluffy rice—it’s the ultimate one-pan dinner that’s both hearty and simple to make.

I first discovered this dish when searching for a fuss-free dinner to please a crowd. With minimal prep and even less cleanup, it quickly became a go-to recipe in my kitchen. Whether you're cooking for a family dinner or a casual gathering, this recipe is guaranteed to be a hit. Let’s dive in!

Why You’ll Love This Oven-Baked Chicken and Rice

Get ready to add this Oven-Baked Chicken and Rice recipe to your list of staples. It’s not just a dish—it’s a lifesaver for busy weeknights and cozy weekends alike.

First, it’s a true one-pan wonder. No need for extra pots or pans—the chicken and rice cook together, soaking up the flavors in perfect harmony. Cleanup? Virtually nonexistent.

Second, it’s family-friendly and adaptable. Picky eaters? No problem. You can adjust the seasonings to suit everyone’s taste buds, and it’s easy to sneak in some veggies for added nutrition.

Lastly, this dish is budget-conscious and meal-prep friendly. Using pantry staples like rice and chicken thighs, you can serve up a hearty meal without breaking the bank. Plus, leftovers reheat beautifully for next-day lunches.

Ready to get started? Let’s talk ingredients.

Ingredients Notes

The beauty of this Oven-Baked Chicken and Rice recipe lies in its simple, wholesome ingredients. Here's what you'll need to create this mouthwatering dish:

Chicken Thighs: Bone-in, skin-on chicken thighs are ideal for this recipe. They stay juicy and flavorful during baking. If you prefer, you can use drumsticks or even boneless thighs, though you may need to adjust the cooking time.
Rice: Long-grain white rice works best here, as it cooks evenly with the chicken. Avoid quick-cooking or instant rice, as they can become mushy.
Chicken Broth: This forms the base of the rice’s flavor. Opt for low-sodium broth to control the saltiness. If you’re out of broth, water with a bouillon cube works too.
Seasonings: A blend of paprika, garlic powder, onion powder, and dried thyme adds depth to both the chicken and rice. Feel free to customize the spice mix to your preference.
Vegetables: Optional, but highly recommended! Diced carrots, peas, or bell peppers add color and a touch of sweetness to the dish.

No special equipment is required—just a trusty oven-safe baking dish and some aluminum foil.

How to Make This Oven-Baked Chicken and Rice

Making Oven-Baked Chicken and Rice is as easy as layering ingredients and letting the oven work its magic. Here’s how it’s done:

Preheat Your Oven: Set your oven to 350°F (175°C). Grease a large baking dish lightly with cooking spray or a small amount of oil.
Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season them generously with paprika, garlic powder, onion powder, thyme, and a pinch of salt and pepper.
Layer the Ingredients: In the baking dish, spread the uncooked rice in an even layer. Scatter your chosen vegetables (if using) on top of the rice. Pour the chicken broth over the rice, ensuring it’s evenly distributed. Carefully place the seasoned chicken thighs on top, skin side up.
Cover and Bake: Cover the baking dish tightly with aluminum foil to trap steam, which helps the rice cook evenly. Bake for 40 minutes.
Finish Uncovered: Remove the foil and bake for an additional 15-20 minutes, allowing the chicken skin to turn golden brown and crisp. Check that the rice is tender and has absorbed all the liquid.
Rest and Serve: Let the dish rest for 5 minutes before serving. This allows the flavors to meld and ensures the rice is fluffy.

Total time? About an hour from start to finish, with minimal active work!

Storage Options

One of the best things about this Oven-Baked Chicken and Rice recipe is how well it keeps. Here’s how to store and reheat your leftovers:

Refrigerator: Store leftovers in an airtight container for up to 3-4 days. Make sure the rice is fully cooled before sealing to prevent excess moisture.
Freezer: For longer storage, portion the chicken and rice into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm individual portions in the microwave or reheat the entire dish in the oven at 300°F (150°C) until heated through. Add a splash of broth or water to keep the rice from drying out.

Variations and Substitutions

This recipe is as flexible as it is delicious. Here are a few ideas to make it your own:

Spice it up: Add cayenne pepper or chili flakes to the seasoning mix for a spicy kick.
Herbal twist: Swap the thyme for rosemary or oregano for a different flavor profile.
Protein swap: Use boneless chicken breasts or even pork chops instead of chicken thighs. Just keep an eye on the cooking time.
Vegetarian option: Skip the chicken and replace the broth with vegetable stock. Add chickpeas or tofu for protein.
Cheesy upgrade: Sprinkle shredded cheese over the rice in the last 5 minutes of baking for a gooey, melted topping.

Don’t be afraid to experiment—the possibilities are endless!

This Oven-Baked Chicken and Rice recipe is sure to become a staple in your kitchen. With its comforting flavors, simple preparation, and endless adaptability, it’s a dish you’ll turn to time and again. Try it tonight and experience the magic for yourself!