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My Baked Chicken and Rice is So Good!
I’m all about easy dinners, especially the kind where you toss everything into one dish and call it a day. I didn’t grow up eating casseroles all the time, but my mom would make simple meals like this oven-baked chicken and rice because they were quick, hands-off, and got the job done.
That’s actually how I learned you can cook rice in the oven! And when you add marinated chicken thighs right on top, all those flavorful juices soak into the rice. No extra pots, no extra steps—just tender, juicy chicken, seasoned cooked rice, and way less cleanup.
Ingredients You’ll Need
- Chicken thighs: I like using boneless, skinless chicken thighs because they take about the same amount of time as the rice to cook and stay tender and juicy. You can use chicken breast, but there’s a chance that the meat will come out a bit drier.
- Garlic: If you’re out of fresh garlic, you can substitute 1 ½ teaspoons garlic powder.
- Spices and seasonings: I season the chicken with a mix of paprika, oregano, thyme, turmeric, salt and pepper, but feel free to mix and match different options from your spice cabinet.
- Basmati rice: Basmati rice is great for casseroles because it stays fluffy. Other varieties of long-grain rice also work if you don’t have basmati available, the cooking time may vary though.
- Onion: Both white or yellow onions work — use whatever you’ve got!
- Olive oil: You can sub in any neutral cooking oil.
Popular Additions
- Add vegetables. Add a cup of diced carrots, peas, chopped broccoli, zucchini, or spinach to the rice mix.
- Use broth instead of water. For even more flavor, cook the rice in chicken stock or vegetable stock.
- Make it cheesy. After you uncover the chicken you can add 1-ish cups of shredded cheese on top to finish it off.
- Spice things up. Use smoked paprika or add red chili pepper flakes or even harissa to the chicken for baked chicken and rice with a kick.
How to Make Baked Chicken and Rice
My Best Baked Chicken and Rice Casserole Tips
- Use long-grain rice: Basmati, jasmine or other varieties of long-grain rice are best for casseroles because they stay nice and fluffy. Avoid short-grain rice like the ones for risotto and paella, which are sticky and clump together.
- Add hot water to the rice: This gives the rice a head start and helps make sure it cooks at the same time as the chicken.
- Cover the casserole before baking: Wrapping the dish with foil stops the water and juices from evaporating so the rice can absorb all of that liquid (and flavor!). That’s why I recommend starting with a covered casserole, then removing the foil near the end to brown the chicken.
What to Serve
- Roasted Broccoli
- Sauteed Green Beans with Garlic
- Roasted Cauliflower Salad
- Oven Roasted Carrots
- Air Fryer Potatoes
Recipe Help & FAQs
Store leftovers right in the dish or in an air-tight container for up to 4 days. To reheat, just place in the microwave until warmed through. If reheating the full dish, only do so once since it contains chicken.
Yes, you can totally freeze it! Simply cut the cooked casserole into portions and place them in freezer bags or airtight containers for up to 3 months. When you’re ready to eat, thaw a portion in the fridge overnight and then reheat. You can also freeze, thaw and reheat an entire cooked casserole.
To make ahead without baking, prepare the recipe in a freezer-safe dish, then skip the cooking, cover it with plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to serve, let the frozen casserole defrost overnight in the fridge. Remove the plastic wrap and bake following the recipe instructions.
No! That’s part of the magic and convenience of this one pan chicken and rice bake. The rice and chicken both cook at the same time in one pan so there are no extra steps or dishes required.
The rice gets soggy and mushy if it has absorbed too much moisture. That’s why it’s important to use long-grain rice and the right ratio of water.
More Baked Chicken Recipes:
- Rosemary Skillet Chicken
- Baked Ranch Chicken Breast
- Chicken and Couscous
- Oven Baked Za’atar Chicken
- Crunchy Almond Chicken
- Browned Butter Honey Chicken Thighs
- Oven Baked Balsamic Chicken
- Pomegranate Chicken Thighs
If you try this Oven Baked Chicken and Rice recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Oven Baked Chicken and Rice Recipe
Ingredients
For the chicken
- 3 tablespoons olive oil
- 6 garlic cloves minced
- 1 tablespoon paprika
- 2 teaspoons oregano
- 2 teaspoons thyme
- 1 ½ teaspoons salt
- 1 ½ teaspoons black pepper
- ¼ teaspoon turmeric powder
- 8 boneless skinless chicken thighs 3-3 ½ pounds
- Chopped parsley for serving
For the rice
- 1 ½ cups basmati rice
- 1 tablespoon olive oil
- 1 small onion finely diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups hot water
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, whisk the olive oil, garlic, paprika, oregano, thyme, salt, pepper and turmeric. Add the chicken thighs and mix until the chicken is well coated. Allow it to marinate at room temperature for 20 minutes.
- In a 9×11 baking dish, add the rice, olive oil, onion, salt, pepper and hot water. Stir to combine everything together.
- Arrange the marinated chicken thighs over the rice. Cover with foil and bake covered for 45 minutes.
- Uncover and continue to bake uncovered for 15 more minutes, or until the chicken is cooked through and browned.
- Remove from the oven. Use tongs to set the chicken aside and fluff the rice with a fork. Return the chicken back on top of the rice, garnish with fresh parsley and serve.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
