Baked Chicken and Rice – Comforting, Easy, and One-Pan

There’s something honest and satisfying about baked chicken and rice. It’s simple, comforting, and the kind of meal you can make on a busy weeknight without fuss. Everything cooks in one dish, the flavors meld, and you get juicy chicken with fluffy, perfectly seasoned rice.

The best part? It’s easy to customize with spices, vegetables, and broths you already have. If you love reliable, no-stress dinners, this one earns a spot in your regular rotation.

What Makes This Special

This baked chicken and rice recipe is all about ease and flavor with minimal cleanup.

The rice is cooked in the same pan as the chicken, so it soaks up all the savory juices. It’s a complete meal—protein, carbs, and veggies—in one dish.

It also scales well. You can cook for two or a crowd without babysitting a skillet or juggling multiple pots.

And because the oven does the heavy lifting, the chicken stays tender while the rice turns out fluffy, not gluey.

Finally, it’s endlessly flexible. Change the spices, swap in different vegetables, or choose boneless thighs, drumsticks, or breasts. You’ll get a reliable base with room to make it your own.

What You’ll Need

• Chicken: 4–6 bone-in, skin-on chicken thighs (about 2 lbs).Boneless works too; see notes under Alternatives.
• Rice: 1 1/2 cups long-grain white rice (like jasmine or basmati), rinsed.
• Liquid: 3 cups low-sodium chicken broth (or water + bouillon).
• Aromatics: 1 small onion (diced), 3 garlic cloves (minced).
• Vegetables: 1 cup carrots (small dice) and 1 cup frozen peas. Optional but recommended.
• Fat: 2 tablespoons olive oil or melted butter.
• Seasoning blend: 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon paprika (sweet or smoked), 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder.
• Optional extras: Lemon zest (1/2 teaspoon), a squeeze of lemon juice, fresh parsley for garnish.
• Equipment: 9×13-inch baking dish or oven-safe pan, foil, and a small saucepan (if pre-warming broth).

Step-by-Step Instructions

1. Prep the oven and pan: Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.Rinse the rice under cold water until the water runs clearer; drain well.
2. Season the chicken: Pat the chicken dry. In a small bowl, mix the salt, pepper, paprika, thyme, garlic powder, and onion powder. Rub 2/3 of the mixture onto the chicken (both sides).Reserve the rest for the rice.
3. Sauté aromatics (optional but recommended): In a skillet, warm 1 tablespoon oil over medium heat. Cook the onion for 3–4 minutes until softened, then add garlic for 30 seconds. This step builds deeper flavor.
4. Layer the rice and veggies: Add the rinsed rice to the baking dish.Stir in the sautéed onion/garlic, carrots, peas, and the remaining seasoning. Drizzle in the remaining oil or butter. Spread evenly.
5. Add the liquid: Pour in the chicken broth.For fluffier rice, warm the broth on the stove first; hot liquid jump-starts cooking and reduces uneven spots. Taste the liquid—add a pinch of salt if needed.
6. Nestle the chicken: Place the chicken thighs on top of the rice, skin-side up. Don’t submerge the skin; keeping it above the liquid helps it crisp.
7. Cover and bake: Cover tightly with foil and bake for 30 minutes.
8. Uncover and finish: Remove the foil and bake another 20–25 minutes, until the chicken is cooked through (internal temp 165°F/74°C) and the rice is tender.If the top needs more color, broil for 2–3 minutes, watching closely.
9. Rest and brighten: Let the dish rest for 5–10 minutes. Add lemon zest and a squeeze of lemon juice for freshness, and scatter chopped parsley over the top.
10. Serve: Spoon rice onto plates, top with a chicken thigh, and drizzle with any pan juices. Season to taste.

How to Store

Cool leftovers to room temperature within 1 hour.

Store in an airtight container in the fridge for up to 4 days. For freezing, portion into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

To reheat, sprinkle a little water or broth over the rice, cover loosely, and microwave in 45–60 second bursts, stirring between rounds, until hot.

Or reheat covered in a 325°F (165°C) oven for 15–20 minutes.

Health Benefits

• Lean protein: Chicken provides high-quality protein to support muscle repair and satiety.
• Balanced meal: You get protein, carbohydrates, and fiber (especially if you add vegetables) in one dish.
• Portion control: Baking in one pan makes it easy to portion and avoid heavy sauces.
• Sodium-savvy: Using low-sodium broth keeps the salt level in check without losing flavor.
• Customizable fats: Use olive oil for heart-healthy monounsaturated fats or reduce the amount to fit your goals.

What Not to Do

• Don’t skip rinsing the rice: Excess starch can make the rice gummy.
• Don’t bury the chicken skin: If the skin sits in liquid, it turns soggy instead of crisp.
• Don’t under-season the cooking liquid: Bland broth equals bland rice. Taste it before baking.
• Don’t overbake: Dry chicken and mushy rice happen fast. Start checking at the 45-minute mark.
• Don’t use short-grain sushi rice here: It’s too sticky.Long-grain rice gives the best texture.

Alternatives

• Boneless chicken: Use boneless, skinless thighs or breasts. Reduce uncovered baking time by about 10 minutes and keep an eye on doneness. Boneless cooks faster.
• Brown rice: Use 1 1/2 cups brown long-grain rice with 3 1/4 to 3 1/2 cups hot broth.Bake covered for 50 minutes, then uncover for 20–25 minutes. Brown rice needs more liquid and time.
• Spice profiles: Try cumin, coriander, and turmeric for a warm glow; oregano and lemon for Mediterranean flair; or Cajun seasoning for a kick. Adjust salt based on your mix.
• Veggie swaps: Bell peppers, green beans, or mushrooms work well.Stir sturdy veggies in at the start; add delicate ones like spinach in the last 5–10 minutes.
• Dairy finish: Stir a spoonful of Greek yogurt into the rice after baking for creaminess, or crumble feta on top for tang.
• Gluten-free note: This dish is naturally gluten-free if your broth and seasonings are certified GF.

FAQ

Can I make this ahead?

Yes. Assemble the rice, vegetables, seasoning, and broth in the dish, then add the seasoned chicken on top. Cover and refrigerate up to 12 hours.

Add 5–10 extra minutes to the bake time since you’re starting cold.

Why is my rice undercooked?

Common reasons are cool liquid, a loose foil seal, or older, drier rice that needs a bit more liquid. Warm the broth before pouring, seal tightly, and if needed, add 1/4 cup hot water, cover, and bake 5–10 more minutes.

Can I use frozen chicken?

It’s best to thaw first for even cooking and food safety. If you must start from frozen, expect uneven results and longer baking times.

Thaw in the fridge for 24 hours or use your microwave’s defrost setting.

How do I get crispier skin?

Pat the chicken very dry, rub with oil, and keep the skin above the liquid. Broil for the final 2–3 minutes, watching closely to avoid burning.

What if I don’t have chicken broth?

Use water with bouillon or add a spoonful of soy sauce or Worcestershire for depth. Taste and adjust salt to keep flavors balanced.

Can I halve or double the recipe?

Yes.

For half, use a smaller baking dish to keep the rice layer even. For double, use a larger roasting pan and rotate halfway through for even cooking. Timing may vary by 5–10 minutes.

Is it okay to use parboiled rice?

Parboiled rice works and stays fluffy.

Check for doneness a few minutes earlier, as it can cook slightly faster.

How do I prevent the bottom from burning?

Use a sturdy baking dish, ensure there’s enough liquid, and avoid high oven racks. If your oven runs hot, reduce heat to 350°F (175°C) and extend the time by 5–10 minutes.

Final Thoughts

Baked chicken and rice is the kind of reliable meal that fits weeknights, meal prep, and casual gatherings. It’s forgiving, flavorful, and friendly to whatever’s in your pantry.

With a few smart steps—rinsed rice, seasoned broth, and properly placed chicken—you’ll get tender meat and fluffy, satisfying rice every time. Make it once as written, then tweak the spices and veggies to suit your taste. This is comfort cooking without the stress, and it never goes out of style.

Baked Chicken and Rice - Comforting, Easy, and One-Pan

Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

• Chicken: 4–6 bone-in, skin-on chicken thighs (about 2 lbs). Boneless works too; see notes under Alternatives.
• Rice: 1 1/2 cups long-grain white rice (like jasmine or basmati), rinsed.
• Liquid: 3 cups low-sodium chicken broth (or water + bouillon).
• Aromatics: 1 small onion (diced), 3 garlic cloves (minced).
• Vegetables: 1 cup carrots (small dice) and 1 cup frozen peas. Optional but recommended.
• Fat: 2 tablespoons olive oil or melted butter.
• Seasoning blend: 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon paprika (sweet or smoked), 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder.
• Optional extras: Lemon zest (1/2 teaspoon), a squeeze of lemon juice, fresh parsley for garnish.
• Equipment: 9x13-inch baking dish or oven-safe pan, foil, and a small saucepan (if pre-warming broth).

Instructions

• Prep the oven and pan: Preheat your oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish. Rinse the rice under cold water until the water runs clearer; drain well.
• Season the chicken: Pat the chicken dry. In a small bowl, mix the salt, pepper, paprika, thyme, garlic powder, and onion powder. Rub 2/3 of the mixture onto the chicken (both sides). Reserve the rest for the rice.
• Sauté aromatics (optional but recommended): In a skillet, warm 1 tablespoon oil over medium heat. Cook the onion for 3–4 minutes until softened, then add garlic for 30 seconds. This step builds deeper flavor.
• Layer the rice and veggies: Add the rinsed rice to the baking dish. Stir in the sautéed onion/garlic, carrots, peas, and the remaining seasoning. Drizzle in the remaining oil or butter. Spread evenly.
• Add the liquid: Pour in the chicken broth. For fluffier rice, warm the broth on the stove first; hot liquid jump-starts cooking and reduces uneven spots. Taste the liquid—add a pinch of salt if needed.
• Nestle the chicken: Place the chicken thighs on top of the rice, skin-side up. Don’t submerge the skin; keeping it above the liquid helps it crisp.
• Cover and bake: Cover tightly with foil and bake for 30 minutes.
• Uncover and finish: Remove the foil and bake another 20–25 minutes, until the chicken is cooked through (internal temp 165°F/74°C) and the rice is tender. If the top needs more color, broil for 2–3 minutes, watching closely.
• Rest and brighten: Let the dish rest for 5–10 minutes. Add lemon zest and a squeeze of lemon juice for freshness, and scatter chopped parsley over the top.
• Serve: Spoon rice onto plates, top with a chicken thigh, and drizzle with any pan juices. Season to taste.