Oven Baked Chicken Rice Recipe

I must confess that this Oven Baked Chicken Rice recipe is one of the meals that simply warms the heart and brings me. I cannot help it; every time I make it, the aroma that spreads through the kitchen is such that all of us will come in asking, “When’s dinner?” There is something so delightful about the soft chicken that has got all its goodness into and has got the rice around it that is perfectly seasoned and fluffy and has been quiet with its soaking and baking in the oven.

A Simple, Soul-Warming One-Pan Meal

This is not a recipe that is complex or complicated. It is a dish that you put together when you are after something hearty but do not want to stand by the stove. The oven is the one that actually does all the hard work—you are just going to layer, season, and let time work the magic. At the end of the process, what you get is comfort food in the most beautiful way possible: succulent, golden chicken and rice that is bursting with flavor from broth, butter, and seasoning.

Why This Recipe Is Special

Among the hundreds of chicken-and-rice recipes, this one shines through because of its taste, made in an effortless way. Not pre-cooked rice and no browning of the chicken—everything baked together in one pan. The outcome is a dish that tastes as if it took hours, but really, all it was was just a little patience and love. Its also a dish that one can play around with endlessly. You can use thighs, breast, or drumsticks. Veggies can be added, spices can be swapped, or it can be made as creamy or plain as one likes. After making it once, it will be one of those go-to dinners for which one keeps craving more.

Why You’ll Love This Recipe

• One-pan wonder: less washing up, but more flavor, no stress.
• Chicken that is juicy plus rice that is fluffy: Everything gets cooked perfectly together to give the maximum taste.
• Customizable: It will be good with your preferred spices, broth, or even add-ins.
• Meal prep friendly: It will stay fresh for a long time and heat up nicely.
• Comfort food made easy: Feels like Sunday dinner but fits into a weeknight.

Tools You’ll Need

• Oven-safe baking dish (9×13 inch / 23×33 cm): Big enough to hold the rice and chicken comfortably.
• Foil or lid: Helps trap moisture and flavor while baking.
• Measuring cups and spoons: For accuracy, especially when measuring rice and broth.
• Mixing bowl: To toss the seasonings and coat the chicken evenly.
• Wooden spoon or spatula: For stirring the rice mixture before baking.

Ingredients

Serves 4–6

For the Chicken and Rice:

• 2 cups (370 g) long-grain white rice, rinsed
• 3 cups (720 ml) chicken broth
• 1 cup (240 ml) water
• 2 tablespoons (30 g) butter, melted
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• 1 teaspoon dried thyme or Italian seasoning
• 4–6 chicken thighs or drumsticks (bone-in, skin-on preferred)
• 1 tablespoon olive oil

Optional Add-ins:

• 1 cup (150 g) frozen peas or mixed vegetables
• 1 small onion, diced
• 2 cloves garlic, minced
• ½ cup (60 g) shredded cheese (for topping)

Step-by-Step Instructions

1. Preheat and Prep

1. Preheat your oven to 375°F (190°C). Then, grease the baking dish lightly with either butter or oil. The sticking problem will be less of an issue because of this, and also the rice edges will be given a very nice golden finish.

2. Rinse the Rice

Next, rinse the rice under the cold water until the water is nearly clear. This technique will help in the removal of the extra starch and in preventing the rice from being mushy in the end.

3. Mix the Base

In your baking dish, put together the rice that has been rinsed, chicken broth, water, melted butter, and seasonings with salt, pepper, garlic powder, onion powder, paprika, and thyme. Gently stir to mix all. If you are adding onions or garlic, do so now for extra flavor.

4. Add the Chicken

Using paper towels, dry your chicken; this makes the skin crispy. Oil the pieces with olive oil and lightly season with salt and pepper. Place the chicken on the rice mixture with the skin side up. Do not press it down, just let it rest gently on top.

5. Cover and Bake

Cover it tightly with foil and put it in the oven for 40 minutes. The rice will now soak up all the rich flavors from the chicken and broth during this period.

6. Uncover and Finish Baking

Take off the foil and continue baking uncovered for another 25–30 minutes or until the skin turns golden brown and rice becomes tender. If you want even crispier chicken, then broil it for 3–5 minutes at the end, but keep a close eye on it so that it does not burn.

7. Rest and Serve

When finished, take the dish out of the oven and let it sit for 10 minutes. The resting period will benefit a lot the dish by letting the steam settle and thus the rice will become fluffy. Then, with a fork, fluff the rice, serve a portion on your plate, and crown it with a beautiful chicken piece.

Serving Ideas

• A side of veggies, roasted or a crisp greens salad, would make a nice accompaniment to it.
• A thick Greek yogurt or tzatziki will be a great addition in terms of contrasting the creamy texture and tanginess.
• Toppings with cheese right before serving will transform it into something more comforting.

Variations & Customizations

• Spicy twist: Sprinkle a little cayenne or chili flakes.
• Creamy version: Add ½ cup (120 ml) of cream or coconut milk at the end of baking.
• Vegetable-loaded: Mix in chopped carrots, bell peppers, or spinach into the rice.
• Lemon herb version: Just before serving, drizzle a little lemon juice and scatter fresh parsley.

Make Ahead & Storage

• Make ahead: Prepare the dish (unbaked) and cover it securely, then store it in the fridge for twelve hours.
• Bake when you’re ready. Storage: Keep leftover rice in a hermetically sealed container in the refrigerator for a maximum of four days.
• Reheating: Heat in the oven at 350°F (175°C) for 15 minutes or use the microwave with a little broth to avoid dryness.

Pro Tips & Mistakes to Avoid

Pro Tips:

• Rinse your rice always—it greatly impacts the texture.
• Bone-in chicken is a great option if you want more taste (but juicier meat too).
• The dish needs to cool down after baking—if you rush this step, rice may turn gummy.

Mistakes to Avoid:

• Instant rice should not be used—it’ll get mushy.
• Avoid overbaking after the liquid is absorbed; otherwise, the rice will lose its moisture.
• It’s important for the foil step not to be overlooked—it’s essential for even cooking and keeping moisture in.

Recipe Summary

• Yield: 4–6 servings
• Prep Time: 10 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 20 minutes

Nutrition (per serving):

Calories: ~480 | Protein: 34g | Carbs: 45g | Fat: 16g | Fiber: 2g

Try It

In conclusion, Oven Baked Chicken Rice is a dish that is easy, fulfilling, and has a taste of home. Coziness and balance come with every bite; this is a meal that not only fills you but also gives you a good feeling.