Oven-Baked Chicken and Rice Recipe

One-pan weeknight meal made in the oven

This straightforward baked chicken with rice combines bone-in or boneless chicken, long-grain rice, aromatics, and a flavorful broth for a hands-off dinner that browns on top and steams below. For an alternative creamy chicken idea that uses similar shredding and seasoning shortcuts, check the creamy chicken enchilada soup.

Ingredients you’ll need

Use these pantry-friendly items to build the dish: chicken thighs or breasts (skin-on for browning), long-grain white rice, chicken broth, onions, garlic, olive oil, salt, pepper, and a small amount of butter or lemon for brightness. Optional add-ins that still fit the one-dish approach: frozen peas, diced carrots, or a splash of white wine.

Simple prep steps before baking

Pat chicken dry and season well to get a crisp exterior; lightly sauté onions and garlic until translucent to unlock flavor; rinse rice briefly to remove excess starch so it cooks evenly. Spread the rice in a shallow baking dish, nestle the seasoned chicken on top, and pour hot broth over to reach the correct rice-to-liquid ratio.

Oven timing and temperature details

Bake at 375°F covered for the majority of cooking time to allow rice to absorb liquid and chicken to cook through, then uncover and raise heat for 10–15 minutes to crisp the skin. Use bone-in thighs for forgiving timing; boneless breasts need a few minutes less. Rest the dish 5 minutes after baking to let juices redistribute into the rice.

Flavor adjustments and easy swaps

To adapt seasoning, add smoked paprika and thyme for a rustic profile, or lemon zest and parsley for brightness without extra work. Swap long-grain rice for basmati with a slightly reduced liquid amount; avoid instant or quick-cook rice as they alter baking time and texture.

Make-ahead, storage, and reheating

Assemble the dish in advance and refrigerate up to 24 hours; add 5–10 minutes to baking time when going from cold. Store leftovers in an airtight container for up to 3 days and reheat covered in a 325°F oven until warmed through. If you need another quick cooked-chicken option to pair with salads or sandwiches, try the 3-ingredient Italian chicken recipe for a simple alternative.

Common pitfalls and how to avoid them

Undercooked rice usually means insufficient liquid or too-high heat; measure broth accurately and keep the dish covered while most of the rice cooks. Soggy skin results from baking covered too long—uncover for the final browning stage. Over-salting happens easily with store-bought broths; taste and adjust if using low-sodium stock.

Serving suggestions and portioning

Serve directly from the baking dish with a spoonful of the rice beneath each piece of chicken; add a green salad or roasted vegetables on the side for a balanced plate. Plan on about 1/2 to 3/4 cup cooked rice plus one chicken piece per adult, adjusting for appetites and sides.