Chicken and Rice Bake is a comforting one-pan dish that combines tender chicken pieces with fluffy rice and a gentle mix of veggies or herbs. It’s the kind of meal that fills the kitchen with a cozy aroma and makes everyone feel right at home.
I love how easy this recipe is to put together—just throw everything into the baking dish and let the oven do the work. The chicken turns juicy, and the rice soaks up all those lovely flavors, making every bite satisfying and simple. It’s one of those dishes that feels like a warm hug on a plate.
My favorite way to enjoy this bake is with a simple green salad on the side and maybe a little crusty bread to make the meal feel extra special. It’s perfect for busy weeknights but also great for feeding a crowd on the weekends. I always find myself making extra because leftovers taste just as good the next day!
Key Ingredients & Substitutions
Chicken Thighs: Using bone-in, skin-on thighs keeps the meat juicy and adds great flavor. If you prefer white meat, chicken breasts work too, but they cook faster and might dry out, so watch the baking time.
Long Grain Rice: Basmati or jasmine rice is best here since they stay fluffy and separate after baking. Avoid sticky rice varieties to keep the texture light. You can try brown rice but increase the baking time and liquid.
Chicken Broth: This adds depth and moisture. You can use low-sodium broth or homemade stock. If unavailable, water works but add more seasoning to boost flavor.
Onions and Garlic: These build the base flavor. Caramelizing onions slowly brings out sweetness that blends well with spices. Fresh garlic adds a nice bite—you can substitute with garlic powder if needed.
Spices: Smoked paprika and cumin lend warmth and a subtle smoky note. Thyme or oregano adds earthiness. Feel free to swap these for spices you enjoy, like rosemary or chili powder for a twist.
How Do You Get Flavorful, Crispy Chicken with Tender Rice?
The secret lies in the preparation steps before baking and how you layer ingredients:
- Sear the Chicken: Browning the chicken skin in a hot pan creates a crispy texture and locks in flavor.
- Caramelize Onions: Cooking onions slowly brings out their natural sweetness, enriching the rice.
- Even Layer of Rice: Spread rice in one layer to cook evenly and soak up broth.
- Bake Covered First: Covering traps steam, cooking the rice fully and keeping chicken moist.
- Finish Uncovered: Removing foil at the end crisps the chicken skin and lets excess moisture evaporate.
Letting the dish rest before serving lets flavors settle and the rice firm up, making it easier to serve.
Equipment You’ll Need
- Large skillet – I use it to sear the chicken and caramelize the onions, giving great flavor and texture.
- Baking dish or ovenproof skillet – holds all the ingredients and goes straight into the oven without transferring.
- Aluminum foil – helps trap steam during the first part of baking to cook the rice evenly.
- Measuring cups and spoons – keep things accurate and easy to follow.
- Serving spoon or spatula – for serving the dish once it’s ready.
Flavor Variations & Add-Ins
- Swap chicken thighs for chicken breasts or drumsticks depending on your preference for juiciness or ease of cooking.
- Add chopped bell peppers or peas to the rice layer for extra color and vegetables.
- Sprinkle shredded cheese over the top in the last 5 minutes of baking for a cheesy crust.
- Use different spices like chili powder or curry powder to give the dish a bold new flavor profile.
Chicken and Rice Bake
Ingredients You’ll Need:
- 6 bone-in, skin-on chicken thighs
- 1 ½ cups long grain white rice (basmati or jasmine works great)
- 3 cups chicken broth
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried thyme or oregano
- Salt and pepper to taste
- ¼ cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare, plus 50 minutes total baking time. Allow 5 minutes to rest before serving, so plan around 1 hour and 10 minutes from start to finish.
Step-by-Step Instructions:
1. Prep and Sear the Chicken:
First, preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, warm 1 tablespoon of olive oil. Season the chicken thighs with salt, pepper, smoked paprika, cumin, and thyme or oregano. Place the chicken skin-side down and cook until golden and crispy, about 4-5 minutes. Flip and cook for 3 more minutes on the other side. Take the chicken off the heat and set it aside.
2. Sauté the Onions and Garlic:
Using the same skillet, add the remaining olive oil if needed. Add the thinly sliced onions and cook gently, stirring occasionally, until soft and caramelized—about 8 minutes. Then add minced garlic and cook for another 1-2 minutes until you can smell that lovely aroma.
3. Assemble the Bake:
Spread the uncooked rice evenly in a large baking dish. Layer the caramelized onions and garlic right on top of the rice. Pour the chicken broth over everything, adding a bit more salt and pepper if you like.
4. Add Chicken and Bake:
Place the seared chicken thighs on top of the rice mixture, skin side up. Cover the dish tightly with aluminum foil. Bake for 35 minutes. Then remove the foil and bake uncovered for an additional 15 minutes to crisp up the chicken skin and let the rice finish cooking perfectly.
5. Garnish and Serve:
Once out of the oven, sprinkle the fresh chopped parsley over the top. Let the dish rest 5 minutes—it helps the rice settle and makes serving easier. Then dig in while it’s warm and delicious!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, but be sure to fully thaw them in the refrigerator overnight before cooking. Using frozen chicken directly may result in uneven cooking and longer baking time.
Can I Substitute Brown Rice for White Rice?
You can use brown rice, but it will require more liquid and a longer baking time—around 50 minutes covered and 20 minutes uncovered. Keep an eye on the texture and adjust accordingly.
How Should I Store Leftovers?
Let leftovers cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to keep the chicken juicy and the rice warm.
Can I Add Vegetables to This Chicken and Rice Bake?
Absolutely! You can mix in chopped bell peppers, peas, or carrots with the rice before baking. Just make sure to cut vegetables evenly so they cook through alongside the rice.