Looking for a cozy, no-fuss meal that delivers big flavor with minimal cleanup? This Oven Baked Chicken and Rice is your go-to comfort food recipe—perfectly seasoned chicken thighs nestled into tender rice, all baked together in a single dish.

This hearty one-pan dinner is ideal for busy weeknights, meal prep, or feeding a hungry family. The chicken juices soak into the rice, giving it rich, savory flavor without needing extra sauces or steps. It’s an easy oven meal you’ll come back to again and again.

Why You’ll Love This Recipe

One pan = minimal cleanup
Juicy chicken + fluffy rice = comfort food perfection
Customizable with your favorite vegetables
Great for feeding a crowd or meal prep
Naturally gluten-free and budget-friendly
Packed with protein and wholesome ingredients

Ingredient Breakdown

Bone-In, Skin-On Chicken Thighs: These stay moist and flavorful during baking and help infuse the rice with rich, savory juices.

Long-Grain White Rice: Cooks up fluffy and perfectly tender in the oven. Avoid instant rice, which may turn mushy.

Chicken Broth: Adds depth and savory flavor to the rice. Use warm broth to speed up the cooking process.

Chopped Vegetables: Adds color, texture, and nutrients. Bell peppers, peas, carrots, or frozen veggie blends all work well.

Seasonings: Garlic powder, onion powder, paprika, thyme, salt, and pepper give the chicken a bold, savory kick and flavor the entire dish.

Pro Tips

Use warm broth to jumpstart the cooking and ensure even rice texture.
Avoid rinsing rice right before adding—it may be too wet and affect baking.
Don’t overcrowd the chicken—space helps crisp the skin.
Cover tightly with foil to trap steam and cook the rice properly.
Use a thermometer to check doneness—165°F is your target for chicken thighs.

Ingredient Swaps or Variations

Boneless thighs or breasts: Adjust baking time as they may cook faster.
Brown rice: Use an extra ½ cup broth and increase baking time by 15–20 minutes.
Spicy version: Add red pepper flakes or cayenne to the seasoning mix.
Cheesy topping: Sprinkle with shredded cheese during the last 5 minutes of baking.
Herb swaps: Try rosemary, oregano, or Italian seasoning in place of thyme.

Serving Suggestions

Pair with a crisp green salad and lemon vinaigrette
Add a dollop of sour cream or plain yogurt for a creamy contrast
Serve with garlic bread or roasted asparagus for a full meal
Drizzle with fresh lemon juice and top with chopped herbs before serving

Make Ahead + Storage Tips

Make ahead: Assemble the dish (without baking) up to 1 day in advance. Cover and refrigerate. Let sit at room temperature for 20 minutes before baking.
Refrigerate leftovers: Store in an airtight container for up to 4 days.
Reheat: Microwave individual servings or warm in the oven at 325°F until hot.
Freeze: Cool completely, then freeze in portions. Thaw overnight before reheating.

Frequently Asked Questions (FAQ)

Can I use boneless chicken?
Yes, but reduce the baking time to avoid overcooking. Bone-in chicken is recommended for best flavor and moisture.

Will the rice cook evenly?
Yes, as long as the dish is tightly covered during the first bake and the rice is evenly distributed under the broth.

Can I double the recipe?
Absolutely! Use a larger baking dish and increase the broth slightly. Check for doneness after the standard bake time.

Can I use frozen vegetables?
Yes—just toss them in frozen. No need to thaw.

What’s the best rice for this recipe?
Long-grain white rice works best. Avoid quick-cooking or instant rice, which may become mushy.

Oven Baked Chicken and Rice – Easy One Pan Dinner

Emily