Oven Baked Chicken and Rice – Easy One Pan Dinner

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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.

Ingredients

• 4–6 bone-in, skin-on chicken thighs

• 1 cup uncooked long-grain white rice

• 2 cups warm chicken broth

• 1 cup chopped vegetables (bell peppers, carrots, peas, or a mix)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• ½ teaspoon dried thyme

• Salt and pepper to taste

• Olive oil (for greasing the pan)

Step-by-Step Instructions

1. Preheat the Oven
   Set your oven to 375°F (190°C). This temperature ensures that both the chicken and rice cook evenly without drying out.

2. Grease the Baking Dish
   Lightly grease a large 9×13-inch baking dish with olive oil to prevent sticking and promote browning.

3. Season the Chicken
   Pat the chicken thighs dry with paper towels. Season generously on all sides with garlic powder, onion powder, paprika, thyme, salt, and pepper.

4. Layer Chicken in the Dish
   Arrange the seasoned chicken thighs in a single layer, skin side up, directly in the greased baking dish.

5. Add Rice and Vegetables
   Sprinkle the uncooked rice evenly around and between the chicken. Add the chopped vegetables, spreading them evenly across the dish.

6. Pour in the Broth
   Carefully pour the warm chicken broth over the rice and vegetables. The broth should just cover the rice—don’t pour directly over the chicken skin to preserve crispiness.

7. Cover and Bake
   Cover the dish tightly with aluminum foil and bake for 45 minutes. This allows the rice to absorb the broth and the chicken to steam gently.

8. Uncover and Finish Baking
   Remove the foil and bake for an additional 10–15 minutes, or until the chicken skin is golden and crispy and the internal temperature reaches 165°F (74°C).

9. Rest and Serve
   Let the dish rest for 5 minutes before serving. This allows the rice to finish absorbing moisture and the flavors to settle.

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.

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