Description
This cozy Oven-Baked Chicken and Rice recipe is a one-pan wonder that delivers pure comfort. Juicy, golden chicken thighs bake right over buttery, garlicky rice for a meal that practically makes itself. It’s easy, family-friendly, and perfect for busy weeknights or laid-back Sunday dinners.
Ingredients
4 bone-in, skin-on chicken thighs – juicy and flavorful, perfect for oven baking
1 cup long-grain white rice – rinse to remove excess starch for fluffier texture
2 cups low-sodium chicken stock – gives the rice its deep, savory taste
1 small onion, finely chopped – melts into the rice as it cooks
2 cloves garlic, minced – adds warmth and aroma
3 tbsp butter, melted – for rich, golden flavor
1 tsp paprika – optional, adds color and mild smokiness
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or oil.
Sauté onion and garlic (optional). In a small skillet, melt 1 tablespoon of butter and cook the onion and garlic until fragrant, about 2 minutes. Transfer to the baking dish.
Combine rice and broth. Spread the rinsed rice evenly in the dish, then pour in the chicken stock. Add salt, pepper, and paprika (if using). Stir lightly to combine.
Add chicken. Pat chicken thighs dry and place them skin-side up on top of the rice. Brush with melted butter and season generously with salt and pepper.
Bake covered. Cover tightly with foil and bake for 35 minutes.
Uncover and finish baking. Remove foil and bake for another 20–25 minutes, until chicken skin is golden and crispy and rice is tender.
Rest and serve. Let rest 10 minutes before serving. Fluff rice with a fork, garnish with parsley, and enjoy your cozy, one-pan dinner!
Notes
Storage: Keep leftovers refrigerated in an airtight container for up to 4 days. Reheat with a splash of broth to keep rice moist.
Freezing: Freeze up to 3 months. Thaw overnight and reheat in the oven at 325°F.
Swap ideas: Try adding peas, mushrooms, or lemon zest for an extra burst of flavor.
Brown rice option: Increase stock to 2½ cups and bake covered for 50 minutes, then uncovered for 25–30 minutes.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh + ¾ cup rice
- Calories: 520
- Sugar: 1g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 140mg
