Oven Baked Chicken and Rice

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Oven Baked Chicken and Rice is a family friendly and healthy easy one pot meal made in the oven with just a few ingredients in just an hour.

Baked Chicken is an easy dinner option for us, we have so many on the site including our super popular Baked Chicken Brown Rice Vegetable Casserole which is just like this dish except with brown rice and added vegetables!

Oven Baked Chicken and RiceOVEN BAKED CHICKEN AND RICE

Baked Chicken and Rice may not sound like the most exciting recipe in your arsenal but this may be one you come back to time and time again (we do).

This recipe takes just a few ingredients and bakes them together to make the perfect dinner in one baking dish (bonus points if you add vegetables like carrots and celery in large chunks), this is a dinner in one shot.

There’s only one important trick to making this recipe. It has to be followed or your dinner will be about an hour late because the cooking time will be significantly increased. You have to add boiling hot chicken broth to the rice.

If you add room temperature broth it will take your oven a long time to heat that broth up. In addition to that everything else will cook along with it and make it much mushier than it should be.

Please use boiling hot chicken broth (or boiling hot water).

How to Make Oven Baked Chicken and Rice:

  • Boil your chicken broth (Chicken Stock or Water is fine).
  • Add your chicken thighs skin side up.
  • Season with salt, pepper, oregano and basil.
  • Bake covered for 30 minutes.
  • Bake uncovered for 25-30 minutes.

You can use chicken breasts in this rice casserole too, they may not be as moist as the chicken thighs, but if you do, keep the bone in and skin on. I would keep the cook time the same, as your rice needs to cook through and the chicken breasts will be thicker than your chicken thighs.

Can you use boneless chicken?

Yes, you can use boneless chicken in the recipe but if you do, use chicken thighs only. If you use boneless chicken I’d also recommend keeping the skin on if possible (I know most boneless chicken is sold skinless as well). If you only have boneless, skinless chicken thighs  then just know the chicken will be done cooking before the rice so it won’t be as moist as it would be if you used the bone-in variety.

Plate with baked chicken and rice casserole

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Can you use cooked rice?

No, the cook time for this recipe is calculated using standard long grain rice. This is uncooked rice. If you use cooked rice, instant rice or brown rice your timing will be off and this easy dinner will not taste as delicious as I am promising you it will.

If you want to bake these separately, you can of course bake chicken thighs alone (375 degrees for 30-35 minutes) and add Perfect Brown Rice (Baked Brown Rice) on the side. You can also add Easy Quinoa or Steamed Rice on the side too.

Can I add condensed soup?

You can certainly add a can of condensed soup to make this into a casserole recipe. If you do, the most popular option would be to add 2 cans of cream of mushroom soup (see Homemade Cream of Mushroom Soup Recipe), or 2 cans of cream of chicken soup (see Homemade Cream of Chicken Soup Recipe). I wouldn’t adjust the liquids, I’d just cook for 5-10 minutes longer when uncovered.

More easy dinner recipes:

Baked Chicken and Rice

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Oven Baked Chicken and Rice

5 from 5 votes
  • Yield: 5 servings
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina Snyder
Oven Baked Chicken and Rice is a family friendly and healthy easy one pot meal made in the oven with just a few ingredients in just an hour.

Ingredients

  • 4 cups chicken broth
  • 5 chicken thighs skin and bone on
  • 4 cloves garlic minced
  • 2 cups long grain white rice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat your oven to 350 degrees and add the chicken broth to a large pot and bring to a boil.
  2. In a deep 9x13 baking dish add the chicken skin side up to the pan then add the rice around it.
  3. Season with the garlic, salt, pepper, oregano and basil and pour over the chicken broth.

  4. Cover with foil and bake for 30 minutes, then uncover and bake for an additional 25-30 minutes until golden brown and cooked through.

Nutrition Information

Yield: 5 servings, Amount per serving: 419 calories, Calories: 419g, Carbohydrates: 61g, Protein: 28g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 107mg, Sodium: 1258mg, Potassium: 522mg, Fiber: 1g, Sugar: 1g, Vitamin A: 25g, Vitamin C: 13.9g, Calcium: 55g, Iron: 2.1g

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Keyword: baked chicken and rice
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Oven baked chicken and rice in pan

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Chicken Recipes Main Course

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Comments

  1. I want to make this in my slow cooker,but seemed to have lost the link to that bit. How long should l cook on high for?

    1. I’m sorry but I don’t have a slow cooker version for this recipe. Was it maybe a different chicken recipe?

  2. I want to make this recipe but in your comment, pour over the chicken broth. What are we pouring over the chicken broth?

    1. If your baking dish has the space for it yes. Just remember the more the pan crowds you make a deeper and thicker quantity of food we need to heat to 165 degrees to make food safe. So if you squeeze 7 thighs in and its still slightly pink in the middle I’d err on the side of caution and bake an additional 10 minutes covered before uncovering. It may make the rice slightly overdone but it is better than under-done chicken.

  3. Leaving the skin on won’t make this oily? Just wanted to double check. I think this looks and sounds delicious… I just am worried about the skin. 🙂

    1. Nope! It isn’t enough to do that, but it is enough to add a bit of flavor for the rice. Since we add no additional fat to the recipe it gives it enough fat to season the rice well. If you want you can trim some of the fat, but definitely leave the fat that covers the top of the thigh meat.