Buttery, garlicky mushrooms and fluffy rice pair with perfectly seasoned, juicy chicken in this Easy Oven Baked Chicken and Rice. It’s simple to assemble and bakes to a golden, comforting one-dish meal you’ll want to make again and again.
Unlike many one-pan chicken-and-rice recipes that start on the stovetop to sear the meat or sauté aromatics, this oven-baked version skips that extra step. Using skinless chicken thighs (bone-in if possible for extra juiciness) coated in a flavorful rub delivers tender, well-seasoned chicken and perfectly cooked rice without fuss. Feel free to customize the rub with dried basil, oregano, rosemary, onion powder, or other pantry seasonings.
Why this recipe works
This dish is baked in the oven so the rice cooks gently while the chicken roasts on top, letting the flavors meld into a cohesive, comforting meal. The method keeps cleanup minimal and gives you tender chicken and fluffy rice—plus the option to serve with garlic-butter mushrooms for an elevated finishing touch.
What goes into this recipe
- Chicken: Skinless thighs work best; bone-in gives extra juiciness. Boneless thighs or breasts can be used with a slight method change.
- Seasonings: Garlic powder, onion powder, sweet paprika, dried oregano, dried thyme, light brown sugar, salt and pepper.
- Aromatics: Fresh onion and garlic for a savory base; chopped green onions or chives to garnish.
- Mushrooms (optional): White button mushrooms sautéed in garlic and butter for a rich, savory finish.
- Liquid: Hot chicken broth (low sodium preferred) and hot water to ensure the rice cooks through evenly.
- Rice: Long grain white rice (long grain, Basmati or Jasmine are recommended).
- Fat: Olive oil and butter add flavor and richness.
- Herbs: Fresh parsley and chives for garnish.
See the recipe card below for full ingredient amounts and measurements.
How to make
Preheat the oven to 350°F (180°C).
- Marinate the chicken: In a shallow bowl, whisk together olive oil, light brown sugar, oregano, paprika, garlic powder, onion powder, thyme, salt and pepper. Add the chicken and coat evenly. Let rest so the flavors absorb; if possible, refrigerate overnight for deeper flavor.
- Prepare the rice base: Lightly grease a 10 x 15-inch (25 x 35 cm) baking dish. Add the chopped onion, minced garlic, oil, butter, salt and pepper. Pour in hot boiled chicken broth and hot water, stir to melt the butter, then fold in the rice.
- Bake: Arrange the seasoned thighs over the rice, cover with foil and bake 30 minutes. Remove the foil, lightly spray the chicken with oil, and bake another 25–30 minutes until the chicken is cooked through and the rice is tender. For extra browning and crispness, broil 2–3 minutes at the end.
- Rest and finish: Remove the chicken to a plate, fluff and mix the rice in the baking dish, then place the chicken back on top. Cover and let rest 10 minutes to allow the rice to finish cooking and flavors to meld.
- Prepare the mushrooms (optional): While the chicken rests, heat butter in a skillet over medium-high heat. Sauté minced garlic briefly until fragrant, add quartered mushrooms, season with salt, pepper and some chives, and cook until softened and lightly browned.
- Serve: Fluff the rice, stir in the sautéed mushrooms, plate the rice and top with chicken thighs. Garnish with remaining chives and chopped parsley. Serve warm and enjoy.
This one-pan meal is satisfying on its own, but you can add a simple side like a green salad or dinner rolls if desired.
Recipe FAQs
Yes. Brown rice requires a longer cooking time and more liquid, so adjust the bake time and liquid accordingly if substituting.
Short grain or quick-cooking rice tends to become mushy in this method. Use long grain, Basmati, or Jasmine for the best texture.
It’s best to sauté the mushrooms separately. They develop a buttery, garlicky flavor and a pleasant texture when pan-fried before being folded into the rice.
Oven Baked Chicken and Rice
Ingredients
For chicken
- 2 tablespoons olive oil
- 2 teaspoons light brown sugar (optional)
- 1 teaspoon dried oregano
- 1 teaspoon mild sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon cracked pepper
- 6 skinless chicken thighs (bone-in or boneless)
For rice
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 4 tablespoons oil
- 1 teaspoon salt
- 1/4 teaspoon cracked pepper
- 1 1/2 cups hot chicken broth (or stock)
- 1 1/4 cups hot water
- 2 tablespoons butter
- 1 1/2 cups long grain white rice
For mushrooms (optional)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 14 ounces button mushrooms, quartered
- 1/4 cup chives or green onions, divided
- 1/4 teaspoon salt, to taste
- 2 tablespoons fresh parsley, chopped (garnish)
- 1/4 teaspoon pepper, to taste
Instructions
- Preheat oven to 350°F (180°C).
- In a shallow bowl, combine olive oil, brown sugar, oregano, paprika, onion powder, garlic powder, thyme, salt and pepper. Toss the chicken in the mixture until evenly coated. Allow to rest so flavors develop; refrigerate overnight for deeper flavor if desired.
- Spray a large baking dish (10 x 15 inches / 25 x 35 cm) with nonstick spray. Add chopped onion, minced garlic, oil, salt, pepper, hot boiled chicken broth, hot water and butter. Stir to melt the butter and combine, then fold in the rice.
- Arrange the seasoned thighs over the rice, cover the dish with foil and bake for 30 minutes. Uncover, spray the chicken with oil and bake an additional 25–30 minutes or until the chicken is cooked through and the rice is tender. Broil 3–5 minutes at the end if you want extra browning.
- Remove chicken to a plate, fluff the rice with a fork, mix the rice in the dish, then return the chicken on top. Cover and let rest for 10 minutes so the rice finishes cooking and the flavors settle.
- While the chicken rests, prepare the mushrooms: heat butter in a pan over medium-high heat, sauté garlic until fragrant, add mushrooms and cook until softened. Stir in 2 tablespoons chives and season with salt and pepper.
- Transfer the chicken back onto the rice, fold the mushrooms through the rice, garnish with remaining chives and chopped parsley, and serve.
Notes
- Bone-in thighs bake well with the rice and stay juicy. Skin-off thighs work better than skin-on for this method—excess skin fat can make the rice greasy.
- Boneless chicken breasts or thighs can be used; for boneless cuts, partially bake the rice first (covered) for 30 minutes, then add the chicken and continue baking uncovered until cooked through.
- Always add hot, boiling chicken broth (or hot water mixed with bouillon) to the rice to reduce cook time and ensure even cooking.
- Do not use short-grain rice, risotto, paella or minute rice for this recipe as they will not produce the desired texture.
Nutrition
Nutrition information is an approximation.