Introduction

This oven-baked chicken and rice recipe combines juicy, crispy chicken thighs with flavorful, tender rice cooked in savory broth. It’s a comforting, one-pan meal that’s easy to prepare and perfect for weeknight dinners or casual gatherings.

This image shows a close-up of a dish served in a black pan filled with golden brown cooked rice as the base layer, with a slightly glossy texture indicating moisture and seasoning. On top, there are several pieces of browned, grilled meat with a juicy, charred crust, some dotted with small green herbs as garnish. The meat pieces are evenly spaced across the rice, creating a rich contrast of colors and textures between the soft grains of rice and the caramelized, crispy meat edges. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 bone-in, skin-on chicken thighs
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
¾ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 ½ cups long grain white rice (uncooked)
1 medium onion, finely chopped
3 garlic cloves, minced
1 tablespoon unsalted butter
2 ½ cups low-sodium chicken broth (warm)
½ teaspoon dried thyme
½ teaspoon dried oregano
Salt and pepper to taste
1 bay leaf (optional, but adds a nice flavor depth)
Fresh parsley, chopped
Lemon wedges for serving

Instructions

Step 1: Pat the chicken thighs dry with a paper towel. In a small bowl, mix paprika, garlic powder, onion powder, salt, and pepper. Rub this spice blend evenly over the chicken thighs, then drizzle with olive oil and rub to coat. Set aside.
Step 2: In a large, oven-safe skillet or baking dish, melt butter over medium heat. Add chopped onion and cook for 3–4 minutes until soft and translucent. Stir in minced garlic and sauté for 30 seconds until fragrant.
Step 3: Add the uncooked rice to the skillet and stir to coat in the butter and aromatics. Pour in the warm chicken broth, then season with dried thyme, dried oregano, salt, and pepper. Add the bay leaf if using. Stir gently to combine.
Step 4: Place the seasoned chicken thighs skin-side up on top of the rice mixture, spacing evenly.
Step 5: Preheat your oven to 375°F (190°C). Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 20–25 minutes until the chicken skin is golden and crispy, and the rice has absorbed the liquid.
Step 6: Remove from the oven and let rest uncovered for 5–10 minutes to allow the rice to finish cooking and flavors to settle.
Step 7: Garnish with chopped fresh parsley and serve with lemon wedges to squeeze over the top. Enjoy hot.

Tips & Variations

Use bone-in, skin-on chicken thighs for the best flavor and crispy skin. You can substitute with drumsticks if preferred.
If you like a little heat, add a pinch of cayenne pepper to the spice rub.
Swap out the white rice for brown rice, but increase the broth and baking time accordingly.
For extra richness, stir in a splash of cream or a handful of grated Parmesan cheese before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of broth or water if the rice seems dry. This dish can also be frozen for up to 1 month; thaw overnight before reheating.

How to Serve

The image shows a dish with two main layers: the bottom layer is a bed of golden-yellow cooked rice, slightly oily with individual grains visible and some seasoning specks, while the top layer consists of several browned, richly caramelized chicken pieces with crispy skin and a juicy texture. Fresh green herbs are sprinkled evenly over the chicken and rice, adding a bright contrast. The dish is served in a white rectangular baking dish, and the background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, but bone-in thighs add more flavor and stay juicier during baking. Boneless chicken may cook faster, so adjust baking time accordingly and watch closely to avoid drying out.

Do I need to rinse the rice before cooking?

Rinsing is optional. Rinsing can remove excess starch and prevent the rice from becoming too sticky, but it’s not necessary for this recipe since the rice is cooked in broth with aromatics.