This no-fuss, one-pan Baked Chicken and Rice recipe makes weeknight dinners deliciously easy!
I’ve been making various forms of baked chicken and rice for decades, with seasonings ranging from Italian to Mexican and Polynesian. This recipe is far easier than any of the others I’ve made, and just as flavorful, earning it high marks in my book. In fact, it has become a dish I make frequently, as it can provide numerous healthy meals throughout the week.
There’s nothing to marinate, no sauce to make, and no greasy fry pan to clean. Everything goes into one 9×13-inch baking dish, which can also be used for storing leftovers in the refrigerator, provided it’s covered tightly. Life doesn’t get much easier than that.
Perhaps the best reason to make all-in-one chicken and rice dishes is the powerhouse of flavors. As the chicken cooks, its juices seep into the rice, infusing it in every bite. Even better, baked chicken and rice is a set-it-and-forget-it recipe, so you can attend to other tasks while dinner cooks. You’ll have 40 minutes to wash dishes, pop in a load of laundry, sit down with your favorite book, or watch some TV!
Swapping to boneless chicken
These days, many home cooks opt for skinless, boneless chicken breasts, tenders, and thighs to simplify their kitchen life. Boneless cuts are also easier to eat, especially when feeding young children who need their meat cut into smaller pieces. So if you prefer boneless chicken, don’t worry—it’s a simple swap!
First, after seasoning the boneless chicken (step two), place it in the refrigerator to let the flavors meld. Meanwhile, add the rinsed rice to the hot baking dish and mix it with the softened onions and garlic. Stir in the hot broth, cover the dish with foil, and bake for 30 minutes. Do not add the chicken at this time.
After 30 minutes, remove the baking dish from the oven, discard the foil, and add the boneless chicken pieces. Return the dish to the oven, uncovered. Bake for 20 to 25 minutes longer, checking the chicken with a poultry or meat thermometer to ensure it reaches an internal temperature of 165°F and the rice has absorbed all the liquid.
How do I store leftovers?
Allow leftovers to cool to room temperature before covering the baking pan tightly and refrigerating for up to 3 days. You can also store leftovers in an airtight container. Reheat the chicken and rice in the oven at 350°F until warm, approximately 10-20 minutes. To prevent the rice from drying out, add about 2 tablespoons of broth before reheating.
Serving suggestions
Preparation of this baked chicken and rice dinner is so easy that you don’t have much to do. After removing the foil from the dish, you still have 15 more minutes before dinner is ready. Now’s the time to throw together your side dishes. All the recipes listed here take 15 minutes or less to prepare, including Cauliflower Salad, Berry Salad, Air-Fryer Vegetables, and a regular in my house, Garlic Sautéed Spinach. It also takes only 10 minutes to prepare this refreshing Lemon Icebox Pie, although it does need to chill for 2 hours. But who doesn’t love a late-night dessert?
Ingredients
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 5 bone-in, skinless chicken thigh fillets (about 2 pounds total)
- 3/4 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- Freshly ground black pepper to taste
- 1 1/2 cups long-grain white rice rinsed
- 2 3/4 cups low-sodium chicken broth heated
- Fresh parsley chopped (optional)
Instructions
- Preheat your oven to 350°F. In a 9×13-inch baking dish, toss the chopped onion and minced garlic with olive oil. Place the dish in the oven for 10-15 minutes to warm and soften the aromatics.
- As the onions and garlic become tender, coat the chicken thighs with paprika, dried thyme, rosemary, garlic powder, onion powder, salt, and pepper.
- Remove the dish from the oven and mix the rinsed rice thoroughly with the softened aromatics. Place the seasoned chicken on top of the rice.
- Gently pour the hot chicken broth around the chicken. Tightly cover the dish with foil and bake for 40 minutes.
- Remove the foil and bake for an additional 10 to 15 minutes, until the chicken is cooked through and the rice has absorbed most of the liquid.
- Remove the dish from the oven and let it rest for 5 minutes. Garnish with fresh parsley, if you like, before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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