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You are here: Home / Recipes / Oven Baked Chicken And Rice

September 10, 2018 By Karina 117 Comments

Oven Baked Chicken And Rice

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Easy Oven Baked Chicken And Rice With Garlic Butter Mushrooms mixed through is winner of a chicken dinner!

Mouthwatering baked chicken thighs coated in a beautiful rub, baked on top of fluffy soft rice… all made in the oven! Dinner doesn’t get any better than this one dish wonder! An oven baked chicken and rice recipe filled with onions, garlic PLUS I’m giving you the option to add in plump garlic butter mushrooms! Mmmm, Mushroom Rice!

Easy Oven Baked Chicken And Rice With Garlic Butter Mushrooms mixed through is winner of a chicken dinner! | cafedelites.com

Chicken And Rice Recipe

I mean, who doesn’t love Baked Chicken? While I’m at it, who doesn’t love fluffy rice with crispy edges.

Oven Baked Chicken and Rice all cooked together in one dish is possibly one of the MOST loved family favourite dinners on the planet. I know in my heart of hearts this will become your new favourite.

Baked Chicken

Normally, one pan chicken and rice recipes start on the stove top first to sear chicken and render out the fat to get it ultra crispy (like our popular Spanish Chicken And Rice or this One Pan Tomato Basil Chicken & Rice), or to fry onion and garlic first before adding in rice. With this recipe, there is NO NEED for any of that!

How? You’re going to use skinless chicken thighs (with the bone-in if you can find them for extra juicy chicken pieces), rubbed in an incredible flavoured rub. You can use any additional seasonings you like! Dried basil or oregano, rosemary, onion powder, whatever you have on hand!

How To Make Oven Baked Chicken And Rice | https://cafedelites.com

Tips To Make Perfect Oven Baked Chicken And Rice

  • Bone-in chicken thighs bake in the same time as rice, which makes them the perfect cut of chicken for this recipe! They also guarantee juicy chicken pieces without drying out. There’s nothing worse than dry chicken!
  • Skin-OFF thighs work so much better when compared to skin-ON thighs! During testing, we found leaving the skin-on resulted in gluggy, sticky and half raw rice. Too much chicken fat seeped into the rice while baking.
  • Chicken drumsticks can be used with skin on or off. Both work well as the amount of skin/fat on drumsticks is much less than thighs. Taste wise, we preferred skin off drumsticks.
  • If you prefer using chicken breasts or boneless thigh fillets, add them in after 20 minutes baking time (allowing the rice to cook halfway first as they only need 20-30 minutes baking time).
  • Arrange your chicken over the rice as the image above shows. We found chicken MUST be placed over the middle section of the rice to make sure the rice gets cooked. Leaving the middle uncovered resulted in a few raw grains.

Garlic Butter Mushrooms | cafedelites.com

Rice

Long grain rice is the best rice to use and cooks evenly. Basmati rice or Jasmine rice can be substituted with the same liquid ratio and cooking time. Please do not use short grain rice, medium grain rice, risotto, paella or minute rice.

Once your chicken and rice is cooked, I ask you to broil it for an extra 2-3 minutes just to get your chicken golden and browned with crisp edges, and an amazing buttery, crunchy crust on the top of your rice!

Mushroom Rice For Oven Baked Chicken and Rice | cafedelites.com

Mushroom Rice

While your rice is broiling, you can get your garlic mushrooms cooking (this is completely optional — BUT SO GOOD to include them)! Then, when your mushrooms are done, mix them through the rice, being careful of the mouthwatering smells that are going to smack you right in the face.

During testing we added the mushrooms at the start of baking and didn’t enjoy them at all. They need that buttery garlic pan fried cooked flavour mixed through the rice for the best rice you’ve ever eaten.

The rice is SO GOOD. Buttery, garlicky, soft and tender (not smushy, gluggy or sticky), with ALL the chicken flavours being baked right in!

An easy and complete dinner!

Easy Oven Baked Chicken And Rice With Garlic Butter Mushrooms mixed through is winner of a chicken dinner! | cafedelites.com

Oven Baked Chicken And Rice Recipe on Video!

Love One Pan Meals? Try These!

One Pan Tomato Basil Chicken & Rice
One Pan Spanish Chicken and Rice
One Pot Italian Chicken and Rice

Easy Oven Baked Chicken And Rice With Garlic Butter Mushrooms mixed through is winner of a chicken dinner! | cafedelites.com

Oven Baked Chicken and Rice

Easy Oven Baked Chicken And Rice With Garlic Butter Mushrooms mixed through is winner of a chicken dinner! Chicken thighs bake on top of buttery, garlicky, soft and tender rice with crispy edges. ALL the chicken flavours bake right in! Dinner doesn't get any easier!
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Prep: 10 mins
Cook: 1 hr 20 mins
Total: 1 hr 30 mins
Serves: 6 people

Ingredients

For Chicken

  • 1/4 cup olive oil
  • 2 teaspoons dried parsley
  • 1 teaspoon mild sweet paprika (or hot)
  • 1 teaspoon each garlic and onion powder
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper to taste
  • 6 skinless chicken thighs, bone in or out

For Rice

  • 1 large onion chopped
  • 4 cloves garlic minced
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 2 cups chicken broth (or stock)
  • 3/4 cup hot water
  • 1 1/2 cups long grain white rice

For Mushrooms (OPTIONAL)

  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 14 ounces (400g) button mushrooms quartered
  • 1/4 cup chives, divided
  • Salt and pepper, to taste
  • 2 tablespoons fresh chopped parsley, to garnish

Instructions

  • Preheat oven to 350°F | 180°C.
  • In a shallow bowl, mix together the olive oil, parsley, paprika, garlic powder, thyme, salt and pepper. Add the chicken and coat each piece evenly with the seasoning. Set aside, allowing the flavours to absorb into the meat.
  • Spray a large baking dish (10-inch x 15-inch or 25 x 35 cm) with nonstick cooking oil spray. Add the onion, garlic, oil, salt, pepper, broth (or stock) and water into the dish. Stir well to combine and mix in the rice.
  • Arrange thighs in the water over the rice, cover with foil and bake for 30 minutes. Uncover, spray chicken with oil and bake for an additional 20-30 minutes or until the chicken is cooked right through to the bone and rice is soft. Change oven setting to broil for 2-3 minutes to brown the chicken and crisp rice.
  • Remove chicken thighs, mix the rice through, then arrange the chicken back on top of the rice. Cover and allow it to rest for 5-10 minutes to set all of the flavours in the hot dish. The rice will finish off cooking while resting.
  • While chicken is resting, prepare mushrooms (OPTIONAL):
    Heat butter in a pan over medium-high heat. Sauté garlic until fragrant (30 seconds) and add mushrooms; cook until softened. Stir in 2 tablespoons of chives and season with salt and pepper.
  • Transfer chicken onto a plate; fluff rice with forks,, then mix the mushrooms through the rice. Arrange chicken back onto the rice in the dish, garnish with remaining chives and chopped parsley. SERVE and enjoy!

Notes

  • Bone-in chicken thighs bake in the same time as rice, which makes them the perfect cut of chicken for this recipe. They also guarantee juicy chicken pieces without drying out. There's nothing worse than dry chicken!
  • Skin-OFF thighs work so much better when compared to skin-ON thighs! During testing, we found leaving the skin-on resulted in gluggy, sticky, half raw rice. Too much chicken fat seeped into the rice while baking.
  • Chicken drumsticks can be used with skin on or off. Both work well.
  • Arrange your chicken over the rice as the image above shows. We found chicken MUST be placed over the middle section of the rice to ensure the rice gets cooked. Leaving the middle uncovered resulted in a few raw grains.
  • Long grain rice is the best rice to use and cooks evenly. Basmati rice or Jasmine rice can be substituted with the same liquid ratio and cooking time.
  • Please do not use short grain rice, medium grain rice, risotto, paella or minute rice. 

FOR BONELESS CHICKEN THIGHS AND BREASTS

  • Add rice into the baking dish WITHOUT chicken. Cover with foil and bake rice in the oven for 30 minutes.
  • Remove pan from oven, uncover and arrange chicken over the top. Return to the oven, uncovered, for a further 20-25 minutes, or until the chicken is cooked though and the liquid has absorbed. Rice should be soft. Continue with the recipe. 

Nutrition

Calories: 513kcal | Carbohydrates: 48g | Protein: 29g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 117mg | Sodium: 1205mg | Potassium: 691mg | Fiber: 2g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 12.4mg | Calcium: 47mg | Iron: 2.3mg

Filed Under: Dinner Tagged With: butter, chicken, garlic, mushrooms, one pan, one pot, oven baked, rice

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Reader Interactions

Comments

  1. Aisjah says

    November 14, 2019 at

    Could I use a 9 x 13 pan for this recipe?

    Reply
  2. Lori Leighton says

    October 28, 2019 at

    5 stars
    Just made this & it was outstanding! I think the fresh garlic & mushrooms are a must! I will be making this again. Thank you.

    Reply
  3. Pamela J. Mullen says

    October 21, 2019 at

    4 stars
    I enjoyed the recipe and I will make it again. It just needs a little work. I think I will take another person’s advice and marinate over night. Plus, I made twice the marinade.

    I used boneless chicken breast. I cooked the rice covered for 20 minutes, then added the chicken and cooked for an additional 30 minutes still covered. When I took the dish out out of the stove, the rice was still a little soupy, so I put it back into the oven uncovered for five minutes. Perfect!

    Reply
    • Karina says

      October 21, 2019 at

      I love hearing how others make it work for them. 🙂

      Reply
  4. Autumn says

    October 16, 2019 at

    5 stars
    I just made this for my family last night for dinner. I have some who like mushrooms and some who don’t, so I doubled the recipe and made one pan with mushrooms and one without. Eight kids between the ages of 2 and 21 – they all loved it! This is very flavorful – and much healthier than the recipes that call for cream of soups. I used basmati rice and it turned out perfect. I confirm that the type of pan makes a big difference in how long it needs to cook. I had one batch in a non-stick pan and the other in glass. The non-stick cooked much faster – just something to keep in mind. All of the kids agreed this is going on the “make again” list!

    Reply
    • Melanie says

      December 4, 2019 at

      I made this recipe tonight the only changes that I made were that I used jasmine rice and added marsala wine to the cooking mushrooms and in with the rice. It was divine AND best of all, it’s simple to make! You have a new fan of your website! Thanks! 🥰

      Reply
  5. Tina says

    October 15, 2019 at

    5 stars
    This recipe was a total hit with the entire family!! (Even the sister with a picky palate!)
    This is a new family favorite!

    Reply
  6. Melanie says

    October 2, 2019 at

    5 stars
    Can I use brown rice with this?
    Thanks! Looks delicious.

    Reply
  7. Aaron says

    September 29, 2019 at

    I’m excited to try this out! Can I use 8 boneless thighs instead of six? Would I adjust them time at all? Thanks!

    Reply
  8. Ren Capalby says

    September 28, 2019 at

    I made this recipe last night, but, cut the recipe to 2 chicken breasts, 1 cup of rice and 2 cups of chicken broth (no water). It was deliciously flavorful and I will be sure to make it again and again. Thank you for the recipe.

    Reply
  9. Talia says

    September 4, 2019 at

    This is in the oven now and I think I might die from delicious smell overload while I wait! Smells absolutely AMAAAAAAZING! Can’t wait to get it in my mouth!

    Reply
  10. Gina says

    September 4, 2019 at

    The tastiest chicken dish I’ve served up on a weeknight for a long time! Couldn’t believe how easy it was too! The only change I made was to pan fry the chicken quickly, I can never resist doing that to add extra flavour. Kitchen smelt delicious also! I’ll come on this website more often!

    Reply
  11. Manda Panda says

    August 8, 2019 at

    5 stars
    Absolutely divine. Made with chicken breasts, followed advice for putting the chicken in late, and it was absolutely delicious. The chicken was perfectly cooked and juicy–I put it in on top of rice for last 30 minutes (20 covered, last 10 uncovered). Superb.❤️

    Reply
  12. Kathryn says

    June 21, 2019 at

    4 stars
    It’s another cold, rainy day in Michigan so I made this for dinner tonight using skin on, bone in thighs and did not have the soggy skin, fatty rice problem. I always remove all visible fat from the chicken though. I’m certain putting it under the broiler helped the skin a lot. My family said it’s a keeper.😉

    Reply
  13. Ana F says

    May 8, 2019 at

    5 stars
    Made this today with boneless/skinless chicken tights and jasmine rice.The rice took longer to cook so I read the comments and as someone suggested I removed the chicken and left it on the oven at 375 for an additional 15 minutes covered. The recipe itself was really good with the addition of the mushrooms. I had a package of roasted potatoes and peppers from Trader Joe’s and after the recipe was cooked I thought “ What the hell” and added the roasted potatoes and peppers to the rice. It was delish. Next time I will be adding a package of Goya Zofran to the recipe. This makes the rice yellow and gives it a little kick. Thank you for sharing

    Reply
  14. Terry says

    April 12, 2019 at

    Wonderful flavors. Had to really work with the long grain rice, replaced the water for chicken stock to add flavor. I recommend prepping the chicken a day in advance to enhance flavors. You will Definitely want to step-up the experience with added sautéed mushrooms it really gives it’s a kick!

    Reply
    • Aaron Thomas says

      August 22, 2019 at

      I really hope this dish works….I am preparing a mystery box challenge to cook for an Executive Chef & Dietitian. The main ingredients are chicken, rice with some mushrooms. So I choose this dish. Simple yet elegant and thank you for including the calorie count that will be my extra credit…

      Reply
    • Mike says

      October 12, 2019 at

      Can you recommend a substitute for the mushrooms (the wife hates mushrooms)

      Reply
  15. Evie says

    March 29, 2019 at

    5 stars
    Thanks so much for this recipe, really excited to have found it. A housemate at university used to make something like this and it was amazing and I always wondered how she made it.

    Reply
  16. Stephanie says

    March 24, 2019 at

    This recipe was absolutely amazing. I craved for my leftovers even when it was not dinner time. The rice was so flavorful and the chicken was so tasty. I only cook for myself so the recipe gave me leftovers for about 3 days after I initially cooked it.

    Reply
  17. Cc says

    February 6, 2019 at

    5 stars
    I made this wonderful casserole yesterday and it is full of flavor !! I did put more garlic in then called for because I love garlic.it did take a little longer to get the rice done , if you have that problem and the chicken is done take the chicken out and put the casserole back in the oven covered ,I turned the temperature up to 375 and just keep a check on it. I do that with a lot of meals if they are not getting done very quickly . And remember to turn the boiler on to brown a little. This is a keeper! MY HUSBAND LOVED IT.

    Reply
  18. Marvella Smirh says

    January 21, 2019 at

    Can use use a metal pan I do not have a glass dish that large. Also can you substitute a can of cream mushroom soup for some if the water?

    Reply
    • Karina says

      January 21, 2019 at

      Marvella as long as it is deep it should be fine. You can also try the soup and see how you go! Check it after 30 minutes, give it a mix and just check that the rice is cooking. It should be fine… and delicious!

      Reply
  19. tracie says

    January 21, 2019 at

    Question re notes:
    Substituting chicken breasts (are you referring to bone-in or boneless)?

    Reply
    • Karina says

      January 21, 2019 at

      Tracie you can use both.

      Reply
  20. Katrina says

    January 18, 2019 at

    I’ve made chicken and rice plenty of times and have always used wings. I just wanted to comment that you are spot on about the skin-on thighs. I used these for the first time and kind of feel like I ruined my dish. There were pools of fat that did not cook down which resulted in some parts of the rice over cooking onto the bottom of the dish. It still tasted good but I will never use skin-on thighs again. I’ll remember to remove the skin after this experience.

    Reply
    • Paula says

      August 1, 2019 at

      Brown them first to render out some of the fat in the skin & make it crispy.

      Reply
  21. Lynn says

    January 17, 2019 at

    5 stars
    This is a great recipe! Both the chicken and the rice came out very flavorful. I put in boneless chicken thighs and chicken breast to appease all sides. The flavor onn the chicken is so yummy! Followed the directions exactly, except I used only half an onion (I’m not a fan), and garlic powder instead of cloves bc I was out. Great recipe, will definitely make again!

    Reply
  22. Misti says

    January 4, 2019 at

    I’d love to make this but sadly, I cant have rice. Has anyone tried to make this using riced cauliflower & if so, what other alterations to the recipe would I need to make?
    Thanks 🙂

    Reply
    • Kendall says

      October 24, 2019 at

      Misti i would definitely rice the cauliflower if you can using a cheese grater and season it the same but with chicken broth in place of water

      Reply
  23. Kelsi says

    November 30, 2018 at

    5 stars
    I made this last night for my family and it was a hit!! It was super easy! Followed the directions exactly as they are and the flavors were outstanding!! I did use boneless chicken thighs because the bone-ins at the store didn’t look good. After the 20 min of rice cooking covered, I laid the chicken in the broth (you won’t see the rice rising yet) but after 30 min cooking uncovered, I opened the oven door and everything was perfect! Broiled for two min to crisp up then cooked the mushrooms while chicken was resting for 10 min. THIS IS A MUST!! Unless you absolutely hate mushrooms, these need to be added! Amazing flavor to the rice!! My hubs doesn’t care for mushrooms and he went back for seconds. I’ll definitely make this again!!

    Reply
  24. Kathy says

    November 29, 2018 at

    I am confused. The recipe says total cook time is 1 hour, 20 minutes (which seems awfully long for chicken thighs), but in several of the comments you say total cook time is 50 minutes. Which is it? I can’t wait to try this! I love all your recipes I have made so far!

    Reply
    • Karina says

      December 2, 2018 at

      You will cover and bake for 50 minutes then uncover and bake for 20-30 minutes longer. There are two times you will be baking it. Hope that helps! Enjoy your Chicken and Rice! XO

      Reply
      • Shannon says

        March 11, 2019 at

        Wonder if I can skip boiling the rice and just let it cook in the oven??

        Reply
  25. Kimberley says

    November 27, 2018 at

    This is a GREAT dish – in taste and ease of preparation. I’ve made it in a small batch and doubled for a larger dinner gathering. This is in my “go to” section of my recipe book. Thanks Karina!

    Reply
  26. Kaitlin says

    October 25, 2018 at

    Hi Karina! I really enjoyed making this dish! I made it last night for my family and it was so quick and easy to follow! The rice came out divine. But something went wrong with the chicken and my family said that they found it had no taste. The flavors from the chicken marinade deeper into the rice while it was baking which obviously added to giving it flavor but I’m not sure if I did something wrong or should have arranged the chicken differently to avoid losing the flavor. Any tips?

    Reply
    • Karina says

      October 28, 2018 at

      YAY! That is great to hear! I am not sure why there was no flavor though! That is disappointing. I have never had this problem. I am sorry!

      Reply
  27. Robert Decuir says

    October 24, 2018 at

    5 stars
    I can honestly say I have prepared this recipe according to the directions and measurements (using Basmati rice) and have found this recipe to be great and well worth promoting to anyone with the desire to create great food! Whomever took the initiative to offer insight with not just the specifics, but with layout, alternative rices that can be used and the best way to handle the chicken thruout the cooking process stands out in the crowd of many of the posters found on Pinerest. Thank you for a recipe that has been well thought out.

    Reply
  28. Trish says

    October 22, 2018 at

    5 stars
    Delicious! I used long grain brown rice and it turned out great. No one in my family cares for mushrooms except me, so didn’t add them, but will next time. Thanks for sharing!

    Reply
  29. Caitlin says

    October 21, 2018 at

    Hi there,

    I just read all the comments and somehow I’m still not certain. Planning to use boneless chicken thighs. Cook for 50min covered (adding chicken at minute 20) plus 20-30 min add’l uncovered for 70-80 min total? Or 50 min total (20 covered, add chicken, 30 more uncovered)?

    Have 3 young children so gotta get it right before dealing w hungry tummies! Thx for clarifying, can’t wait to make!!!

    Reply
    • Karina says

      October 28, 2018 at

      The total cooking time is about 50 minutes. Hope that helps! XO

      Reply
  30. Christine says

    October 12, 2018 at

    5 stars
    This is the 4th time I’ve made this and it just gets better every time! ***LADIES!!!***You really have to follow EVERY step of this recipe as written! You have to make sure the 1 1/2 cups of water is HOT! You also have to make sure you arrange the chicken in the pan exactly as it is in the picture. I learned that after the first time I made this. I hope this helps! It really is an AMAZING dish!! ???

    Reply
  31. Kathy-Ann Rollins says

    October 3, 2018 at

    5 stars
    I followed this recipe exactly as written and could not get the liquid to absorb! Cooked it for 50 min covered and 30 uncovered and it’s a soupy mess! What did I do wrong? I Used the 2 cups of stock and one and half cups water as written. Is it to much? Is it a high altitude thing? I’m not much of a cook, but don’t want to give up on this recipe!

    Reply
  32. Michelle B says

    September 17, 2018 at

    So I tried the recipe. The chicken was to die for; absolutely perfect in every way. The rice was a bit of a disaster, to be honest. There was too much rice and so it just didn’t turn out the way it was posted, but that’s ok; I will definitely try again.

    I did the mushrooms separately so as not to upset anyone; and it worked out great.

    Reply
  33. Mary says

    September 14, 2018 at

    Hi! I want to make this for dinner. Is the total cook time 50 minutes covered and 20-30 uncovered or is it 50 minutes total, 20 covered and 20-30 uncovered? Thanks.

    Reply
    • Karina says

      September 20, 2018 at

      Cover for 50 minutes and then uncover and cook for 20 to 30 minutes longer. Hope that helps clarify for you! Enjoy! XO

      Reply
  34. Leslie says

    September 13, 2018 at

    5 stars
    This was excellent. My hubby loved it. I didnt have time to do the mushrooms but definitely will next time. I’m sure that they take them to another level. Definitely in our rotation now.

    Reply
  35. Bec Kent says

    September 11, 2018 at

    Thank you so much Karina, my family and I absolutely LOVED this dinner….you are absolutely amazing!!! This is the second recipe I’ve tried of yours and they’ve both been so flavoursome and delicious and I cannot wait to try more! You are my new go-to for beautiful tasty dinners for my family! You are a legend, thank you. Love Bec xxx

    Reply
  36. Michelle Bartley says

    September 11, 2018 at

    5 stars
    Hi Katrina, I am making this tonight so I hope you can respond to my comment …. I can’t seem to get a tweet to you to go through! I’m doubling the recipe, as I am feeding 8 people ….. do I rinse the rice before I put it in the bowl? And also, how much longer do you think I need to cook, if I have two pyrex going in the oven?

    (By the way, the fourth recipe from you on our table this week!) I have sent your page to everyone I know!

    Reply
  37. Ling says

    September 11, 2018 at

    Hi! I love your recipes and can’t wait to try this one too! I’m trying to reduce carb intake and was wondering if you’ve tried substituting the rice for quinoa, and if that changes cook time, amount of liquid, etc. thanks for your time and awesome recipes!!

    Reply
  38. Mimi Lamberson says

    September 11, 2018 at

    I cannot wait to make this, it looks so delicious! I have one question though.. Since I do not feel comfortable broiling in my glass Pyrex dish do you think I could make this in my 10 inch cast iron skillet instead? I really want the super crispy chicken and rice! Thanks for all your yummy recipes, Karina. I’ve enjoyed many!❤️

    Reply
  39. Julie says

    August 24, 2018 at

    Just wanted to confirm the total cooking time. If using chicken breasts I will bake rice only covered for 20 minutes and rice/chicken uncovered for additional 30 minutes for a total of 50 minutes? Is this correct?

    Reply
    • Karina says

      August 24, 2018 at

      Totally correct! Thanks for following along with me! XOXO

      Reply
  40. Sheena says

    July 12, 2018 at

    Hi! I’m doing boneless skinless thighs, so I should add it in 20’minutss after the rice cooks and then cook for an Additional 20-30 min until the chicken is done cooking right? I want to make sure none of that changes when it’s boneless, thank you!

    Reply
    • Karina says

      July 12, 2018 at

      Yes, that is correct! Thanks for choosing one of my recipes!!

      Reply
  41. Voula says

    June 14, 2018 at

    Where’s the recipe? 2nd time I visited one of your recipes from Pinterest and can’t find it

    Reply
    • Karina says

      June 14, 2018 at

      Hi Voula, thank you for your comment! We had a frustrating technical issue that has just now been resolved and all recipes are showing once again. I’m so sorry for the inconvenience this has caused. If you need any further help, please email us and we will assist you in any way we can. Thank you for your patience! XOXO

      Reply
  42. Priscila says

    June 9, 2018 at

    5 stars
    I’ve made this twice before and it turned out great! Wednesday I volunteered to make a meal for someone who just got out of the hospital and decided to make this. I must have gotten confused on the water and added too much liquid. After an hour it still had too much liquid. ? I’ve removed quite a bit, increased the temp and just stuck it back in. Hopefully it’ll finish cooking soon! Say a little prayer for me that it isn’t a total fail! ???

    Reply
  43. Marian Wright-Cannady says

    May 29, 2018 at

    5 stars
    I made this tonight and used Jasmine Brown Rice and Chicken Bone In Thighs. It was awesome. The rice took about 8 mins longer but easy to do when you remove the chicken, cover it and add more chicken broth to rice. I then covered that with the same foil and put it in the oven. When done, i removed from oven, added the chicken again, covered it and let it rest together for another 5 mins. I live at altitude, so adding more liquid to rice and increasing cook time is normal. I plan to add the mushrooms next time.

    Reply
    • Karina says

      May 29, 2018 at

      Sounds Delicious!! Thank you so much for sharing and following along with me! XO

      Reply
  44. Crissy says

    May 19, 2018 at

    5 stars
    This dish was so yummy! I would definitely make this again. The rice on the bottom was a little mushy but it tasted amazing. I may add a little less liquid next time. I was worried about the onions but they were super soft! I used boneless skinless thighs. Yum!

    Reply
    • Karina says

      May 20, 2018 at

      That is great to hear! I am so glad that is turned out and you will make it again. Thank you for sharing and following along with me!

      Reply
  45. Ashley says

    April 18, 2018 at

    Can i use pork chops in place of the chicken?

    Reply
    • Karina says

      April 19, 2018 at

      Yes, of course! You are welcome to make any of my recipes your own! Thanks for following along with me!

      Reply
  46. Rachel says

    April 17, 2018 at

    Hi! If I half this recipe will the cooktime be the same?

    Reply
    • Karina says

      April 19, 2018 at

      You may want to adjust the time to about half. Hope you enjoy it!

      Reply
    • Amanda Barrett says

      May 18, 2019 at

      First time making this dish and it was so awesome!!!

      Reply
  47. Sydney says

    April 13, 2018 at

    Is the liquid measure for the rice correct? I think 2 cups of rice, would only need 2 1/2 cups of liquid, but yours calls for 3 1/2 cups. I want to make this but don’t want mushy rice! Thanks

    Reply
    • Karina says

      April 13, 2018 at

      The rice and chicken both soak up the water. The more the better so your chicken does not dry out.

      Reply
  48. Kylie Tippen says

    April 6, 2018 at

    If I’m using chicken breasts instead, do I keep the dish covered in foil after I put chicken on or take it off?

    Reply
    • Karina says

      April 6, 2018 at

      Yes, you would still cook it all the same. Thanks so much for following along with me!

      Reply
  49. Ann says

    April 6, 2018 at

    4 stars
    Wonderful recipe! I did make a few tweaks to it. I sauteed the onions and garlic with some added shallot and minced sweet pepper. I did have a small issue with the rice under the bigger pieces of chicken being under-cooked, so I took the chicken out, added some more veggie stock and gave it another 8-10 minutes in the oven. The only thing I would change for next time is to double the amount of mushrooms in the rice. This is going to be a staple in our house, everyone raved about the chicken and the garlic mushrooms really gave lots of texture and flavor to this dish.

    Reply
  50. Marilyn says

    March 25, 2018 at

    5 stars
    Hello, I made this last night. My husband loved it! I’m not much on chicken thighs, but these were delicious! I had too cook it 30 minutes longer, but otherwise, I followed the recipe exactly as it read, and it turned out great!!!

    Reply
  51. Marilyn says

    March 24, 2018 at

    I’m going to make this tonight. My husband loves chicken thighs!!
    I’m going to make the whole package of 8 thighs. Please tell me before I start, if need to adjust anything when using more thighs than the recipe calls for? Thanks so much! It looks and sounds delicious! ♥

    Reply
  52. Majenta says

    March 22, 2018 at

    Hello I was wondering how I could use Brown Long grain rice for this recipe, how much water and broth and how much time ? And also , is it ok if the chicken covers all of the rice ?

    Reply
    • Karina says

      March 26, 2018 at

      You would just substitute the brown rice for the white rice. Use the same amount of ingredients for this recipe. Yes, the chicken can and will cover most of the rice. Thanks so much for asking!

      Reply
  53. Christine Schmidt says

    March 21, 2018 at

    5 stars
    This is the second time I made this fabulous tasty dish. Turned out MUCH better this time. I overlooked one very important detail in your recipe the first time! I should had only baked my skinless/boneless thighs the last 20 minutes only and not the entire 40 minutes. My bad! The second time…OMG! Soooo tender & juicy. And the rice…absolute heaven. Such a delicious satisfying dish and so easy to make. Thank you so very much for sharing!

    Reply
    • Karina says

      March 26, 2018 at

      Oh that is great to hear! I am so glad that you tried it a second time and it all worked out! Thank you so much for sharing!

      Reply
  54. SHANTRELL ROYSTER says

    March 19, 2018 at

    My Dish is a little bit bigger than 10 by 15. Not by much does it matter?

    Reply
    • Karina says

      March 19, 2018 at

      That will still be great! Just check to make sure towards the end that it is baked evenly. Thanks so much for following along with me!

      Reply
  55. Sonia says

    March 18, 2018 at

    5 stars
    Made this twice now and loved it!

    Reply
  56. Jill says

    March 17, 2018 at

    5 stars
    This is by far one of the best recipes I have tried in a long time. Simple but so much flavor. And it is easy to reheat leftovers for lunch at work. I’ve shared this recipe page to many people now. Love it!!!

    Reply
    • Karina says

      March 19, 2018 at

      That is so great to hear! I am so glad that you enjoyed it and had leftovers for the next day. Thanks for sharing and following along with me!

      Reply
  57. Kylynn says

    March 14, 2018 at

    Can brown rice be substituted?

    Reply
    • Karina says

      March 14, 2018 at

      Of course! That sounds great!

      Reply
  58. Alyssa says

    March 13, 2018 at

    5 stars
    I’m always looking for new staple recipes to cycle through and this has definitely made the list. I used bone in chicken thighs which I’ve never cooked before. So much meat and juicy. The flavor was great and the rice had a bit of a crunch which I loved. Next time I will be cutting the rice down to a cup and a half and adding more mushrooms. Other than that pretty perfect as is. Thank you for sharing!

    Reply
  59. Wendy Long says

    March 11, 2018 at

    5 stars
    Your recipes look yummy ?

    Reply
  60. Delilah says

    March 9, 2018 at

    5 stars
    Can not wait to try this tonight. Normally I do the chicken, rice & mushroom soup but wanted something a little different. Only thing I will do differently is sauté the mushrooms and put them over the rice before it initially goes in the oven.

    Reply
  61. Karen.S says

    March 6, 2018 at

    5 stars
    I made this a few days ago…it is amazing! I made the recipe exactly as written except added 2 extra chicken thighs! Don’t even think ábout omitting the mushrooms….they are sooooo delicious! A wonderful recipe that is easy to make and tastes greats, Thank you!

    Reply
    • Karina says

      March 7, 2018 at

      AWE!! That is perfectly stated! Thank you so much for sharing and letting me know! Thanks for following along with me! I am so glad you kept the mushrooms!!

      Reply
  62. Stacey Lynn Iddings says

    March 3, 2018 at

    I’m in the process of making this now and it’s been in the oven for 40 minutes covered and 20 uncovered and the liquid has not been absorbed at all! What should I do?

    Reply
    • Karina says

      March 4, 2018 at

      Oh no! I am not sure why it is taking so long. Did you preheat your oven first? Let me know and we can adjust times for you and your oven. Thanks so much!

      Reply
  63. Rita Auletto says

    March 2, 2018 at

    How long would the cooking time be if I doubled the recipe?

    Reply
    • Karina says

      March 4, 2018 at

      I am not sure if it would all fit into one pan by doubling it but if you were able to I would either do one pan at 375* with an additional 10 minutes, checking it often or if you did two pans cooking together I would switch the pans on the racks in the middle of the baking time. Hope that helps!

      Reply
  64. Paula says

    March 1, 2018 at

    5 stars
    The chicken was really tasty and moist but the rice (with the mushrooms) may be the best I’ve ever tasted!!! I had my doubts about the rice which looked dry when I took it out of the oven and rested it but was I ever wrong…it was absolutely perfect! I might try with boneless thighs next time because eating chicken off the bone bothers me but everything else was perfect. The marinade is very tasty. I will definitely be making this again!

    Reply
    • Karina says

      March 4, 2018 at

      OH THAT IS MORE THAN AWESOME! Thanks so much for letting me know! I am so glad that you loved it all!

      Reply
  65. Mallorie Clausnitzer says

    March 1, 2018 at

    5 stars
    Okay, made this last night! Omg! So so good! I didn’t have mushrooms, and for some reason there wasn’t any at the store. I will make again soon with them, they look like they make the meal extra special ?. My husband said this one is a keeper!!

    Reply
    • Karina says

      March 1, 2018 at

      I’m so happy to hear that Mallorie! The mushrooms are so good in this, but the recipe really does work taste-wise either away! I hope you like it with mushrooms!

      Reply
  66. Lisa says

    February 28, 2018 at

    5 stars
    Wonderful dish!! First one of your recipes I have tried and it turned out fantasic. Store didn’t have chives so i went the green onion route and only used the green. Everyone loved it. Used legs and thighs and the top of rice was pretty much covered. (Doubled the ckn “maranade”)
    Thanks for such a wonderful, flavorful recipe. Btw the brownies were awesome also!!!!

    Reply
    • Karina says

      February 28, 2018 at

      That is awesome to hear! I am so glad that you all enjoyed it and it was a huge hit! Thanks so much for sharing! XOXO

      Reply
  67. Yessi says

    February 28, 2018 at

    5 stars
    Hi Karina, This looks sooo *mouth- watering* good!
    What do you recommend substituting for the mushrooms, not a fan.
    Thank you!

    Reply
    • Karina says

      February 28, 2018 at

      OH Bummer! You are missing out;)!! You are welcome to omit the mushrooms! Enjoy your chicken!

      Reply
  68. Karen.Steffen says

    February 28, 2018 at

    This looks delicious! Will I need to make any alterations in cooking time if I use brown long grain rice?

    Thanks Karen

    Reply
    • Karina says

      February 28, 2018 at

      Yes, not much just a few extra minutes and it should be good!!

      Reply
  69. Caren says

    February 28, 2018 at

    4 stars
    This was delicious. I used about 8 ounces of mushroom s. That was my mistake. I loved them husband did not beautiful Dish.

    Reply
  70. Sabrina says

    February 28, 2018 at

    Can I half the recipe?

    Reply
    • Karina says

      February 28, 2018 at

      Yes, of course! You can always make the whole recipe and freeze the other half too!

      Reply
  71. Mich says

    February 27, 2018 at

    Do i need to rinse the rice first?

    Reply
    • Karina says

      February 27, 2018 at

      Hi Mich! No need to rinse at all.

      Reply
  72. Pamela Lakowske says

    February 27, 2018 at

    Do you cover dish with foil while cooking?

    Reply
    • Karina says

      February 27, 2018 at

      Hi Pamela. Yes, please see Step 4 in the instructions.

      Reply
  73. Rick says

    February 27, 2018 at

    5 stars
    Karina I have just taken this out of the oven now. As soon as I got your email and saw those photos I knew what was for lunch. We had everything already here just needed chives. We were going to leave them out out of laziness but your recipes are always perfect that we ended up getting them in the end. Seeing the rice perfectly cooked underneath the chicken is crazy. I must say I doubted it would work but it did. You were right about the smell it is good. The chives are a perfect fit glad we got them. Although we tasted the rice before adding them and the flavours are incredible either way. We love your site. You make an old man look like a good cook and my wife is finally happy to have me in the kitchen.

    Reply
    • Karina says

      February 27, 2018 at

      Rick I’m SO HAPPY to read this! Thank you so much for sharing your feedback! I personally love the chives in this too. You could also use green onions/scallions!

      Reply
  74. Dawn says

    February 27, 2018 at

    If you use legs instead of thigh (since I do not like thighs), how many would you recommend using?

    Reply
    • Karina says

      February 27, 2018 at

      Hi Dawn! You could use 8, depending on how many people you are serving 🙂

      Reply
  75. Claire A Belisle says

    February 27, 2018 at

    5 stars
    Thank you for posting this amazing recipe:
    ** Oven Baked Chicken and Rice**
    You did such a wonderful job that one can almost visualize and taste this one-dish-meal!!
    Can’t wait to make it. Claire.?

    Reply
    • Karina says

      February 27, 2018 at

      You’re welcome Claire! Thank you so much!

      Reply

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