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!
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.
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!
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 boneless chicken breasts or boneless thighs, add them in after the rice has had 20 minutes of baking in the oven (this allows the rice to cook halfway through first as boneless chicken only needs 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 crunchy 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.
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!
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!
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
RECIPE UPDATE FOR BEST RESULTS.
We tried and tested this recipe many times since posting as a few readers are having trouble comprehending the directions. We found adding boiled (hot) chicken broth to the rice allows the cook time to be reduced while giving you perfectly cooked rice.
Please pre-boil your broth while preparing the rest of your ingredients, ensuring hot boiling chicken broth is being added in Step 3. If you don’t have chicken broth, use 2 3/4 cups boiling water and mix in 3 teaspoons chicken bouillon or stock powder.
Oven Baked Chicken and Rice
- 2 tablespoons olive oil
- 2 teaspoons light brown sugar, (OPTIONAL. FOR KETO use a brown sugar substitute)
- 1 teaspoon dried oregano (or dried parsley)
- 1 teaspoon mild sweet paprika (or hot)
- 1 teaspoon each garlic powder and onion powder
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon Cracked black pepper, to taste
- 6 skinless chicken thighs, bone in or out
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 4 tablespoons oil
- 1 teaspoon salt
- 1/4 teaspoon cracked black 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 (400g) button mushrooms, quartered
- 1/4 cup chives (or green onions), divided
- Salt and pepper, to taste
- 2 tablespoons fresh chopped parsley, to garnish
- Preheat oven to 350°F (180°C).
- In a shallow bowl, mix together the olive oil, sugar, oregano, paprika, onion powder, 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. If time allows, marinade overnight for a deeper flavour.
- 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, HOT boiled broth, hot water and butter into the dish. Mix well to melt the butter and combine. Stir in the rice.
- Arrange thighs in the dish over the rice, cover with foil and bake for 30 minutes. Uncover, spray chicken with oil and bake for an additional 25-30 minutes or until the chicken is cooked right through to the bone and rice is soft. Change oven setting to broil to brown the chicken and crisp rice (only needs 3-5 minutes).
- Remove chicken thighs, mix the rice through, then arrange the chicken back on top of the rice. Cover and allow it to rest for 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!
- 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.
- You can use bone-in chicken breasts in this rice casserole. Cook time is the same as chicken breasts are thicker than chicken thighs.
- 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.
Another amazing recipe, yet again! I always forget to leave reviews after I’ve tried a recipe. My fiancé is always asking me to make this. It’s so good & full of flavor! Thank you again!
Recipe came out lovely but…. I’ve made a few chicken rice one potts and this recipe is missing sliced carrots which add a bit of sweetness. My secret ingredient is to also add about 5 to 8 chopped dates depending on size. Usually I would fry them with the onion, but with this recipe I would stir them into the boiling stock. The oven method is my favourite for a risotto as well. No more stirring for 35 minutes and it comes out perfect.
Jeannie Bass says
Made this dish yesterday. Looked JUST like the picture and was utterly delicious! However, about that total cook time of 1h 20 m,.. By the time i washed wiped and chopped mushrooms, skinned and trimmed fat from the meat, gathered and measured out the other ingredients, and cooking tools, it took 2 1/2- 3 hours. Just so I fidn’t forget something. Family loved it, and I cant wait to try it with pork chops!!
I just made this for my family tonight, and it was a hit. I omitted some things to better suit us, and it still turned out perfectly cooked and flavorful. I used bone-in, skinless chicken thighs and jasmine rice. I only used 1 tbsp of butter in the rice, and no brown sugar on the chicken. I doubled the amount of bone-in, skinless thighs, and they completely covered the rice in a 9×13 nonstick baking pan. The rice is seriously addicting, sheesh. The chicken was flavorful and juicy. It definitely helped to broil at the end. Very clever and will now use this technique with other recipes too.
Kimberly Mann says
Turned out great! Thank you!
Rachael Schiffman says
This was so delicious. I used a whole cut up chicken and removed most of the skin except on the drumsticks and wings. I rubbed the marinade on the chicken a few hours before cooking. I used three cups boiling water and royal brand rice. I covered with foil and baked at 350 for 50 minutes then broiled for 5. It was perfect and will definitely make it again!
Just tried this recipe tonight and it was amazing! However, my thighs didn’t come out beautifully red and shiny like in the pictures. I brushed it with some honey when broiling to add some gloss but it didn’t really work. The thighs looked matte and the rice a bit pale. The taste is great but do you have any tips for making it look nicer? Thanks!!!
Oops, I missed the rating on my previous comment.
This dish was super tasty… Loved it! I followed the directions but my rice was still a tad underdone in some areas. But the flavors ware outstanding, I nearly overdosed on the rice! I will try it again in the near future to see if I can get a better outcome on the rice. I just discovered your site and I’m sure I will be attempting many of your recipes. Thank you!
I used skin on thighs, worked perfect- but it does require you to render the fat. We grilled/seared the thighs on the grill med direct skin down till there were grill marks do not turn your just rendering the skin about 5-8 min depending on the size of the thigh. then placed them on top of the rice which had been cooking. Then followed the recipe exactly… AWESOME.
Why is so much fat added to the rice? Between the oil and butter there is 6T. That adds an additional 135 cal/serving. Haven’t made it yet, but plan on only putting in the butter to reduce the calories per serving. Will be putting some finely diced yellow, orange, and red pepper along with some parsley to the rice to add some colour and flavour and skip adding the mushrooms as they add even more fat.
Great idea adding peppers
Well Kathy that’s awesome that you took the time to come up with an alternative for the fat intake while calculating the calories of this recipe given to you so graciously. I didn’t see anywhere in the recipe where it stated being low fat? Maybe you should look up recipes to accommodate your needs more instead of criticizing a recipe that never claimed to be for your apparent dietary restrictions. Also- I’m from the Midwest and this is a comfort dish. Chicken and rice can be made 1,000 different ways, but adding peppers makes it seem more Cajun influenced. That’s cool you did it in a way to accommodate you, but don’t knock this amazing recipe that doesn’t care about fat. I want all the fat and deliciousness, and I believe I found the perfect one with mushrooms. You should start your own low fat blog Kathy!
Thankyou soo much Karina for this wonderful recipe. I have been making this regularly and never disappointed. My husband and i absolutely loves it.
Really really delicious! Both the chicken and the rice had so much flavor and were very moist. The only thing I did different was instead of white rice I used mahatma yellow rice. Very easy recipe
I made this recipe for the first time 4 weeks ago! My family and I have had this recipe once a week since then!!! It is a huge hit and my husband constantly asks me to make it! I did not have the mushrooms the first time as my husband is not a fan. The second time I made it with the mushrooms and added a little white wine! My husband raves about it! I think this recipe has made my husband a mushroom lover! Huge win! I highly recommend this recipe. The will be a family favorite for years to come! Thank you!
I Tried this recipe with the skinless boneless chicken thighs following the instructions for the boneless thighs and, this dish came out perfect and delicious. I used basmati rice instead of long grain rice. I’m already looking forward to leftovers tomorrow😋
Can you replace the rice with orzo? Only have short grain rice and was wondering if Orzo would be note like long grain rice.
Not sure what she’s talking about, but short grain rice works fine. And don’t use orzo. orzo is a pasta not a rice
I would not use orzo either. I keep that recipe seperate. It cooks way faster and requires a lot of stirring.
I tried this recipe last night. I was looking for something different to do with chicken. This was a HUGE hit in our house! It’s going in my book so I can add it to our favorite recipes. Thanks for sharing!
Since we are an under stay in shelter order, I thought that this is the prefect time to try some dishes I have been putting off — used what I had in panty (Spanish yellow rice). Looks like it will be a winner.
This recipe came out perfect. I had boneless, skinless thighs I needed to use. My husband and son loved all the flavors. I will definitely make again. Very easy chicken and rice dish. Thank you so much.
I accidentally purchased boneless thighs instead of bone in, can you tell me the steps you did to insure your chickens didnt come out dry. Thanks in advance
The bone keeps it moist. Maybe kosher salt and a little sugar marinade for at least 12 hours.
Gay Harris says
I would like to make this for a church dinner (200 people). Any suggestions (I would use the full size aluminum steamer pans)? I will make it in a smaller batches to try just wondering about tripling the recipe.
Would love to know how this goes for you Gay. Id like to do the same but for about 125 ppl.
Cathy King says
Love this recipe tried it 3 times in the oven and today I will be attempting this with my ninja Foodi! Wish me luck! Love your recipes and love you! Everything I have tried is a no fail recipe so far and everything is great!
My only issue was getting the rice cooked. It was slightly under cooked after almost 2hrs but that was due to an error by me (forgot to put cover back on). With that said, this was really good! I still ate a decent amount of the rice and it was so flavorful! I can’t wait to make it again. I will definitely marinate the chicken overnight next time and pay attention to what I’m doing so the rice cooks correctly. Thanks for a great recipe!
Richard Do says
I’m planning on making it soon as a meal prep but I’m thinking about using brown rice. Gotta figure out how I will make that work seeing that brown rice takes a little longer to cook.
I have made using brown rice. I just put a little more liquid and when I took the chicken out to stir I left it out to rest for about 5 minutes putting the rice back in oven coveted then added chicken back and folliwed rest of recipe.
Could I use a 9 x 13 pan for this recipe?
Yes, I made it in a 9×13 and it was wonderful. I did follow the instructions for boneless thighs.
Lori Leighton says
Just made this & it was outstanding! I think the fresh garlic & mushrooms are a must! I will be making this again. Thank you.
Pamela J. Mullen says
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!
I love hearing how others make it work for them. 🙂
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!
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! ?
This recipe was a total hit with the entire family!! (Even the sister with a picky palate!)
This is a new family favorite!
Can I use brown rice with this?
Thanks! Looks delicious.
Angelle Crosby says
Could I use a can of cream of Mushroom soup?
No. What did you think you would substitute it for? The chicken broth?
Denise Barber says
Yes I added 1 can cream of mushroom soup and it turned out good.
I’m excited to try this out! Can I use 8 boneless thighs instead of six? Would I adjust them time at all? Thanks!
Ren Capalby says
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.
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!
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!
Manda Panda says
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.❤️
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.?
Ana F says
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
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!
Aaron Thomas says
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…
Can you recommend a substitute for the mushrooms (the wife hates mushrooms)
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.
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.
Wonder if I can skip boiling the rice and just let it cook in the oven??
the recipe does NOT call for the rice to be boiled. Read instructions again and Bon Apetit
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.
Marvella Smirh says
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?
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!
Question re notes:
Substituting chicken breasts (are you referring to bone-in or boneless)?
Tracie you can use both.
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.
Brown them first to render out some of the fat in the skin & make it crispy.
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!
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?
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
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!!
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!
The total cooking time is about 50 minutes. Hope that helps! XO
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?
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!
Robert Decuir says
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.
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!
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 broth 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!! ???
Michelle B says
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.
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.
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.
Bec Kent says
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
Michelle Bartley says
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!
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!!
Mimi Lamberson says
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!❤️
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?
Totally correct! Thanks for following along with me! XOXO
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!
Yes, that is correct! Thanks for choosing one of my recipes!!
Where’s the recipe? 2nd time I visited one of your recipes from Pinterest and can’t find it
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
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! ???
Marian Wright-Cannady says
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.
Sounds Delicious!! Thank you so much for sharing and following along with me! XO
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!
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!
Can i use pork chops in place of the chicken?
Yes, of course! You are welcome to make any of my recipes your own! Thanks for following along with me!
Hi! If I half this recipe will the cooktime be the same?
You may want to adjust the time to about half. Hope you enjoy it!
Amanda Barrett says
First time making this dish and it was so awesome!!!
Kylie Tippen says
If I’m using chicken breasts instead, do I keep the dish covered in foil after I put chicken on or take it off?
Yes, you would still cook it all the same. Thanks so much for following along with me!
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.
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!!!
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! ♥
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 ?
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!
Christine Schmidt says
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!
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!
SHANTRELL ROYSTER says
My Dish is a little bit bigger than 10 by 15. Not by much does it matter?
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!
Made this twice now and loved it!
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!!!
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!
Can brown rice be substituted?
Of course! That sounds great!
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!
Wendy Long says
Your recipes look yummy ?
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.
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!
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!!
Stacey Lynn Iddings says
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?
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!
Rita Auletto says
How long would the cooking time be if I doubled the recipe?
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!
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!
OH THAT IS MORE THAN AWESOME! Thanks so much for letting me know! I am so glad that you loved it all!
Mallorie Clausnitzer says
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!!
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!
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!!!!
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
Hi Karina, This looks sooo *mouth- watering* good!
What do you recommend substituting for the mushrooms, not a fan.
This looks delicious! Will I need to make any alterations in cooking time if I use brown long grain rice?
Yes, not much just a few extra minutes and it should be good!!
This was delicious. I used about 8 ounces of mushroom s. That was my mistake. I loved them husband did not beautiful Dish.
Can I half the recipe?
Yes, of course! You can always make the whole recipe and freeze the other half too!
Do i need to rinse the rice first?
Hi Mich! No need to rinse at all.
Pamela Lakowske says
Do you cover dish with foil while cooking?
Hi Pamela. Yes, please see Step 4 in the instructions.
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.
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!
If you use legs instead of thigh (since I do not like thighs), how many would you recommend using?
Hi Dawn! You could use 8, depending on how many people you are serving 🙂
Claire A Belisle says
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.?
You’re welcome Claire! Thank you so much!