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.
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!
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.
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
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!
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One Pan Tomato Basil Chicken & Rice
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Oven Baked Chicken and Rice
Ingredients
For Chicken
- 1/4 cup olive oil
- 2 teaspoons dried parsley
- 1 1/2 teaspoons paprika
- 1 teaspoon garlic 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)
- 1 1/2 cups hot water
- 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. Then mix in the rice.
- Arrange thighs in the water over the rice, cover with foil and bake for 50 minutes. Uncover and bake for an additional 20-30 minutes, until the chicken is cooked right through to the bone. 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 and half raw rice. Too much chicken fat seeped into the rice while baking, which is NO BUENO.
- Chicken drumsticks can be used with skin on or off. Both work well.
- 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. Also, no bueno.
- 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.
Terry says
April 12, 2019 atWonderful 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!
Evie says
March 29, 2019 atThanks 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.
Stephanie says
March 24, 2019 atThis 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.
Cc says
February 6, 2019 atI 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
January 21, 2019 atCan 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?
Karina says
January 21, 2019 atMarvella 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!
tracie says
January 21, 2019 atQuestion re notes:
Substituting chicken breasts (are you referring to bone-in or boneless)?
Karina says
January 21, 2019 atTracie you can use both.
Katrina says
January 18, 2019 atI’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.
Lynn says
January 17, 2019 atThis 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!
Misti says
January 4, 2019 atI’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 🙂
Kelsi says
November 30, 2018 atI 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!!
Kathy says
November 29, 2018 atI 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!
Karina says
December 2, 2018 atYou 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
Shannon says
March 11, 2019 atWonder if I can skip boiling the rice and just let it cook in the oven??
Kimberley says
November 27, 2018 atThis 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!
Kaitlin says
October 25, 2018 atHi 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?
Karina says
October 28, 2018 atYAY! 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
October 24, 2018 atI 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.
Trish says
October 22, 2018 atDelicious! 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!
Caitlin says
October 21, 2018 atHi 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!!!
Karina says
October 28, 2018 atThe total cooking time is about 50 minutes. Hope that helps! XO
Christine says
October 12, 2018 atThis 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!! ???
Kathy-Ann Rollins says
October 3, 2018 atI 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!
Michelle B says
September 17, 2018 atSo 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.
Mary says
September 14, 2018 atHi! 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.
Karina says
September 20, 2018 atCover for 50 minutes and then uncover and cook for 20 to 30 minutes longer. Hope that helps clarify for you! Enjoy! XO
Leslie says
September 13, 2018 atThis 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
September 11, 2018 atThank 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
September 11, 2018 atHi 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!
Ling says
September 11, 2018 atHi! 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
September 11, 2018 atI 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!❤️
Julie says
August 24, 2018 atJust 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?
Karina says
August 24, 2018 atTotally correct! Thanks for following along with me! XOXO
Sheena says
July 12, 2018 atHi! 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!
Karina says
July 12, 2018 atYes, that is correct! Thanks for choosing one of my recipes!!
Voula says
June 14, 2018 atWhere’s the recipe? 2nd time I visited one of your recipes from Pinterest and can’t find it
Karina says
June 14, 2018 atHi 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
Priscila says
June 9, 2018 atI’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
May 29, 2018 atI 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.
Karina says
May 29, 2018 atSounds Delicious!! Thank you so much for sharing and following along with me! XO
Crissy says
May 19, 2018 atThis 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!
Karina says
May 20, 2018 atThat 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!
Ashley says
April 18, 2018 atCan i use pork chops in place of the chicken?
Karina says
April 19, 2018 atYes, of course! You are welcome to make any of my recipes your own! Thanks for following along with me!
Rachel says
April 17, 2018 atHi! If I half this recipe will the cooktime be the same?
Karina says
April 19, 2018 atYou may want to adjust the time to about half. Hope you enjoy it!
Sydney says
April 13, 2018 atIs 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
Karina says
April 13, 2018 atThe rice and chicken both soak up the water. The more the better so your chicken does not dry out.
Kylie Tippen says
April 6, 2018 atIf I’m using chicken breasts instead, do I keep the dish covered in foil after I put chicken on or take it off?
Karina says
April 6, 2018 atYes, you would still cook it all the same. Thanks so much for following along with me!
Ann says
April 6, 2018 atWonderful 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.
Marilyn says
March 25, 2018 atHello, 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!!!
Marilyn says
March 24, 2018 atI’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! ♥
Majenta says
March 22, 2018 atHello 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 ?
Karina says
March 26, 2018 atYou 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
March 21, 2018 atThis 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!
Karina says
March 26, 2018 atOh 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
March 19, 2018 atMy Dish is a little bit bigger than 10 by 15. Not by much does it matter?
Karina says
March 19, 2018 atThat 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!
Sonia says
March 18, 2018 atMade this twice now and loved it!
Jill says
March 17, 2018 atThis 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!!!
Karina says
March 19, 2018 atThat 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!
Kylynn says
March 14, 2018 atCan brown rice be substituted?
Karina says
March 14, 2018 atOf course! That sounds great!
Alyssa says
March 13, 2018 atI’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
March 11, 2018 atYour recipes look yummy ?
Delilah says
March 9, 2018 atCan 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.
Karen.S says
March 6, 2018 atI 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!
Karina says
March 7, 2018 atAWE!! 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
March 3, 2018 atI’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?
Karina says
March 4, 2018 atOh 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
March 2, 2018 atHow long would the cooking time be if I doubled the recipe?
Karina says
March 4, 2018 atI 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!
Paula says
March 1, 2018 atThe 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!
Karina says
March 4, 2018 atOH THAT IS MORE THAN AWESOME! Thanks so much for letting me know! I am so glad that you loved it all!
Mallorie Clausnitzer says
March 1, 2018 atOkay, 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!!
Karina says
March 1, 2018 atI’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!
Lisa says
February 28, 2018 atWonderful 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!!!!
Karina says
February 28, 2018 atThat 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
Yessi says
February 28, 2018 atHi Karina, This looks sooo *mouth- watering* good!
What do you recommend substituting for the mushrooms, not a fan.
Thank you!
Karina says
February 28, 2018 atOH Bummer! You are missing out;)!! You are welcome to omit the mushrooms! Enjoy your chicken!
Karen.Steffen says
February 28, 2018 atThis looks delicious! Will I need to make any alterations in cooking time if I use brown long grain rice?
Thanks Karen
Karina says
February 28, 2018 atYes, not much just a few extra minutes and it should be good!!
Caren says
February 28, 2018 atThis was delicious. I used about 8 ounces of mushroom s. That was my mistake. I loved them husband did not beautiful Dish.
Sabrina says
February 28, 2018 atCan I half the recipe?
Karina says
February 28, 2018 atYes, of course! You can always make the whole recipe and freeze the other half too!
Mich says
February 27, 2018 atDo i need to rinse the rice first?
Karina says
February 27, 2018 atHi Mich! No need to rinse at all.
Pamela Lakowske says
February 27, 2018 atDo you cover dish with foil while cooking?
Karina says
February 27, 2018 atHi Pamela. Yes, please see Step 4 in the instructions.
Rick says
February 27, 2018 atKarina 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.
Karina says
February 27, 2018 atRick 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!
Dawn says
February 27, 2018 atIf you use legs instead of thigh (since I do not like thighs), how many would you recommend using?
Karina says
February 27, 2018 atHi Dawn! You could use 8, depending on how many people you are serving 🙂
Claire A Belisle says
February 27, 2018 atThank 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.?
Karina says
February 27, 2018 atYou’re welcome Claire! Thank you so much!