Easy Oven Baked Chicken And Rice with garlic butter mushrooms mixed through will have you feeling like a winner, winner chicken dinner! No, but seriously, this chicken is so easy to put together, you’ll wonder why you haven’t tried it before.
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 and other goodies.
In this oven baked chicken and rice recipe, I’ll also be giving you the option to add in plump garlic butter mushrooms that rival even our famous Garlic Mushrooms recipe!
OVEN BAKED CHICKEN AND RICE
I mean, who doesn’t love perfectly baked chicken and steamy, fluffy rice? Two ingredients that were meant to be together; kind of like Garlic Naan and Butter Chicken or Chocolate and Strawberries.
Oven baked chicken and rice all cooked together in one dish is possibly one of the most loved dinners in my home. I know in my heart of heart, this will become your new favourite too!
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, just like our much-loved Spanish Chicken And Rice or our One Pan Tomato Basil Chicken & Rice. Other recipes fry onion and garlic first before adding in rice. With this oven baked chicken and rice 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), coated in an incredible flavoured rub. You can use any additional seasonings you like: dried basil or oregano, rosemary, onion powder or whatever you have on hand!
HOW TO MAKE 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 the chicken will not dry out. There’s nothing worse than dry chicken!
- Skin-off thighs work so much better than 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 completely cooks. Leaving the middle section uncovered resulted in a few crunchy grains.
WHAT RICE TO USE FOR BAKED CHICKEN AND RICE
Long grain rice is the best rice to use and cooks evenly. Basmati rice or jasmine rice can be substituted using the same liquid ratio and cooking time. Please do not use short grain rice, medium grain rice, risotto, paella or minute rice.
Once your oven baked chicken and rice is cooked, broil it for an extra 2-3 minutes just to get your chicken golden and browned with crispy edges and a buttery, crunchy crust on the top of your rice!
GARLIC MUSHROOMS
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, taking in the mouthwatering aromas that are going to smack you right in the face.
During testing, we added the mushrooms at the beginning of the baking process and didn’t enjoy them at all. They need that buttery, garlic, pan fried cooked flavour mixed through the rice for the best results.
This rice dish is SO darn good with the buttery, garlicky, soft and tender rice, with ALL the chicken flavours baked right in!
An easy, low-fuss dinner.
WHAT TO SERVE WITH OVEN BAKED CHICKEN AND RICE
The beauty of this dish is that it is a complete dinner on its own. If you do want a little something extra on the side, try a Soft Dinner Roll or a light side salad like our Balsamic Chickpea Avocado and Feta Salad.
Oven Baked Chicken And Rice Recipe on Video!
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One Pan Tomato Basil Chicken & Rice
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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 ¾ cups boiling water and mix in 3 teaspoons of chicken bouillon or stock powder.
Oven Baked Chicken and Rice
Ingredients
For Chicken
- 2 tablespoons olive oil
- 2 teaspoons light brown sugar option for keto: use a brown sugar substitute
- 1 teaspoon dried oregano or dried parsley
- 1 teaspoon mild sweet paprika or hot
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon cracked pepper to taste
- 6 skinless chicken thighs bone in or out
For Rice
- 1 large onion finely chopped
- 4 cloves garlic minced
- 4 tablespoons oil
- 1 teaspoon salt
- ¼ teaspoon cracked pepper
- 1 ½ cups hot chicken broth or stock
- 1 ¼ cups hot water
- 2 tablespoons butter
- 1 ½ cups long grain white rice
For Mushrooms (OPTIONAL)
- 2 tablespoons butter
- 2 cloves garlic minced
- 14 ounces button mushrooms quartered
- ¼ cup chives or green onions, divided
- ¼ teaspoon salt to taste
- 2 tablespoons fresh parsley chopped to garnish
- ¼ teaspoon pepper to taste
Instructions
- 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!
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.
- 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.
Debbie says
Just made this for dinner this evening and it was amazing! I did not add the mushrooms as I figured I would like the dish without them but I did everything else to the tee. The rice was very fluffy and the chicken was seasoned beautifully. Served with a side of steamed veg! Unfortunately, it does take quite a bit of time so it was my mistake to try this after work. I will save this but will make on a weekend next time. Thank you for the recipe!
Diana says
I love this recipe, I’ve been making it ever since I discovered this recipe last year! It’s a huge hit in our household.
Alishe says
This recipe is amazing as is! There were no substitutions needed and the seasoning blend has become my favorite seasoning for chicken, as well as ribs and other meats that we grill. My family loves this dish and the fact that it comes together so easily and deliciously without much effort should be a crime. Thank you for this amazing recipe, and the many others that you have created for us home cooks. It has truly turned a boring meal from childhood into something amazing that my kids request often. It is truly one worth trying and can please even the toughest critics. Thank you again!
Cyrisse Russell says
Hi- Who is the jazz music musician played on the Chicken and Rice recipe, the song is jamming. Will make this reecipe tonight !!!
Karen says
This turned out amazing. I made it with chicken breasts and added peas near the end. So happy I didn’t have to use canned soup! This recipe is a forever keeper. Thank you!!
Sofiya says
This was outstanding. I have a baked rice and chicken recipe but wanted different flavors this time, and this did not disappoint. I made it with chicken legs and baked it in a cast iron dutch oven, which is how I make the other dish. Turned up the temp to 425, covered with the lid, and left undisturbed for 1 hour. I also grated a carrot to add to the rice for a bit more color. Everything was cooked perfectly, the rice was phenomenal and so was the seasoning for the chicken. Definitely making this again!
Claudia says
I just made this tonight with a couple of modifications for my visiting adult daughter who can’t have dairy products or onions. Also, didn’t have mushrooms so had to forego that option (which will not happen next time). So, I used bone-in chicken thighs and removed the skin, and added exact measurements on everything. I cut up a shallot to sub for the onion. Also, ghee for the butter. I placed everything in a large cast iron braising pan and put the lid on and simply removed the lid after 30 minutes. Much easier (for me) than dealing with aluminum foil! The dish came out delicious and my husband declared it a “make again” recipe. When daughter isn’t visiting, I’ll use an onion and real butter, and remember to get the mushrooms.
Thanks, Karina!
Craig says
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!!
Ralph says
Don’t be daft, woman! Buy sliced mushrooms!
Ari says
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.