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Chicken and rice bake is comfort food done right. Bone-in chicken thighs roast on top of garlicky, lemony rice, so the rice absorbs all that savory flavors. The rice turns out fluffy and fragrant, the chicken stays juicy, and everything bakes together in one dish. No canned soup, just fresh ingredients and a cozy dinner that practically makes itself.
Here’s Why This Chicken and Rice Bake Recipe Works
Seasoned through and through: The spice rub so much flavor to the chicken, while the buttery rice underneath is packed with aromatics.
Hands-off cooking: Once it’s in the oven, you’re basically done. No stirring, no watching, just a full meal that takes care of itself.
Built-in basting: As the chicken roasts, its juices flavor the rice below, creating a rich, savory base without any extra steps.
Fresh finish: A squeeze of lemon and a sprinkle of parsley keep the dish bright and balanced.
For another easy one-pan dinner, try my Skillet Chicken with Black Beans and Rice. It’s hearty, flavorful, and comes together with simple pantry ingredients.
Recipe Tips
Toast the rice first: Coating the grains in butter adds flavor and helps keep the texture fluffy, not mushy.
Use hot liquid: Warm broth (and lemon juice) keeps the temperature steady so the rice cooks evenly.
Stick with thighs: Bone-in, skin-on thighs stay juicy and flavorful, even after a long bake.
Skip the wine if you want: Chicken broth also works.
Let it rest: Give the rice 5 minutes after baking to steam and absorb any remaining liquid before serving.
Check doneness smartly: The chicken should hit 175°F in the thickest part for tender, juicy meat (the rice will be perfect by then, too).
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The rice will continue to absorb some liquid as it sits, so add a splash of broth or water before reheating to loosen it up.
Reheating: Reheat in a covered skillet over medium-low heat or in the oven at 325°F until warmed through. If using a microwave, cover loosely and add a spoonful of broth to keep the rice moist.
If you’ve got leftover rice, my Chicken Fried Rice is the perfect way to turn it into a quick, flavorful dinner. All made in one pan with simple, fresh ingredients.
If you’re craving something a little bolder, my Chicken and Chorizo Paella brings smoky, vibrant flavor in one pan. It has crispy edges, tender rice, and just the right amount of spice.
Baked Rice and Chicken
Making chicken and rice from scratch is simpler than you’d think, and worth every bit of effort. It’s a budget-friendly meal built from real ingredients, no canned soup or mystery sauces in sight. Just juicy chicken, fluffy rice, and a homemade flavor that feels cozy and satisfying without being complicated.
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Chicken and Rice Bake
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Ingredients
For the Chicken Rub:
- 1 teaspoon paprika powder
- 1 teaspoon dried rosemary
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 6 bone-in chicken thighs
For the Rice:
- 1 ½ cups chicken broth
- ½ cup fresh lemon juice
- 2 tablespoons butter
- 1 large shallot, chopped
- 2 garlic cloves, minced or grated
- 1 ½ cups basmati rice , or long-grain white rice
- ½ cup dry white wine
- 2 tablespoon chopped fresh rosemary
- ½ teaspoon salt
- ⅛ teaspoon ground white pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh chopped parsley, for garnish
- 1 lemon, for garnish
Instructions
- Preheat the oven to 350°F. In a small dish, whisk together the paprika powder, dried rosemary, garlic, onion, salt and pepper. Season the skinless chicken breasts with the mixture, rubbing on both sides and reserve on a plate.
- Pour the chicken broth and lemon juice into a saucepan and bring to a boil, reduce the heat to low and simmer while preparing the rice.
- Heat a heavy-bottomed pan or skillet, set over medium heat, add the butter and shallots. Sauté until the onions are just soft and translucent; then stir in the garlic and rice, stirring constantly for about 1 minute to coat the rice with the melted butter.
- Add the wine to the rice and cook for 30 seconds to burn off the alcohol; then pour in the hot broth/lemon juice. Bring to a boil and remove from the heat. Stir in the rosemary, salt and pepper.
- Arrange the seasoned chicken thighs on top of the rice, cover the pot with it’s lid (or foil) and transfer to the oven. Bake for 30 minutes. Remove the cover and brush the tops of the chicken thighs with the olive oil and continue baking, uncovered, for an additional 15 minutes.
- Transfer the chicken to a plate, fluff the rice and spoon onto serving plates and top with a portion of chicken. Garnish each serving with lemon wedges and fresh parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Made this for lunch today for the two of us and it was absolutely delicious!! I had earlier thought of making biryani, but saw this recipe and changed my plans. Thank you so much for sharing!!
Oh thanks for the comment Rahul, I’m glad you enjoyed it. It’s definitely a favorite in our house.
Can I invite myself over for the dinner? This looks absolutely droolworthy, Pat.
Ha,ha…Thanks, Angie! Consider yourself invited…dinner is at 5pm. lol