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Chicken and Rice Bake

Dinner has never been easier than this chicken and rice bake! Made with seasoned chicken thighs and baked with fragrant, lemony basmati rice, this easy recipe will become one of your favorites!
5 from 3 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 Servings
Calories: 478kcal
Author: Pat Nyswonger

Ingredients

For the Chicken Rub:

  • 1 teaspoon paprika powder
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 chicken thighs bone in, skin removed

For the Rice:

  • 1-1/2 cups chicken broth
  • 1/2 cup lemon juice
  • 2 tablespoons butter
  • 1 large shallot chopped
  • 2 garlic cloves minced or grated
  • 1-1/2 cups basmati rice or long-grain white rice
  • 1/2/ cup white wine
  • 2 tablespoon chopped rosemary
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon white pepper
  • 1 tablespoon olive oil
  • 2 tablespoons chopped parsley for garnish
  • lemon wedges for garnish

Instructions

  • Preheat the oven to 350°F

For the Rub:

  • 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.

For the Rice:

  • 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.   

To Serve:

  • 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

  • Your favorite store-bought or homemade chicken rub can be substituted
  • If not using wine, replace with an equal amount of chicken broth

Nutrition

Serving: 1 | Calories: 478kcal | Carbohydrates: 29g | Protein: 34g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Cholesterol: 178mg | Sodium: 1103mg | Fiber: 2g | Sugar: 2g