You could make chicken and rice using plain boiled rice. But it’s so much more exciting with seasoned chicken thighs baked right on top! Flavorful pan juices always mandatory.
This Baked Chicken Thighs and Rice goes by many names around the dinner table – one-pan wonder, comfort food. Unlike stovetop rice, it’s not boiled. The rice is simply baked in broth to make it fluffy, then it’s usually topped with fresh herbs, spices, finely chopped crunchy vegetables as well as protein (chicken, sausage, beef) and savory stock. (See my lemon chicken bake here).
I love that it’s hearty and warm yet not boring “casserole food”.
Today I’m sharing a classic version with a savory garlic herb seasoning that caramelises into little golden bites, channelling rustic home cooking comfort vibes.
Perfect as a meal for chilly evenings or served straight from the dish on a family table. And heads up – the fluffy rice might steal the show. It’s really annoying because the chicken takes considerably more effort than the simple grain. 😆
Ingredients in Baked Chicken Thighs and Rice
This ingredient list stays practical and easy to keep on hand.
How to make Baked Chicken Thighs and Rice
This recipe bakes calmly in one dish from start to finish.
1. Season the chicken
Pat chicken thighs dry, then season with salt, black pepper, smoked paprika, garlic powder, and dried oregano.
2. Heat the pan
Warm olive oil in a skillet over medium heat and brown the chicken lightly on both sides.
3. Remove the chicken
Set the chicken aside while preparing the rice base.
4. Build the base
Add diced onion to the same pan and cook until soft, then stir in minced garlic.
5. Add rice
Stir uncooked rice into the onion mixture and coat it well with oil and flavor.
6. Add liquids
Pour in hot stock and hot water, then stir gently to combine.
7. Assemble the dish
Transfer rice to a baking dish, place chicken on top, and drizzle melted butter over everything.
8. Bake
Cover tightly and bake until rice turns tender and chicken cooks through.
How to serve Baked Chicken Thighs and Rice
This dish serves best straight from the oven while the rice stays fluffy and hot. A simple green salad adds freshness and crunch next to the rich pan flavors. Steamed vegetables fit well and keep the meal balanced.
Leftovers reheat smoothly and hold their texture. The rice stays flavorful the next day and pairs easily with simple sides.
Recipe Tips
- Season the chicken generously before browning.
- Use hot liquids to help rice cook evenly.
- Cover the dish tightly to trap steam.
- Let the dish rest before serving.
- Fluff rice gently with a fork.
Baked Chicken Thighs and Rice
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings15
minutes50
minutesIngredients
6 chicken thighs skinless bone in
1 ½ cups long grain rice uncooked
2 tablespoons olive oil
2 tablespoons butter melted
1 onion diced
2 cloves garlic minced
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt to taste
Black pepper to taste
1 ½ cups hot chicken stock
1 ¼ cups hot water
Directions
- Season the chicken:
Pat chicken thighs dry, then season with salt, black pepper, smoked paprika, garlic powder, and dried oregano. - Heat the pan:
Warm olive oil in a skillet over medium heat and brown the chicken lightly on both sides. - Remove the chicken :
Set the chicken aside while preparing the rice base. - Build the base:
Add diced onion to the same pan and cook until soft, then stir in minced garlic. - Add rice:
Stir uncooked rice into the onion mixture and coat it well with oil and flavor. - Add liquids:
Pour in hot stock and hot water, then stir gently to combine. - Assemble the dish:
Transfer rice to a baking dish, place chicken on top, and drizzle melted butter over everything. - Bake:
Cover tightly and bake until rice turns tender and chicken cooks through.
