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–+ servings
Golden brown chicken thighs resting on a bed of fluffy, perfectly cooked rice in a ceramic baking dish

Oven Baked Chicken and Rice

This engineered one-pan chicken and rice prioritizes sequencing over speed, combining a preliminary aromatic bake with a two-stage thermal process to deliver fluffy, distinct grains and tender meat.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 5 servings
Calories 574 kcal

Equipment

  • Baking dish (heavy glass or ceramic recommended, approx 10 x 15 inch)
  • Aluminum foil
  • Small saucepan (if heating liquid on stove)
  • Small bowl (for mixing rub)

Ingredients
  

Chicken and Rice Ingredients

  • 5 bone in chicken thigh fillets peel skin OFF (Note 1)
  • 1 onion chopped (brown, white or yellow)
  • 2 cloves garlic large, minced
  • 2 tbsp butter (or olive oil)
  • 1 1/2 cups uncooked white rice (270g) (Note 3)
  • 1 1/2 cups chicken broth/stock (375 ml), hot (I microwave)
  • 1 1/4 cups water (315 ml), hot (tap is fine)

Chicken Rub Ingredients

  • 1 tsp paprika powder
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 3/4 tsp salt
  • Black pepper to taste
  • Oil spray optional
  • Fresh thyme leaves or finely chopped parsley for garnish

Instructions
 

Preparation Sequence

  • Preheat oven to 180°C/350°F.
  • Scatter onion and garlic in a baking dish (about 10 x 15 inch / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much). This is the critical flavor base bake.
  • Meanwhile, mix together Chicken Rub ingredients (paprika, thyme, garlic powder, onion powder, salt, and pepper). Sprinkle evenly on both sides of the skinless chicken thighs.
  • Remove baking dish from the oven. Add rice and mix it gently with the browned aromatics and butter.
  • Place chicken thighs on top of the rice mixture. Then pour the hot chicken broth and hot water evenly around the chicken.
  • Cover tightly with foil, then bake for 30 minutes (Stage 1: Hydration and internal temperature setting).
  • Remove foil, spray chicken with oil (optional, for a nicer finish), then bake uncovered for a further 20 minutes until all liquid is absorbed (Stage 2: Moisture reduction and surface finishing).
  • Stand the dish, covered loosely or uncovered, for 5 minutes. This allows residual steam to redistribute moisture.
  • Remove chicken and gently fluff up the rice with a fork. Garnish with parsley or thyme if desired, serve and enjoy!

Notes

If you wish to modify the system for seasonal variations, you can add 200 grams of sliced mushrooms during the final 20-minute uncovered baking phase. The 5-minute standing time is crucial as it allows the residual steam to finish cooking the very center of the rice grains and redistribute moisture. When reheating leftovers, I recommend adding a tablespoon of water and covering the dish to prevent the rice from drying out in the microwave.

Nutrition

Calories: 574kcalCarbohydrates: 47gProtein: 28gFat: 29g
Keyword bone in thigh, hot liquid, one pan, skin off
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