Baked Chicken with Rice

There's something about a baking dish that does all the work for you that just feels like winning at dinner. My kitchen still smells like that first time I threw chicken thighs over rice and let the oven handle everything—no fussing, no timing separate components, just one beautiful dish that came out golden and steaming. That was the moment I stopped overcomplicating weeknight meals.

I made this for my neighbor one tired Thursday evening when she'd just had a baby, and watching her tear up a little over how simple and comforting it was reminded me why I love cooking for people. She asked for the recipe that night, and now whenever I see her car in the driveway, I know she's making this too.

Ingredients

• Bone-in, skin-on chicken thighs (4): These are forgiving and flavorful, staying moist even if your timing isn't perfect. The bones add richness to the rice below.
• Long-grain white rice (1½ cups, rinsed): Rinsing removes the starch so each grain stays separate and fluffy, not gummy.
• Chicken broth (2½ cups): Use good broth—it's the backbone of flavor here since everything cooks in it.
• Olive oil (1 tablespoon): Just enough to help the spices cling to the chicken and create that golden skin.
• Onion and garlic: These soften into the rice and become almost invisible, adding sweetness and depth you'll taste but not quite identify.
• Paprika, garlic powder, dried thyme, salt, pepper: A simple spice blend that lets the chicken shine without overwhelming it.
• Butter (1 tablespoon): Stirred into the broth, it makes the rice taste like someone actually cared.
• Peas and carrot (optional): These add color and texture, but honestly the dish is complete without them if you're keeping things minimal.

Instructions

Heat your oven and prep the chicken:

Preheat to 375°F while you pat the chicken thighs completely dry with paper towels—this is what gives you that crispy skin. Mix olive oil with paprika, garlic powder, thyme, salt, and pepper, then rub it all over each thigh like you're giving them a little massage.

Build the base:

Spread rinsed rice in a 9x13-inch baking dish, then scatter chopped onion and minced garlic over it. If you're using them, add the diced carrot and frozen peas now, tucking them into the rice so they'll cook evenly.

Add the liquid and fat:

Pour chicken broth evenly over everything, making sure the rice is mostly submerged. Dot the surface with small pieces of butter so it melts and distributes flavor as things cook.

Layer the chicken:

Arrange your seasoned thighs skin side up on top of the rice mixture, nestling them slightly so they're partially supported by the rice below.

First bake (covered):

Cover the dish tightly with foil and slide it into the oven for 35 minutes. You'll hear it bubbling underneath the foil, which means it's working.

Second bake (uncovered):

Remove the foil and bake for another 20 minutes until the chicken skin turns golden-brown and the rice has absorbed all the liquid. You'll know it's done when a fork easily fluffs the rice and there's no liquid pooling at the bottom.

Rest and serve:

Let it sit for 5 minutes so everything settles. Fluff the rice with a fork and serve each piece of chicken right over the rice, making sure everyone gets those good bits from underneath.

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There's a quiet moment right when you pull this out of the oven, before anyone even sits down, where the whole kitchen smells like comfort. That's when I know the night is going to feel easier, somehow.

Why Chicken Thighs Are Your Secret Weapon

Thighs used to feel like the less fancy choice, but they're actually what makes this dish work so well. They have more fat and connective tissue than breasts, which means they stay tender no matter what, and they keep the rice below tasting rich and chickeny. Once you realize they're not harder to cook—just better—you'll stop buying the expensive parts.

Making It Yours

This recipe is honestly a foundation more than a strict formula, which is why it's been in my regular rotation for years. You can swap vegetables, use drumsticks or even boneless pieces if that's what you have, or add a squeeze of fresh lemon at the end if you want brightness. The rice will absorb whatever flavors you build below, so trust your instincts.

The Timing and Temperature Question

375°F might seem oddly specific, but it's the sweet spot where the chicken cooks through without the rice turning to mush or drying out. If you're using boneless breasts instead of thighs, check them after 30 minutes total—they'll need less time. The covered-then-uncovered method matters too: the foil traps steam so the rice can hydrate, and uncovering lets the chicken skin crisp up in the last stretch.

• If your oven runs hot, check things 5 minutes early rather than late.
• A meat thermometer reading 165°F in the thickest part confirms the chicken is done.
• Leftover rice can dry out in the fridge, so add a splash of water or broth when you reheat it.

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This is the kind of recipe that gets better the more times you make it, because you stop thinking about following steps and start just cooking. That's when it becomes yours.

Recipe FAQs

→ Can I use boneless chicken instead?

Yes, boneless breasts or thighs can be used but reduce cooking time to prevent drying out.

→ How do I make the rice fluffy?

Rinse the rice before cooking and avoid lifting the foil during baking to trap steam for fluffy rice.

→ Can I add other vegetables?

Yes, bell peppers, corn, or green beans work well and add extra flavor and texture.

→ Is it safe to use frozen peas?

Frozen peas can be added directly before baking; they will cook through alongside the rice and chicken.

→ Should the chicken skin be crispy?

Removing foil for the last 20 minutes helps crisp the chicken skin while locking moisture in during the initial bake.