Baked Chicken with Rice (Printable)
Juicy chicken thighs baked atop fluffy, flavorful rice for an easy, wholesome family meal.
# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon dried thyme
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
→ Rice & Aromatics
08 - 1½ cups long-grain white rice, rinsed
09 - 1 medium onion, finely chopped
10 - 2 garlic cloves, minced
11 - 2½ cups chicken broth (gluten-free if required)
12 - 1 tablespoon unsalted butter
13 - 1 cup frozen peas (optional)
14 - 1 medium carrot, diced (optional)
# Directions:
01 - Set the oven temperature to 375°F.
02 - Pat the chicken thighs dry. Combine olive oil, paprika, garlic powder, thyme, salt, and pepper; rub evenly onto the chicken.
03 - Spread the rinsed rice evenly in a 9x13-inch baking dish. Add chopped onion and minced garlic. Distribute diced carrot and peas over the rice if using.
04 - Pour the chicken broth evenly over the rice mixture and dot with unsalted butter.
05 - Arrange the seasoned chicken thighs skin side up atop the rice and vegetable mixture.
06 - Cover the dish tightly with aluminum foil and bake for 35 minutes.
07 - Remove the foil and bake an additional 20 minutes until the chicken skin is golden and the rice is tender and has absorbed the liquid.
08 - Allow the dish to rest for 5 minutes. Fluff the rice with a fork and serve the chicken on top.
# Expert Tips:
01 -
- Everything cooks in one dish, which means fewer pans to wash and more time with the people at your table.
- Chicken thighs stay impossibly tender and juicy while the rice underneath soaks up all those savory, buttery flavors.
- It's naturally gluten-free and honestly feels more like home cooking than a diet restriction.
02 -
- Don't skip patting the chicken dry—wet skin will steam instead of crisp, and you'll miss out on that satisfying texture.
- If your broth is salty, go easy on the extra salt. You can always taste and adjust before serving, but you can't take it out once it's in.
03 -
- Don't open the oven door during the first 35 minutes—every peek lets heat escape and throws off your timing.
- If you want extra richness, use half-and-half instead of butter, or stir in a tablespoon of cream cheese at the very end.