Chicken and Rice Bake is a cozy, comforting dish that’s perfect for any day of the week. It brings together tender chicken pieces baked right on top of fluffy, flavorful rice, often with a mix of simple seasonings and sometimes a bit of cheese or veggies sprinkled in. The best part is how the rice soaks up all those yummy chicken juices while baking, making every bite rich and satisfying.
I love making this dish when I want something easy but still feels like a home-cooked meal. It’s one of those recipes where you can toss everything in one pan, pop it in the oven, and come back to a warm, hearty dinner waiting for you. A little tip I use is to add a splash of broth or water to the rice before baking to make sure it cooks perfectly soft and not dry.
Serving this Chicken and Rice Bake with a simple side salad or some steamed veggies makes it a full meal, and it’s great for sharing with family or friends. It’s also fantastic for leftovers because the flavors only get better the next day. Whenever I make this, it’s like wrapping up in a warm blanket on a chilly evening—a real feel-good plate of food.
Key Ingredients & Substitutions
Chicken thighs: Bone-in with skin adds flavor and keeps the meat juicy. If you prefer, boneless skinless thighs or breasts work too, but watch cooking time closely.
Rice: Long-grain white rice like basmati or jasmine cooks up fluffy and separate. You can swap for brown rice, but increase the baking time and broth slightly.
Chicken broth: This adds depth to the rice. If you don’t have broth, water with a good pinch of salt works, or use veggie broth for a different twist.
Spices: Thyme and paprika bring warm, mild earthiness. Turmeric adds a lovely color; feel free to skip it if you don’t have it handy.
How Do I Get Crispy Chicken Skin and Tender Rice in One Dish?
Searing chicken thighs before baking is the key. Here’s how:
- Heat olive oil well in your skillet, then place chicken skin-side down without crowding.
- Cook over medium heat without moving for 5-6 minutes to get golden, crispy skin.
- Turn the chicken over just long enough to brown the other side.
- Remove chicken, then cook onions and garlic in the same pan. This builds flavor.
- Add rice and broth, then nestle chicken back on top skin-side up to keep crispness.
- Cover tightly when baking to trap steam—this cooks the rice perfectly and keeps chicken moist.
Give the dish a rest after baking to let flavors settle. These simple steps help you achieve crispy skin and soft rice together without extra fuss.
Equipment You’ll Need
- Oven-safe skillet or baking dish – I recommend a deep skillet or baking dish that can go from stovetop to oven easily.
- Measuring cups and spoons – for accurate measurements of rice, broth, and spices.
- Chef’s knife and cutting board – to slice onions and mince garlic with safety and ease.
- Tongs or a slotted spoon – for flipping and removing the chicken without breaking the skin.
- Aluminum foil or a lid – to cover the dish during baking so the rice cooks evenly and stays moist.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless breasts or drumsticks for different textures and cooking times.
- Add chopped vegetables such as bell peppers, peas, or carrots to boost color and nutrition.
- Sprinkle grated cheese like Parmesan or cheddar over the top during the last few minutes of baking for a cheesy crust.
- For extra flavor, stir in herbs like rosemary or parsley into the rice before baking or use a spice blend like Cajun seasoning.
How to Make Chicken and Rice Bake
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken thighs
- 1 1/2 cups long-grain white rice (like basmati or jasmine)
- 3 cups low-sodium chicken broth
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon turmeric (optional, adds color and mild flavor)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 40 minutes to bake. Add 5 minutes resting time after baking before you serve. So, plan for roughly 1 hour from start to delicious finish.
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
Preheat your oven to 375°F (190°C). In a large oven-safe skillet or baking dish, heat olive oil over medium heat. Season the chicken thighs well with salt, pepper, paprika, and half the thyme. Place chicken skin-side down and cook for about 5-6 minutes until the skin turns golden and crispy. Flip and cook the other side for 3-4 minutes. Remove chicken and set aside.
2. Cook the Onions, Garlic, and Rice:
In the same pan, add the sliced onions and minced garlic. Sauté for about 5 minutes, stirring occasionally, until softened and lightly caramelized. Then add the rice and stir well to coat the grains with the flavorful onion and garlic mixture.
3. Add Broth and Bake:
Pour in the chicken broth, sprinkle the remaining thyme, turmeric, and a pinch of salt and pepper over the rice. Stir gently to combine. Nestle the seared chicken thighs on top of the rice, skin side up. Cover the pan tightly with aluminum foil or a lid. Bake in the oven for 35-40 minutes, until the rice is tender and the chicken is cooked through (the internal temperature should reach 165°F or 74°C).
4. Rest and Garnish:
Remove the pan from the oven, carefully discard the foil, and let the dish rest for 5 minutes. Sprinkle fresh chopped parsley over the top to add a lovely fresh touch before serving.
Enjoy your warm, comforting chicken and rice bake—a tasty dish that’s easy to prepare and full of flavor!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken thighs in the refrigerator overnight before cooking. This helps ensure even cooking and safety.
Can I Substitute Brown Rice Instead of White Rice?
Absolutely! Brown rice works well but will require a longer baking time (about 50-55 minutes) and slightly more liquid. Check the rice towards the end and add a splash of broth if needed.
How Should I Store Leftovers?
Store any leftover chicken and rice bake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of broth to keep the rice moist if it seems dry.
Can I Add Vegetables to the Bake?
Yes! Feel free to mix in chopped vegetables like bell peppers, peas, or carrots with the rice before baking for extra nutrition and color. Just chop them into small pieces to ensure they cook fully.
