This is a comforting, satisfying dish where tender, seasoned chicken cooks atop fluffy rice all in one pan or casserole. The juices from the chicken infuse the rice, resulting in a flavorful, hearty meal.
Why You’ll Love This Recipe
I love this recipe because it’s simple and hands‑off—once everything is in the dish, it bakes with minimal fuss. The flavors meld beautifully: the chicken juices enrich the rice, so there’s no need for extra sauce. It’s also flexible—you can adjust spices, use different types of chicken, or add vegetables. It’s a great “throw‑it-all-together” meal that still tastes like it was made with care.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ cups (about 300 g) long-grain basmati or long-grain white rice, rinsed
2 cups (480 ml) hot water or chicken broth
8 boneless, skinless chicken thighs (about 1.2–1.4 kg total)
3 tablespoons olive oil
1 small onion, finely diced
6 garlic cloves, minced
1 tablespoon paprika
3 teaspoons dried oregano
2 teaspoons dried thyme
1½ teaspoons salt
1½ teaspoons black pepper
¼ teaspoon turmeric powder (optional, for color)
Fresh parsley, chopped (for garnish, optional)
Directions
Preheat your oven to 190 °C (375 °F).
In a bowl, whisk together olive oil, garlic, paprika, oregano, thyme, salt, pepper, and turmeric. Add the chicken thighs and coat them evenly in the mixture. Let them sit for 10–15 minutes while you prepare the rest.
In a baking (or casserole) dish, add the rinsed rice, diced onion, and the 2 cups of hot water or broth. Stir gently to combine.
Arrange the seasoned chicken thighs over the rice, pressing them slightly into the rice but not buried.
Cover the dish tightly with aluminum foil and bake for 45 minutes.
After 45 minutes, remove the foil and continue baking uncovered for another 15 minutes (or until the chicken is cooked through and has a nice browned surface).
Once baked, remove from oven. Use tongs to lift the chicken off the rice, fluff the rice with a fork, then replace the chicken pieces on top. Garnish with chopped parsley if you like. Serve.
Vegetables: Add 1 cup diced carrots, peas, or bell peppers (mix into the rice before baking).
Broth swap: Use chicken broth instead of water for richer flavor.
Spices: Try adding cumin, smoked paprika, or a pinch of chili powder for more depth.
Chicken choice: Use bone‑in thighs or drumsticks—just allow extra baking time.
Cheesy version: During the last 10 minutes uncovered, sprinkle shredded cheese (e.g. cheddar or mozzarella) on top and let it melt.
Storage/reheating
Storage: Let the dish cool to room temperature, then store leftover chicken and rice in an airtight container in the refrigerator for up to 3–4 days.
Freezing: You can freeze portions in freezer‑safe containers for up to 2–3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in the microwave or oven. If the rice seems dry, add a splash of water or broth and cover briefly to steam it.
FAQs
What if my rice is undercooked after baking?
If the rice is still a little firm, add about ¼ cup (60 ml) more hot water or broth, cover the dish again, and bake for another 5–10 minutes until it’s tender.
Can I use brown rice instead?
Yes, but brown rice requires more liquid and longer cooking time. Increase the liquid by about ½ cup and bake covered perhaps 1 hour, then uncover and finish until rice is done.
Can I make this on the stovetop instead of baking?
Yes. Sear the chicken in a deep skillet, then add onion, garlic, and rice, pour in liquid, cover, and simmer on low until rice is cooked and chicken is done (about 20–25 minutes). Adjust the timing as needed.
Can I use chicken breast instead of thighs?
Yes, but chicken breast tends to dry out more easily. Be careful not to overcook. You might cover the dish for a longer portion of the time or reduce uncovered bake time.
How do I prevent the bottom from burning?
Make sure you stir the rice and onion mixture before placing the chicken, and use a tight cover during most of the baking time so moisture doesn’t evaporate too quickly. Also use hot liquid going in so the rice starts absorbing immediately.
Conclusion
I hope you enjoy making and eating this Chicken and Rice recipe. It’s one of my favorites for its simplicity, flexibility, and comforting flavors. Once you’ve tried the base version, feel free to experiment with vegetables, spices, or different cuts of chicken to make it your own. Let me know how it turns out!
A comforting one-pan meal where tender, seasoned chicken thighs cook atop fluffy, flavorful rice. Easy, hearty, and ideal for family dinners.
Ingredients
1½ cups (about 300 g) long-grain basmati or long-grain white rice, rinsed
2 cups (480 ml) hot water or chicken broth
8 boneless, skinless chicken thighs (about 1.2–1.4 kg total)
3 tablespoons olive oil
1 small onion, finely diced
6 garlic cloves, minced
1 tablespoon paprika
3 teaspoons dried oregano
2 teaspoons dried thyme
1½ teaspoons salt
1½ teaspoons black pepper
¼ teaspoon turmeric powder (optional)
Fresh parsley, chopped (for garnish, optional)
Instructions
Preheat your oven to 190 °C (375 °F).
In a bowl, whisk together olive oil, garlic, paprika, oregano, thyme, salt, pepper, and turmeric. Add the chicken thighs and coat evenly. Let sit for 10–15 minutes.
In a baking dish, combine rinsed rice, diced onion, and hot water or broth. Stir gently.
Arrange the seasoned chicken thighs over the rice, pressing them slightly into the rice.
Cover the dish tightly with aluminum foil and bake for 45 minutes.
Remove the foil and continue baking uncovered for another 15 minutes, until chicken is cooked through and browned.
Remove from oven, lift chicken off the rice, fluff rice with a fork, then place chicken back on top. Garnish with parsley if desired. Serve.
Notes
Add vegetables like diced carrots, peas, or bell peppers to the rice before baking.
Use chicken broth instead of water for extra flavor.
Try spices like cumin or chili powder for a different flavor profile.
Use bone-in thighs or drumsticks with adjusted bake time.
Add shredded cheese during the last 10 minutes of baking for a cheesy twist.
