Grandma’s oven-baked chicken rice

This cozy oven baked rice and chicken tastes like pure comfort, with tender thighs and fluffy, flavorful rice in every bite. Everything cooks together in one pan, so the chicken juices soak into the rice and create the best savory seasoning. It’s perfect for an easy weeknight dinner, a Sunday family meal, or whenever you need a simple, nofuss classic.

I first made this recipe for a family gathering and it was such a hit that it became a regular on our dinner rotation. The way the chicken juices meld with the rice never fails to bring a warm, satisfying feeling to the table.

Ingredients

• Chicken thighs: bonein and skinon provide rich flavor and tender meat
• Olive oil: for coating the chicken and helping the seasoning stick
• Sweet paprika: adds subtle smoky sweetness that complements the chicken
• Garlic powder and onion powder: bring depth and seasoning without overpowering
• Chicken bouillon powder: enhances the savory base in both chicken and rice components
• Salt and freshly ground black pepper: balance and boost all the flavors
• Unsalted butter: is key for sautéing the aromatics and toasting the rice for that nutty aroma
• Small onion: finely chopped adds sweetness and texture to the rice
• Fresh garlic cloves: minced offer fragrant pungency that lifts the dish
• Longgrain white rice: rinsed and drained ensures fluffy, separate grains after baking
• Hot chicken broth: for cooking the rice with flavor and moisture
• Dried thyme: infuses subtle earthiness into the rice
• Fresh cilantro leaves: chopped brighten the finished dish with herbal freshness

Instructions

Preheat the oven and prepare the pan:

Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9 by 13 inch baking dish or an oven safe skillet that is deep enough to hold the rice, broth, and chicken without spilling. This ensures even cooking and easy serving.

Season the chicken thighs:

Pat the chicken thighs very dry with paper towels to promote crispy skin. In a mixing bowl, combine olive oil, sweet paprika, garlic powder, onion powder, chicken bouillon powder, salt, and freshly ground black pepper. Toss the chicken thoroughly to coat each piece evenly with the seasoning.

Sauté the aromatics:

Melt the unsalted butter over medium heat in a medium pot or large skillet until it foams slightly. Add the finely chopped onion and cook while stirring frequently until it softens and becomes translucent, about five to seven minutes. Stir in the minced garlic and cook just until you can smell the aroma, roughly thirty seconds.

Toast the rice with spices:

Add the rinsed and drained longgrain rice to the pan and stir to coat every grain with the buttery onion and garlic mixture. Continue cooking for two to three minutes until the rice appears slightly glossy and releases a nutty fragrance. Mix in the chicken bouillon powder, salt, freshly ground black pepper, and dried thyme, making sure everything is evenly distributed.

Add hot broth and transfer to the baking dish:

Pour in very hot chicken broth and stir well. Scrape the bottom of the pan to prevent rice from sticking. Taste the broth mixture and adjust salt as needed, keeping in mind that the flavors will intensify during baking. Carefully transfer the rice and broth mixture into your prepared baking dish, spreading it evenly.

Arrange the chicken and bake:

Nestle the seasoned chicken thighs onto the rice with the skin side up. Do not submerge the skin in the liquid to help it crisp during baking. Cover the dish tightly with aluminum foil to trap steam and bake on the center rack for thirty five to forty minutes.

Finish baking, broil, and rest:

Remove the foil and continue baking uncovered for another fifteen to twenty minutes until the rice is tender and the chicken is fully cooked through. Switch the oven to broil and brown the chicken skin for two to three minutes, watching closely to prevent burning. Remove from oven and let the dish rest for ten minutes. Finally, fluff the rice gently with a fork and sprinkle chopped fresh cilantro on top before serving.

My favorite ingredient in this dish is the chicken bouillon powder. It quietly builds layers of savory richness that elevate both the rice and the chicken without overpowering the natural flavors. I remember my grandmother making this exact meal on chilly Sunday afternoons and the comforting aroma filling the entire house. It was always the dish that brought everyone back to the table sooner.

Storage Tips

Cool the dish completely before transferring leftovers to airtight containers. Refrigerate for up to four days. When reheating, add a splash of broth or water and cover to keep the rice from drying out. This also helps restore moisture to the chicken. You can warm it in the oven or microwave depending on your convenience.

Ingredient Substitutions

If bonein, skinon chicken thighs are not available, boneless skinless thighs can work well. They cook faster and stay tender though you will lose some crispy skin and a bit of the richer flavor from the bones. Butter can be replaced with olive oil for those who prefer dairy free or want a fruitier note in the rice. Cilantro is sometimes divisive so flat leaf parsley is a great alternative for a fresh herbal touch without the characteristic taste of cilantro.

Serving Suggestions

Serve this flavorful chicken and rice with a crisp green salad dressed simply with lemon and olive oil. Roasted vegetables such as carrots or Brussels sprouts also pair wonderfully. For an extra Mediterranean twist, a side of tzatziki or a dollop of Greek yogurt adds a lovely creamy contrast.

This oven baked rice and chicken is an easy, flavorful one pan meal that brings comforting, homey flavors to the table. It reheats well and freezes nicely for meal prep.

Your Recipe Questions Answered

→ What type of chicken works best for this dish?

Bone-in, skin-on chicken thighs are ideal as they deliver juicy, tender meat and flavorful skin that crisps nicely during baking.

→ Can I substitute other herbs for cilantro?

Yes, flat-leaf parsley is a great alternative that offers a fresh, clean flavor without the strong taste some associate with cilantro.

→ How do I ensure the rice cooks evenly in the oven?

Use very hot chicken broth when combining with rice and seal the baking dish tightly with foil to trap steam during cooking, which helps the rice cook gently and evenly.

→ What is the best way to tell if the chicken is fully cooked?

Use a thermometer to check the thickest part of the thighs; an internal temperature of 175°F ensures juicy and tender meat.

→ Can I make this dish dairy-free?

Yes, simply swap the butter used for sautéing the onion and garlic with olive oil to keep the rice flavorful yet dairy-free.