Chicken and Rice Bake is a cozy, one-pan meal that blends tender chicken pieces with fluffy rice and a mix of simple seasonings. It’s like a warm hug on your dinner plate, where the rice soaks up all the delicious flavors from the chicken and any broth or spices you add. I love how everything cooks together, making the kitchen smell amazing and your dinner super easy to pull off.
What I really enjoy about this dish is how easy it is to customize. I often toss in some veggies, like peas or carrots, or sprinkle cheese on top towards the end for a little melty finish. It’s a great way to use what you have on hand without fussing too much, and it feels like a special meal even on busy weeknights.
One of my favorite ways to serve this bake is with a simple green salad or some crusty bread on the side. It’s the kind of meal that feels just right, whether you’re eating solo or feeding a crowd. Plus, leftovers reheat beautifully, making it a go-to for lunches the next day.
Key Ingredients & Substitutions
Chicken thighs: Bone-in, skin-on thighs give the best flavor and keep the meat juicy while baking. If you prefer white meat, boneless skinless chicken breasts can work but may dry out faster.
Long-grain white rice: This rice cooks evenly and stays fluffy. If you want, you can swap with jasmine rice for a nice aroma or brown rice for a nuttier flavor, but increase cooking time and broth.
Chicken broth: Using broth instead of water adds extra flavor to the rice. If you don’t have broth, use water plus a bouillon cube or seasoning.
Smoked paprika & herbs: Smoked paprika adds warmth and a mild smoky taste. Dried thyme and oregano bring earthiness. Feel free to experiment with other seasonings like rosemary or cumin for variation.
How Do You Get Crispy Chicken Skin in a Bake?
Since the chicken bakes covered, skin can stay soft. To get crispy skin:
- Remove the foil during the last 15-20 minutes of cooking so the skin has direct heat.
- Arrange chicken skin side up to help it brown.
- Make sure chicken skin is patted dry before seasoning to help it crisp more.
- If you want extra crispiness, broil for 2-3 minutes at the very end but watch carefully to avoid burning.
This method gives you tender chicken under crispy, golden skin, balancing moistness with texture.
Equipment You’ll Need
- 9×13 inch baking dish – I use this because it’s the perfect size to hold everything evenly and bakes nicely without spilling.
- Mixing bowl – handy for rubbing the spices onto the chicken and making sure everything is well coated.
- Aluminum foil – helps keep the moisture in during baking and makes cleanup easier.
- Measuring cups and spoons – to measure out rice, broth, and spices precisely for the best results.
- Knife and cutting board – for chopping the onion and prep work.
Flavor Variations & Add-Ins
- Swap chicken thighs for boneless, skinless breasts for a lighter version that cooks faster.
- Mix in frozen peas, carrots, or corn with the rice before baking for extra veggies and color.
- Add a pinch of chili powder or cayenne to boost heat if you like a bit of spice.
- Sprinkle shredded cheese (like cheddar or mozzarella) over the chicken during the last 10 minutes for a cheesy crust.
Chicken and Rice Bake
Ingredients You’ll Need:
For the Chicken and Rice:
- 8 bone-in, skin-on chicken thighs
- 2 cups long-grain white rice, rinsed
- 3 cups chicken broth (or stock)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: a squeeze of lemon juice or lemon zest for brightness
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and about 1 hour to bake. After baking, allow 5 minutes of resting time before serving. So, plan for roughly 1 hour and 20 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Season the Chicken:
Preheat your oven to 375°F (190°C). In a large bowl, mix the chicken thighs with olive oil, garlic, smoked paprika, thyme, oregano, cumin (if using), salt, and pepper. Rub everything well to ensure the chicken is evenly coated with all the spices.
2. Assemble the Rice Base:
Grease a 9×13-inch baking dish. Spread the rinsed rice evenly in the dish, then scatter the chopped onions over the rice. Pour the chicken broth over the rice and onions, making sure the rice is fully submerged.
3. Arrange the Chicken and Bake:
Place the seasoned chicken thighs on top of the rice with the skin side facing up. Cover the dish tightly with aluminum foil to trap moisture. Bake for 45 minutes.
4. Finish Baking and Serve:
After 45 minutes, carefully remove the foil and bake uncovered for another 15-20 minutes, or until the chicken skin is golden and crispy and the rice is tender with all liquid absorbed. Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley and, if you like, add a squeeze of lemon juice or zest to brighten the flavors. Serve warm and enjoy your comforting meal!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken thighs in the refrigerator overnight before seasoning and baking. This ensures even cooking and the best texture.
Can I Substitute Brown Rice for White Rice?
You can, but brown rice will need a longer cooking time and more liquid. Increase the baking time by about 15-20 minutes and add an extra 1/2 cup of broth for best results.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Add Vegetables to the Bake?
Absolutely! Adding frozen peas, carrots, or chopped bell peppers with the rice before baking is a great way to boost nutrition and flavor. Just make sure to cut veggies into small pieces so they cook evenly.
