Chicken And Rice Bake

Name: Chicken And Rice Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 cups uncooked rice; 4 chicken thighs, bone-in and skin-on; 1 onion, diced; 2 cloves garlic, minced; 4 cups chicken broth; 1 cup frozen peas; 1 teaspoon paprika; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Classic Kitchen

I absolutely love making Chicken and Rice Bake for a comforting family dinner. With its savory blend of chicken, tender rice, and aromatic spices, every bite feels like a warm hug! Not only is this dish simple to prepare, but it also yields a delightful one-pan meal that's perfect for busy weeknights. I always find it rewarding to throw everything together and let the oven work its magic, filling my home with delicious aromas that keep everyone coming back for seconds.

Created by

Leonie Fairchild

Last updated on 2026-01-24T11:55:34.834Z

When I first came across the idea of a Chicken and Rice Bake, I was skeptical about how everything could cook evenly in one dish. But as I experimented with different ingredients, I discovered that using a good quality broth ensures the rice absorbs all the wonderful flavors. This method not only simplifies cooking but also allows the chicken to remain juicy while the rice becomes the perfect side dish.

One little trick I learned is to let the dish rest for a few minutes before serving. This helps the flavors meld and makes it easier to portion out. Trust me, the wait is worth it when you taste the final outcome of this delicious bake!

Why You Will Love This Recipe
A hearty and satisfying one-pan meal
Simple preparation with minimal cleanup
Loaded with flavors that appeal to everyone

The Secret to Perfectly Cooked Rice

Rice is the foundation of this Chicken and Rice Bake, so it's essential to get it just right. Using uncooked, long-grain rice allows it to absorb all the flavors from the chicken broth while cooking. Make sure to distribute the rice evenly in the baking dish to promote even cooking. If you prefer, you can replace regular rice with brown rice for a nuttier flavor, but remember to increase the baking time by about 10-15 minutes and ensure there’s sufficient liquid.

Seasoning the rice with paprika and thyme before adding the broth infuses it with flavor right from the start. I like to give the mixture a gentle stir before placing the chicken on top, ensuring the rice is coated with the spices so that every bite is flavorful.

Choosing the Right Chicken

For this recipe, I prefer using bone-in, skin-on chicken thighs due to their rich flavor and juicy texture. The bone contributes to the broth, enhancing the overall taste of the dish. If you're looking to make it a bit healthier, skinless chicken thighs or even chicken breasts can be substituted, but keep in mind they may not be as moist and flavorful as thighs cooked with skin. Adjust cooking time accordingly, as skinless pieces may cook a bit faster.

Another great tip is to sear the chicken skin-side down in a pan for a few minutes before placing it in the baking dish. This step not only enhances the flavor but also helps the skin crisp up nicely in the oven.

Serving and Storage Tips

Once the Chicken and Rice Bake is ready, let it rest for about 5 minutes before serving. This helps the juices redistribute, allowing for a more succulent bite. I love garnishing with freshly chopped parsley for a pop of color and freshness. This dish pairs wonderfully with a side salad or steamed vegetables for a well-rounded meal.

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, adding a splash of chicken broth if it seems dry. You can also freeze portions of this dish for up to 3 months. Just make sure to cool it completely before transferring it to a freezer-safe container.

Ingredients

Main Ingredients

2 cups uncooked rice
4 chicken thighs, bone-in and skin-on
1 onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup frozen peas
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

Make sure to have all your ingredients prepped before you start!

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Rice

In a large baking dish, combine the uncooked rice, diced onion, minced garlic, paprika, dried thyme, salt, and pepper.

Add Chicken and Broth

Place the chicken thighs on top of the rice mixture, and pour in the chicken broth. Make sure the rice is submerged in the broth.

Bake

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and add the frozen peas, then bake for an additional 10-15 minutes or until the chicken is cooked through.

Serve

Let the dish rest for a few minutes before serving. Garnish with fresh parsley.

Enjoy your meal with some crusty bread for a complete experience!

Pro Tips

For added flavor, try marinating the chicken in herbs and spices a few hours before cooking. This will enhance the overall taste of the dish!

Flavorful Variations

This Chicken and Rice Bake is easily customizable to suit your taste. Try adding vegetables such as diced carrots or bell peppers along with the onion for added nutrients and flavor. You could also mix in some spices like turmeric or cumin for a more exotic flavor profile. If you like a bit of heat, add a pinch of cayenne pepper or mix in some diced jalapeños with the peas.

For a creamy twist, consider stirring in a cup of sour cream or cream of mushroom soup right before baking. This will create a richness that's comforting and adds a delightful texture to the dish.

Troubleshooting Tips

If you find that the rice isn’t fully cooked at the end of the baking time, it could be because it wasn’t submerged enough in the broth. In this case, simply add a little more chicken broth and return it to the oven until the rice is tender. Another common issue is dry chicken; this usually happens if the chicken is overcooked. To avoid this, I recommend using a meat thermometer to check for doneness—165°F (75°C) is ideal for chicken.

Remember, too, that oven temperatures may vary. If your dish seems to be browning excessively on top before the rice is done, cover it with foil to prevent further browning while the rice cooks through.

Questions About Recipes

→ Can I use brown rice instead of white?

Yes, but you'll need to adjust the cooking time and increase the amount of broth.

→ Can this dish be made in advance?

Absolutely! You can prepare it a day ahead, store it in the fridge, and reheat when ready to serve.

→ What other vegetables can I add?

Vegetables like bell peppers, carrots, or broccoli can be great additions!

→ Is this recipe gluten-free?

Yes, as long as you use gluten-free chicken broth and rice.