Quick Oven Baked Rice Chicken Recipe

There are those busy weeknights when I crave a comforting meal but dread the mountain of dishes that usually comes with cooking from scratch. That is exactly when I turn to this Oven Baked Rice Chicken, which delivers juicy meat and fluffy grains all in a single dish.

The best part is how the savory juices from the chicken drip down as it roasts, infusing the rice with incredible depth and richness.

Why This Oven Baked Rice Chicken Will Become Your Go-To Recipe

You will appreciate how the chicken juices season the grains while baking, ensuring every bite is packed with savory flavor.

The preparation takes just minutes since you simply toss the ingredients into your baking dish and let the oven do the heavy lifting.

I love that this method guarantees perfectly cooked basmati rice without any of the usual stovetop guesswork or constant stirring.

If this cozy meal hits the spot, you should definitely try my Ultimate Chili Recipe for another warming dinner, or make a batch of Hearty Easy Golden Winter Soup for the ultimate comfort food night.

Everything You Need for Perfect Oven Baked Rice Chicken

Here is the simple list of items you need to gather from your pantry:

• Basmati rice: Long-grain rice works best here to stay fluffy and distinct rather than becoming mushy during the bake.
• Chicken thighs: I use boneless and skinless thighs because they stay juicy and tender throughout the longer cooking time.
• Hot water: Starting with boiling water gives the rice a head start so it finishes at the same time as the protein.
• Onion: A small white or yellow onion adds essential aromatic flavor to the rice base.
• Olive oil: This helps coat the grains and creates the base for the spice rub.
• Garlic: Fresh cloves provide a punchy depth that permeates the entire casserole.
• Paprika: Adds a beautiful warm color and subtle sweetness to the chicken coating.
• Oregano: Dried oregano brings an earthy, herbal note that complements the poultry perfectly.
• Thyme: This herb pairs wonderfully with the other spices for a classic savory profile.
• Turmeric: Just a little bit adds a lovely golden hue and warm flavor to the dish.
• Salt: Essential for bringing out all the other flavors in both the meat and the grains.
• Black pepper: Adds a gentle heat that balances the richness of the chicken fat.
• Parsley: Fresh chopped herbs add a pop of color and freshness for serving.

My Method for Oven Baked Rice Chicken

Let’s get cooking with this simple step-by-step process:

1. Start by preheating your oven to 375°F so it is nice and hot when you are ready to bake. In a large bowl, whisk together the olive oil, minced garlic, paprika, dried oregano, thyme, salt, black pepper, and turmeric until you have a smooth, fragrant paste.
2. Add your chicken thighs to the bowl with the spice mixture and use your hands or tongs to toss them until every piece is thoroughly coated. I like to let the chicken sit at room temperature for about 20 minutes while I prep the rest, allowing the spices to really penetrate the meat.
3. Grab a 9×13 inch baking dish and add the rinsed basmati rice, olive oil, finely diced onion, salt, pepper, and the hot water. Stir everything gently with a spoon to ensure the onions and spices are distributed evenly throughout the liquid and grains.
4. Carefully arrange the marinated chicken thighs directly on top of the rice mixture in a single layer. Cover the baking dish tightly with aluminum foil to trap the steam, then bake in the preheated oven for 45 minutes.
5. Remove the foil from the dish and continue baking uncovered for another 15 minutes. This final step is crucial as it allows the excess liquid to evaporate and gives the chicken a chance to brown slightly while finishing the cooking process.
6. Take the dish out of the oven and use tongs to temporarily move the chicken to a plate. Fluff the rice with a fork to separate the grains, then place the chicken back on top and garnish generously with fresh chopped parsley before serving hot.

My Best Tips for Perfect Oven Baked Rice Chicken

I always recommend using boiling hot water to give the rice a head start so it finishes cooking at the exact same time as the meat.

Make sure you tightly seal the baking dish with foil to trap the steam, which is essential for keeping your Oven Baked Rice Chicken moist.

You can easily customize the flavor profile by adding chopped vegetables like bell peppers or peas into the rice mixture before baking.

How I Like to Serve This Oven Baked Rice Chicken

A simple green salad with a lemon vinaigrette cuts through the richness of the spiced chicken and makes the meal feel complete.

I also like to garnish the Oven Baked Rice Chicken with plenty of fresh chopped parsley and a squeeze of lemon juice for brightness.

If you want more inspiration, join me on Pinterest for fresh meal ideas.

Oven Baked Rice Chicken Recipe

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• Author: Amelia Bryan
• Total Time: 1 hr 20 min
• Yield: 8 servings
• Diet: Gluten Free

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Description

A simple one-pan dinner featuring juicy spiced chicken thighs baked directly over fluffy, aromatic basmati rice.

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Ingredients

• 1 1/2 cups basmati rice, rinsed
• 8 boneless skinless chicken thighs (approx 3 lbs)
• 2 cups boiling water
• 1 small onion, finely diced
• 3 tablespoons olive oil (divided)
• 6 garlic cloves, minced
• 1 tablespoon paprika
• 3 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1/4 teaspoon turmeric powder
• 2 1/4 teaspoons salt (divided)
• 1 3/4 teaspoons black pepper (divided)
• Fresh chopped parsley for garnish

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Instructions

1. Preheat your oven to 375°F. In a large bowl, combine 3 tablespoons olive oil, minced garlic, paprika, oregano, thyme, turmeric, 1 1/2 teaspoons salt, and 1 1/2 teaspoons black pepper to create a spice paste.
2. Add the chicken thighs to the bowl and toss until evenly coated with the spice mixture. Let marinate for about 20 minutes at room temperature.
3. In a 9×13 inch baking dish, combine the rinsed rice, diced onion, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, and 2 cups of boiling hot water. Stir well.
4. Place the marinated chicken thighs on top of the rice mixture. Cover the dish tightly with aluminum foil and bake for 45 minutes.
5. Remove the foil and bake uncovered for an additional 15 minutes to brown the chicken and absorb remaining liquid.
6. Remove from oven, set chicken aside briefly to fluff the rice with a fork, then return chicken to the dish and garnish with parsley.

Notes

Ensure the water is boiling hot when added to help the rice cook evenly. Store leftovers in an airtight container for up to 4 days.

• Prep Time: 20 min
• Marinating: 20 min
• Cook Time: 1 hr
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 thigh + rice
• Calories: 440
• Sugar: 1g
• Sodium: 760mg
• Fat: 16g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 41g
• Cholesterol: 190mg

Keywords: Oven Baked Rice Chicken, chicken and rice casserole, easy weeknight dinner, one pan chicken recipe