This easy Oven Baked Chicken and Rice is a breeze to prepare and requires basically no hands-on cooking. Just mix the ingredients, pop it in the oven, and let the oven do its thing. It’s an ideal weeknight meal for busy moms.
This chicken and rice recipe reminds me of the old fashioned baked chicken and rice my mom used to make for us growing up. I tried to elevate it a bit while still keeping it simple.
If you’re looking for more easy meal ideas to keep your weeknights stress-free, try my delicious Dutch Oven Chicken and Rice made on the stove top.
My Easy One Pot Lemon Chicken & Orzo is the perfect one-pot recipe for summer full of bright citrusy flavor.
For a super creamy and cheesy option, check out my One Pan Chicken Sausage Orzo.
And don’t miss my easy Beef Taco Casserole with Tortilla Chips for a fun meal the whole family will love.
Table of Contents
Why You’ll Love This Recipe
- Simple Flavors: Even picky eaters will enjoy the mild, yet delicious flavors of this dinner.
- Easy Prep: Just mix, season, and bake—minimal effort for a complete meal.
- One Pan Dinner: Simplify cleanup with a single baking dish that handles everything from start to finish.
Ingredients & Substitutions
- Chicken Broth: Use regular chicken broth or chicken stock for the best flavor. Avoid using water or low-sodium versions as they may result in a less flavorful dish.
- Half and Half: Adds creaminess. Heavy cream can be used for more richness.
- Butter: Helps the rice to not become sticky. Olive oil can be used.
- Italian Seasoning: A mix of oregano, basil, and thyme. Use these herbs individually if needed.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Mushrooms: Use any type, like white, baby bella, button, or cremini. Substitute with bell peppers or zucchini if desired.
- Onion: If you have a large onion, only use about half.
- Garlic: Fresh is best to flavor the rice.
- Basmati Rice: Jasmine or any long-grain white rice works too.
- Parmesan: This adds more flavor to the dish, but it can be omitted.
- Spices: Adjust to taste or use your favorite chicken seasoning. Note: stick with smoked paprika for its rich flavor, avoiding regular paprika.
- Chicken Thighs: Bone-in chicken thighs can also be used, but be sure to remove the skin or the dish will be too oily. Chicken breasts will dry out by the time the rice is cooked so I do not recommend using them.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Baked Chicken & Rice in the Oven
Quick Overview
- Whisk the liquids together.
- Stir in the vegetables, rice, and cheese.
- Season the chicken.
- Bake.
Step by Step Instructions
- Prepare the Liquid Mixture: Preheat your oven to 350°F (175°C). In a large baking dish, whisk together the chicken broth, half and half, melted butter, Italian seasoning, 1 teaspoon kosher salt, and a generous amount of freshly cracked black pepper. Make sure the mixture is well combined.
- Add the Vegetables, Rice, and Cheese: Stir in the mushrooms, diced yellow onion, garlic, rice, and parmesan until evenly distributed.
- Season the Chicken Thighs: In a small bowl, combine 1 1/2 teaspoons kosher salt, onion powder, garlic, mustard powder, and smoked paprika. Rub the seasoning mixture evenly over each chicken thigh, ensuring all sides are well coated.
- Bake: Arrange the seasoned chicken thighs on top of the rice mixture in the baking dish. Sprinkle any remaining seasoning on top of the chicken. Top with more black pepper. Cover the dish tightly with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the rice is tender. For a golden finish, spray the chicken with oil and broil for 2-3 minutes.
Recipe Serving Suggestions
I typically serve this one-pot chicken and rice bake on its own, since it has protein, carbs, and veggies all in one dish. However, if you’re looking to add an extra side, here are some great ideas:
- Spoon lots of my Brown Gravy Recipe on top for extra flavor.
- Roasted Green Beans and Carrots
- Copycat Panera Greek Salad & Dressing
- Air Fryer Butternut Squash
- Brown Sugar Honey Glazed Carrots
Expert Tips
- Warm the Liquids: Using hot chicken broth and half and half helps the rice cook evenly. Before adding them to the baking dish, warm the broth and half and half in a separate pan or in the microwave. This ensures that the rice begins cooking as soon as it’s added, resulting in perfectly tender rice.
- Check Rice: Depending on your oven and the type of rice, you might need to bake the dish a bit longer. Ensure the has absorbed most of the liquid before uncovering.
- Broil: To develop some color on the chicken, broil for a few minutes at the end of baking. Keep a close eye to avoid burning.
Additions & Variations
- Herbs & Spices: Use your favorite seasoning for the chicken or whatever you have on hand, like lemon pepper or cajun seasoning.
- Citrus: Finish the dish with a squeeze of fresh lemon juice or a sprinkle of lemon zest.
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Recipe FAQs
Can you cook raw chicken and rice at the same time?
Yes, you can cook raw chicken and rice together. The chicken and rice cook simultaneously, allowing the rice to absorb the juices from the chicken.
What sauce is good with chicken and rice?
A variety of sauces can complement chicken and rice. My favorite is my Brown Gravy Recipe.
More Chicken Recipes
Did you make this recipe?
If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback.
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Oven Baked Chicken and Rice (One Pot)
This easy Oven Baked Chicken and Rice is a breeze to prepare and requires basically no hands-on cooking. Just mix the ingredients, pop it in the oven, and let the oven do its thing. It’s an ideal weeknight meal for busy moms.
Equipment
Ingredients
- 1 14.5-ounce can (1 3/4 cups) chicken broth, warmed in the microwave
- 1 1/4 cup half and half, warmed in the microwave
- 2 Tablespoons melted salted butter
- 1 Tablespoon italian seasoning
- 1 teaspoon Morton kosher salt*
- fresh cracked black pepper
- 8 ounces sliced white or baby bella mushrooms
- 1 small yellow onion, diced
- 10 cloves garlic, minced finely
- 1 1/2 cups uncooked basmati rice*
- 1 cup parmesan cheese
- 1 1/2 teaspoons EACH Morton kosher salt, onion powder, granulated garlic, dried mustard powder, & smoked paprika
- 6 boneless skinless chicken thighs, about 2 pounds*
Instructions
- Prepare the Liquid Mixture: Preheat your oven to 350°F (175°C). In a large baking dish, whisk together the chicken broth, half and half, melted butter, Italian seasoning, 1 teaspoon kosher salt, and a generous amount of freshly cracked black pepper. Make sure the mixture is well combined.1 14.5-ounce can (1 3/4 cups) chicken broth, warmed in the microwave, 1 1/4 cup half and half, warmed in the microwave, 2 Tablespoons melted salted butter, 1 Tablespoon italian seasoning, 1 teaspoon Morton kosher salt*, fresh cracked black pepper
- Add the Vegetables, Rice, and Cheese: Stir in the mushrooms, diced yellow onion, garlic, rice, and parmesan until evenly distributed.8 ounces sliced white or baby bella mushrooms, 1 small yellow onion, diced, 10 cloves garlic, minced finely, 1 1/2 cups uncooked basmati rice*, 1 cup parmesan cheese
- Season the Chicken Thighs: In a small bowl, combine 1 1/2 teaspoons kosher salt, onion powder, garlic, mustard powder, and smoked paprika. Rub the seasoning mixture evenly over each chicken thigh, ensuring all sides are well coated.1 1/2 teaspoons EACH Morton kosher salt, onion powder, granulated garlic, dried mustard powder, & smoked paprika, 6 boneless skinless chicken thighs, about 2 pounds*
- Bake: Arrange the seasoned chicken thighs on top of the rice mixture in the baking dish. Sprinkle any remaining seasoning on top of the chicken. Top with more black pepper. Cover the dish tightly with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the rice is tender. For a golden finish, spray the chicken with oil and broil for 2-3 minutes.
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Basmati Rice: Jasmine or any long-grain white rice works too.
- Chicken Thighs: Bone-in chicken thighs can also be used, but be sure to remove the skin or the dish will be too oily. Chicken breasts will dry out by the time the rice is cooked so I do not recommend using them.
- Warm the Liquids: Using hot chicken broth and half and half helps the rice cook evenly. Before adding them to the baking dish, warm the broth and half and half in a separate pan or in the microwave. This ensures that the rice begins cooking as soon as it’s added, resulting in perfectly tender rice.
Nutrition
Calories: 494kcal | Carbohydrates: 45g | Protein: 34g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 146mg | Sodium: 1413mg | Fiber: 2g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
