Chicken and Rice Bake is a simple, comforting dish that combines tender chicken pieces with fluffy, flavorful rice all cooked together in one pan. The chicken gets golden and juicy while the rice soaks up a delicious broth, making every bite rich and warm. It’s a classic meal that feels cozy and satisfying without needing a lot of fuss.
I love this recipe because it’s easy to prepare and perfect for busy nights when you want something hearty but don’t want to spend too much time in the kitchen. I usually make it with some garlic and onion mixed into the rice, and sometimes I add a few veggies like peas or carrots to brighten it up. It’s one of those dishes that gets better the next day, too, which means there are always leftovers to look forward to.
When I serve this Chicken and Rice Bake, I like to pair it with a simple side salad or steamed green beans to add a fresh crunch. It feels like a complete meal that brings everyone together around the table, perfect for a cozy weeknight dinner or a lazy weekend. I promise it’s a recipe you’ll want to keep coming back to again and again.
Key Ingredients & Substitutions
Chicken thighs: I prefer bone-in, skin-on thighs here because they stay juicy and the skin crisps up nicely. You can swap for boneless thighs or breasts if you want leaner meat. Just reduce cooking time a bit.
Rice: Long grain rice like basmati or jasmine works best because it stays fluffy and doesn’t get mushy. Avoid instant or quick-cooking rice here, as it won’t cook properly with this method.
Chicken broth: Using broth instead of water adds great flavor to the rice. If you don’t have broth, a mix of water with a little bouillon cube works fine too.
Spices: Paprika, thyme, cumin, and turmeric add color and mild earthiness. If you don’t have turmeric, just a pinch of curry powder or a bit more paprika can work well as a substitute.
How Can You Keep the Chicken Skin Crispy While Baking?
Crispy chicken skin in a bake can be tricky because of the moisture. Here’s what I do:
- First, brown the skin side in oil over medium heat. This renders fat and creates a crispy surface.
- Place chicken skin-side up on top of the rice so it’s not sitting in liquid.
- Cover with foil for the first part of baking to cook through, then remove foil at the end to crisp the skin.
- Let the bake rest a few minutes before serving to help the juices settle.
Following these steps gives you tender chicken inside and crispy skin outside—a perfect combo!
Equipment You’ll Need
- Oven-safe baking dish – I use a deep casserole or large roasting pan that fits all ingredients comfortably.
- Large skillet or sauté pan – helpful for browning the chicken thighs and sautéing onions and garlic.
- Measuring cups and spoons – for accurate measuring of rice, broth, and spices.
- Kitchen tongs or a slotted spoon – to handle the chicken without piercing and losing juices.
- Aluminum foil – for covering the dish during baking and trapping steam.
Flavor Variations & Add-Ins
- Use boneless, skinless chicken breasts for a leaner option; adjust cooking time slightly. You might add a squeeze of lemon for brightness.
- Mix in chopped vegetables like bell peppers, peas, or carrots for added color and texture.
- Spice it up with cayenne pepper, smoked paprika, or a pinch of chili flakes for extra heat.
- Add grated cheese like Parmesan or mozzarella on top during the last 10 minutes of baking for a cheesy crust.
Chicken and Rice Bake
Ingredients You’ll Need:
For the Chicken and Rice:
- 4 bone-in, skin-on chicken thighs
- 1 1/2 cups long grain rice (e.g., basmati or jasmine)
- 3 cups chicken broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil (plus a little extra for drizzling)
- 1 tsp paprika
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1/2 tsp turmeric or curry powder (for color and subtle flavor)
- 1 tsp ground cumin
- Salt and freshly ground black pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
Time Needed
This recipe takes about 15 minutes to prepare and roughly 50 minutes to bake. Allow an extra 5 minutes to rest before serving, so plan for about 1 hour total from start to finish.
Step-by-Step Instructions:
1. Prepare and Brown the Chicken:
Preheat the oven to 375°F (190°C). Heat 2 tablespoons of olive oil in a large oven-safe baking dish over medium heat on the stovetop. Season the chicken thighs on both sides with salt, pepper, paprika, thyme, and cumin. Place the chicken skin-side down in the hot oil and cook until the skin turns golden and crispy, about 4-5 minutes. Flip the thighs and cook for another 3 minutes, then remove the chicken from the pan and set aside.
2. Sauté the Vegetables and Toast Rice:
In the same pan, add the chopped onion and cook until translucent (about 3-4 minutes). Add the minced garlic and sauté for another 30 seconds until you smell the lovely aroma. Stir in the rice along with turmeric or curry powder and a pinch of salt. Cook while stirring gently for 1-2 minutes to lightly toast the rice and mix the spices well.
3. Combine and Bake:
Pour in the chicken broth and stir gently to evenly combine everything. Spread the rice evenly in the baking dish. Carefully nestle the browned chicken thighs on top of the rice, skin side up. Cover the dish tightly with aluminum foil and bake for 35 minutes. After that, remove the foil and bake for an additional 10-15 minutes until the chicken skin crisps up perfectly and the rice is tender and fully cooked.
4. Rest and Serve:
Take the dish out of the oven and let it sit for about 5 minutes. This helps the juices settle and makes serving easier. Before serving, sprinkle freshly chopped parsley or cilantro on top for a fresh pop of flavor. Serve warm and enjoy your comforting Chicken and Rice Bake!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just be sure to thaw them completely in the fridge overnight before cooking. Pat them dry to remove any excess moisture for crispier skin.
Can I Substitute Brown Rice Instead of White Rice?
You can, but brown rice takes longer to cook. If using brown rice, pre-cook it partially or increase the baking time by about 20-25 minutes and check for doneness.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven, adding a splash of broth if the rice seems dry.
Can I Add Vegetables to the Bake?
Absolutely! Feel free to toss in diced carrots, peas, or bell peppers with the rice before baking to add color and nutrients. Just make sure they’re cut into small, even pieces for even cooking.