Comforting Easy Oven Baked Chicken and Rice made with chicken thighs, basmati rice, garlic, herbs, and olive oil — all baked together in one dish.
I don’t know if you’ve ever had one of those weeks where every day feels like it’s running a little off-center — not dramatically, not in a way anyone else would notice, but just… slightly crooked. That’s exactly where I found myself the first time I made this Easy Oven Baked Chicken and Rice recipe. I’d come home from a long day, the kind where you try to do errands but end up doing everything except the thing you meant to do. I remember standing in my kitchen thinking, “Okay, I need real dinner but I don’t have the emotional capacity for real cooking.” Sound familiar?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
It weirdly reminded me of this one Sunday when I was a kid — my dad had burned dinner (which he still denies), and my mom swooped in with a simple chicken-and-rice bake like some kind of domestic superhero. The whole house smelled like garlic and paprika, and I remember sitting at the table thinking that dinner had this magical ability to make everything feel normal again. That memory just dropped into my brain as I stared at the raw chicken on my counter. I didn’t have my mom’s loose, no-recipe-needed confidence, but I had thighs, rice, and spices… and honestly, that felt like enough.
It wasn’t perfect — I didn’t marinate the chicken long enough, I second-guessed the amount of garlic, I spilled rice on the floor because I was rushing — but when I pulled the dish out of the oven, something about the golden chicken sitting on top of fluffy basmati rice made me feel calmer than I’d felt all day. And maybe that’s why this Easy Oven Baked Chicken and Rice recipe stuck for me: it’s steady. It forgives mistakes. It tastes like effort even when your effort level is running dangerously low.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Easy Oven Baked Chicken and Rice Recipe?
What I love about this Easy Oven Baked Chicken and Rice dish — and I mean really love — is that it’s one of those rare meals that feels like it took hours even though it’s basically the oven doing 90% of the job. The chicken seasons the rice as it bakes, which feels like cheating in the best possible way. And the flavor is cozy without being heavy, like the food equivalent of your favorite sweatshirt.
Also, I’ve made this so many times and it still surprises me. Sometimes the rice gets slightly stickier, sometimes the chicken browns a little more on one side because my oven is dramatic, and sometimes I add more paprika without meaning to — but every version tastes good in its own way. Kind of like life, right? There’s no “perfect,” only “delicious enough to make again.”
Ingredient Notes:
Here’s the lineup for this Easy Oven Baked Chicken and Rice — simple ingredients but each of them sort of brings their own personality to the table.
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Chicken Thighs: They’re the dependable friend of the chicken world: juicy, forgiving, and almost impossible to ruin.
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Olive Oil: Helps everything bind and gives that silky feel to the marinade.
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Garlic, Paprika, Oregano, Thyme: Honestly, this is the holy quartet. It smells like every good family dinner I remember.
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Basmati Rice: Light, fragrant, and really good at absorbing flavor. Rinsing it feels like a small inconvenience but trust me — worth it.
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Onion: Adds depth and keeps the rice from tasting like “just rice.”
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Boiling Water: This is one of those “don’t skip this step” things. Cold water makes the rice grumpy.
How To Make Easy Oven Baked Chicken and Rice?
Let’s walk through this Easy Oven Baked Chicken and Rice recipe together — like I’m standing next to you in the kitchen reminding you that it’s really not as complicated as it looks.
- Preheat the oven to 375°F.
Easy, predictable. A small win to start. - Marinate the chicken.
Whisk the olive oil, garlic, paprika, oregano, thyme, salt, pepper, and turmeric in a bowl. The color turns into something that gives me sunset vibes every time. Toss in the chicken and let it sit for 20 minutes. Not mandatory, but it does help everything taste more intentional. - Prep the rice.
Pour basmati rice into a 9×13 baking dish along with the olive oil, diced onion, salt, pepper, and boiling water. Stir it gently — it won’t look inspiring yet, but trust the process. - Bake, part one.
Nestle the chicken thighs on top of the rice. Pour in any leftover marinade because that stuff is gold. Cover with foil and bake for 45 minutes. Go do something that makes you feel like a person again. - Bake, part two.
Remove the foil and bake for another 15 minutes. This is where everything transforms — the chicken browns, the rice finishes, and suddenly your kitchen smells like someone who definitely has their life together. - Serve.
Pull the chicken aside, fluff the rice like a proud parent, put the chicken back, and sprinkle with parsley if you’re feeling fancy or pretending to be on a cooking show.
Storage Options:
This Easy Oven Baked Chicken and Rice holds up beautifully the next day — sometimes even better, honestly. Store it in an airtight container (or keep it in the baking dish covered with foil if you’re like me and don’t feel like dirtying more things). It lasts about 4 days. Add a splash of water before reheating so the rice comes back to life.
Variations and Substitutions:
This recipe practically invites you to play around with it.
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Add peas, carrots, or bell peppers if you’re feeling veggie-forward.
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Swap chicken thighs for bone-in thighs, breasts, or even drumsticks — each one brings a different vibe.
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Use chicken broth instead of water for extra richness.
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Add lemon zest, smoked paprika, or chili flakes if you want a little spark.
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Try jasmine rice or brown rice, just adjust water and time.
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What to Serve with Easy Oven Baked Chicken and Rice?
Even though Easy Oven Baked Chicken and Rice feels like a full meal already, a few sides take things from “weeknight dinner” to “wow, she planned this.”
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Simple green salad
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Roasted or steamed veggies
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Warm bread (the kind that comes in a tube is fine — no judgment)
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Lemon wedges for brightness
Frequently Asked Questions:
Can I use chicken breasts?
Yes, but watch the clock — they dry out faster than thighs.
Why didn’t my rice cook fully?
Usually the foil wasn’t sealed well or the water wasn’t boiling-hot. Ovens have moods, too.
Can I use brown rice?
You can, but it takes longer and needs more liquid. It’s a little higher-maintenance.
If you end up making this Easy Oven Baked Chicken and Rice, tell me how it went — or if you added anything fun. I swear half the best recipe ideas come from those little “What if I tried this…?” moments.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Oven Baked Chicken and Rice
Ingredients
For the Chicken
- 3 tablespoons olive oil
- 6 cloves garlic minced
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 1/4 teaspoon turmeric powder
- 8 boneless skinless chicken thighs 3 to 3 1/2 pounds
- Chopped fresh parsley optional, for serving
For the Rice
- 1 1/2 cups basmati rice rinsed and drained
- 1 tablespoon olive oil
- 1 small yellow onion finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups boiling water
Instructions
Preheat the Oven
- Set the oven to 375°F to ensure an even baking temperature.
Marinate the Chicken
- In a large mixing bowl, whisk together the olive oil, minced garlic, paprika, dried oregano, dried thyme, salt, black pepper, and turmeric. Add the chicken thighs and coat thoroughly in the marinade. Allow the chicken to rest at room temperature for 20 minutes.
Prepare the Rice Base
- In a 9×13-inch baking dish, combine the rinsed basmati rice, olive oil, diced onion, salt, black pepper, and boiling water. Stir to distribute the ingredients evenly.
Assemble and Bake (Covered)
- Arrange the marinated chicken thighs in a single layer over the rice mixture, pouring any remaining marinade from the bowl over the top. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
Bake (Uncovered)
- Remove the foil and continue baking for an additional 15 minutes, or until the chicken is browned and fully cooked and the rice is tender.
Serve
- Carefully remove the baking dish from the oven. Use tongs to transfer the chicken temporarily to a plate. Fluff the rice with a fork to release steam and improve texture. Return the chicken to the dish, garnish with parsley if desired, and serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
