Chicken and Rice Bake is a simple, comforting dish that brings together tender pieces of chicken with fluffy, flavorful rice all cooked in one pan. It’s the kind of meal where the chicken stays juicy and the rice soaks up all the tasty juices and seasonings, making every bite satisfying and full of warmth.
I love making this dish when I want something easy but still hearty enough to feed a hungry family or a group of friends. One tip I’ve found helpful is to add a little bit of broth or stock to the rice before baking—it keeps the rice from drying out and gives it extra flavor. Plus, you can toss in your favorite veggies or some herbs to mix things up whenever you want.
What’s great about this bake is how it fills the house with a wonderful smell while it’s cooking, and it’s ready all in one dish, which means less clean-up for me! I usually serve it with a simple green salad or some steamed veggies, and it’s always a hit at the dinner table. It’s the kind of meal that feels like a warm hug after a busy day.
Key Ingredients & Substitutions
Chicken thighs: Using bone-in, skin-on thighs keeps the meat juicy and flavorful. For a lighter option, you can use chicken breasts, but bake a little less to avoid drying out.
Basmati rice: I love basmati for its fluffy, separate grains. You can swap in jasmine or long-grain rice if needed, but avoid sticky rice types for this bake.
Chicken broth: Broth adds great flavor and moistness to the rice. Use low-sodium broth to control salt, or substitute with vegetable broth for a different taste.
Bell pepper & onion: These add sweetness and texture. If you don’t have red bell pepper, green or yellow work fine. You can add carrots or peas too!
Spices: Paprika and thyme give a warm, slightly smoky flavor. If you prefer less heat, skip cayenne. Fresh herbs like rosemary or parsley freshen up the dish wonderfully.
How Can I Make Sure the Chicken Stays Juicy and the Rice Cooks Perfectly?
Searing chicken thighs before baking locks in moisture and crisps the skin—don’t skip this step. Sear skin-side down until golden, then flip briefly. This builds flavor and texture.
Pouring hot chicken broth over rinsed rice helps it cook evenly without sticking. Keep the dish covered with foil while baking to trap steam, helping the rice absorb liquid fully.
- Bake covered for about 35 minutes so the rice softens.
- Remove foil for the last 15-20 minutes to let the chicken skin crisp up.
- Rest the dish for a few minutes before serving to let flavors settle.
Following these steps means tender chicken with crispy skin and perfectly cooked rice every time—simple and delicious!
Equipment You’ll Need
- Oven-safe large skillet or baking dish – I recommend a deep skillet or a 9×13-inch dish to fit everything comfortably and go straight from stovetop to oven.
- Chef’s knife – handy for slicing onions and dicing peppers quickly and safely.
- Measuring cups and spoons – for accurate rice, broth, and spice measurements to get the flavors just right.
- Wooden spoon or spatula – perfect for stirring the rice and vegetables evenly in the dish.
- Instant-read thermometer – optional but helpful to check that the chicken reaches 165°F for safe eating.
Flavor Variations & Add-Ins
- Swap chicken thighs for chicken breasts — they cook faster and are leaner, but watch for overcooking to keep them juicy.
- Add diced tomatoes or a splash of lemon juice — these brighten the dish and add tang.
- Mix in vegetables like peas, spinach, or mushrooms — for more greens and texture.
- Use different spices like cumin or turmeric for a warmer, more aromatic flavor.
Chicken and Rice Bake
Ingredients You’ll Need:
For the Chicken:
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper or chili powder (optional)
For the Rice and Vegetables:
- 1 medium onion, finely sliced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 ½ cups basmati rice, rinsed and drained
- 3 cups chicken broth
For Garnish:
- ¼ cup fresh parsley, chopped
Time Needed:
This dish takes about 15 minutes to prepare and sear the chicken and veggies, plus 50-55 minutes baking time. After baking, give it about 5 minutes to rest before serving. So plan for roughly 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
Preheat your oven to 375°F (190°C). Season the chicken thighs with salt, pepper, paprika, thyme, oregano, and cayenne pepper if you like a little spice. Heat olive oil in a large oven-safe baking dish or skillet over medium-high heat. Place chicken thighs skin-side down and cook for 4-5 minutes until the skin is nice and golden. Flip and cook the other side for 2 more minutes. Take the chicken out and set it aside.
2. Cook the Vegetables and Rice:
In the same baking dish, add the sliced onion, diced red bell pepper, and garlic. Cook for about 3-4 minutes until they soften and smell wonderful. Spread the rinsed basmati rice evenly on top of the veggies. Pour the chicken broth over the rice, then stir everything gently to mix.
3. Bake Everything Together:
Place the seared chicken thighs on top of the rice mixture, skin side up. Cover the dish tightly with aluminum foil and bake it in the preheated oven for 35 minutes. After that, take off the foil and bake uncovered for an additional 15-20 minutes, or until the rice is tender, the broth is absorbed, and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
4. Rest and Serve:
Take the dish out of the oven and let it rest for about 5 minutes. This helps the flavors settle a bit. Finally, sprinkle with fresh chopped parsley and serve your warm, tasty Chicken and Rice Bake!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can use frozen chicken thighs, but be sure to thaw them completely in the fridge overnight before cooking. This ensures even cooking and helps the chicken sear properly.
Can I Substitute Brown Rice Instead of Basmati?
You can substitute brown rice, but it will require a longer baking time and more liquid—about 45 minutes covered and check for doneness. You might need to add an extra ½ cup of broth for moisture.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Adding a splash of broth can help keep the rice moist during reheating.
Can I Add More Vegetables to the Bake?
Absolutely! Feel free to add peas, mushrooms, carrots, or spinach for extra nutrition and flavor. Just chop them into bite-sized pieces and add them along with the onions and bell peppers.