Baked chicken and rice is a family-friendly meal made with chicken thighs, long grain rice and lots of veggies. All cooked together, the rice and veggies absorb the chicken juices as they cook, Making this recipe flavourful and delicious. Perfect for weeknight dinners!
Dinner doesn’t get any easier than this chicken dinner! Fluffy rice, well-seasoned veggies baked with tender chicken in one baking pan. Nothing beats this baked chicken and rice casserole; it is flavourful, delicious, and so easy to make. This baked chicken recipe has everything you need for a well-balanced dinner. It is my favourite go-to meal for easy family dinner.
Why this recipe works?
This baked chicken and rice is a whole meal cooked in one pot; it is such a comforting and easy casserole. One good thing about this recipe is that it is customized; you can use different veggies or different spices or even add some herbs based on your personal preferences.
What's in this Baked Chicken And Rice Recipe?
- Olive oil: I prefer to use olive oil as it enhances the flavour. However, you can use sunflower oil or avocado oil if you like.
- Salt & Ground black pepper for seasoning.
- Chicken thighs: This recipe uses bone-in, skin-on chicken thighs. You can replace it with a whole chicken or chicken breast. Only you will have to adjust the cooking time accordingly.
- Onion: Use freshly chopped onions.
- Carrot: Use fresh chopped carrots.
- Celery: This recipe uses chopped celery as it adds some extra flavour and depth to the recipe.
- Garlic: Make sure to use freshly minced garlic.
- Peas: You may use frozen or fresh peas.
- Chicken broth: Use chicken broth, beef broth or vegetable broth.
- Lemon juice: Make sure to add lemon juice as it gives that extra tangy and juicy taste to the chicken.
- Long-grain rice: Use long-grain white rice and make sure to rinse it well before using it.
- Italian seasonings: This recipe uses Italian herbs. However, You can use any herbs you prefer, such as dry basil, oregano or sage.
- Paprika: Use paprika for that extra spice in the dish.
- Chopped parsley: Use freshly chopped parsley to garnish the dish (optional).
How to Make This One-Pot Baked Chicken and Rice?
- Preheat the oven to 220C.
- Pat chicken dry using a paper towel, season with salt and pepper and set aside.
- Heat the oil in a large pot (you can use a safe oven pot), then place the chicken skin side down, cook the chicken until golden brown (about 3-4 minutes). Then flip on the other side and cook for more 3-4 minutes. Transfer the chicken to a plate and set it aside.
- Now, in the same pot add, chopped carrots, onion and celery, saute for 2-3 minutes, then add the minced garlic and saute for one minute more.
- Pour the chicken broth and lemon juice over the mixture and bring to a boil.
- Add the rice, stir, then remove from the heat.
- Pour the mixture into a baking dish.
- Season both sides of the chicken with the Italian seasoning and paprika, then place all the chicken thighs on the top of the rice. Cover the baking dish with foil, then bake for 30-35 minutes or until the rice and chicken is cooked thoroughly.
- Garnish with chopped parsley and serve.
Top Tips
- Make sure to cover the chicken with foil as it allows to steam the rice.
- Always preheat the oven at the right temperature as the food cooks evenly and faster.
- Do not open the oven or peek through the foil at any stage as it’s important to not allow any heat to escape.
- You may also use water instead of chicken broth, but the broth gives more flavour to this dish.
- Remember to layer the chicken on top of the rice so that the rice is not exposed in the oven as it gets dry during the cooking process.
Recipe Variations
- You may use skin-off chicken thighs, boneless chicken or any other protein and swap the cooking time accordingly.
- You can add your own spices based on what you prefer. Any spice mix would go well with this recipe.
- Chicken drumsticks can also be a good replacement for chicken thighs, skin on or off.
- You can swap the veggies with mushrooms, bell peppers, broccoli, beans, corn or any veggies you prefer.
Customize Your Veggie Choices
You can add or replace some veggies in this recipe, such as zucchini, broccoli, corn, chopped bell peppers, mushrooms, green beans, or any other vegetables you fancy.
What To Serve With Baked Chicken And Rice
This easy baked chicken and rice casserole pair perfectly with many side dishes such as green salad, coleslaw or roasted veggies.
Storing, Freezing and Making Ahead
- To store the leftovers, keep them in a well-sealed container in the fridge for 3 days.
- For freezing: You can freeze it by wrapping it well with plastic wrap or aluminium foil and put it in the freezer for 3-4 months.
- You can make this recipe two days ahead of time, just prepare it, then cover with aluminium foil and keep it in the fridge ready for baking.
Recipe FAQs
What is the best rice to use in making this recipe?
Long-grain rice is the best rice to use. You may also use basmati rice or jasmine rice. Remember to not use short-grain rice, medium-grain rice, risotto or paella.
Can I use cooked rice?
No, the cooking time for this recipe is for long-grain rice. The cooking time will differ for cooked rice and wouldn’t taste as delicious.
Can I store baked chicken and rice?
You can store leftover baked chicken and rice in an air-tight container for up to 3-4 days, and you can reheat in the microwave.
Can I use brown rice instead of long-grain rice?
Yes, you can, but the cooking time will differ when you use brown rice. It will need to be covered and baked for about 45 minutes, and add extra chicken stock so it doesn’t turn out dry.
More family friendly recipes
- Creamy garlic chicken
- Steaks with mushroom gravy
- Rice kofta - egyptian recipe
- Zucchini Bechamel casserole
- Taco pasta - one-pot recipe
Baked Chicken And Rice (One-Pot Recipe)
Ingredients
- 1 tablespoon olive oil
- 700 g chicken thighs , bone-in, skin-on
- 1 cup onion , chopped
- 1 cup carrot , chopped
- ¾ cup celery , chopped
- 1.5 tablespoon garlic , minced
- 2.5 cups chicken broth
- 1 tablespoon lemon juice
- 1.33 cups long-grain rice
- 2 teaspoon Italian seasonings
- 1 teaspoon paprika
- 2 tablespoon parsley , chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 220C.
- Pat chicken dry using a paper towel, season with salt and pepper and set aside.
- Heat the oil in a large pot (you can use an oven safe pot), then place the chicken skin side down, cook the chicken until golden brown (about 3-4 minutes). Then flip on the other side and cook for more 3-4 minutes. Transfer the chicken to a plate and set it aside.
- Now, in the same pot add, chopped carrots, onion and celery, saute for 2-3 minutes, then add the minced garlic and saute for one minute more.
- Pour the chicken broth and lemon juice over the mixture and bring to a boil.
- Add the rice, stir, then remove from the heat.
- Pour the mixture into a baking dish (if you aren't using an oven safe pot).
- Season both sides of the chicken with the Italian seasoning and paprika, then place all the chicken thighs on the top of the rice. Cover the baking dish with aluminium foil, then bake for 30-35 minutes or until the rice and chicken is cooked thoroughly.
- Garnish with chopped parsley and serve.
Notes
- Make sure to cover the chicken with foil as it allows to steam the rice.
- Always preheat the oven at the right temperature as the food cooks evenly and faster.
- You may also use water instead of chicken broth, but the broth gives more flavour to this dish.
- Remember to layer the chicken on top of the rice so that the rice is not exposed in the oven as it gets dry during the cooking process.
Nutrition
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I made this baked rice recipe in a Dutch oven pot so. It was so easy. I liked it, and I find that Italian herbs are so good with the chicken.
This casserole was super delicious. I used chicken breasts in making the recipe, and it was good.
Good recipe! I added some broccoli and basil. It turned out perfect.
This recipe is flavourful. I was not too fond of the Italian seasoning, so I will replace it with any other herbs next time.