Oven Baked Chicken and Rice Recipe

Name: My Mom’s Baked Chicken and Rice Has Been a Favorite for Years
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 8
Ingredients: 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, for serving, optional; 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

This recipe is inspired by those simple, comforting one-pan meals my mom used to make when I was growing up. She’d layer rice, chicken, and spices all in one dish and let the oven do the work. The dish made us all so happy when we knew she was making it, and it always smelled amazing by the time it came out!

I wanted to recreate that nostalgic feeling but with a few updates to make it quicker and more reliable. This version is baked instead of made on the stovetop, so it’s more hands-off, and it comes out so good every time.

It’s one of those meals where you throw everything into one pan, pop it in the oven, and don’t have to think about it again until dinner’s ready. Plus, there’s only one dish and one bowl to wash!

A baking dish with baked chicken and rice yellow and garnished with fresh herbs served with a portion on a blue plate — Simply Recipes / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Phoebe Hausser

Easy Swaps and Additions

Boneless, skinless chicken breasts can be used instead of thighs.
Add veggies like peas, carrots, or chopped bell peppers in the last 15 minutes for color and nutrition.
Switch up the seasoning with za’atar.
This is definitely not authentic, but you can add shredded mozzarella or Parmesan during the last 10 minutes of baking for a melty finish.

My oven-baked chicken and rice is a full meal on its own, but I love pairing it with a simple Middle Eastern salad like a Lebanese cabbage slaw or fattoush salad, or even just a scoop of plain yogurt on the side all work really well.

Baked chicken and rice dish in a casserole with a serving spatula placed nearby — Simply Recipes / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Phoebe Hausser

Oven Baked Chicken and Rice

Prep Time 25 mins

Cook Time 60 mins

Total Time 85 mins

Servings 8 servings

Find the original recipe on Feel Good Foodie.

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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, for serving, optional

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

Preheat the oven to 375°F.
Marinate the chicken:

In a large mixing bowl, whisk the olive oil, garlic, paprika, oregano, thyme, salt, pepper, and turmeric. Add the chicken thighs and mix until the chicken is well-coated. Allow it to marinate at room temperature for 20 minutes.
Prepare the rice:

In a 9x13 baking dish, add the rice, olive oil, onion, salt, pepper, and hot water. Stir to combine everything together.
Bake:

Arrange the marinated chicken thighs over the rice in a single layer, adding any liquid from the bowl. Cover with foil and bake covered for 45 minutes.

Uncover and continue to bake until the chicken is cooked through and browned and the rice is cooked, another 15 minutes.
Serve:

Remove from the oven. Use tongs to set the chicken aside and fluff the rice with a fork. Return the chicken back on top of the rice, garnish with fresh parsley, and serve.

Store leftovers right in the dish or in an air-tight container for up to 4 days. To reheat, just place in the microwave until warmed through.

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Nutrition Facts (per serving)
355	Calories
19g	Fat
11g	Carbs
37g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	355
% Daily Value*
Total Fat 19g	24%
Saturated Fat 5g	23%
Cholesterol 182mg	61%
Sodium 794mg	35%
Total Carbohydrate 11g	4%
Dietary Fiber 1g	3%
Total Sugars 1g
Protein 37g
Vitamin C 1mg	6%
Calcium 39mg	3%
Iron 3mg	15%
Potassium 465mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.