Baked chicken thighs and rice is a true one dish dinner: juicy thighs sit on top of rice that cooks right in the oven, soaking up chicken broth, butter, and caramelized onions. You never touch the stovetop, and the rice comes out fluffy and full of flavor.
The trick is timing. Onion and garlic bake first to build a savory base, then the rice and hot liquid go in under the seasoned chicken, and everything bakes together until the liquid is absorbed. It takes about fifteen minutes of hands-on work and gives you a complete meal from one dish.
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Why This Baked Chicken Thighs and Rice Recipe Works
Bone-in thighs are the best choice here because they take about as long to cook as the rice, and they stay juicy through the whole bake. The chicken fat and seasoning drip down into the rice as it cooks, which gives every grain flavor.
Starting the onion and garlic in butter before the rice goes in adds a sweet, savory foundation. Using hot broth and hot water means the rice starts cooking right away, so it finishes evenly instead of turning gummy.
Ingredients for Baked Chicken Thighs and Rice
- 5 bone-in chicken thighs, skin removed
- 1 onion, chopped (brown, white, or yellow)
- 2 cloves garlic, minced
- 2 tablespoons butter (or olive oil)
- 1 1/2 cups uncooked long grain white rice
- 1 1/2 cups low-sodium chicken broth, hot
- 1 1/4 cups water, hot
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- Black pepper, to taste
- Oil spray
- Fresh thyme leaves or chopped parsley, for garnish
Plain long grain white rice gives the fluffiest result. Avoid instant rice and risotto rice, which cook differently and will not turn out right.
How to Make Baked Chicken Thighs and Rice
1. Bake the onion and garlic.
Heat the oven to 350 degrees F. Scatter the onion and garlic in a large baking dish and place the butter in the center. Bake for about 15 minutes, checking at 12 minutes and stirring if any bits are browning too much.
2. Season the chicken.
While the onion bakes, mix the paprika, thyme, garlic powder, onion powder, salt, and pepper. Sprinkle the seasoning on both sides of the chicken.
3. Add the rice.
Remove the dish from the oven, add the rice, and stir so every grain is coated with butter and onion.
4. Add the chicken and liquid.
Place the chicken on top of the rice. Pour the hot broth and hot water around the chicken, not over it, so the seasoning stays put.
5. Bake covered.
Cover the dish tightly with foil and bake for 30 minutes.
6. Bake uncovered.
Remove the foil, spray the chicken lightly with oil if you want a nicer finish, and bake for another 20 minutes, until the liquid is absorbed and the chicken reaches 165 degrees F.
7. Rest and serve.
Let the dish stand for 5 minutes. Move the chicken to a plate, fluff the rice with a fork, and garnish with thyme or parsley.
How to Serve Baked Chicken Thighs and Rice
Serve each thigh over a scoop of the rice with steamed broccoli, green beans, or a crisp salad on the side. The meat pulls off the bone easily, so you can shred it into the rice if you like.
If you enjoy chicken and rice dinners, try our pressure cooker chicken thighs and rice, the herby one pan Mediterranean chicken and rice, the hands off no peek chicken and rice, or the simple one pan chicken and rice bake.
How to Store and Reheat Baked Chicken Thighs and Rice
Cool the chicken and rice quickly and refrigerate within two hours of cooking, or within one hour if the room is hot. Keep leftovers in a covered container for 3 to 4 days.
Reheat portions in the microwave with a splash of water, stirring partway through, until steaming hot at 165 degrees F.
Tips and Variations for Baked Chicken Thighs and Rice
Cooked rice needs careful handling. The University of Maine Cooperative Extension has a helpful guide on storing and reheating leftover rice that covers cooling and reheating.
Drumsticks work in the same way as thighs without changing the temperature or time. For boneless thighs, bake the rice covered on its own first, then add the chicken and finish uncovered so it does not overcook. A little extra thyme or paprika adds a bolder flavor.
Frequently Asked Questions About Baked Chicken Thighs and Rice
Can I make baked chicken thighs and rice with boneless thighs?
Yes, but they cook faster than bone-in thighs. Bake the rice covered first, then add the boneless chicken for the uncovered part of the bake and check for 165 degrees F.
What rice works best in baked chicken thighs and rice?
Plain long grain white rice gives the fluffiest result. Do not use instant rice or risotto rice.
Can I make baked chicken thighs and rice ahead of time?
It is best served right after baking, but leftovers reheat well. Keep the chicken and rice together in a covered container in the refrigerator.
Why is my rice still hard?
The foil may not have sealed tightly, or the liquid was not hot when it went in. Cover the dish well and use hot broth and water.
Do I have to remove the chicken skin?
Removing it keeps the rice from getting greasy. If you leave it on, expect richer rice and a crisper top on the chicken.
Baked Chicken Thighs and Rice
Ingredients
Main Ingredients
- 5 bone-in chicken thighs skin removed
- 1 onion chopped
- 2 cloves garlic minced
- 2 tbsp butter or olive oil
- 1 ½ cup uncooked long grain white rice
- 1 ½ cup low-sodium chicken broth hot
- 1 ¼ cup water hot
- 1 tsp paprika
- 1 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp salt
- black pepper to taste
- oil spray optional
- fresh thyme leaves or chopped parsley for garnish
Instructions
Cooking
- Heat the oven to 350 degrees F. Scatter the onion and garlic in a large baking dish, place the butter in the center, and bake for about 15 minutes, stirring if any bits brown too much.
- Mix the paprika, thyme, garlic powder, onion powder, salt, and pepper and sprinkle on both sides of the chicken.
- Remove the dish from the oven, add the rice, and stir to coat.
- Place the chicken on the rice and pour the hot broth and hot water around the chicken.
- Cover tightly with foil and bake for 30 minutes.
- Remove the foil, spray the chicken lightly with oil if desired, and bake 20 more minutes, until the liquid is absorbed and the chicken reaches 165 degrees F.
- Let stand for 5 minutes, then move the chicken to a plate, fluff the rice, and garnish.
