Our Baked Chicken and Rice Recipe is a classic, easy weeknight dinner option made all in one pan! Made with simple, real ingredients and kid-friendly. Can’t wait for you to make this again and again!
The Best Oven Baked Chicken And Rice
A simple and flavorful one pot meal that the whole family will love is our idea of a great dinner for any night of the week!! A one pot meal results in minimal clean-up which is always ideal 🙂 This meal is also great for easy meal prep. Just separate out the chicken and rice into easy lunch-size containers and enjoy this meal all week long!
As always, you choose to make slight adjustments to the ingredients listed below to keep it dairy-free or gluten-free, if that’s your thing. Just follow the notes and enjoy!
Looking for More Easy Dinner Recipes?
If you love an easy dinner as much as we do, you definitely need to try our Chicken Broccoli Rice Casserole or Baked Salsa Chicken & Rice!
What You Will Need
- bone-in, skin-on chicken thighs – we have found that using bone-in, skin-on chicken thighs provide the most flavor but you can also use boneless and/or skinless chicken thighs.
- kosher salt & pepper – necessary seasoning when cooking any meat.
- ghee or olive oil – just a little in the pan to give the chicken a nice sear.
- garlic – provides lots of great flavor!
- yellow onion & red onion – this onion combo really helps to bring out all the great flavors!
- carrots, celery, mushrooms, & frozen peas – a delicious combo of vegetables to compliment the chicken, but feel free to switch these up with any of your favorite veggies or what you have on hand.
- chicken bone broth – any chicken broth will do but the flavor of chicken bone broth really takes it to the next level.
- lemon zest & lemon juice – a bit of acidity to help enhance the flavors.
- soy sauce & worcestershire sauce – if you want this to be gluten-free you can simply use tamari instead of soy sauce and omit the worcestershire sauce.
- long-grain white rice – you could try substituting a different rice here but it will really affect your cooking times so we highly suggest sticking with long-grain white rice!
- italian seasoning – a yummy seasoning that is perfection in this dish!
How To Make Baked Chicken And Rice
Season the chicken thighs with salt and pepper. Put some ghee or olive oil in a dutch oven and then sear the chicken thighs for about 1-2 minutes on each side.
Remove the chicken and add the garlic and all the veggies!
Pour in the rice & seasonings and bring to a simmer. Then place the chicken back on top, cover, and bake in the oven for about 30-40 minutes.
Do You Bake This Chicken Covered Or Uncovered
Once you are ready to put the dutch oven in the oven you will want to keep it covered. This will keep all the delicious flavors and moisture in the pot to help with cooking the rice.
Meal Prep
You could easily make this meal on a Sunday and then separate it into lunch-size containers to enjoy all week long! Some of the flavors might even be a bit better (if that’s even possible) after they hangout for a while and then get reheated. So good!!
Storage
Once it has cooled you can keep the leftover baked chicken and rice in an airtight containers in the fridge for about 3-4 days. Definitely a great option to meal prep for the week!
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Recipes You Might Like
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Baked Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dinner/Entree
- Method: Oven + Stove Top
- Cuisine: American
Description
Our Baked Chicken and Rice Recipe is a classic, easy weeknight dinner option made all in one pan! Simple, real ingredients and kid-friendly!
Ingredients
- 1 tablespoon extra virgin olive oil (or ghee)
- 5–6 bone-in, skin-on chicken thighs
- kosher salt and ground black pepper
- 1 tablespoon garlic, minced
- 1/4 cup yellow onion, diced
- 1/4 cup red onion, diced
- 1 cup carrot, diced (about 1 large carrot)
- 2–3 celery stalks, sliced
- 1 cup mushrooms, diced
- 1 cup frozen peas
- 2 1/4 cup chicken broth
- 1 tablespoon lemon zest, minced
- 1 1/2 tablespoon lemon juice
- 2 tablespoons soy sauce (or tamari)
- 1/2 tablespoon worcestershire sauce (omit for gluten-free)
- 1/2 teaspoon kosher salt
- 1 1/3 cup long grain white rice
- 2 teaspoons Italian seasoning
Instructions
- Prep: Preheat oven to 400 degrees F.
- Sear Chicken: Place chicken on a plate and season generously with kosher salt and ground black pepper. Bring an oven-safe dutch oven to medium-high heat. Add oil to pan; swirl to coat. Sear chicken skin-side down for 1-2 minutes, flip and let cook another 1-2 minutes (turning down heat, as-needed). Remove chicken from dutch oven, place on a plate and set aside.
- Combine: Using the same Dutch Oven, return to medium high heat (add a little more ghee or olive oil, if needed) and add in garlic. Move around pan constantly until fragrant, about 30 seconds. Add in yellow onion, red onion, carrots and celery. Sauté for 2-3 minutes. Add in mushrooms, peas, broth, lemon zest, lemon juice, soy sauce, worcestershire and kosher salt. Stir to combine. Pour in rice and Italian seasoning; stir to combine.
- Simmer + Bake: Bring to a simmer and then place chicken thighs back on top (skin side up) along with any juices that have settled on the plate under them. Place lid on the large pot and put in the oven, middle rack. Bake 30-40 minutes or until rice is soft (or cooked to your liking). If you check the rice and you feel like all of the broth is gone but the rice isn’t fully cooked, add an additional 1/4 cup broth.
- Serve: Remove the cover, let sit for a few minutes, and then serve immediately!
Notes
- Cook Time: if you are using white rice that, per package instructions, only take 15 minutes to cook normally – I would recommend reducing the cook time to 25 minutes.
- Rice: while I wish we could make this with brown rice, the cooking time would be way off. Make sure you are using long grain white rice, otherwise I can’t guarantee cooking time!
- Excess Broth: it’s okay if there is a little excess broth at the bottom of the pan after cooking. Once you remove the chicken, give the rice a stir and let it sit a few minutes with the cover off. The rice will continue to soak up the broth.
- Dairy-Free: simply opt for olive oil instead of ghee.
- Gluten-Free: use tamari instead of soy sauce and omit the worcestershire sauce.
Nutrition
- Serving Size: 1 chicken thigh + 1/6 rice mixture
- Calories: 253
- Sugar: 4.3 g
- Sodium: 678.5 mg
- Fat: 3.8 g
- Carbohydrates: 43.1 g
- Protein: 11.5 g
- Cholesterol: 19.1 mg
Erin H says
So delicious! I added mushrooms and they were perfect!
Janelle says
This is such a great recipe!!! It is easy, flavorful, and great for leftovers! My fiancé and I LOVE IT!
Jennifer says
So flavorful. A family favorite!
Erin says
So happy to hear that, Jennifer! And thanks so much for taking the time to leave a review – I appreciate it!
Lexie says
Phenomenal!! Reminds me of a dish my mom made growing up, but without the prepackaged soup mix and with tons of veggies! Thank you so much for sharing!
Erin says
So glad you enjoyed it! And thanks for taking the time to leave a review – I appreciate it!
Jessica says
I’ve had this pinned forever and finally made it. So flavorful! Wish the skin was a little crispier but overall delicious!
Erin says
So glad you enjoyed it! Feel free to sear those thighs a bit longer next time to crisp them up more! Thank you so much for taking the time to leave a review – I appreciate it!
Kristie Vang says
I. made these and it was quick and easy once you cut everything up. Thanks for sharing this great recipe. And my husband is happy to find the rice cooked in this one pot dish. Lately, the one pot recipes I tried online have made some of our rice uncooked. Will be using this as our guide to one pot rice dish from now on.
Erin says
So happy to hear this, Kristie!
Abby says
This looks so yummy and I am excited to make it! Do you have advice for how to go about making this recipe without a Dutch oven? Aka- I do not have a Dutch oven! Lol.
Kimberly Robinson says
My family enjoyed this recipe very much. It will be added to our weekly rotation. It is so simple to make and comforting.
Ashley says
I’m making this week. My long grain white rice when cooked normally takes 15 minutes. Is this the correct type of rice? Or do I need to find one with longer cooking time?
Erin says
Hi Ashley! Such a good question – I actually just made this again myself last weekend and I also used long grain white rice that, per the package, only took 15 minutes to cook (which seems to be shorter than most long grain white rice). I set my timer for 25 minutes after putting the Dutch Oven in the oven to just check and the rice was perfect. So just reduce that cooking time a bit and you will be fine – thanks for reminding me, I am going to add a Note to the recipe card about this too! Thanks!
Ashley says
OMG this was a home run! 25 minutes was perfect. I will definitely put this on rotation.
Erin says
So happy to hear that, Ashley!!
Katie says
Looking for a quick and easy recipe and this delivered. Plus, it was sooo good! My picky little boys ate without complaint (and that’s saying A LOT).
Mimmy says
I saw this recipe on Instagram and thought, Dinner!! Here I am, I made it! Oh, My Goodness!!!!!! This is what I had and used: small can of mushrooms ( pieces and stems), a can of peas and carrots that I had bought to make a chicken pot pie recipe, jasmine rice, chicken broth. I did not have celery or lemon zest. I followed every step of the recipe. This recipe was made using my small counter convectional oven. I added another 1/4C. of broth because it was jasmine rice and we like it kind of mushy wet. 400 for 40 minutes, then took cover off and broiled the top of the chicken. Next time Ill make sure that I really brown my chicken skin before adding to the pot. it was delicious! We loved all the flavors together. What a delicious dinner! Thank you!!
Erin says
So glad you enjoyed it and thanks for sharing the modifications you made – always so helpful for everyone! Thanks for leaving a review!
Erin says
Great flavor, will be making again!
Erin says
So glad you enjoyed it!!
Celeste says
This was my first recipe attempted from thewoodenskillet and it was superb!! I look forward to cooking more. One thing…do you post calories? I am not seeing any. It would help me a lot to have this information. Thank you Erin!!
Erin says
So happy to hear that, Celeste!! We are working on getting nutrition info up on the site!
Mollie says
Will definitely be making this again. Perfect one pot meal for the cooler months. Everyone ate their dinner tonight!
Erin says
So happy to hear that, Mollie! Thank you so much for taking the time to leave a review!
Amanda says
Seriously one of the best things I’ve ever made! So feeling and flavorful! This is a must and I will be making this all the time. My kids loved it as well!
Erin says
So glad to hear that, Amanda! And thanks for taking the time to leave a review – so appreciated!
Meg says
We made this recipe for the first time tonight and I have a feeling it will be a staple for us as we head into the colder months! The flavors are so simple yet so hearty and comforting! I’m not usually one to lean into bone-in, skin on chicken thighs but trust the ingredients they truly provided so much extra flavor. Can’t wait to make again!
Erin says
So glad you enjoyed it, Meg! And thanks for taking the time to leave a review + feedback, it means a lot!!