Chicken and Rice Bake is a simple, comforting dish that brings together tender chicken pieces and fluffy rice in one easy pan. It’s the kind of meal that fills the kitchen with a warm, inviting aroma as it cooks, thanks to the gentle blend of herbs and the natural flavors of the chicken soaking into the rice.
I love making this dish when I want something fuss-free but hearty. The best part is how the rice soaks up all the broth and chicken juices, making every bite tasty and satisfying. I usually toss in some veggies or a little garlic for an extra cozy touch—it’s amazing how a few little tweaks can brighten the whole thing.
To me, this chicken and rice bake is perfect for a lazy weekend dinner or a busy weeknight when I want to prep once and enjoy all evening. I like serving it straight from the oven with a simple side salad or steamed greens to keep it balanced without extra fuss. It’s one of those recipes that always feels like a warm hug on a plate.
Key Ingredients & Substitutions
Chicken thighs: These add great flavor and stay juicy with cooking. You can swap for boneless, skinless chicken breasts for a leaner dish, but watch cooking time so they don’t dry out.
Rice: I use long-grain white rice because it cooks evenly and stays fluffy. Brown rice works too but needs more liquid and extra baking time.
Broccoli and carrots: They add color, flavor, and nutrition. Feel free to swap in your favorite veggies like peas, bell peppers, or green beans.
Cheddar cheese: It melts nicely and adds a mild tang. Try mozzarella or Monterey Jack if you want a milder taste or a stretchier finish.
How Can I Make Sure the Chicken Cooks Perfectly Without Drying Out?
Here’s how I keep chicken thighs juicy while baking with rice:
- First, sear the chicken skin-side down to get a golden, crispy crust that locks in moisture.
- Don’t skip seasoning well — salt and pepper enhance the flavor inside and out.
- Cover the dish tightly while baking so the steam cooks the chicken evenly and keeps it moist.
- Check the internal temperature with a meat thermometer; 165°F (74°C) is safe but not overcooked.
- After baking, let it rest for a few minutes before serving to keep juices locked in.
Equipment You’ll Need
- Oven-safe skillet or baking dish – I recommend a skillet because it goes from stovetop to oven without extra dishes.
- Sharp knife and cutting board – makes chopping veggies easy and safe.
- Meat thermometer – helps ensure the chicken is cooked perfectly without drying out.
- Measuring cups and spoons – for precise rice and broth amounts.
- Aluminum foil – useful for covering during baking to keep everything tender.
Flavor Variations & Add-Ins
- Replace broccoli and carrots with bell peppers, peas, or green beans for different textures and flavors.
- Use shredded cooked chicken or turkey instead of raw thighs for quick prep.
- Add a pinch of smoked paprika or cayenne pepper for a bit of heat and smoky depth.
- Mix in some cooked bacon or ham for extra savory richness.
Chicken and Rice Bake
Ingredients You’ll Need:
For the Chicken and Rice:
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1 cup broccoli florets, chopped into bite-sized pieces
- 1 medium carrot, peeled and diced
- 1 teaspoon dried thyme or Italian seasoning
For the Topping and Garnish:
- ½ cup shredded cheddar cheese
- ¼ cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This whole meal takes about 10 minutes to prepare and about 40-45 minutes to bake. So plan for roughly 50-55 minutes from start to finish, including prep, cooking, and a few minutes of resting time.
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
First, preheat your oven to 375°F (190°C). Season the chicken thighs well with salt and pepper. Heat olive oil in a large oven-safe skillet or baking dish over medium-high heat. Place the chicken thighs skin side down and cook until golden brown, about 5 minutes per side. Once they’re nicely seared, remove the chicken and set aside for now.
2. Cook the Vegetables and Rice:
In the same skillet, reduce heat to medium. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3 minutes. Stir in the uncooked rice and mix it well with the veggies and oil for about a minute.
3. Combine Ingredients and Bake:
Pour in the chicken broth and sprinkle in the dried thyme or Italian seasoning. Stir together everything gently. Add the diced carrots and broccoli florets, spreading them evenly around the pan. Place the seared chicken thighs on top of the rice and vegetables. Cover tightly with a lid or aluminum foil.
4. Bake and Finish:
Put the covered skillet in the oven and bake for 35-40 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). Remove the cover, sprinkle the shredded cheddar cheese evenly over the top, and return to the oven uncovered for another 5-7 minutes until the cheese melts and bubbles. Let the dish rest briefly before serving.
5. Serve with Fresh Parsley:
Sprinkle fresh chopped parsley over the dish just before serving to add a pop of color and fresh flavor. Enjoy your delicious, comforting chicken and rice bake!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken thighs in the fridge overnight before cooking. This helps them cook evenly and safely in the bake.
Can I Substitute Brown Rice for White Rice?
Absolutely! Keep in mind brown rice needs more liquid and a longer baking time—about 50-60 minutes covered—to become tender.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Add Other Vegetables?
Definitely! Feel free to swap in peas, bell peppers, green beans, or your favorite veggies to customize the dish to your taste.