Dinner

Oven Baked Chicken and Rice Recipe

BySana Jeannette February 19, 2026February 19, 2026

Introduction

This oven-baked chicken and rice recipe is a comforting and flavorful one-pan meal that’s simple to prepare. Tender marinated chicken thighs bake perfectly on a bed of fragrant basmati rice, creating a satisfying dish ideal for any night of the week.

The image shows a white rectangular baking dish filled with a layered dish of cooked rice and eight baked chicken thighs. The bottom layer consists of light golden brown, fluffy, long-grain rice mixed with small cooked onions. On top, the chicken thighs are arranged evenly in two rows, each piece browned with crispy skin and seasoned with herbs and spices, giving a slightly reddish and golden caramelized color. Fresh green chopped parsley is sprinkled over the chicken and rice, adding a fresh contrast. The dish is placed on a white marbled textured surface with a sprig of green herbs and a pale pink cloth partially visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons olive oil
6 garlic cloves, minced

1 tablespoon paprika
3 teaspoons oregano

2 teaspoons thyme
1 ½ teaspoons salt

1 ½ teaspoons black pepper
¼ teaspoon turmeric powder
8 boneless, skinless chicken thighs (3–3 ½ pounds)

Chopped parsley for serving
1 ½ cups basmati rice, rinsed
1 tablespoon olive oil

1 small onion, finely diced
¾ teaspoon salt
¼ teaspoon black pepper

2 cups hot water

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a large mixing bowl, whisk together 3 tablespoons olive oil, minced garlic, paprika, oregano, thyme, 1 ½ teaspoons salt, 1 ½ teaspoons black pepper, and turmeric powder. Add the chicken thighs and toss until they are well coated. Let them marinate at room temperature for 20 minutes.

Step 3: In a 9×13-inch baking dish, combine the rinsed basmati rice, 1 tablespoon olive oil, diced onion, ¾ teaspoon salt, ¼ teaspoon black pepper, and hot water. Stir well to mix everything evenly.
Step 4: Arrange the marinated chicken thighs evenly over the rice. Cover the dish tightly with foil and bake for 45 minutes.
Step 5: Remove the foil and continue baking uncovered for an additional 15 minutes, or until the chicken is fully cooked and browned on top.

Step 6: Take the dish out of the oven. Use tongs to carefully remove the chicken and fluff the rice with a fork. Return the chicken onto the rice, garnish with chopped parsley, and serve warm.

Tips & Variations

For extra flavor, marinate the chicken overnight in the refrigerator.
Swap basmati rice for jasmine rice for a different aroma and texture.

Add vegetables like peas or diced carrots to the rice mixture before baking for a complete meal.
If you prefer a crispier chicken skin, broil uncovered for 2-3 minutes at the end of baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) covered with foil or in the microwave until warmed through. The rice may dry out slightly, so adding a splash of water before reheating can help retain moisture.

How to Serve

The dish shows a white rectangular baking dish filled with cooked white rice mixed with small bits of cooked onions, forming the bottom layer. On top, there are seven pieces of baked chicken thighs seasoned with spices, giving them a golden brown color with some darker caramelized spots, arranged evenly across the rice. The chicken pieces have a slightly crispy texture on the surface, while the rice looks fluffy and well-cooked. The whole dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken thighs instead?

Yes, bone-in thighs can be used but may require a longer baking time. Check that the internal temperature reaches 165°F (74°C) to ensure they are fully cooked.