by 
Baked Chicken and Rice is an easy, comforting dinner made with seasoned chicken thighs and long-grain rice. The rice cooks right in the oven with chicken broth, onion, carrots, and celery, soaking up all that flavor as it bakes.
This recipe is made completely from scratch without canned cream soup, and everything comes together in one casserole dish.
Chicken and Rice Casserole from Scratch
This baked chicken and rice recipe combines two dishes I grew up with. My mom often made chicken and rice for dinner, and I later worked at a restaurant where we served a flavorful rice pilaf.
I combined the two ideas to create this version with seasoned chicken thighs, long-grain rice, vegetables, and chicken broth. Everything bakes together in one dish, so the rice absorbs the broth and flavor from the chicken as it cooks.
⭐⭐⭐⭐⭐ Reader Review
The BEST chicken & rice recipe, hands down! Everything turned out perfectly.
— Nadine
Key Ingredients
- Chicken thighs – Bone-in chicken thighs work well for the long baking time. Remove the skin before seasoning the chicken.
- Long-grain white rice – Use regular long-grain rice. Instant or minute rice will cook too quickly and become mushy.
- Chicken broth – The rice cooks directly in the broth, absorbing the flavor as it bakes.
- Onion, carrots, and celery – This combination adds flavor and texture to the rice.
- Seasonings – Paprika, garlic powder, onion powder, thyme, salt, and pepper season the chicken, while garlic, salt, and pepper add flavor to the rice.
Directions
- Remove skin from chicken
- Combine seasonings and rub onto both sides of chicken. Set aside
- Sauté onions, carrots and celery in a hot pan with a bit of olive oil
- When the veggies are soft, add garlic and stir
- Add an additional tablespoon of olive oil and stir in rice. Keep stirring until every grain of rice is coated with olive oil.
- Remove from pan and add to a lightly greased casserole dish (9x13)
- Place seasoned chicken thighs on top of the rice mixture
- Carefully pour the chicken broth into the casserole
- Add bay leaves
- Cover tightly with foil and place in a preheated 350-degree oven for 1 ½ hours
My casserole dish was just a tad small for this casserole. I used an 8x11 and it was filled to the top! A 9x13-inch casserole dish is a better size.
Tips
- Keep the casserole tightly covered. The trapped steam is essential for cooking the rice. Keep the foil tightly sealed until the final 10 minutes of baking.
- Don't worry if the rice looks undercooked after an hour. Give it a gentle stir or push any rice on top down into the remaining liquid, then cover and continue baking.
- Use a 9 × 13-inch baking dish. The casserole fills the dish with the rice, broth, and chicken, so you need plenty of room.
- Place the casserole on a baking sheet. This makes it easier to move the full dish in and out of the oven and catches any drips.
- Let it rest before serving. Loosely cover the finished casserole with foil and let it rest for 10 minutes.
- Don't forget the bay leaves. Remove both before serving.
Frequently asked questions
Yes. Boneless chicken thighs can be used, but they may cook more quickly than bone-in thighs. Check the chicken for doneness and cook until it reaches at least 165°F.
Chicken breasts can be used, but they are leaner than thighs and can dry out during the time it takes the rice to cook. Chicken thighs are my preferred choice for this recipe.
No. This recipe is designed for regular long-grain white rice. Minute Rice cooks much more quickly and would become overcooked with the baking time and amount of liquid used in this recipe.
Yes. Allow the chicken and rice to cool, then transfer it to an airtight freezer-safe container. Freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
More chicken and rice recipes
For another easy oven-baked meal, try my Green Chile Chicken and Rice, which also starts with uncooked rice and chicken. My Chicken Broccoli Rice Casserole is a creamy option that uses cooked chicken and rice, while Mexican Chicken and Rice combines chicken, black beans, and seasoned rice in one pan.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be sure to check out all my main dish recipes!
Baked Chicken and Rice
Equipment
- Measuring Cups
- Measuring Spoons
Ingredients
Chicken
- 6 chicken thighs - bone in (skin removed)
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried thyme
Rice
- 2 cups long grain rice
- 2 tablespoons olive oil
- ½ medium sized onion (finely diced)
- 2 carrots (finely diced)
- 1 stalk celery (finely diced)
- 1 clove garlic (finely minced)
- ½ teaspoon salt
- ½ teaspoon pepper
Casserole
- 4 cups chicken broth
- 2 bay leaves
- ½ teaspoon salt (if using unsalted chicken broth)
Instructions
Chicken
- Combine salt, pepper, paprika, garlic powder, onion powder and dried thyme1 teaspoon salt, ½ teaspoon paprika, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon dried thyme, ½ teaspoon pepper
- Rub spice mixture onto both sides of chicken. Set aside.6 chicken thighs - bone in
Rice
- Add one tablespoon of olive oil to a hot sauce pan.2 tablespoons olive oil
- Sauté onions, carrots and celery together until softened (3-5 minutes)½ medium sized onion, 2 carrots, 1 stalk celery
- Add garlic and stir for about 30 seconds. Turn heat to low.1 clove garlic
- Add additional tablespoon of olive oil and add rice. Stir until every grain of rice is covered with the olive oil. Sprinkle with salt and pepper and mix together.2 cups long grain rice, ½ teaspoon salt, ½ teaspoon pepper
Casserole
- Spray casserole dish with a nonstick spray. Pour rice mixture into bottom of casserole dish.
- Place chicken thighs on top of rice
- Carefully pour chicken broth around chicken thighs4 cups chicken broth
- Sprinkle broth with salt (if using unsalted chicken broth) and add bay leaves2 bay leaves, ½ teaspoon salt
- Cover tightly with foil and place casserole on a baking sheet
- Place in preheated 350 degree oven for 1 hour
- After one hour, carefully pull out rack with baking sheet and casserole dish. Remove foil to check on rice. Use a spoon and carefully stir or push rice down so the rice on top makes contact with any remaining liquid. Replace foil return to oven for an additional 30 minutes.
- Remove foil and continue baking for 10 minutes to allow chicken to brown slightly and the top of the rice to crisp.
- Remove from oven and gently place foil over top of casserole. Let set for 10 minutes. Remove bay leaves and serve.
Notes
- Keep the casserole tightly covered. The trapped steam is essential for cooking the rice. Keep the foil tightly sealed until the final 10 minutes of baking.
- Don't worry if the rice looks undercooked after an hour. Give it a gentle stir or push any rice on top down into the remaining liquid, then cover and continue baking.
- Use a 9 × 13-inch baking dish. The casserole fills the dish with the rice, broth, and chicken, so you need plenty of room.
- Place the casserole on a baking sheet. This makes it easier to move the full dish in and out of the oven and catches any drips.
- Let it rest before serving. Loosely cover the finished casserole with foil and let it rest for 10 minutes.
- Don't forget the bay leaves. Remove both before serving.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Michele Dingee says
Can you use the minute made rice (like Uncle Ben’s)?
Kathy says
Hi Michele,
Minute rice will not work in this recipe. It will become overcooked and possibly mushy.
Kathy
Judy Sours says
I accidentally bought boneless thighs! Will they work as well? I sure hope so because I have been trying to make this recipe for about 3-4 days and either time or lack of ingredients kept me from it! But I don't want to go through all the process if boneless thighs for some reason won't work!
Kathy says
Not a problem! The thighs will totally work! 🙂
Miranda says
Can I make this with chicken breast instead?
Kathy says
Yes, chicken breast can be used instead. Just check the temperature of the meat to ensure that it is fully cooked through,
Enjoy 🙂
Siobhan says
Just made this tonight. I used yellow rice it was a tad bit mushy but I think it's because it wasn't regular white rice which takes on more water than yellow rice.. it was awesome and will def be making this again. I didn't have chicken broth so I did have to use water but it still was very very flavorful and good.
Kathy says
Hi Siobhan,
I have not used yellow rice before but I'm sure a different type of rice would need some adjustments. Hopefully next time you can adjust the amount or use white rice. The chicken broth adds a lot of flavor too!
Thanks for you comment!
Kathy 🙂
Nadine says
The BEST chicken & rice recipe - hands down!!!! Thank you for sharing. Everything turned out perfectly & I made a side of brown gravy….hubby was happy, happy! 🙂
Kathy says
Thank you so much! Glad everyone enjoyed it!
Carrie says
This was so good. I didn't follow the recipe exactly but mostly. I was not disappointed at all.
I made this in a Dutch oven vs casserole dish with foil. I only cooked it for an hour because when I checked on it the water was absorbed, rice was a touch over cooked but not horribly. Next time I'll check it 15 minutes sooner.
The flavors were great, my husband went for a second serving and since having covid a year ago he's become such a picky eater.
I will be making this again and agian.
Kathy says
Hi Carrie,
Thanks for your comment! I'm glad your husband enjoyed it too. It must be hard when things just don't taste the same any longer.
Kathy 🙂
Kyle says
How long would this last if saved in the in the fridge?
Kathy says
Hi Kyle,
This should be used within 3-4 days.
Enjoy,
Kathy 🙂
Heather says
I want to make this with a hole chicken. But don't want the rice to get mushy any advice
Kathy says
Hi Heather,
If using a whole cut up chicken, you'll need to adjust the cooking time for the largest sized piece of chicken. The rice shouldn't get mushy.
Enjoy,
Kathy
Olivia says
I’m wondering how this would bake with brown rice; any suggestions?
Kathy says
Hi Olivia,
You'd need to do some tweaking of the recipe. Brown rice uses more liquid and takes a bit longer to cook. I haven't tried using brown rice so I am uncertain of the amount to use.
Kathy 🙂
Patricia Paul says
Hi!
I just put it in the oven. First time and followed directions to a tee. My kitchen smells great and real excited to enjoy for dinner. Just my husband and I. Seniors so I made the full recipe so we'll have plenty of leftovers.
Will let you know how
We enjoy!
Thanks,
Bubbe Paul.
Kathy says
Hello!!! A friend of mine just did the same thing. She made a full batch and then portioned the leftovers and froze them. She had several dinners for later. Can't wait to hear from you again!
Kathy 🙂
Becky says
I'm making this currently, and after 1 hour it does not look like the rice has started to soften yet. Is it possible that you used a parboil rice?
Kathy says
Hi Becky,
I used regular long grain rice. It was not parboiled. The rice takes the entire time to cook and the dish does need to be sealed in foil so all the moisture stays in the dish and doesn't evaporate.
Let me know how it turned out.
Kathy 🙂
Iris Cox says
Thank you! The aroma filled the house on a cold snowed in day! Any advice on freezing and / or reheating??
Kathy says
Hi Iris,
After cooking, allow chicken and rice to cool and then place in a freezer container and then into the freezer. You can easily portion out meals in the size you need.To use, thaw chicken and rice first and then reheat in a microwave or in the oven. For the oven, place in a casserole dish and cover with foil. Place in a 350 degree oven until heated through. Time will vary depending on how many servings you are reheating.
Stay warm and enjoy the snow!
Kathy
Kim says
I’ve made this twice, both times with parboiled rice because that’s what I typically have on hand.It was cooked perfectly at the 1 hour mark.
My family loved it- the first time I made it my husband went back for seconds, and I saw my son sneaking thirds as we were putting leftovers away. The second time I made it there were no leftovers at all.
Thank you for a great recipe!
Kathy says
Hi Kim,
Thank you so much! I always know I have a hit when my kids keep going back for more!
Kathy 🙂
Erin says
I don't see an amount for the onion, or did I happen to miss it somewhere. 🙂
Kathy says
Oh my goodness! You are correct, somehow I have left out the onion! I try to double and triple check everything, but sometimes something can get left out. You need about 1/2 of a medium sized onion. I'll make certain to make the correction now!
Thank you,
Kathy
Jewel Farris says
Sounds delicious!! My husband is reading over the recipe right now. We will probably reduce the recipe to half. Thanks so much!
Kathy says
Thank you!
Enjoy 🙂
Ellie Woods says
I have picky people that won’t eat thighs, has anyone done this with chicken breasts?
Kathy says
Hi Ellie,
I have only made with thighs, but breasts will work too. The baking time will vary depending on the size of the breast and if they are boneless or bone in. Just keep an eye on the temperature of the breasts so they don't become too dry.
Priya says
Just made this recipe for lunch today, I'd had it bookmarked for a few days and was dying to try it out!! Is is OMG so deliciously flavorful!! Thank you sooooo much Kathy for such a perfect recipe!! This is definitely going to be added to my list of regular recipes to make!
Kathy says
Thank you! I appreciate you leaving a comment and letting me know how much you loved it! 🙂
Rhonda says
Sounds Great and I am going to make it today. Sounds like allot of rice for 2 people. Could it be cut to 1 cup rice and 2 cups broth? I only have boneless skinless thighs that should work too.
Kathy says
Hi Rhonda,
Yes, you can cut this recipe down to serve just 2 people. Just keep your rice and water ratios the same. Skinless thighs are totally great. Let me know how it turns out!
Kathy 🙂
Valentina says
Such a fabulous dinner. love that it finishes in one pan and it's so comforting and flavorful. 🙂 ~Valentina
Kathy says
Once it's in the oven all you have to do is wait for it to cook!
David @ Spiced says
This looks fantastic, Kathy! I love how the rice cooks in the oven, and I can only imagine the flavor here. This reminds me of a dish my Mom used to make, but I haven't had it in years. I'm totally putting this on the list to make - it's perfect for the post-holiday meal planning!
Kathy says
There's nothing quite like the foods that take us home - especially when they are delicious!