Chicken and Rice Bake is such a comforting and easy meal that brings together tender chicken pieces, fluffy rice, and a blend of simple seasonings all baked into one. The rice soaks up all the juicy flavors from the chicken, creating a warm and hearty dish that’s perfect for any night of the week.
I love making this because it’s a one-pan meal that doesn’t keep me in the kitchen for too long. I usually toss everything into a baking dish, cover it up, and let it do its magic in the oven. It’s one of those dinners where you can set it and forget it until everything is perfectly cooked and ready to enjoy.
Serving this straight from the oven with a side of steamed veggies or a fresh salad makes it feel like a full, satisfying dinner. Plus, leftovers are great the next day, either reheated or turned into a quick stir-fry—so it really stretches beyond just one meal. This chicken and rice bake always feels like a cozy, home-cooked hug on a plate.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give great flavor and stay juicy. You can use boneless skinless thighs if you prefer, but they might cook faster and less crispy.
Rice: Long-grain white rice cooks evenly and stays fluffy. If you want, try jasmine or basmati rice for a subtle aroma. Avoid quick-cooking rice because it may become mushy.
Broth: Chicken broth adds rich flavor and moisture. Use low sodium to control saltiness; vegetable broth works well if you want it lighter or vegetarian-friendly.
Vegetables: Frozen mixed veggies and fresh broccoli add color and nutrients. Swap broccoli for cauliflower or green beans for variety. Fresh veggies steam nicely during baking.
Cheese (Optional): Cheddar melts well and adds creaminess. Feel free to use mozzarella, Monterey Jack, or a mild cheese you like. Skip it for a lighter version.
How Do You Get the Chicken Skin Crispy in a Bake?
Getting crispy chicken skin while baking with rice can be tricky. Here’s how I do it:
- Start by searing the chicken skin side down in a hot pan with oil until golden brown (about 5-7 minutes). This step is key for crispy skin.
- Don’t overcrowd the pan; leave space between pieces for even browning.
- After searing, place the chicken on top of the rice skin side up. This keeps heat focused on the skin, avoiding sogginess from the rice mixture below.
- Cover and bake until the chicken cooks through. You can remove the cover the last few minutes if you want extra crispiness.
This process combines stovetop searing with oven roasting to give you tender, juicy chicken with a nice crispy skin that contrasts with soft, flavorful rice.
Equipment You’ll Need
- Large oven-safe skillet or Dutch oven – I prefer this because it sears the chicken and then goes straight into the oven without transferring dishes.
- Measuring cups and spoons – keep your ingredients accurate for the best results.
- Sharp knife and cutting board – for chopping onions and garlic easily.
- Mixing spoon or spatula – to stir the rice and veggies in the skillet during cooking.
- Aluminum foil or lid – to cover the skillet while baking and lock in moisture.
Flavor Variations & Add-Ins
- Use boneless chicken breasts for a leaner option, but be careful not to overcook them. Add a squeeze of lemon for extra zing.
- Mix shredded cheese like mozzarella, Monterey Jack, or pepper jack for different flavor profiles and melted goodness.
- Add sliced bell peppers, chopped spinach, or diced tomatoes to boost color and nutrition.
- Sprinkle with herbs like rosemary, basil, or parsley before serving for fresh, vibrant flavor.
Chicken and Rice Bake
Ingredients You’ll Need:
For the Chicken and Rice Bake:
- 5 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 small onion, diced
- 1 cup long-grain white rice, rinsed
- 2 ½ cups chicken broth (low sodium preferred)
- 1 cup mixed frozen vegetables (peas, diced carrots, corn)
- 1 ½ cups fresh broccoli florets
- 2 garlic cloves, minced
- 1 tsp dried thyme (or Italian seasoning)
- ½ cup shredded cheddar cheese (optional)
- Fresh chopped parsley, for garnish
How Much Time Will You Need?
Preparing this Chicken and Rice Bake takes about 15 minutes of active prep time, plus 40 to 50 minutes baking time. The total cooking time is roughly 1 hour, making it a perfect meal for a cozy evening that requires little hands-on time once it’s in the oven.
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
Start by preheating your oven to 375°F (190°C). Season the chicken thighs with salt and pepper on both sides. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Place the chicken thighs skin side down and let them brown nicely, about 5 to 7 minutes. Flip the chicken and cook for another 3 minutes. When the skin is golden and crispy, remove the chicken and set it aside for now.
2. Cook the Vegetables and Rice Base:
In the same skillet with those tasty chicken flavors, add your diced onion. Cook until soft and translucent, about 3 to 4 minutes. Then stir in the minced garlic and cook for 30 more seconds until fragrant. Add the rinsed rice and stir everything to coat it well with the onions and oil. Pour in the chicken broth, sprinkle in the dried thyme, and season with salt and pepper as you like. Add the frozen mixed vegetables and fresh broccoli florets, mixing gently to combine.
3. Combine and Bake:
Place the seared chicken thighs back onto the rice and vegetable mixture, skin side up so they stay crispy. Cover the skillet tightly with a lid or aluminum foil. Bake in the preheated oven for about 40 minutes, until the rice is tender and the chicken reaches a safe temperature of 165°F (74°C).
If you’re adding cheese, remove the cover and sprinkle the shredded cheddar over the top. Return the skillet to the oven uncovered for another 5 to 7 minutes, or until the cheese melts and bubbles.
Before serving, sprinkle fresh chopped parsley for a bright pop of color and fresh flavor.
This comforting dish is creamy and flavorful, with crisp chicken skin balanced by the softness of the rice and veggies. It’s easy to make, satisfying, and sure to please the whole family. Enjoy your warm, hearty meal!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken thighs in the refrigerator overnight before cooking. This helps ensure even cooking and a crispy skin.
Can I Substitute Brown Rice Instead of White Rice?
You can, but brown rice takes longer to cook and absorbs more liquid. Increase the cooking time and add a bit more chicken broth—about 3 cups total—to make sure the rice cooks fully.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven to keep the chicken juicy and the rice creamy.
Can I Make This Recipe Dairy-Free?
Absolutely! Simply omit the shredded cheddar cheese or swap it for a dairy-free cheese alternative. The dish will still be flavorful and comforting without the cheese.
