Chicken and Rice Bake is a comforting, homey dish that brings together tender pieces of chicken and fluffy rice, all cooked together in one pan. It’s simple, filling, and full of cozy flavors that remind me of family dinners. The chicken usually stays juicy, and the rice soaks up all the delicious juices and seasoning, making every bite satisfying.
I love making this dish when I want something easy but still hearty. What I find best about it is how little effort it takes — just mix everything, pop it in the oven, and wait for that wonderful aroma to fill the kitchen. Sometimes I like to add a little extra garlic or herbs to make it taste even more home-cooked. It always feels like a warm hug on a plate.
For serving, I always pair it with a simple green salad or steamed veggies to add a fresh crunch. Leftovers reheat well too, which is perfect for busy days when I want a quick meal. Chicken and Rice Bake is one of those dishes that everyone seems to enjoy, whether it’s a casual weeknight dinner or a gathering with friends, and it never fails to bring smiles around the table.
Key Ingredients & Substitutions
Chicken thighs: Bone-in, skin-on thighs stay juicy and flavorful. You can swap for boneless thighs or chicken breasts if preferred, just reduce baking time slightly to avoid drying out.
Rice: Long grain white rice works well for even cooking. Brown rice is a healthier option but needs longer cooking, so add extra broth and increase bake time.
Chicken broth: This adds depth and moisture. Use low-sodium broth to control salt, or substitute with vegetable broth for a lighter flavor.
Broccoli: Optional, but adds a nice pop of color and nutrients. You can swap with green beans, peas, or skip veggies if you prefer a simpler dish.
Cheese: Cheddar gives great taste and melts well. Mixing mozzarella with cheddar creates a gooier texture. For a dairy-free option, use a plant-based cheese alternative.
How Do You Get the Chicken Juicy and the Rice Perfectly Cooked?
Balancing cooking time for chicken and rice can be tricky. Here’s what helps:
- Use bone-in, skin-on chicken for moisture and flavor. Skin helps seal in juices.
- Toast rice with onions and garlic before adding broth. This adds flavor and helps prevent mushy rice.
- Cover tightly while baking to trap steam, helping rice cook evenly without drying out.
- After initial baking, add cheese and bake uncovered to create a yummy golden top without overcooking chicken.
- Let the dish rest after baking. This settles juices and finishes cooking the rice perfectly.
Equipment You’ll Need
- Oven-safe skillet or Dutch oven – I like it because it goes from stove to oven, making everything easier to manage.
- Sharp knife – helps you cut the onion, garlic, and herbs quickly and neatly.
- Measuring cups and spoons – ensure you get the rice, broth, and seasonings just right for the best flavor.
- Cheese grater – makes shredding cheese quick and easy, ensuring it melts evenly.
- Cooking spoon or spatula – good for stirring and spreading ingredients evenly before baking.
Flavor Variations & Add-Ins
- Swap the cheddar for Monterey Jack or mozzarella for a different melt and flavor profile.
- Add sliced bell peppers, carrots, or zucchini with the onions for extra veggies and color.
- Use smoked paprika or cumin instead of regular paprika for a smoky or spicy twist.
- Mix in cooked bacon or sausage before baking for added richness and flavor.
Chicken and Rice Bake
Ingredients You’ll Need:
- 4-5 bone-in, skin-on chicken thighs
- 1 ½ cups long grain white rice, uncooked
- 3 cups chicken broth (or stock)
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 1 ½ cups shredded cheddar cheese (or a blend of cheddar and mozzarella)
- 1 cup broccoli florets (optional)
- 2 tablespoons olive oil or butter
- Salt and black pepper to taste
- 1 teaspoon paprika
- 1 teaspoon dried thyme or Italian seasoning
- Fresh parsley, chopped for garnish
Time Needed
This Chicken and Rice Bake takes about 10 minutes of preparation and around 50 minutes cooking time, including baking and resting. It’s a simple dish that lets your oven do most of the work!
Step-by-Step Instructions:
1. Prepare the Base
Preheat your oven to 375°F (190°C). In a large oven-safe skillet or Dutch oven, heat olive oil or butter over medium heat. Add the chopped onion and cook for 3-4 minutes until soft and clear. Stir in minced garlic and cook for another minute until fragrant.
2. Cook the Rice Mixture
Add the uncooked rice to the skillet, stirring for 1-2 minutes to lightly toast it with the onion and garlic. Then pour in the chicken broth, add salt, pepper, paprika, and dried thyme or Italian seasoning. Stir to combine and bring to a gentle simmer.
3. Add Chicken and Broccoli
Place the chicken thighs skin side up into the rice and broth mix, pressing them down gently so they’re partially submerged. Scatter broccoli florets around the chicken if using. Cover the skillet tightly with a lid or foil.
4. Bake and Finish with Cheese
Bake in the oven covered for 35 minutes. Carefully remove the cover, sprinkle shredded cheese evenly over the chicken and rice. Return to the oven uncovered and bake for another 10-15 minutes until the chicken is fully cooked (165°F internal temperature) and cheese is melted and golden.
5. Rest and Serve
Take the bake out of the oven and let it rest for 5 minutes. Sprinkle chopped fresh parsley on top, then serve warm and enjoy!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. This ensures even cooking and avoids excess moisture in the dish.
Can I Substitute Brown Rice for White Rice?
You can, but brown rice needs more liquid and a longer cook time. Increase the broth to about 3 ½ cups and bake covered for 50–60 minutes, checking for tenderness.
How Should I Store Leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Can I Add Other Vegetables to the Bake?
Absolutely! Feel free to add bell peppers, carrots, or green beans along with the broccoli. Just chop them into bite-sized pieces so they cook evenly.