Name: Oven Baked Chicken and Rice Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mediterranean
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); 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; Chopped parsley (for serving)

If you’re craving a comforting, hearty meal that practically makes itself, this Oven Baked Chicken and Rice Recipe is exactly what you need. It’s packed with Mediterranean flavors and effortless to prepare—perfect for busy weeknights or casual family dinners.

A white rectangular baking dish filled with a base layer of cooked long-grain rice that is light brown and fluffy. On top, there are eight pieces of golden brown chicken thighs, each piece sitting evenly spaced in the rice, sprinkled with finely chopped green herbs and bits of cooked onion. The chicken has a slightly crispy texture with a seasoned surface. The dish is placed on a white marbled surface with a pale pink cloth and a silver utensil nearby. Some fresh green herbs are visible in the top right corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Oven Baked Chicken and Rice Recipe
Top Tip
How to Serve Oven Baked Chicken and Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Oven Baked Chicken and Rice Recipe

Why You'll Love This Recipe

I’ve made this dish more times than I can count, and it never fails to impress both family and friends. The chicken stays juicy, and the rice soaks up all those aromatic spices—talk about cozy, satisfying comfort food!

One-dish wonder: Everything cooks together in one baking dish—minimal mess, maximum flavor.
Bold Mediterranean flavors: Garlic, paprika, oregano, and a touch of turmeric give a fragrant, vibrant taste.
Perfectly tender chicken thighs: Marinated to absorb all those spices and baked to juicy perfection.
Fluffy, flavorful rice: Infused with onions and spices, it’s the ideal cozy base.

Ingredients & Why They Work

Before you start, a quick tip: rinsing basmati rice is key for that fluffy texture everyone loves. Also, using boneless, skinless chicken thighs keeps the meat juicy and tender throughout baking. Here’s why each ingredient played a part in this recipe’s success.

Flat lay of eight raw boneless skinless chicken thighs arranged neatly, a small white bowl of golden olive oil, six fresh whole garlic cloves, a small white bowl filled with bright red paprika powder, a small white bowl with dried oregano leaves, a small white bowl containing dried thyme, a small white bowl of coarse salt, a small white bowl of black peppercorns, a small white bowl with vibrant yellow turmeric powder, a small white bowl of rinsed white basmati rice grains, one small whole yellow onion, roughly chopped fresh green parsley sprigs, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Adds richness and helps carry the spices into the chicken and rice.
Garlic cloves: Fresh, minced garlic brings warmth and depth of flavor.
Paprika: Gives smoky notes plus a beautiful color to the chicken.
Oregano: A classic Mediterranean herb that brightens the dish.
Thyme: Works alongside oregano for a complex herbaceous aroma.
Salt: Essential seasoning that enhances every ingredient’s flavor.
Black pepper: Adds a subtle kick and balances the spices.
Turmeric powder: For an earthy, golden hue and a mild tang.
Boneless skinless chicken thighs: Juicy and forgiving cut that soaks up marinade beautifully.
Basmati rice: Naturally fragrant and fluffy when rinsed and cooked properly.
Onion: Finely diced, it infuses the rice with sweetness and depth.
Hot water: Cooks the rice evenly and locks in moisture.
Chopped parsley: Freshens and brightens the final presentation and flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Oven Baked Chicken and Rice Recipe is how easily you can customize it to suit your taste or dietary needs. Whether you want to add a little extra kick, swap ingredients, or brighten it up with fresh herbs, there’s room to make this comforting dish your own.

Variation: I love adding a handful of chopped bell peppers or diced tomatoes to the rice mixture for a burst of color and freshness. It adds a lovely sweetness that complements the spices beautifully.
For a lighter version: Try swapping chicken thighs for boneless, skinless chicken breasts. Just keep an eye on the baking time since breasts cook faster and can dry out if overbaked.
Herbal twist: Mixing fresh rosemary or cilantro into the garnish instead of parsley creates an entirely different flavor experience that works wonders with the Mediterranean-inspired spices.
Make it spicier: Add a pinch of cayenne pepper or some sliced jalapeños to the marinade if you like a little heat with your meal.

Step-by-Step: How I Make Oven Baked Chicken and Rice Recipe

A clear glass bowl filled with several pieces of raw chicken thighs covered in a reddish brown marinade mixed with visible herbs and spices, giving the chicken a shiny and wet look. The pieces are thick and layered unevenly in the bowl, with the marinade sticking to the bowl’s sides. The bowl rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat Your Oven to 375°F

Start by preheating your oven to 375°F. This temperature is just right to allow the chicken thighs to cook through evenly while the rice gently simmers and absorbs all those wonderful spices. Having your oven ready ensures smooth timing once you assemble your dish.

Step 2: Marinate the Chicken for Flavorful Juiciness

In a large bowl, whisk together 3 tablespoons of olive oil, minced garlic, paprika, oregano, thyme, salt, black pepper, and turmeric powder. Add the 8 boneless skinless chicken thighs and toss until they’re fully coated in this fragrant marinade. Allow the chicken to sit at room temperature for 20 minutes—this lets the spices penetrate and tenderize the meat, setting the stage for juicy, flavorful thighs.

Step 3: Build the Flavorful Rice Bed

While the chicken marinates, prepare the basmati rice base. In a 9x13-inch baking dish, combine 1 ½ cups of rinsed basmati rice, 1 tablespoon olive oil, finely diced onion, salt, black pepper, and 2 cups of hot water. Stir to evenly distribute everything. The rinsed rice ensures a fluffy texture, and the hot water starts the cooking process once in the oven.

Step 4: Arrange the Chicken and Cover Tight

Place your marinated chicken thighs gently over the rice in the baking dish. Try to space them evenly so each piece cooks uniformly. Cover the dish tightly with foil to trap moisture—this steams the rice and helps the chicken stay tender during baking.

Step 5: Bake Covered for 45 Minutes

Pop the covered dish into your preheated oven and bake for 45 minutes. The steam created inside will cook the rice and infuse it with the savory chicken juices and spices. Take this time to clean up or prep a simple side salad while the oven does the work for you.

Step 6: Bake Uncovered for a Golden Finish

Once the initial baking is complete, remove the foil and put the dish back in for 15 more minutes uncovered. This step crisps up the tops of your chicken thighs, giving you that beautiful golden brown color and slightly caramelized edges. It seals in the flavor and adds enticing texture.

Step 7: Fluff, Garnish, and Serve Warm

Take the dish out of the oven and set the chicken aside with tongs. Fluff the rice gently with a fork to separate the grains and release steam. Then return the chicken on top of the rice. Sprinkle fresh chopped parsley for a bright, herbal finish. Serve this hearty, aromatic meal warm and enjoy each comforting bite.

Top Tip

These handy tips will help you make the most of your Oven Baked Chicken and Rice Recipe, ensuring tender chicken and perfectly fluffy rice every time.

Marinate at Room Temperature: Letting the chicken marinate for 20 minutes at room temperature really helps the spices penetrate deeply, giving your dish a wonderful flavor boost.
Rinse Your Rice: I learned the hard way that rinsing basmati rice removes excess starch, preventing it from turning mushy during baking.
Use Foil Tightly: Cover the baking dish tightly with foil to trap steam so the rice cooks evenly and stays moist.
Don’t Skip the Uncovered Bake: Removing the foil for the last 15 minutes lets the chicken thighs brown beautifully without drying out.

How to Serve Oven Baked Chicken and Rice Recipe

The image shows two white plates placed on a white marbled surface. The plate in the foreground holds a sliced, golden-brown seasoned chicken piece arranged in a slight arc on the left side, with a mound of light yellowish rice sprinkled with fresh green herbs on the right side. A silver fork rests on the right edge of this plate. The plate in the background has two golden-brown chicken pieces on top of a bed of the same yellowish rice, also sprinkled with green herbs. In the upper right corner of the image is a blue baking dish filled with more rice and chicken. The setting gives a fresh and simple look to the meal photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh chopped parsley is your go-to garnish here — it adds a vibrant pop of color and a hint of herbal brightness that perfectly complements the warm spices in the dish. For extra zest, a squeeze of lemon or a sprinkle of toasted pine nuts can elevate the flavors even more.

Side Dishes

This Oven Baked Chicken and Rice Recipe is hearty on its own, but pairing it with a crisp green salad, roasted Mediterranean vegetables like zucchini and bell peppers, or a side of creamy tzatziki creates a beautiful balanced meal.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually meld wonderfully overnight, making it a great dish for next-day meals.

Freezing

You can freeze the cooked chicken and rice in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating for best texture and flavor.

Reheating

Reheat gently in the oven at 325°F covered with foil to keep the chicken moist, or microwave in short bursts, stirring the rice between heating, until warmed through.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but keep in mind they cook faster and can dry out. Monitor baking time closely and consider reducing uncovered baking time to avoid dryness.

Why should I rinse the basmati rice?

Rinsing removes excess surface starch, which helps prevent the rice from becoming sticky or gummy, resulting in perfectly fluffy grains after baking.

What if I don’t have fresh parsley for garnish?

Dried parsley works in a pinch, but fresh parsley adds a vibrant flavor and color that really brightens up the dish. You could also use fresh cilantro or chives for a different twist.

Can I prepare this dish ahead and bake later?

You can marinate the chicken and assemble everything in the baking dish, cover, and refrigerate for up to 8 hours before baking. Just add a few extra minutes to the baking time if the ingredients are cold.

Final Thoughts

This Oven Baked Chicken and Rice Recipe has become one of my go-to family dinners because it’s simple, full of comforting flavors, and requires minimal cleanup. The juicy, spiced chicken thighs paired with fragrant basmati rice make it a true crowd-pleaser. I hope it brings warmth and ease to your kitchen as much as it has to mine!