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Oven-Baked Chicken and Garlic Butter Rice

Oven-Baked Chicken and Garlic Butter Rice

Name: Oven-Baked Chicken and Garlic Butter Rice
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 5
Cuisine: Western
Ingredients: 5 chicken thigh fillets, bone-in, skin removed; 1 onion, chopped; brown, white or yellow; 2 cloves garlic, large, minced; 2 tbsp (30 g) butter, or olive oil; 1½ cups (270 g) uncooked white rice; 1½ cups (375 ml) chicken broth or stock, hot; 1¼ cups (315 ml) water, hot; 1 tsp paprika powder; 1 tsp dried thyme; ½ tsp garlic powder; ½ tsp onion powder; ¾ tsp salt; black pepper; oil spray, optional; fresh thyme leaves or parsley, finely chopped if using parsley

Baked chicken thighs with browned tops nestled in fluffy rice. — Chicken thighs and rice baked together in one dish.

Bone-in chicken thighs bake over garlic butter rice in one pan, soaking up the savory juices as they cook.

By Cookin' KitchenOctober 19, 2026

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Total: 1 hour 20 minutes
Servings: 5 servings

Prep: 10 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 20 minutes
Servings: 5

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Recipe

Oven-Baked Chicken and Garlic Butter Rice

Bone-in chicken thighs bake over garlic butter rice in one pan, soaking up the savory juices as they cook.

Cookin' · https://cookin.club/recipes/oven-baked-chicken-and-garlic-butter-rice

Prep: 10 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 20 minutes
Servings: 5

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Ingredients

5 servings

For 5 servings

5 chicken thigh fillets, bone-in, skin removed
1 onion, chopped; brown, white or yellow
2 cloves garlic, large, minced
2 tbsp (30 g) butter, or olive oil
1½ cups (270 g) uncooked white rice
1½ cups (375 ml) chicken broth or stock, hot
1¼ cups (315 ml) water, hot

Chicken rub

1 tsp paprika powder
1 tsp dried thyme
½ tsp garlic powder
½ tsp onion powder
¾ tsp salt
black pepper

Optional garnish

oil spray, optional
fresh thyme leaves or parsley, finely chopped if using parsley

Instructions

Step 1: Preheat the oven to 180°C/350°F.
Step 2: Scatter the onion and garlic in a baking dish about 10 x 15 inches / 25 x 35 cm. Place the butter in the centre. Bake for 15 minutes, checking at 12 minutes; mix if any pieces are browning too much.
Step 3: Meanwhile, mix together the chicken rub. Sprinkle it over both sides of the chicken.
Step 4: Remove the baking dish from the oven. Add the rice and mix.
Step 5: Place the chicken on top of the rice. Pour the chicken broth and water around the chicken.
Step 6: Cover with foil and bake for 30 minutes. Remove the foil and, if desired, spray the chicken with oil for a nicer finish. Bake uncovered for another 20 minutes, until the liquid is absorbed.
Step 7: Let stand for 5 minutes. Remove the chicken and fluff the rice. Garnish with parsley or thyme if desired, then serve.

Optional gravy

Step 8: The dish is flavorful enough to serve without sauce. If desired, make a quick gravy; the recipe describes it as taking 4 minutes.

Notes

Ingredient options

Butter can be replaced with olive oil. The chicken seasoning can be replaced with another seasoning blend. Drumsticks can be used without removing their skin and without changing the cooking time or temperature.

For boneless, skinless thigh fillets or chicken breast, bake the rice covered without the chicken for 30 minutes. Remove the foil, add the chicken and bake uncovered for another 20–25 minutes, or until the liquid is absorbed.

Any regular white rice is suitable, including long-, short- and medium-grain, basmati or jasmine rice. Long-grain rice gives the fluffiest result; short- and medium-grain rice may be stickier. Do not use Minute Rice, risotto rice or paella rice.

For brown rice, add an extra 1/2 cup hot water. Bake covered for 1 hour, then uncovered for 15 minutes, until the rice is tender.

When scaling the recipe up, use multiple pans; when scaling it down, use a smaller pan. Serve with a leafy salad or steamed vegetables, if desired.

Nutrition per serving

Calories: 574 kcal
Fat: 29 g
Saturated fat: 9 g
Carbohydrates: 47 g
Sugar: 1 g
Fiber: 1 g
Protein: 28 g
Sodium: 766 mg
Cholesterol: 153 mg

Estimated values; they will vary with the exact ingredients and brands you use.

Western cuisine

Dinners
Chicken
garlic
oven-baked
rice
thyme

About this recipe

Seasoned chicken thighs bake with buttery garlic rice in the same dish. Hot broth and water give the rice a head start, while the chicken juices add flavor as everything cooks.

A cut chicken thigh showing the cooked meat beside rice. — A close view of the cooked chicken and rice.

Fluffy rice with herbs beside a piece of baked chicken. — Rice and baked chicken served together.

Use bone-in chicken thighs with the skin removed. The recipe also allows chopped brown, white or yellow onion, and fresh thyme or parsley for garnish.

Chicken thighs, butter, garlic, onion, rice, broth, water and seasonings arranged for the recipe. — Ingredients for the chicken and rice.

Hands peeling the skin from a chicken thigh. — Removing the skin from a chicken thigh.

The onion and garlic bake with butter first to form the rice’s flavor base. Then add the rice, seasoned chicken and hot liquids before baking the covered dish.

A collage showing onion and garlic baking with butter, seasoning chicken, adding rice and liquid, and baking the covered dish. — A sequence of preparation and baking stages.

Oven-Baked Chicken and Garlic Butter Rice