Baked Chicken And Rice Recipe From Scratch

Baked chicken and rice is my go-to one-dish dinner when I need something filling with almost no cleanup. Everything goes into one baking dish — raw rice, seasoned chicken, and a savory broth base — and the oven does the rest. The rice soaks up all the chicken drippings and comes out fluffy and rich.

Why This Baked Chicken And Rice Works

The magic is in the timing. Bone-in chicken thighs take about 50 minutes in a 375°F oven — exactly how long the rice needs to cook through. The fat renders out of the skin and bastes the rice below it.

I add a can of cream of chicken soup to the broth. It gives the rice a thick, velvety texture instead of plain steamed grains. Every forkful tastes like it absorbed the whole bake.

The chicken skin crisps up on top while the rice stays tender underneath. You get two textures in one dish: caramelized golden skin and soft, savory rice.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup long-grain white rice, uncooked
• 1 can (10.5 oz) cream of chicken soup
• 1 1/2 cups chicken broth
• 1/2 cup water
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

What You Need for Baked Chicken And Rice

Bone-in, skin-on chicken thighs — these are the best cut for this recipe. The bone keeps the meat moist during the long bake. The skin crisps up on top and bastes the rice with fat as it renders. Boneless thighs work but need a shorter bake — add the chicken after the rice has cooked 30 minutes.

Long-grain white rice — use uncooked long-grain white rice. It absorbs the right amount of liquid in 50 minutes. Brown rice needs more liquid and a longer cook time, so stick to white rice here unless you adjust.

Cream of chicken soup — this thickens the cooking liquid and coats every grain of rice. It also adds depth without extra seasoning steps. You can use cream of mushroom for a slightly earthier flavor.

Chicken broth — use low-sodium broth if your soup is already salty. The ratio of liquid to rice is important — too much liquid leaves the rice mushy, too little leaves it dry.

Paprika — sprinkled on the chicken skin, paprika gives the baked chicken and rice its signature amber color. Smoked paprika adds a subtle char note without the grill.

How to Make Baked Chicken And Rice

1. Preheat your oven to 375°F (190°C).
2. Whisk together the cream of chicken soup, chicken broth, and water in a large baking dish until smooth.
3. Stir in the uncooked rice and spread it into an even layer.
4. Pat chicken thighs dry with paper towels.
5. Rub olive oil over each thigh, then season with garlic powder, onion powder, paprika, thyme, salt, and pepper.
6. Place the seasoned chicken thighs skin-side up on top of the rice mixture.
7. Cover the baking dish tightly with aluminum foil.
8. Bake covered for 30 minutes.
9. Remove the foil and bake uncovered for 20 more minutes, until the chicken skin is golden and crispy.
10. Check that the internal temperature of the chicken reads 165°F (74°C) and the rice is tender. Let rest 5 minutes before serving.

Baked Chicken And Rice Variations

Mexican Baked Chicken And Rice

Swap the thyme for cumin and add 1 teaspoon of chili powder to the chicken rub. Use chicken broth plus a 10-oz can of diced tomatoes with green chiles instead of plain water. Top with shredded pepper jack cheese in the last 5 minutes of baking.

Creamy Mushroom Chicken And Rice

Replace cream of chicken soup with cream of mushroom soup. Add 1 cup of sliced cremini mushrooms to the rice before adding the chicken. The mushrooms cook down and give the whole dish a savory, earthy depth.

Lemon Herb Baked Chicken And Rice

Add the zest and juice of one lemon to the broth mixture. Season the chicken with oregano, rosemary, and garlic. Scatter thin lemon slices over the rice before covering and baking. The citrus brightens the whole dish.

One Pan Chicken And Rice With Vegetables

Stir in 1 cup of frozen peas or diced carrots directly into the rice before baking. They cook through during the covered bake and add color and sweetness. This turns the dish into a complete meal with no side dishes needed.

Tips for the Best Baked Chicken And Rice

• I always dry the chicken skin with paper towels before seasoning. Moisture on the skin steams instead of crisps during the uncovered bake.
• Cover tightly with foil for the first 30 minutes. Any steam that escapes means less liquid for the rice and you risk dry, undercooked grains.
• Let the dish rest 5 minutes after baking. The rice keeps absorbing liquid as it sits — cutting into it immediately releases that steam and makes the rice gluey.
• Use a dish that is at least 2 inches deep. The rice expands and the liquid needs room. A 9×13-inch baking dish is the right size for 4 thighs and 1 cup of rice.
• If the skin is not crispy enough after 20 minutes uncovered, switch to the broiler for 2-3 minutes at the end. Watch it closely — it browns fast.

Make Ahead & Storage

This baked chicken and rice keeps in the fridge for up to 4 days in an airtight container. I portion it into individual servings so reheating is fast — 2 minutes in the microwave with a splash of broth keeps the rice from drying out.

To freeze, let the dish cool completely and transfer to freezer-safe containers. Frozen baked chicken and rice keeps for 3 months. Thaw overnight in the fridge and reheat covered in a 350°F oven for 20 minutes, or microwave in 90-second intervals until hot through. The rice texture holds well after freezing when reheated with a little added liquid.

Common Questions

Can I use boneless chicken thighs for baked chicken and rice?

Yes, but adjust the timing. Bake the rice covered for 30 minutes first, then add the seasoned boneless thighs and bake uncovered for 20 more minutes. Boneless thighs cook faster than bone-in and will dry out if baked the full 50 minutes from the start.

Why is my rice mushy?

Too much liquid is the most common cause. Measure the broth and water carefully — the recipe uses 1 1/2 cups broth plus 1/2 cup water for 1 cup of dry rice. Also make sure the foil seal is tight so steam does not escape.

Can I use chicken breast instead of thighs?

Chicken breasts work, but bone-in breasts are better than boneless. Boneless breasts dry out quickly in a 50-minute bake. If using boneless breasts, add them after the first 30 minutes and reduce the final uncovered bake to 15 minutes.

Do I need to rinse the rice before baking?

No. Do not rinse the rice for this recipe. The surface starch on the rice helps it absorb the cream soup base and gives the dish its thick, cohesive texture. Rinsed rice comes out separate and looser, more like a side dish than a casserole.

Can I make baked chicken and rice ahead of time?

Yes. Assemble the rice and liquid in the baking dish, place the seasoned chicken on top, cover tightly, and refrigerate for up to 8 hours before baking. Pull it from the fridge 20 minutes before baking so the dish is not cold when it goes in the oven.

This baked chicken and rice recipe from scratch delivers a complete dinner in one dish with almost no effort. Save it to your chicken and rice recipes board for your next busy weeknight.