This Baked Chicken and Rice is a one-pot, family-friendly classic that’s perfect for weeknight dinners or meal prep. With juicy, seasoned chicken thighs, hearty vegetables, and fluffy long-grain white rice, it’s all baked together in the oven for minimal cleanup and maximum flavor. This dish is flexible, simple, and utterly comforting!

Full Recipe:

Ingredients

1 tbsp olive oil (or ghee)
5–6 bone-in, skin-on chicken thighs
Kosher salt and black pepper
1 tbsp garlic, minced
¼ cup yellow onion, diced
¼ cup red onion, diced
1 cup carrot, diced
2–3 celery stalks, sliced
1 cup mushrooms, diced
1 cup frozen peas
2¼ cups chicken broth (preferably bone broth)
1 tbsp lemon zest
1½ tbsp lemon juice
2 tbsp soy sauce (or tamari for gluten-free)
½ tbsp Worcestershire sauce (omit for gluten-free)
½ tsp kosher salt
1⅓ cups long-grain white rice
2 tsp Italian seasoning

Directions

Prep: Preheat oven to 400°F. Season chicken thighs with salt and pepper.
Sear Chicken: In a Dutch oven over medium-high heat, add oil and sear chicken skin-side down for 1–2 minutes. Flip and cook another 1–2 minutes. Remove and set aside.
Cook Veggies: In the same pot, add more oil if needed. Sauté garlic until fragrant, then add onions, carrots, and celery. Cook for 2–3 minutes. Add mushrooms and peas.
Add Liquid & Rice: Pour in chicken broth, lemon zest, lemon juice, soy sauce, Worcestershire sauce, and salt. Stir to combine. Add rice and Italian seasoning, stir again.
Bake: Bring mixture to a simmer. Return chicken to the pot, skin-side up. Cover and transfer to oven. Bake for 30–40 minutes, or until rice is tender.
Finish & Serve: Let sit uncovered for a few minutes. Stir rice if extra broth remains. Serve hot.

Nutrients (per serving – 1 chicken thigh + 1/6 rice)

Calories: 253 kcal
Carbohydrates: 43.1g
Protein: 11.5g
Fat: 3.8g
Sugar: 4.3g
Sodium: 678.5mg
Cholesterol: 19.1mg

A Dish Rooted in Tradition and Practicality

The combination of chicken and rice is nothing new—it exists in nearly every cuisine across the world. From Spanish arroz con pollo to Middle Eastern maqluba, and from Caribbean pelau to Chinese claypot rice, the pairing is timeless because of its versatility, affordability, and complete nutritional value.

This Western-inspired baked chicken and rice dish leans into those global traditions while adding its own twist through the use of bold aromatics like garlic and onion, a lemony citrus boost, and seasonings like soy sauce and Worcestershire for umami depth. It offers the same comforting familiarity of a casserole but with cleaner, fresher flavors and a lighter feel.

Why Chicken Thighs Make the Difference

One of the defining features of this baked dish is the use of bone-in, skin-on chicken thighs. Not only are chicken thighs more flavorful and juicier than chicken breasts, but their higher fat content also helps them stay moist throughout the baking process. When seared before baking, the skin crisps up beautifully, creating a satisfying contrast with the tender rice underneath.

Bone-in thighs also lend richness to the dish as they cook, infusing the surrounding rice and vegetables with additional savory depth. For those seeking a leaner alternative, skinless thighs or even chicken breasts can be substituted, though you may need to adjust the cooking time slightly to prevent dryness.

Vegetable-Rich and Nutritionally Balanced

Another reason this dish is a smart choice for everyday meals is its balance of macronutrients. In addition to the protein from chicken and carbohydrates from rice, this recipe incorporates a variety of vegetables—including carrots, celery, mushrooms, peas, and onions—that bring texture, color, and a boost of vitamins and fiber.

These vegetables not only elevate the flavor and nutritional profile but also ensure the dish remains balanced without the need for additional sides. The mushrooms add earthiness, the peas offer a pop of sweetness, the carrots and celery bring a subtle crunch, and the onions create an aromatic base that ties everything together.

This also makes the recipe highly adaptable—seasonal vegetables, leftover produce, or frozen veggie blends can easily be swapped in, depending on what’s on hand.

Rice Cooked to Perfection in Flavorful Broth

The long-grain white rice in this dish serves as more than just a filler. It’s a sponge for all the delicious flavors in the pot, from the savory chicken juices to the lemony broth and soy-based seasoning blend. When cooked in a covered pot in the oven, the rice absorbs every nuance of the surrounding liquid, transforming from bland grain to the star of the dish in its own right.

Using chicken broth (especially bone broth) instead of water enhances the flavor and boosts the dish’s nutrient content with collagen and minerals. The addition of soy sauce and Worcestershire sauce adds umami, while lemon zest and juice bring brightness that keeps the dish from feeling too heavy.

The rice turns out fluffy and tender—never mushy—thanks to careful measurement of liquid to grain and even distribution of ingredients. The covered baking method creates a steamy environment perfect for rice cooking, while the final uncovering stage allows any excess moisture to evaporate, giving you a more cohesive texture.

A Flexible Dish to Suit Any Diet

One of the greatest strengths of this baked chicken and rice recipe is how easy it is to tailor it to different dietary needs or preferences. For gluten-free diners, tamari can replace the soy sauce, and Worcestershire sauce can be omitted or swapped for a gluten-free alternative. If you’re avoiding refined grains, brown rice or wild rice blends can be used instead, though they will require a longer baking time and possibly more liquid.

To make the dish vegetarian or vegan, replace the chicken with hearty plant-based proteins like marinated tofu or chickpeas and substitute vegetable broth for chicken broth. Add spices like smoked paprika or cumin for a deeper flavor profile in the absence of meat.

Even within the standard recipe, ingredients can be adjusted to your liking. Not a fan of mushrooms? Swap them out for zucchini or bell peppers. Prefer quinoa to rice? Just adjust the liquid ratio and bake time accordingly.

Meal Prep and Storage Perfection

This recipe isn’t just about the initial meal—it’s also ideal for leftovers and meal prep. The dish reheats beautifully in the microwave or on the stovetop with a splash of broth or water. It stores well in the refrigerator for up to 4 days and can even be frozen in individual portions for later use.

Because it’s made in one pot, cleanup is minimal. That convenience, coupled with the dish’s durability in storage, makes it perfect for those with busy schedules or those cooking for families who love second helpings.

Pack it into lunchboxes or prep a big batch on Sunday for quick grab-and-reheat meals throughout the week. It’s equally satisfying at room temperature, which makes it great for bringing to potlucks or picnics.

Tips for the Best Results Every Time

For extra crispy skin, broil the chicken for a few minutes after baking.
Rinse the rice before cooking to remove excess starch and promote fluffiness.
Let the dish sit uncovered for a few minutes after removing it from the oven to allow the rice to absorb any remaining liquid.
Garnish with fresh herbs like parsley or thyme before serving for a pop of color and flavor.

Conclusion

Baked Chicken and Rice is the kind of recipe that feels like a warm hug—a one-pot meal that’s easy to make, nourishing, and full of layered flavor. With tender chicken, fluffy rice, and a vibrant medley of vegetables all baked together in a rich, savory broth, it’s comfort food without the heaviness, perfect for busy families, meal preppers, or anyone craving a satisfying homemade dinner.

Its versatility, simplicity, and deeply comforting nature make it a reliable favorite in any kitchen. Whether you’re just learning to cook or are an experienced home chef looking for a dependable staple, this dish delivers every time. It’s humble yet hearty, flexible yet familiar—an everyday essential you’ll turn to again and again.