Baked Chicken and Rice
This baked chicken and rice is about to become your new weeknight hero – perfectly seasoned chicken with fluffy, flavorful rice all in one pan. No more juggling multiple dishes or timing nightmares.

The magic happens when the chicken’s savory juices seep into the rice as it bakes, creating layers of flavor you just can’t get any other way. Plus, that golden-brown chicken skin (if you choose to keep it on) gets perfectly crispy while the meat stays incredibly tender.

Ingredients

For the Rice Base:
- 1½ cups long grain white rice
- 3 cups low sodium chicken broth
- 1 tablespoon melted butter or oil
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ¼ teaspoon black pepper
For the Chicken:
- 5 bone-in chicken thighs (about 800 grams)
- 1 tablespoon brown sugar
- 1 teaspoon seasoning salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper

Steps

- Preheat oven to 350°F (175°C). Thoroughly rinse rice until water runs clear.
- In a large braiser or 9×13″ baking dish, combine broth, rice, butter, garlic, salt, parsley, and pepper. Ensure rice is evenly covered with liquid.
- Mix brown sugar, seasoning salt, garlic powder, and pepper in a small bowl.
- Coat chicken thighs evenly with seasoning mixture.
- Place seasoned chicken on top of rice (don’t submerge).
- Cover and bake 30 minutes, then uncover and bake 20-25 minutes more until chicken reaches 165°F and rice is tender.

Smart Swaps
- Use brown rice (add 10-15 minutes to cooking time and ½ cup extra broth)
- Substitute boneless thighs (reduce cooking time by 5-10 minutes)
- Try herbs de provence instead of parsley for French flair
Make It Diabetes-Friendly
- Replace white rice with cauliflower rice (reduces carbs by 30g per serving)
- Skip brown sugar, use 1 tablespoon sugar-free maple syrup instead
- Add extra vegetables like diced bell peppers and mushrooms
- Serve with a side of steamed green vegetables to reduce glycemic impact
- Consider half portions (295 calories, 22g carbs per serving)
Pro Tips
- Pat chicken completely dry before seasoning for better browning
- Let dish rest 5-10 minutes after baking for perfect rice texture
- Use chicken stock instead of broth for richer flavor
- Check rice doneness at edges and center of pan