Chicken Thighs and Rice (Easy Oven-Baked Dinner)

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Chicken Thighs and Rice is one of those easy dinners I come back to again and again. Juicy, seasoned chicken thighs bake right on top of buttery rice with bacon, onion, and garlic, so all those delicious flavors cook together in one casserole dish.

Easy Chicken Thighs and Rice Casserole Recipe

This is exactly the kind of dinner I love making on busy weeknights. There’s a little prep at the beginning, then the oven does most of the work. The rice comes out tender and flavorful, the chicken stays juicy, and best of all—my family actually gets excited when this is for dinner!

If you love easy chicken thigh dinners, try my Creamy Oven Baked Chicken Thighs or these Oven Baked Boneless Skinless Chicken Thighs next.

Jump to:

Why You'll Love This Chicken Thighs and Rice Recipe
Ingredients for Chicken Thighs and Rice
How to Make Chicken Thighs and Rice
Tips for the Best Chicken Thighs and Rice
What to Serve with Chicken Thighs and Rice
Frequently Asked Questions About Chicken Thighs and Rice
More Easy Chicken Thigh Recipes
If You Make This Chicken Thighs and Rice...
📖 Recipe

Why You'll Love This Chicken Thighs and Rice Recipe

Great for busy nights: Add a simple salad or vegetable and dinner is done.
Easy family dinner: Chicken and rice are baked together, so you have your protein and side dish in one pan.
So much flavor: Bacon, garlic, onion, butter, and chicken broth make the rice anything but boring.
Juicy chicken thighs: Boneless skinless chicken thighs stay tender while the rice cooks underneath.
Mostly hands-off: Once everything is assembled, let the oven do the work.

Ingredients for Chicken Thighs and Rice

Chicken thighs: I love using boneless skinless chicken thighs because they stay juicy and tender while the rice cooks. Their extra flavor is also perfect for this casserole.
Long-grain rice: Basmati or jasmine rice works beautifully. Rinse the rice well before adding it to the casserole dish.
Bacon: One of my favorite parts! We cook the bacon first and use a little of the bacon fat to sauté the onion, which adds so much flavor to the rice.
Butter: Adds richness to the rice and works with the bacon drippings to make the onions extra delicious.
Onion and garlic: These simple aromatics create the flavorful base for the entire casserole.
Chicken broth: The rice absorbs the broth as it bakes, making every bite flavorful. I love using my homemade chicken broth, but store-bought works perfectly too.
Seasonings: Paprika, salt, pepper, and my homemade meat seasoning give the chicken and rice plenty of flavor. Feel free to use Montreal Steak Seasoning if you like.
Fresh parsley: Optional, but I love adding some at the end for freshness and a pretty pop of green.

How to Make Chicken Thighs and Rice

The best part about this chicken thighs and rice recipe is that after a little prep, the oven does most of the work. Here’s how I make it:

Step 1: Cook the bacon.
Heat a large skillet over medium heat. Add the chopped bacon and cook for about 5 minutes, or until lightly golden. It doesn’t need to be extra crispy because it will continue cooking in the oven.

Chopped bacon cooking in a skillet for chicken thighs and rice

Step 2: Sauté the onion.
Drain most of the bacon grease, leaving about 1 tablespoon in the skillet. Add the butter and chopped onion, then sauté until the onion is soft and translucent.

Bacon and chopped onion sautéing in a skillet. Garlic added to sautéed bacon and onion

Step 3: Add the garlic.
Stir in the garlic and cook for about 1 minute, just until fragrant. Be careful not to let the garlic burn.

Bacon onion mixture and uncooked rice in casserole dish

Step 4: Add everything to the casserole dish.
Transfer the bacon, onion, and garlic mixture to a greased casserole dish. Add the rinsed uncooked rice and spread everything evenly across the bottom.

Chicken broth being added to seasoned rice in casserole dish

Step 5: Season the chicken thighs.
Combine the seasonings in a small bowl. Rub half of the seasoning mixture over both sides of the chicken thighs. Sprinkle the remaining seasoning over the rice.

Step 6: Add the chicken broth.
Pour the chicken broth over the rice and stir gently to combine. Taste the broth and adjust the salt if needed.

Boneless chicken thighs arranged over rice before baking

Step 7: Add the chicken and bake.
Arrange the seasoned chicken thighs on top of the rice. Cover the casserole dish tightly with aluminum foil and bake at 400°F for 45 minutes.

Remove the foil and continue baking for another 15–20 minutes, or until the rice is tender, most of the liquid has been absorbed, and the chicken reaches an internal temperature of 165°F.

Baked chicken thighs and rice casserole garnished with fresh parsley

Step 8: Rest and serve.
Remove the casserole from the oven and let it rest for about 3-5 minutes before serving. Sprinkle with fresh parsley and enjoy!

a closer shot of Chicken Thighs and Rice on a serving plate.

Munchkin Time Tip

Don't skip covering the casserole during the first part of baking! The foil traps the steam the rice needs to cook properly. Keep it tightly covered for the first 45 minutes, then remove the foil to finish baking.

Tips for the Best Chicken Thighs and Rice

Rinse the rice. Rinse your rice under cool water until the water runs mostly clear. This removes excess starch and helps keep the finished rice from becoming overly sticky.
Keep it covered. Make sure the casserole dish is tightly covered with foil during the first 45 minutes. The trapped steam is important for cooking the rice evenly.
Use long-grain rice. Jasmine or basmati rice works best for this recipe. I wouldn't substitute instant rice because the cooking time and liquid ratio are different.
Don't overcook the chicken. Chicken is fully cooked when it reaches an internal temperature of 165°F.
Let it rest before serving. Give the casserole about 5–10 minutes after removing it from the oven. This gives the rice time to absorb any remaining liquid.
Using chicken breasts? You can, but I prefer chicken thighs because they're much more forgiving and stay juicy during the longer baking time.
Using bone-in chicken thighs? They can work too, but the cooking time may need to be adjusted. Always check the internal temperature before serving.

What to Serve with Chicken Thighs and Rice

Chicken thighs and rice is already a filling dinner, so I usually keep the sides simple. Something fresh and crunchy is especially good with the buttery, savory rice.

Try it with:

Cucumber Tomato Salad — fresh, crisp, and an easy contrast to the rich casserole.
Caesar Salad – A classic side when you want to keep dinner easy.
Cabbage Salad — a simple crunchy side that's great for weeknight dinners.
Greek Salad — colorful and fresh with lots of flavor.
Green Beans with Bacon and Shallots — perfect when you want something warm on the side.
Mediterranean Oven Roasted Vegetables – A colorful way to add more veggies to dinner.
Instant Pot Corn on the Cob – Simple, family-friendly, and especially good when corn is in season.

Frequently Asked Questions About Chicken Thighs and Rice

How long do you bake chicken thighs and rice?

For this recipe, bake the chicken thighs and rice covered at 400°F for 45 minutes, then remove the foil and bake for another 15–20 minutes, or until the rice is tender and the chicken reaches 165°F.

Let the casserole rest for about 3-5 minutes before serving.

If using a different cut of meat, you’ll want to account for the time and check on it a couple of times throughout.

Can you bake raw chicken and rice together?

Yes! That’s one of my favorite things about this recipe. The raw chicken thighs bake right on top of the rice, so the juices from the chicken add even more flavor as everything cooks together.

For food safety, make sure the thickest part of the chicken reaches an internal temperature of 165°F before serving.

Why is my rice still crunchy?

If your rice is still firm after baking, it usually needs a little more liquid or cooking time. Make sure the casserole is tightly covered with foil for the first 45 minutes so the steam stays trapped inside and cooks the rice.

If the chicken is done but the rice still needs more time, remove the chicken to a plate, add a small splash of hot chicken broth if the rice looks dry, cover the dish again, and continue baking until the rice is tender.

What kind of rice is best for chicken thighs and rice?

I recommend long-grain white rice, such as jasmine or basmati. I love how fluffy and flavorful it becomes as it absorbs the chicken broth, bacon, onion, garlic, and seasonings.

I wouldn't use instant rice in this recipe because it cooks much faster and requires a different amount of liquid.

Can I use brown rice?

I don't recommend swapping brown rice for white rice without adjusting the recipe. Brown rice generally requires more liquid and a longer cooking time, which can cause the chicken to overcook before the rice is tender.

For the most reliable results, stick with long-grain white rice.

Can I use bone-in chicken thighs?

Yes. Bone-in chicken thighs can be used, but they may take longer to cook depending on their size. Check the thickest part with a meat thermometer before serving.

If you're using skin-on thighs and want crispy skin, I would also avoid having the skin submerged in the broth.

Can I make chicken thighs and rice ahead of time?

You can prep some of the ingredients ahead to make dinner faster. Cook the bacon, onion, and garlic, mix your seasonings, and have the chicken ready to go.

I recommend adding the rice and chicken broth just before baking rather than letting the uncooked rice sit in the liquid for hours.

What's the best way to reheat chicken and rice?

Add a small splash of chicken broth or water before reheating to help keep the rice from drying out. Reheat until everything is steaming hot throughout.

For individual portions, the microwave is usually the easiest. For a larger amount, cover the casserole and warm it in the oven.

More Easy Chicken Thigh Recipes

If chicken thighs are a regular on your dinner menu like they are at our house, here are a few more easy recipes to try next:

Creamy Oven Baked Chicken Thighs – Tender chicken thighs baked in a creamy, flavorful sauce. This is one of my favorite cozy chicken dinners.
Oven Baked Boneless Skinless Chicken Thighs – An easy 30-minute recipe that's perfect when you need dinner on the table fast.
Chicken Thighs Spanish Rice – Another delicious chicken-and-rice dinner with lots of flavor.
Best Oven Baked Chicken Thighs – A simple 3-ingredient chicken thigh recipe that's great for busy nights.
Baked BBQ Chicken Thighs – Saucy, flavorful baked chicken that's perfect for an easy family dinner.
Grilled Chicken Thighs – Marinated with garlic and lemon and perfect when you feel like firing up the grill.
Creamy Chicken and Rice Casserole – Another cozy chicken-and-rice dinner for casserole lovers.
Hawaiian BBQ Chicken – Sweet, savory grilled chicken thighs that are especially good with rice.
15 Must-Try Chicken Thigh Recipes – If you have a package of chicken thighs and aren't sure what to make, start here.

If You Make This Chicken Thighs and Rice...

Please leave a ⭐ review below! Your reviews help other readers know they can trust the recipe, and I always love hearing what your family thought.

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