Buttery Garlicky Chicken Rice

This hearty oven-baked chicken and rice dish has revolutionized my weeknight dinner routine with its incredible simplicity and depth of flavor. The rice absorbs all the savory chicken juices while baking, creating an irresistible one-pan meal that my family requests at least twice a month.

I discovered this technique during a particularly busy season when I needed meals that practically cooked themselves. The buttery garlic rice base has since become the foundation for countless variations in my kitchen, each one as comforting as the original.

Ingredients

• Bone-in chicken thigh fillets: With skin removed for the perfect balance of flavor without excess grease
• Onion and garlic: For an aromatic foundation that infuses the entire dish
• Butter: To create richness and depth in the rice often missing from baked recipes
• Uncooked white rice: Which absorbs all the incredible flavors while maintaining its structure
• Chicken broth: For savory depth that commercial rice mixes try but fail to achieve
• Simple spice rub: Featuring paprika and thyme for color and subtle herb notes without overwhelming

Step-by-Step Instructions

Prepare the flavor base:

Scatter onion and garlic in your baking dish with butter in the center and bake for 15 minutes. This crucial step builds the foundation of flavor by gently caramelizing the aromatics and infusing the butter with garlic essence. The scent that fills your kitchen during this step alone will make everyone ask when dinner will be ready.

Season the chicken:

While the aromatics bake, mix your spice rub and generously coat both sides of the chicken thighs. The combination of paprika, thyme, and garlic powder creates a beautiful color and aromatic crust that will permeate the entire dish as it cooks. Make sure to get the seasoning into all the crevices of the meat for maximum flavor.

Combine the base ingredients:

Remove the baking dish and add your rice, mixing it thoroughly with the aromatic butter mixture. This coats each grain with fat which prevents clumping and builds flavor from the inside out. The rice should look glossy and well-coated before proceeding to the next step.

Add chicken and liquid:

Arrange the seasoned chicken pieces on top of the rice mixture, then carefully pour hot chicken broth and water around the chicken, not over it. Using hot liquid is essential as it immediately starts the cooking process and helps everything cook evenly. Be careful not to disturb the chicken placement too much when adding the liquid.

Cover and bake:

Tightly cover the dish with foil and bake for 30 minutes. The covered environment creates steam that cooks the rice perfectly while keeping the chicken juicy. The foil seal is crucial here to trap all the moisture and flavor, so make sure your seal is tight around the edges of the dish.

Finish uncovered:

Remove the foil, spray the chicken with a light coat of oil if desired, and continue baking for 20 minutes until the liquid is absorbed and the chicken is golden. This uncovered final baking creates the perfect contrast between the tender, moist rice and the slightly crisp, appetizing exterior of the chicken.

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My absolute favorite moment with this dish came when my pickiest eater not only cleaned his plate but asked for seconds. The buttery garlic rice has become something of a legend in our family gatherings, with relatives often requesting I bring this dish instead of more elaborate options.

Perfect Rice Every Time

The secret to achieving restaurant-quality rice in this recipe lies in the proper liquid to rice ratio and the two-stage baking process. First covering the dish allows the rice to steam properly, while finishing uncovered lets excess moisture evaporate. Many home cooks struggle with baked rice turning out either too dry or too mushy, but this method creates that perfect texture where each grain remains distinct yet tender. If your rice has ever turned out gummy in the past, this foolproof method will change your rice-cooking game forever.

Easy Variations

This recipe serves as an excellent template for countless variations based on what you have available. Swap the thyme and paprika for curry powder and add some frozen peas in the last 5 minutes for an Indian-inspired version. Use Italian seasonings, sun-dried tomatoes and top with mozzarella during the final baking for a Mediterranean twist. You can even use leftover rotisserie chicken instead of raw thighs. Just shred it and mix it into the rice for the final 15 minutes of baking. The beauty of this dish is its adaptability while maintaining the core technique.

Make-Ahead Options

This chicken and rice casserole fits perfectly into meal prep routines. You can prepare it through the covered baking stage, then refrigerate for up to two days before completing the final uncovered baking. Add an extra 10 minutes to the covered baking time when starting from refrigerated. Alternatively, portion fully cooked leftovers into meal prep containers where they will keep beautifully for up to 4 days. The flavors actually develop and improve overnight, making this one of those rare dishes that tastes even better the next day.

Common Queries

→ Can I use boneless chicken for this dish?

Yes, you can use boneless skinless thigh fillets or breast, but the cooking method needs adjustment. First bake just the rice covered with foil for 30 minutes, then add the chicken on top and continue baking uncovered for another 20-25 minutes until the liquid is absorbed and chicken is cooked through.

→ What type of rice works best?

Any normal white rice works well. Long grain white rice produces the fluffiest results, while short and medium grain will be slightly stickier. Basmati and jasmine rice are excellent choices too. Brown rice requires additional liquid and longer cooking time. Minute rice, risotto, or paella rice are not suitable for this cooking method.

→ Why do I need to remove the chicken skin?

The skin must be removed from bone-in thighs to prevent the rice from becoming too greasy. The fat rendered from the skin would make the dish excessively oily. However, if using drumsticks, you can leave the skin on without any issues.

→ Can I add vegetables to this dish?

Yes! Frozen peas, diced carrots, or bell peppers make excellent additions. For firmer vegetables, add them with the rice before baking. For quicker-cooking vegetables like peas, stir them in during the last 5-10 minutes of cooking time.

→ Can I double this recipe for a larger crowd?

Yes, but it's recommended to use multiple baking dishes rather than one large one. This ensures even cooking and proper rice texture. Simply divide all ingredients evenly between the pans and follow the same cooking instructions.

→ Is a sauce necessary for this dish?

No, the dish is flavored enough to serve without sauce, as the rice absorbs all the delicious flavors from the chicken and aromatics. However, a quick 4-minute gravy can take it to the next level for those who prefer a saucier dish.