Chicken and Rice

This oven baked Chicken and Rice recipe has captured the hearts of people all around the world! Buttery garlic rice AND juicy seasoned baked chicken thighs, baked together in the same pan with less than 10 minutes of prep.

The rice absorbs the chicken juices as it cooks, adding loads of flavour. It’s like cooking the rice with a homemade stock!

Chicken and rice recipe

This chicken and rice recipe has been a reader favourite for so long, I thought it was about time I updated it with a much improved video and photos!

Readers tell me they love it because:

it’s a one pan dinner – the raw rice and chicken are cooked together at the same time;
completely hands off – unlike cooking rice on the stove which requires more attention, you just put the pan in the oven, set the timer and walk away;
quick to prepare – active prep time is under 10 minutes; and
it’s very, very delicious!


1 whole Chicken (3–4 lb)
1 medium Onion
2 teaspoons Salt
1 teaspoon Black Pepper
6 Tablespoons Butter
2 cups long grain white Rice



Remove neck and other parts from chicken cavity. Save for later.
Rinse chicken under cold running water.
Place whole chicken in a large stock pot, add cold water to cover by about one inch.
Add the neck and other parts that were removed if available.
Remove skin from onion, cut in half, add to stock pot with chicken.
Add salt.
Add black pepper.
Place pot over Medium heat on stove top, let come to a boil.
REDUCE heat to a simmer, cover pot.
Let chicken simmer for one hour, or until chicken is fall off the bone done.
Turn off heat, let chicken sit in broth for 30 minutes longer.
Remove chicken from pot.
Remove the onion from pot. Save the onion for later if desired, or discard.
Remove chicken meat from bones, discarding bones and skin.
Place 8 cups of chicken stock in another large sauce pot.
Place over Medium heat on stove top.
Add the chicken. Bring to a slight boil.
Add 2 cups of long grain rice. Stir lightly.
Bring pot back to a boil. REDUCE heat to a low simmer.
Stir well, cover and let simmer for about 15 minutes, or until rice is done.
When rice is done, add butter, stir well, remove from heat.
Taste for proper seasoning, adding more salt and pepper as desired.
Serve warm and enjoy.

One Response

  1. Titilayo

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