This baked chicken and rice recipe keeps things incredibly simple. Instead of starting on the stovetop, everything goes straight into the baking dish and cooks together in the oven. It’s an easy, low-effort approach with minimal cleanup, and the flavors are delicious as the chicken roasts and the rice soaks up all the broth and spices.
This is one of those meals I come back to again and again because it takes almost all the work out of cooking. I like to marinate the chicken overnight or earlier in the day so the spices and lime really soak into the meat. It makes such a difference in flavor. When it’s time to cook, I pour everything into a baking dish with my homemade bone broth and let it slowly bake until the rice becomes fluffy and the chicken is perfectly tender.
Instead of making plain rice, I mix in lentils and chickpeas for extra fiber and protein. It turns a simple baked dish into something much more satisfying and balanced. The result is a comforting one-pan meal that’s rich in flavor, deeply filling, and perfect for meal prep, which is why I included it in my High Protein-High Fiber Meal Prep Series.
Tips for Making This Oven Baked Chicken and Rice
- Use hot broth or stock. Starting with warm liquid helps the rice cook evenly and prevents the dish from cooling down too much when it goes into the oven.
- Rinse the rice first. Rinsing removes excess starch so the grains cook up fluffy instead of sticky.
- Marinate the chicken if you have time. Letting the chicken sit in the coconut milk, lime juice, and spices for a few hours or overnight helps the flavors soak deeply into the meat.
- Keep the dish tightly covered at first. Covering the pan allows the rice and lentils to steam properly. Once most of the liquid is absorbed, uncovering for the last 10 to 15 minutes lets the chicken brown slightly.
- Let the dish rest before serving. Allowing it to sit for about 5 minutes after baking helps the rice finish absorbing the remaining liquid and makes the texture perfect.
Oven Baked Chicken and Rice
Ingredients
For The Chicken
- 6 Chicken Thighs (bone-in or out)
- 1 15 oz Canned Coconut Milk
- 1 tbsp Olive Oil
- 5 Limes juiced
- 2 tsp Cumin
- 1 tsp Garam Masala (optional)
- 1 tsp Garlic Powder
- 1 tsp Ground Ginger
- 1 tsp Turmeric Powder
- 1 tsp Salt and Pepper
For The Rice
- 1 cup Basmati Rice, uncooked
- 1/2 cup Red Lentil
- 1 15 oz can Chickpeas, rinsed and drained
- 1 inch Fresh Ginger optional
- 1.5 cups Hot Vegetable or Chicken Stock (I use my Homemade Bone Broth)
- 1.25 cups Boiled Water
- 5 Cloves Garlic, minced
- 1/2 tsp Sea salt
- 1/4 tsp Ground black pepper
Instructions
Marinate the chicken.
- In a large bowl, combine the coconut milk, lime juice, olive oil, and spices. Add the chicken thighs and coat well. Cover and marinate for at least 1 hour, or ideally overnight in the refrigerator for deeper flavor.
Preheat oven and prepare the liquid.
- Preheat the oven to 350°F (175°C). Bring the broth and water to a boil so it is hot when added to the dish.
Prepare the dish
- Lightly coat a large baking dish (10 × 15 inches or 25 × 35 cm) with 1 tbsp cooking oil
- Add the minced garlic, olive oil, salt, pepper, hot broth, and hot water to the baking dish and stir to combine. Then stir in the basmati rice, red lentils, and chickpeas, mixing everything evenly.
- Gently place the marinated chicken thighs on top of the rice mixture. Pour any remaining marinade into the dish.
Bake
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove the foil, lightly spray the chicken with oil, and return the dish to the oven for 10 to 15 minutes, or until the chicken is cooked through and the rice is tender. Switch the oven to broil and cook for 3 to 5 minutes to lightly brown the chicken and crisp the top of the rice.
- Remove the chicken thighs, gently fluff and mix the rice, then place the chicken back on top. Cover the dish and let it rest for 10 minutes. The rice will finish absorbing the liquid and the flavors will settle. Serve and Enjoy!
Video
Notes
- Use hot broth or stock. Starting with warm liquid helps the rice cook evenly and prevents the dish from cooling down too much when it goes into the oven.
- Bone-in chicken thighs work best as it cooks at the same time as the rice and does not dry out.
- You can use skinless or skin-on chicken. I find skin-on works because the foil is removed the last 15 minutes during cooking to crisp the skin. However, if you prefer less fat, skinless works better.
- Marinate the chicken if you have time. Letting the chicken sit in the coconut milk, lime juice, and spices for a few hours or overnight helps the flavors soak deeply into the meat.
- Rinse the rice first. Rinsing removes excess starch so the grains cook up fluffy instead of sticky.
- I use Basmati rice, but Jasmine rice or long grain rice will work as well. Do not use minute rice, risotto, or short grain rice.
- The fresh ginger is an old cooking hack I learned from my grandmother, which is to add a piece of fresh ginger when making beans and it makes them a bit gentler on the stomach. Its not enough ginger to impact the flavor and you don’t taste it at all. (Its totally optional to add)
- You MUST use Boiled (HOT) Liquid. This helps the rice cook faster and evenly. Warm your broth on the stove or use boiled water.
- Keep the dish tightly covered at first. Covering the pan allows the rice and lentils to steam properly. Once most of the liquid is absorbed, uncovering for the last 10 to 15 minutes lets the chicken brown slightly.
- Let the dish rest before serving. Allowing it to sit for about 5 minutes after baking helps the rice finish absorbing the remaining liquid and makes the texture perfect.
Nutrition
What To Serve With Your Baked Chicken and Rice
To round out the meal, I like serving this dish with something fresh and bright on the side. A simple cucumber tomato salad, artichoke salad, or a warm cabbage salad pairs beautifully with the warm spices in the chicken. You could also add roasted vegetables like carrots, cauliflower, or zucchini, or serve it with a spoonful of greek yogurt or dairy-free yogurt and fresh herbs.
