Baked Chicken and Rice

a finished enameled cast iron pot of cooked chicken and rice bake

5 from 6 reviews

This oven-baked chicken and rice is full of flavor and perfect for nights where you need an easy dinner!


  • 1 cup of white rice, rinsed
  • 1½ cups of chicken or vegetable broth, or water
  • ½ teaspoon of fine sea salt
  • 6 boneless, skinless chicken thighs (about 2 pounds total)
  • 1 tablespoon of a seasoning blend of your choice
  • Lemon or lime juice, for garnish (optional)
  • Fresh chopped herbs, for garnish (optional)



  1. Preheat the oven to 350 F.
  2. Add the rinsed rice, broth (or water), and the sea salt to a 3-quart Dutch oven or enameled cast iron with a matching lid and stir to combine.
  3. Lay the chicken thighs on top of the rice. Be sure to create an even layer over the rice with the chicken, and try not to push the chicken down into the rice.
  4. Sprinkle the dish with your seasoning blend of choice.
  5. Cover the pot with its lid, then bake for 45 minutes. After the 45 minutes is up, uncover the dish and bake for 10 more minutes, until the rice is fully cooked through and the chicken is slightly browned on top.
  6. Remove the dish from the oven, then garnish with lemon or lime juice and fresh herbs, if using, and enjoy!



If unevenly-cooked rice is a concern of yours (for reasons listed above!), the fix is easy: follow the recipe as written, but pull the chicken and rice dish out of the oven 30 minutes into it’s cooking time. Pull the chicken off the top of the dish (place on a plate or in a bowl for safe keeping) and then give the rice + remaining broth a good stir. Finally, place the chicken back to the top of the rice in one even layer. Put the casserole back in the oven, covered, for 15 minutes (to complete the original 45 minutes cooking time), then cook uncovered for the last 10 minutes.

Keywords: chicken and rice, baked chicken and rice