Ultimate Baked Chicken and Rice

This has been a wildly popular recipe over the years, consistently earning rave reviews from my Instagram community! Truly, this dish is a culinary triumph that promises to delight. Imagine perfectly cooked, juicy, and tender chicken, beautifully coated in a savory breading, all nestled atop a generous helping of incredibly flavorful, buttery rice. If you haven’t experienced the magic of this meal yet, trust me, it’s about to become a new favorite in your kitchen!

There are some recipes that just stick with you, becoming staple dishes that you turn to again and again. This baked chicken and rice recipe is undoubtedly one of them. It’s a truly tried and tested winner, originating from a friend’s kitchen about 15 years ago, and I’ve since refined it to perfectly suit our family’s palate. It makes a regular appearance on our dinner table and is consistently ranked as a top favorite by my children. Its comforting flavors and hearty appeal make it an instant classic.

You might notice the recipe involves three distinct baking stages. Please don’t let this seemingly complex instruction deter you! While it does require a little more time in the oven compared to some single-stage dishes, the process itself is incredibly straightforward and requires minimal active attention. These multiple bake times are meticulously designed to ensure every component — from the succulent chicken to the perfectly cooked, flavorful rice — reaches its peak deliciousness. Once you give it a try, you’ll understand why this method is worth it, and you’ll be eager to add this exceptional meal to your regular dinner rotation.

What Our Readers Are Saying…

The feedback for this recipe has been overwhelmingly positive, solidifying its place as a crowd-pleaser. Readers frequently share how much their families adore this dish, often highlighting the tender chicken and the rich, savory rice as standout elements. Many have commented on its ease of preparation despite the multiple baking steps, noting that the hands-on time is surprisingly minimal. It’s often described as a comforting and satisfying meal that even picky eaters enjoy, making it a go-to for busy weeknights and special occasions alike. From casual family dinners to more elaborate gatherings, this recipe consistently earns high praise for its robust flavor and impressive results.

Could I Add Extra Ingredients to Enhance This Dish?

Absolutely! This recipe is wonderfully versatile and welcomes a touch of your personal culinary creativity. Many readers have shared fantastic ideas for enhancing its flavor and texture:

• For a rich, gooey finish, consider a generous sprinkle of grated cheese (cheddar, mozzarella, or a blend work beautifully) over the top during the final baking stage. The cheese melts into a delicious, golden crust that adds another layer of indulgence.
• A sprinkle of some minced green onions (scallions) after baking introduces a fresh, pungent counterpoint to the savory richness, adding a vibrant pop of color and flavor.
• Surprisingly, some adventurous cooks have even loved adding golden raisins to this recipe, creating a subtle sweetness that pairs wonderfully with the savory elements. While I’m not personally a raisin-lover, if you appreciate that sweet-savory combination, this might be right up your alley!
• For a delightful textural crunch, you could also add toasted slivered almonds or pine nuts just before serving. Toasting them lightly in a dry pan beforehand brings out their nutty aroma and flavor.
• To elevate the overall flavor profile, try incorporating marinated artichoke hearts (drained and chopped), sliced mushrooms, or a medley of fresh herbs like chopped rosemary, basil, or thyme. Add these with the rice and broth during the second baking phase to allow their flavors to meld.
• And to finish it all off, a garnish of fresh chopped flat-leaf parsley not only adds a beautiful splash of green but also imparts a fresh, herbaceous note that brightens the entire dish.

Feel free to experiment and incorporate any ingredients that sound appealing to you. The beauty of this recipe lies in its adaptability!

What Ingredients Do I Need for This Delicious Meal?

This delightful baked chicken and rice dish uses a straightforward list of ingredients, most of which you likely already have on hand. Focusing on quality ingredients will ensure the best flavor. Here’s what you’ll need:

• Butter: Essential for creating that rich, flavorful base and helping the chicken brown beautifully.
• Chicken Breasts or Chicken Tenders: The star protein. Boneless, skinless chicken is recommended for ease and even cooking. You’ll need about 1.5 pounds, which typically equates to 3 medium-sized chicken breasts.
• All-Purpose Flour: Used to coat the chicken, creating a light, crispy exterior that locks in moisture and adds to the dish’s texture.
• Seasoned Salt: A blend of salt, herbs, and spices that adds a fantastic foundational flavor to the chicken. Choose your favorite brand for the best results.
• Fine Sea Salt: For precise seasoning, complementing the seasoned salt.
• Black Pepper: To taste, providing a subtle warmth and spice.
• Chicken Broth or Bone Broth: This liquid is crucial for cooking the rice and infusing the entire dish with a deep, savory flavor. Bone broth can add an extra layer of richness and nutritional benefits.
• Small Diced Onion: Provides a sweet and aromatic base for the rice, caramelizing slightly as it bakes.
• Parboiled Rice: A key ingredient for its unique texture that resists sogginess and stickiness, ensuring your rice is perfectly fluffy.
• A 9×13 Inch Baking Dish: The ideal size for this recipe, allowing all ingredients to cook evenly in a single layer.
• Aluminum Foil: Used to cover the dish during parts of the baking process, ensuring the chicken stays moist and the rice cooks thoroughly.

Gathering these ingredients beforehand will make your cooking process smooth and enjoyable.

How Do I Make This Crowd-Pleasing Baked Chicken and Rice Recipe?

Creating this delicious, family-favorite meal is simpler than you might think, even with its signature three-stage baking process. Follow these steps for a perfectly juicy chicken and flavorful rice:

1. Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). This ensures your oven is at the correct temperature for even cooking right from the start.
2. Once the oven is preheating, take your butter and place it directly into a 9×13 inch baking pan. Transfer the pan straight into the oven. The butter will gently melt and begin to brown as the oven comes to temperature. Keep a watchful eye on it to prevent it from burning after it has fully melted.
3. The next crucial step is to prepare and trim your chicken. You have flexibility here: you can leave the chicken as whole breast pieces, cut them into tender-sized portions, or chop them into smaller, bite-sized chunks. Our family prefers the chicken cut into smaller pieces (approximately 8-10 pieces per breast) as it allows for more surface area to crisp up and integrates better with the rice.
4. After the chicken is trimmed to your liking, grab a large, sturdy zip-top bag. Into this bag, add the all-purpose flour, seasoned salt, fine sea salt, and pepper. Seal the bag and shake it thoroughly to combine the seasonings. Then, add the prepared chicken pieces into the bag, seal it again, and shake vigorously until all the chicken is evenly coated in the flour mixture.
5. Carefully remove the baking dish from the preheated oven. The butter should be beautifully melted and slightly browned, indicating a rich, nutty flavor. If, by chance, the butter has burned or turned black, discard it and quickly melt fresh butter in the pan to avoid any bitter taste.
6. Empty the flour-coated chicken into the baking dish, spreading it out into a single, even layer. This ensures that each piece gets adequate heat and surface contact for browning.
7. Bake the chicken, uncovered, for 30 minutes. This first bake allows the chicken to develop a delicious golden crust and begin cooking through.
8. While the chicken is baking, take this time to efficiently chop your onion, precisely measure your parboiled rice, and measure out your chicken broth. Having these ready will streamline the next steps.
9. When the initial 30-minute baking period is complete, carefully remove the baking dish from the oven.
10. Using kitchen tongs, gently remove all the chicken pieces from the pan and transfer them to a separate plate. Once all the chicken has been removed, loosely cover the plate with aluminum foil to keep the chicken warm and juicy.
11. Now, into the baking dish (which still contains the browned butter and any chicken drippings), pour in the chicken broth, measured rice, and diced onion. Stir these ingredients together until well combined. Then, arrange the reserved chicken pieces on top of the broth and rice mixture. Cover the entire baking dish tightly with aluminum foil and return it to the oven for another 30 minutes. This second bake cooks the rice, infusing it with all the wonderful flavors.
12. When the timer for the second bake goes off, remove the baking dish from the oven. Carefully remove the aluminum foil from the baking dish. Put the baking dish back into the oven, uncovered, for a final 15 minutes. This last step allows the rice to absorb any remaining liquid, become perfectly fluffy, and gives the chicken a final kiss of heat.
13. Finally, remove the dish from the oven. The chicken should be golden and succulent, and the rice tender and flavorful.
14. Serve immediately and prepare for compliments!

Why Are There Three Separate Bake Times? The Method Behind the Magic

While having three distinct bake times might initially sound a little unconventional or even intense, this method is truly the secret to the exceptional flavor and texture of this meal. Each stage serves a specific, vital purpose:

1. Initial Chicken Bake (Uncovered): This first 30-minute period is crucial for browning the flour-coated chicken in the melted, slightly browned butter. This step develops a rich, savory crust on the chicken pieces, locking in their juices and building a foundational layer of flavor in the pan. Without this initial browning, the chicken would simply steam and lack that desirable golden exterior and depth of taste.
2. Rice & Chicken Bake (Covered): After the chicken is set aside, the rice, broth, and onion are added to the same pan, allowing them to soak up all those concentrated chicken and butter flavors. The chicken is then placed back on top, and the dish is covered tightly with foil. This covered baking period ensures the rice cooks perfectly by steaming in the flavorful broth, while the chicken gently finishes cooking, staying incredibly tender and moist. The onion also softens and sweetens, melding beautifully with the rice.
3. Final Bake (Uncovered): The last 15 minutes, uncovered, is the grand finale. This stage allows any remaining liquid in the rice to evaporate, creating a fluffy texture. It also gives the chicken a chance to crisp up slightly on top, if desired, and allows all the flavors to truly meld and intensify, resulting in a cohesive and deeply satisfying dish.

The beauty of this multi-stage approach is twofold: Firstly, it allows the entire meal to be cooked in just one baking dish, significantly reducing cleanup. And secondly, and perhaps most importantly, it dramatically improves the taste of both the chicken and the rice. By cooking them together in the same pan with the aromatic onion and browned butter, the dish achieves an unparalleled depth of flavor that a simpler, single-stage method simply cannot replicate. Hello, maximum flavor!

How Long Does This Recipe Take to Make from Start to Finish?

One of the appealing aspects of this meal is its efficient use of time. While the total bake time adds up, the active “hands-on” preparation is quite minimal. The actual baking time for this meal is one hour and fifteen minutes. However, your active involvement in the kitchen – chopping, coating, and assembling – typically only takes about 20 minutes. Therefore, from the moment you start prepping to the moment you pull the finished dish from the oven, the total time commitment is approximately one hour and thirty-five minutes. This makes it a fantastic option for evenings when you want a homemade, hearty meal without being tethered to the stove for too long.

Is This Recipe Freezer-Friendly for Make-Ahead Meals?

When it comes to freezer-friendliness, there’s a nuanced answer for this particular dish. While the cooked meal *could* technically be frozen, thawed, and reheated, I genuinely believe that the magic of this recipe lies in the incredible juiciness and tender texture of the freshly baked chicken. Freezing and reheating can sometimes alter that delicate texture, making the chicken slightly less succulent than desired.

However, if you’re looking for fantastic make-ahead potential to save time, consider preparing components of the meal *before* baking and freezing them. For instance, you could:

• Pre-prep and Freeze Chicken: Cut the chicken to your preferred size, toss it in the flour and seasoning mixture, and then flash-freeze the coated chicken pieces on a baking sheet before transferring them to a freezer-safe bag.
• Combine Dry Ingredients: Measure out your parboiled rice and finely dice your onion, then store them together in a freezer-safe container or bag.

By freezing these components separately before baking, you’re creating a ready-to-assemble meal kit. When you’re ready to cook, simply thaw the chicken (or add it frozen directly to the pan – just be sure to increase the first bake time by about 5-10 minutes to ensure it cooks thoroughly). This method significantly cuts down on active preparation time on a busy weeknight, allowing you to enjoy a fresh-tasting meal with minimal effort, without compromising the chicken’s superb texture.

Could I Use Chicken Tenders Instead of Breasts, or Other Cuts?

Absolutely! This recipe is incredibly adaptable to different cuts of chicken, allowing you to use whatever you have readily available or prefer. Here are a few options:

• Chicken Tenders: Using chicken tenders is a fantastic choice. They are naturally smaller and thinner, meaning they might require slightly less trimming and cook a touch faster. The flour coating will adhere beautifully to them, resulting in equally delicious results.
• Boneless, Skinless Chicken Thighs: For those who love dark meat, boneless, skinless chicken thighs would be FANTASTIC in this recipe! Thighs are inherently more forgiving and tend to stay even juicier during baking due to their higher fat content. The rich flavor of the thighs would complement the buttery rice perfectly. No adjustments to the baking times should be necessary if they are cut into similar-sized pieces as breasts.
• Bone-in, Skin-on Chicken (with adjustments): While the recipe is designed for boneless, skinless chicken, you could potentially use bone-in, skin-on pieces. However, this would require significant adjustments to baking times and likely a different approach to the flour coating. For a first-timer, I highly recommend sticking to boneless and skinless options for consistent results.

Feel free to choose the cut that best suits your taste and convenience. The core flavors of this dish will shine through regardless of your chicken choice!

Would This Be a Good Meal to Take to a Friend or Neighbor?

This baked chicken and rice dish is my absolute go-to meal when I want to show appreciation or offer support to a friend or neighbor. It’s truly a perfect dish for gifting, and here’s why:

• All-in-One Convenience: It’s a complete meal contained in a single pan, making it incredibly easy for the recipient to simply reheat and serve. No need for them to juggle multiple dishes or sides.
• Simple Ingredients, Universal Appeal: The ingredient list is straightforward, and the flavors are universally loved. It’s comforting, hearty, and generally appeals to most palates, including children. Think of it as a classier, more mouthwatering version of “chicken nuggets” paired with a delicious, savory rice mixture.
• Easy Transport: Being a single-pan meal, it’s very easy to transport safely without spills or fuss.

When preparing this dish as a gift, here are my top tips:

1. Consider Family Size: This recipe generously serves eight people. If you’re feeding a smaller family or individual, consider halving the recipe and using an 8×8 inch baking dish instead of the larger 9×13 inch pan. This prevents waste and ensures the portion size is appropriate.
2. Use a Disposable Pan: Prepare the recipe in a 9×13 inch disposable aluminum baking pan. This is a game-changer for gifting! Your friend or neighbor won’t have the added chore of washing and returning your dish, making the gesture even more thoughtful and hassle-free.

This dish is a surefire way to bring warmth and comfort to someone’s table, making it an ideal expression of care.

How Do I Store Leftovers and Reheat Them?

Properly storing and reheating your leftovers will ensure that every bite is as delicious as the first. This recipe makes a generous amount, so having a plan for leftovers is essential.

To store, allow the baked chicken and rice to cool completely to room temperature (this usually takes about 30-60 minutes, but no longer than two hours) before refrigerating. Promptly transfer all leftovers into an airtight container. This is crucial for maintaining freshness and preventing bacterial growth. Store the container in the refrigerator, where it will keep well for 3-4 days.

When you’re ready to enjoy your leftovers, you have a few convenient reheating options:

• Microwave: For individual servings, the microwave is the quickest method. Place a portion of the chicken and rice in a microwave-safe dish, add a tablespoon or two of chicken broth or water to help maintain moisture, and cover loosely with a microwave-safe lid or damp paper towel. Heat on high for 1-2 minutes, stirring halfway through, until thoroughly warmed.
• Stovetop: For a larger portion or if you prefer a slightly crisper texture, reheat in a skillet over medium-low heat. Add a splash of chicken broth or water to the pan, then add the chicken and rice. Cover the skillet and heat for several minutes, stirring occasionally, until heated through. The cover helps to re-steam the rice and keep the chicken moist.
• Oven: To reheat a larger quantity or if you prefer the texture of freshly baked, transfer the leftovers to an oven-safe baking dish. Add a few tablespoons of chicken broth or water to the bottom of the dish, cover tightly with aluminum foil, and bake in a preheated oven at 300°F (150°C) for 15-25 minutes, or until thoroughly warmed. Removing the foil for the last 5-10 minutes can help crisp up the chicken if desired.

Regardless of the method you choose, always ensure the chicken and rice are heated to an internal temperature of 165°F (74°C) for food safety.

Can This Recipe Be Halved for Smaller Gatherings?

Yes, absolutely! I completely understand that a recipe serving eight can be quite substantial, especially for smaller households or intimate dinners. This recipe is wonderfully accommodating and can be easily halved without compromising on flavor or cooking consistency. If you choose to half the recipe, simply use an 8×8 inch baking dish instead of the standard 9×13 inch pan. The cooking times should remain largely the same, but always keep an eye on your dish as oven temperatures can vary, and smaller quantities might sometimes cook slightly faster. Adjust the ingredient amounts proportionally, and you’ll still end up with a perfectly delicious and scaled-down version of this crowd-pleasing meal.

Why Parboiled Rice? Unlocking the Secret to Fluffy, Non-Sticky Grains

The choice of parboiled rice in this recipe is not arbitrary; it’s a deliberate decision that significantly contributes to the dish’s outstanding texture. For those unfamiliar, parboiled rice is rice that has undergone a unique process where it is partially boiled in its husk before milling. This process, also known as converted rice, drives nutrients from the bran into the grain and fundamentally alters its starch structure.

Don’t let the term “parboiled” confuse you into thinking it’s already cooked. It still requires nearly the same cooking instructions as other white rices. However, the pre-treatment gives it a slightly different, firmer texture and a distinct advantage: its remarkable ability to resist getting soggy or sticky. This quality is precisely why I adore using parboiled rice in so many of my rice recipes. It consistently delivers perfectly fluffy, separate grains, even when cooked in a flavorful broth alongside other ingredients, preventing the dreaded mushy rice often found in one-pan dishes.

Finding parboiled rice isn’t usually difficult, as most major grocery stores carry it in their rice or international foods aisle. Popular brands often offer parboiled varieties, making it accessible for everyone. For instance, many of Uncle Ben’s rice products are parboiled, which is typically my go-to choice due to its consistent quality.

Side note: If you haven’t yet, you absolutely MUST try my Cafe-Rio inspired recipe for cilantro lime rice, which also brilliantly utilizes parboiled rice. It’s another testament to how this type of rice can elevate a dish, and it is truly fantastic!

Can I Make This with Brown Rice or Sticky Rice?

Exploring different rice varieties is a common question, and while this recipe shines with parboiled rice, let’s discuss the possibilities with brown and sticky rice:

• Brown Rice: I haven’t personally developed or extensively tested an adaptation of this specific recipe using brown rice. While it *can* be done in many dishes, brown rice presents a unique challenge: it typically requires significantly more liquid and a much longer cooking time—often three to four times longer than standard white or parboiled rice. If you were to substitute brown rice, you would need to considerably increase the amount of broth and extend the baking time. This would also affect the chicken’s cooking time and might require adding the chicken later in the process to prevent it from becoming overcooked or dry. Given these variables, I cannot provide precise baking times for brown rice in this context, and it would require careful experimentation to achieve the desired results.
• Sticky Rice (Glutinous Rice): Yes, this recipe *can* be made with sticky rice, and the baking time would generally remain the same. However, the texture of the dish would be distinctly different. Sticky rice, as its name suggests, yields a much more cohesive and moist result, lacking the individual, fluffy grains characteristic of parboiled rice. While still delicious in its own right, in my humble opinion, the light and separate grains of parboiled rice provide a superior balance and contrast to the juicy chicken and savory sauce in this particular preparation. If you prefer that stickier texture, feel free to use it, but be aware of the textural change.

For the best and most consistent results with this specific recipe, I highly recommend sticking to parboiled rice.

What Sides Do You Recommend with This Recipe?

This baked chicken and rice dish is a complete meal in itself, but it pairs beautifully with a fresh, vibrant side to round out the plate. My go-to approach is always a simple green salad and a hot vegetable. If I’m feeling a little more elaborate, I might add a fresh roll or some seasonal fruit. Here are two common and delightful sides I love to serve:

Roasted Green Beans with Mushrooms

This side is incredibly easy and adds a lovely earthy counterpoint to the rich chicken and rice. Take about a pound of fresh green beans, trim their edges, and combine them with about 8 ounces of sliced mushrooms (cremini or white button mushrooms work great). Spread them in a single layer on a baking sheet lined with parchment paper for easy cleanup. Drizzle generously with a healthy cooking oil like avocado oil or olive oil, sprinkle with a pinch of sea salt and freshly ground black pepper, and roast them in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for 15 to 20 minutes, or until tender-crisp and slightly caramelized. So simple, so good!

Fresh Green Salad

You can never go wrong with a classic green salad. It provides a refreshing contrast to the hearty main course and is a staple at almost every sit-down family dinner in our home. I simply combine crisp Romaine lettuce—or any fresh leafy greens I have on hand—that has been thoroughly washed and chopped, with whatever other fresh vegetables are available in the fridge. Think cherry tomatoes, cucumber slices, bell pepper strips, or shredded carrots. The key is fresh, vibrant ingredients.

Homemade Dressing

For a quick and effortless dressing, we often just toss the salad with a good quality olive oil, a splash of vinegar (either champagne vinegar for its delicate tang, or the incredible white peach balsamic vinegar which has been a recent obsession in our kitchen!), and a simple sprinkle of salt and pepper. For those times I want to invest a few extra minutes into a more flavorful homemade dressing, I’d combine the following:

• 1/2 cup of a neutral oil like avocado oil or a robust olive oil
• 3 tablespoons of your preferred vinegar (apple cider, white wine, or balsamic)
• 1 tablespoon of pure maple syrup (optional, for a touch of sweetness that balances the acidity)
• A small squirt of Dijon mustard (about a teaspoon, acts as an emulsifier and adds depth)
• A dash of onion powder and garlic powder for aromatic flavor
• And maybe some fresh or dried parsley or basil for herbaceous notes.

Blend these ingredients together until emulsified, then toss it over your freshly prepared salad right before serving. This homemade dressing takes your simple green salad to the next level!

Crowd-Pleasing Baked Chicken and Rice

Trust me, this is a GOOD ONE! Tried and true. I originally got the recipe from a friend maybe 15 years ago, and have since tweaked it a bit more to our preference. I make it all the time and it’s legitimately one of my kids favorites!

5 out of 5 stars (2 votes)
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Course: Main Course
Servings: 8

Ingredients

• 4 Tablespoons butter
• 1.5 Pounds chicken breasts or chicken tenders (about 3 chicken breasts worth)
• 1/2 Cup all-purpose flour
• 1 Teaspoon seasoned salt
• 1/2 Teaspoon fine sea salt
• 1/4 Teaspoon pepper (or to taste)
• 4 Cups Chicken broth (or bone broth)
• 1 small diced onion
• 1.5 Cups parboiled rice
• 9×13 inch baking pan
• aluminum foil

Instructions

1. You start by preheating your oven to 375 degrees Fahrenheit.
2. After you turn that on, get your butter and put it into a 9×13 inch pan and straight into the oven. The butter will melt in the pan as the oven preheats. (Be careful not to let it sit in the oven for too long after it has melted, otherwise it will burn.)
3. The next step is to trim your chicken. The chicken can be left in whole breast pieces, or tender size pieces, or cut up into bite-size pieces. I find that we like it best when the chicken is cut up into smaller chunks. (8-10 pieces per breast)
4. After the chicken is trimmed, get a large zip lock bag and add the flour and seasonings to it. Mix that together. Then once that is done, throw the chicken pieces into the bag and shake around.
5. Remove the baking dish from the oven. The butter should be melted and slightly browned.
6. Empty the floured chicken into the baking dish on an even layer.
7. Bake for 30 minutes, uncovered.
8. Meanwhile, chop your onion, measure your rice, and measure your chicken broth.
9. When the first 30 minute bake is up, remove the baking dish from the oven.
10. Using tongs, remove chicken pieces from pan and transfer them to another plate.
11. Pour the chicken broth, rice, and onion into the baking dish. Stir around. Set the chicken pieces on top of the broth and rice. Cover with aluminum foil. Put the baking dish back into the oven for another 30 minutes.
12. When the timer goes off, remove the aluminum foil from the baking pan. Put it back into the oven, uncovered for 15 minutes.
13. Remove from oven.
14. Serve immediately.