If you’re craving a homey, comforting dish that’s bursting with flavor, you have to try this Baked Chicken Thighs with Buttery Garlic Rice Recipe. It’s everything you want in a weeknight dinner—crispy, juicy chicken paired with the most delicious, fragrant garlic rice cooked all together in one dish. The perfect blend of savory, buttery goodness that somehow feels special yet easy enough to whip up any night!
Why You Should Make This Recipe
One-pan magic: Everything cooks together, meaning less mess and fuss in the kitchen.
Flavor-packed simplicity: Smoked paprika, oregano, and garlic create a flavorful marinade that’s easy but delivers big taste.
Juicy chicken thighs: Baking them skinless but bone-in keeps the meat tender and moist.
Buttery garlic rice heaven: The rice soaks up all those lovely juices, making each bite rich and satisfying.
Ingredients & Substitutions
The beauty of this Baked Chicken Thighs with Buttery Garlic Rice Recipe lies in its straightforward ingredients. Each component plays a crucial role—from the olive oil that helps create a crispy exterior, to the garlic and onions that build a robust base for the rice. Together, these essentials ensure your dish is bursting with flavor and inviting textures.
- Olive oil: Use good quality extra virgin for the best taste; it brings richness and helps brown the chicken perfectly.
- Chicken thighs (skinless, bone-in): Bone-in keeps them juicy; skinless keeps things a little lighter but still flavorful.
- Smoked paprika, oregano, and garlic powder: This trio adds smoky warmth and herbaceous depth to the chicken.
- Onion and garlic: These aromatics build the fragrant foundation for the buttery garlic rice.
- Butter and olive oil in the rice: A luscious combination that gives the rice a velvety texture and richness.
- Hot vegetable or chicken stock: Adds wonderful savory notes and keeps the rice moist and tender.
- Long-grain rice: Perfect for fluffy, separate grains that soak flavors without becoming mushy.
How to Make Baked Chicken Thighs with Buttery Garlic Rice Recipe
Step 1: Marinate and Prep the Chicken
Start by preheating your oven to 350°F and mixing olive oil with salt, black pepper, smoked paprika, oregano, and garlic powder in a large bowl. Toss in the chicken thighs and coat them evenly. If you have a bit of extra time, letting them marinate for 15-30 minutes amps up the flavor and tenderness—so worth it!
Step 2: Prepare the Buttery Garlic Rice Base
In your baking dish, combine diced onion, minced garlic, olive oil, melted butter, hot vegetable or chicken stock, hot water, rice, and a pinch of salt and pepper. Stir it all to mix the flavors and create a luscious bed for the chicken to sit on. This step sets the stage for an incredible meld of textures and aromas.
Step 3: Bake Covered and Then Uncovered
Place the marinated chicken thighs on top of the rice mixture. Cover the dish tightly with foil and bake for 30 minutes. This initial bake lets the rice absorb all those lovely flavors while the chicken starts cooking through gently.
Step 4: Crisp and Brown the Chicken
After 30 minutes, remove the foil and lightly spray the chicken with a bit of oil to encourage crisping. Bake uncovered for another 30 minutes. For the ultimate golden finish, pop it under the broiler for a few minutes—just watch it carefully so it doesn’t burn. That crispy edge contrast is pure magic!
Step 5: Let It Rest and Fluff the Rice
Once you pull it out of the oven, let everything rest for about 10 minutes. This rest time lets the juices redistribute and the rice steam to fluffy perfection. Fluff the rice gently (you can move the chicken aside to do this), return the chicken on top, and get ready to serve up comfort!
How to Serve Baked Chicken Thighs with Buttery Garlic Rice Recipe
Garnishes
For a bright finish, a sprinkle of fresh chopped parsley or cilantro adds a pop of color and fresh herbiness that cuts through the richness. If you’re feeling a bit indulgent, a drizzle of a lemony yogurt sauce or a squeeze of fresh lemon juice can brighten the whole dish beautifully.
Side Dishes
This baked chicken thighs with buttery garlic rice shines on its own but pairs wonderfully with simple green veggies like roasted broccoli, sautéed green beans, or a crisp salad. Something light and fresh complements the richness here perfectly without competing for attention.
Creative Ways to Present
Serve this beautiful dish family-style straight from the baking dish for that cozy, welcoming vibe. Or plate the chicken thighs atop a generous mound of garlic rice, garnished with herbs and lemon zest for a restaurant-worthy presentation. A rustic wooden board with some fresh bread on the side would complete the visual feast.
Make Ahead and Storage
Storing Leftovers
Leftovers are a real treat with this recipe! Wrap your casserole tightly with foil or transfer leftovers into airtight containers, then store in the fridge for up to 3-4 days. The rice soaks up the flavors even more after resting, making your next meal just as delightful.
Freezing
You can definitely freeze the baked chicken thighs with buttery garlic rice—just portion it into freezer-safe containers or use an aluminum pan for ease. It freezes well for up to 3 months, and when you’re ready to eat, simply thaw overnight in the fridge and reheat.
Reheating
To reheat, warm the dish in a 350°F oven until heated through to keep the chicken juicy and the rice fluffy. If you’re short on time, microwaving works too—just cover with a damp paper towel to avoid drying out the rice and chicken.
FAQs
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Can I use chicken breasts instead of thighs?
You can, but chicken thighs tend to stay juicier and more flavorful during baking. If using breasts, be mindful to not overcook them as they dry out faster. Adjust cooking time accordingly.
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Is it necessary to cover the dish while baking?
Covering the dish initially helps the rice cook evenly and stay moist without drying out the chicken. Removing the cover later crisps the chicken beautifully, giving you the best of both worlds.
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Can I make this recipe gluten-free?
Absolutely! The recipe is naturally gluten-free as long as you use gluten-free chicken stock and ensure all spices are free of additives. Always double-check your products to be safe.
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What rice works best for this recipe?
Long-grain rice is recommended because it stays fluffy and separates nicely after cooking. Avoid short-grain or sticky rice varieties, as they might become too mushy with this baking method.
Final Thoughts
There’s something so comforting about the Baked Chicken Thighs with Buttery Garlic Rice Recipe—it’s like a warm hug on a plate! Whether you’re feeding the family or looking for a stress-free dinner that feels special, this recipe has you covered. I hope you enjoy making it as much as you enjoy eating it. Happy cooking!
Print
Baked Chicken Thighs with Buttery Garlic Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Baked Chicken Thighs and Rice recipe features tender, juicy chicken thighs baked atop a flavorful buttery garlic rice. Infused with smoked paprika, oregano, and garlic powder, the chicken pairs perfectly with aromatic long-grain rice cooked in vegetable or chicken stock with onions, garlic, and butter. The dish is baked covered to cook the rice and chicken evenly, then uncovered and broiled briefly for crispy, golden chicken skin. A comforting one-pan meal that’s easy to prepare and perfect for weeknight dinners or batch cooking.
Ingredients
For the Chicken:
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 6 chicken thighs, skinless, bone-in
For the Rice:
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 1 ½ cups vegetable or chicken stock, hot
- 1 ¼ cups water, hot
- 1 ½ cups long-grain rice, uncooked
- Salt and black pepper to taste
Instructions
- Preheat Oven and Marinate Chicken: Preheat the oven to 350°F (175°C). In a large mixing bowl, combine olive oil, salt, black pepper, smoked paprika, dried oregano, and garlic powder. Add the chicken thighs and toss well to coat evenly. Allow the chicken to marinate for 15–30 minutes if time permits to enhance flavor.
- Prepare Rice Mixture: In a baking dish, combine the diced onion, minced garlic, olive oil, melted butter, hot vegetable or chicken stock, hot water, uncooked long-grain rice, salt, and black pepper. Stir thoroughly to mix all ingredients evenly.
- Assemble and Bake Covered: Place the marinated chicken thighs evenly on top of the rice mixture in the baking dish. Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to allow the rice to absorb the liquid and the chicken to start cooking.
- Bake Uncovered for Crispy Finish: After 30 minutes, carefully remove the foil cover, spray the chicken with a little oil to promote browning, and return the dish to the oven uncovered. Bake for an additional 30 minutes to fully cook the chicken and finish cooking the rice.
- Broil for Golden Edges: For extra crispy, golden chicken skin, switch your oven to broil and broil the chicken for 2–5 minutes, watching carefully to avoid burning. Remove from oven once the desired golden color is achieved and ensure internal temperature of chicken reaches 165°F.
- Rest and Serve: Remove the baking dish from the oven and let the chicken and rice rest for 10 minutes to develop flavors and finish steaming. Fluff the rice gently with a fork, optionally remove the chicken to fluff rice beneath, then return chicken to the dish. Garnish with fresh herbs if desired and serve warm.
Notes
- The chicken thighs are fully cooked when they reach an internal temperature of 165°F (74°C).
- Use low-sodium chicken stock and adjust salt to taste to control sodium levels.
- Storage: Wrap the casserole dish tightly with foil or use a lid if available. Leftovers can be reheated in the oven at 350°F until warmed through or in a microwave.
- For longer storage, freeze the casserole for up to 3 months. Use an aluminum pan if freezing to reheat directly in the oven after thawing.
