One Dish Baked Chicken Thighs with Rice
Prep time
Cook time
Total time
Sometimes you just want to cook a weekday meal without all the mess! This chicken thighs with rice recipe is that meal! Less mess... lots of flavour!
Recipe type: Main
Cuisine: North American
Serves: 6 to 8 servings
  • 4 tbs olive oil
  • 12 boneless skinless chicken thighs
  • 1.5 tsp dried oregano leaves
  • 4 tsp garlic powder
  • 3 tsp paprika
  • 1 tsp ground thyme
  • 1½ tsp salt
  • ½ tsp ground black pepper
  • 2 cups Italian rice (white long grain)
  • 4 cups chicken broth
  • 1 tbs soy sauce
  • 3 tbs cold butter, cut into thin slivers
  • Cooking spray
  1. Preheat the oven to 375 °F.
  2. Pour the olive oil in a small bowl (the size of a soup bowl). Set aside.
  3. In a medium size bowl, mix together the oregano, garlic powder, paprika, thyme, salt and black pepper. Set aside.
  4. Spray the inside of a tall rimmed large baking dish with the cooking spray.
  5. Add the rice and soy sauce.
  6. Stir the rice content to evenly distribute it and mix the soy sauce into the broth.
  7. Place the butter slivers in the baking dish.
  8. Place the bowls with the spice mix and the bowl with the oil near the baking dish.
  9. Lightly dip top of each chicken thigh in olive oil and then press into the spice mix to coat the top.
  10. Place each coated chicken thigh in the baking dish, over the rice and in the broth until all are coated.
  11. Place the baking dish in the oven uncovered on the middle rack.
  12. Bake for 25 minutes.
  13. Open the oven door and carefully run a spoon through the rice and around the chicken pieces. This will distribute the liquid so the rice can keep cooking evenly.
  14. Close the oven door and continue to bake for 20 minutes.
  15. Open the oven door and taste/test the rice. If it's fully cooked, remove the baking dish from the oven and serve. Depending on your oven, you may need to cook the rice for another 5 minutes or so. Once the rice is fully cooked, the chicken will also be ready.
You're also welcome to use your favourite store-bought spice mix if you want to save a little time.
Recipe by Photos & Food at