How to Make Foil-Baked Chicken and Rice
1. Prepare the Dish
Preheat your oven to 375°F (190°C). Line a baking dish with heavy-duty foil, leaving enough overhang to fold over the top later. Lightly grease the foil.
2. Build the Rice Base
Spread the uncooked rice evenly in the bottom of the dish. Pour in the chicken broth and melted butter, stirring gently to distribute everything evenly.
3. Season the Chicken
Rub the chicken breasts with olive oil, then season both sides with garlic powder, onion powder, thyme, salt, and pepper.
4. Assemble
Place the seasoned chicken directly on top of the rice mixture. The chicken should sit slightly above the liquid but still close enough for its juices to drip down as it cooks.
5. Seal and Bake
Fold the foil tightly over the dish to seal it completely. Bake for 45–50 minutes, allowing the rice to absorb the liquid and the chicken to cook through.
6. Brown the Chicken
Carefully open the foil and return the dish to the oven, uncovered, for 10–15 minutes, until the chicken turns golden on top. If desired, sprinkle with cheese during the last few minutes.
7. Rest and Serve
Let the dish rest for 5 minutes before serving. This helps the rice finish setting and keeps everything moist.
Serving Suggestions
This meal is satisfying on its own, but pairs well with:
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Steamed green beans or broccoli
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A crisp side salad
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Roasted vegetables
Easy Variations
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Add sliced mushrooms or onions to the rice layer
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Use chicken thighs for extra richness
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Stir in cream of chicken soup for a creamier version
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Swap white rice for jasmine (adjust liquid slightly)
Simple, Reliable, and Always Comforting
Foil-baked chicken and rice is the kind of recipe you keep coming back to because it always works. It’s warm, filling, and forgiving—perfect for feeding a family or prepping leftovers that reheat beautifully. With minimal prep and maximum comfort, this is one of those quiet kitchen wins you’ll be glad to have in your rotation.
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