One-Pan Chicken and Rice Bake

One-pan chicken and rice bake with golden, skin-side up thighs embedded in fluffy herb-seasoned rice. The rice cooks in chicken broth until it absorbs the pan drippings for an easy oven chicken rice dinner.

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Prep Time 10

Cook Time 55

Total Time 1 5

Servings: 6 servings

Course: Main Dish

Cuisine: American

Calories: 560

Ingredients Equipment Method Notes

Ingredients

bone-in skin-on chicken thighs

6 bone-in skin-on chicken thighs Use skin-on for crispy browning.

seasonings

0.5 tsp salt Season in steps as directed; use to taste.
0.5 tsp pepper Season in steps as directed; use to taste.
1 tsp garlic powder For seasoning the chicken and rice mixture.
1 tsp paprika Adds color and mild warmth to the bake.
1 tsp Italian seasoning Use dried; add to both the rice base and for extra seasoning if desired.

rice and broth

1.5 cup long-grain white rice Uncooked long-grain for fluffy, non-mushy texture.
3 cup chicken broth For simmering and absorbing into the rice.
1 medium onion, diced Dice so it distributes evenly through the rice.
3 clove garlic, minced Minced for even flavor in every bite.
1 tsp dried thyme Herb-forward flavor in the rice.
1 tsp dried Italian seasoning Adds a classic herb blend to the rice base.
2 tbsp olive oil Helps the chicken skin crisp and adds richness to the top.
fresh parsley for garnish Optional but recommended for brightness; garnish right before serving.

Equipment

1 sheet pan

Method

Preheat and build the rice base

Preheat oven to 375°F.
Mix long-grain white rice, chicken broth, diced onion, minced garlic, dried thyme, dried Italian seasoning, and salt in a 9x13 baking dish; stir to combine.

Season and nestle the chicken

Season bone-in skin-on chicken thighs generously on all sides with pepper, garlic powder, paprika, and Italian seasoning to taste.
Nestle the chicken skin-side up on top of the rice mixture; drizzle with olive oil.

Bake until chicken is crisp and rice is tender

Cover tightly with foil and bake 40 minutes at 375°F, keeping the steam trapped to cook the rice.
Remove foil and bake 15 minutes at 375°F until the chicken skin is golden and the rice has absorbed all liquid; keep baking just until the surface looks set and lightly browned.

Garnish and serve

Garnish with fresh parsley and serve from the baking dish.

Notes

For best texture, keep the chicken skin-side up and bake covered the full 40 minutes so the rice absorbs liquid evenly; don’t stir after the chicken goes in. Refrigerate leftovers up to 3 days; reheat in a covered dish at 350°F until hot. Freezing is not recommended because the rice and chicken skin can lose texture after thawing. If you want a lighter option, use skinless chicken thighs and reduce olive oil to 1 tablespoon.