Go Back

One-Pan Chicken and Rice Bake

One-pan chicken and rice bake with golden, skin-side-up chicken thighs embedded in fluffy, herb-flecked rice. Baked until the rice absorbs all the savory pan drippings for a simple set-and-forget one-dish dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 6 bone-in skin-on chicken thighs Keep skin-side up for crisping.
  • 1 tsp Salt Season to taste.
  • 1 tsp pepper Season to taste.
  • 1 tsp garlic powder Season to taste.
  • 1 tsp paprika Season to taste.
  • 1 tsp Italian seasoning Season to taste.
Rice mixture
  • 1.5 cup long-grain white rice Use uncooked rice.
  • 3 cup chicken broth Provides the liquid for absorption.
  • 1 medium onion Diced.
  • 3 clove garlic Minced.
  • 1 tsp dried thyme
  • 1 tsp dried Italian seasoning Used in the rice mixture.
  • 2 tbsp olive oil For drizzling over the chicken.
  • 1 Fresh parsley for garnish Chop and scatter over the finished bake.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F so it reaches a steady baking temperature before you load the dish.
Build the one-pan bake
  1. Mix the long-grain white rice, chicken broth, diced onion, minced garlic, dried thyme, dried Italian seasoning, and salt in a 9x13 baking dish and stir to combine.
  2. Season the bone-in skin-on chicken thighs generously on all sides with pepper, garlic powder, paprika, and Italian seasoning for an all-over flavor layer.
  3. Nestle the chicken skin-side up on top of the rice mixture, then drizzle olive oil over the chicken skin so it browns while baking.
Bake
  1. Cover tightly with foil and bake for 40 minutes, watching for the rice to become tender and the broth to bubble up around the chicken edges.
  2. Remove the foil and bake for 15 minutes at 375°F until the chicken skin is golden and the rice has absorbed all liquid.
Serve
  1. Garnish with fresh parsley and serve from the baking dish so the crispy skin stays on top of the rice.

Notes

For the fluffed rice-and-crispy-skin combo, keep the chicken skin-side up and bake covered long enough for absorption, then uncover the final 15 minutes for browning. Store leftovers in the fridge up to 4 days in a sealed container; reheat in the oven or microwave until hot. Freezing is yes—freeze cooled portions up to 2 months and reheat until steaming. For a lower-sodium option, use no-salt-added chicken broth and reduce the added salt to taste.