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One-Pan Chicken and Rice Bake

One-pan chicken and rice bake with golden-skinned chicken pieces embedded in herb-flecked, fluffy rice that absorbs every savory pan drippings. This easy chicken rice bake is set-and-forget in the oven for tender meat and perfectly cooked rice.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and rice bake base
  • 6 bone-in skin-on chicken thighs
  • 2 tsp Salt To taste (use generously on chicken and in the rice mixture).
  • 1 tsp pepper To taste (season chicken and rice).
  • 1 tsp garlic powder To taste.
  • 1 tsp paprika To taste.
  • 2 tsp Italian seasoning Split between rice mixture and chicken as needed.
  • 1.5 cup long-grain white rice Uncooked.
  • 3 cup chicken broth
  • 1 medium onion Diced.
  • 3 garlic cloves Minced (about 3 cloves).
  • 1 tsp dried thyme
  • 1 tsp dried Italian seasoning
  • 2 tbsp olive oil
  • 1 fresh parsley For garnish.

Equipment

  • 1 sheet pan

Method
 

Bake
  1. Preheat oven to 375°F.
  2. Add long-grain white rice, chicken broth, diced medium onion, minced garlic cloves, dried thyme, dried Italian seasoning, and salt to a 9x13 baking dish, then stir to combine.
  3. Season bone-in skin-on chicken thighs generously on all sides with pepper, garlic powder, paprika, and Italian seasoning.
  4. Nestle the chicken thighs skin-side up on top of the rice mixture.
  5. Drizzle olive oil over the chicken.
  6. Cover tightly with foil and bake for 40 minutes at 375°F.
  7. Remove foil and bake for 15 minutes at 375°F, until chicken skin is golden and the rice has absorbed all liquid.
  8. Garnish with fresh parsley and serve from the baking dish.

Notes

For the fluffiest rice, keep the foil sealed for the full 40 minutes so steam can cook the rice evenly; don’t lift the foil early. Refrigerate leftovers in a covered container up to 4 days. Freeze leftovers up to 2 months; thaw in the fridge overnight and reheat until hot throughout. For a lighter option, use skinless chicken thighs (reduce olive oil slightly) and expect slightly less crispy top.