One-Pan Chicken and Rice Bake

One-Pan Chicken and Rice Bake

One-pan chicken and rice bake that turns bone-in, skin-on thighs into golden crispy bites while long-grain white rice cooks up fluffy and herb-flavored. Oven-baked in a 9x13 dish so the rice absorbs savory pan drippings for an easy set-and-forget one dish dinner.

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Prep Time 10

Cook Time 55

Total Time 1 5

Servings: 6 servings

Course: Main Dish

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

Chicken thighs

6 bone-in skin-on chicken thighs Use evenly sized thighs for consistent cooking and crispy skin.

Seasonings

1 Salt, pepper, garlic powder, paprika, and Italian seasoning to taste Season chicken and the rice mixture; measure-to-taste as you go.

Rice and aromatics

1.5 cup long-grain white rice Uncooked long-grain white rice helps keep grains fluffy and separate.
3 cup chicken broth Provides the steam and flavor to cook the rice through.
1 medium onion, diced Dice for even distribution in the rice.
3 cloves garlic, minced Minced garlic disperses quickly and keeps the flavor even.
1 tsp dried thyme Adds an herb backbone to the bake.
1 tsp dried Italian seasoning Complements the garlic and thyme.
2 tbsp olive oil Helps crisp the chicken skin and adds richness to the pan.
1 Fresh parsley for garnish Adds color and fresh herbal aroma right before serving.

Equipment

1 sheet pan

Method

Preheat and assemble

Preheat the oven to 375°F.
In a 9x13 baking dish, stir together the long-grain white rice, chicken broth, diced onion, minced garlic, dried thyme, dried Italian seasoning, and salt until evenly mixed.
Season the bone-in skin-on chicken thighs generously on all sides with the remaining salt, pepper, garlic powder, paprika, and Italian seasoning to taste.
Nestle the chicken skin-side up on top of the rice mixture so the thighs sit above the surface, then drizzle with olive oil.

Bake and finish

Cover tightly with foil and bake at 375°F for 40 minutes until the rice is nearly tender and the liquid is bubbling around the chicken.
Remove the foil and bake at 375°F for 15 minutes more, until the chicken skin is golden and the rice has absorbed all liquid.

Serve

Garnish the one-pan chicken and rice bake with fresh parsley and serve directly from the baking dish.

Notes

For the crispiest chicken skin, keep the thighs skin-side up and avoid stirring the rice after baking starts. Refrigerate leftovers in an airtight container up to 3 days; reheat in a covered dish at 325°F until hot. Freezing is not recommended because the rice texture can soften. Dietary swap: for a gluten-free meal, double-check that your chicken broth is gluten-free.