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One-Pan Chicken and Rice Bake

One pan chicken and rice bake with golden, skin-on chicken thighs nestled in fluffy long-grain rice. The oven-baked rice absorbs the savory pan drippings for a no-fuss one dish dinner.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs
Seasonings
  • 1 salt, pepper, garlic powder, paprika, and Italian seasoning to taste Season all components; use to taste.
Rice mixture
  • 1.5 cup long-grain white rice Uncooked.
  • 3 cup chicken broth
  • 1 medium onion Diced.
  • 3 garlic cloves Minced.
  • 1 tsp dried thyme
  • 1 tsp dried Italian seasoning
  • 2 tbsp olive oil
  • 0.25 fresh parsley For garnish (optional to taste).

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375°F so it’s fully hot when the dish goes in.
  2. 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 combined.
  3. Season the chicken thighs generously with pepper, garlic powder, paprika, and additional Italian seasoning on all sides.
Bake covered, then crisp
  1. Nestle the chicken skin-side up on top of the rice mixture and drizzle with olive oil.
  2. Cover tightly with foil and bake for 40 minutes, until the rice is nearly tender and the liquid is mostly absorbed.
  3. Remove the foil and bake for 15 minutes more at 375°F, until the chicken skin is golden and the rice has absorbed all liquid.
Finish and serve
  1. Scatter fresh parsley over the top and serve directly from the baking dish.

Notes

Pro tip: make sure the chicken stays skin-side up so you get crispy golden spots and flavorful drippings in the rice. Store leftovers covered in the fridge for up to 4 days; reheat in the microwave or oven until hot. Freezing is not recommended because the rice texture can soften after thawing. For a lower-sodium option, use reduced-sodium chicken broth and season lightly with herbs and spices instead of extra salt.