Go Back

One-Pan Chicken and Rice Bake

One pan chicken and rice bake with golden-skinned chicken thighs and fluffy herb-flecked rice cooked in savory pan drippings. Set everything in a 9x13 baking dish and finish uncovered until the skin is crisp and the rice has absorbed all the liquid.
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: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 6 bone-in skin-on chicken thighs Skin-side up for crisping.
  • 0.25 tsp salt To taste; season chicken and the rice mixture.
  • 0.25 tsp pepper To taste; season chicken and the rice mixture.
  • 0.5 tsp garlic powder To taste; rub onto chicken.
  • 0.5 tsp paprika To taste; adds color to the chicken skin.
  • 0.5 tsp Italian seasoning To taste; use in the rice and season chicken.
Rice mixture
  • 1.5 cup long-grain white rice Uncooked.
  • 3 cup chicken broth Provides cooking liquid for the rice.
  • 1 medium onion Diced.
  • 3 garlic Minced (about 3 cloves).
  • 1 tsp dried thyme For herb flavor.
  • 1 tsp dried Italian seasoning Use with thyme for the rice.
  • 2 tbsp olive oil Drizzle over chicken before baking.
  • 0.25 fresh parsley For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and bake covered
  1. Preheat the oven to 375°F.
  2. Add the long-grain white rice, chicken broth, diced onion, minced garlic, dried thyme, dried Italian seasoning, and salt to a 9x13 baking dish; stir to combine.
  3. Season the chicken thighs generously on all sides with pepper, garlic powder, paprika, and Italian seasoning.
  4. Nestle the chicken skin-side up on top of the rice mixture, then drizzle with olive oil.
  5. Cover tightly with foil and bake at 375°F for 40 minutes, until the liquid is actively simmering around the rice grains.
Finish uncovered and serve
  1. Remove the foil and bake at 375°F for 15 minutes more, until the chicken skin is golden and the rice has absorbed all the liquid.
  2. Garnish with fresh parsley and serve directly from the baking dish.

Notes

For the best crispy skin, keep the chicken skin-side up and don’t stir the bake after the covered phase—leave it undisturbed so the rice absorbs the pan drippings evenly. Store leftovers covered in the refrigerator for up to 4 days; reheat in the oven or microwave until hot throughout. Freezing is not recommended because the rice texture can soften after thawing. For a lighter option, use skinless chicken thighs and reduce the olive oil to 1 tablespoon.