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One-Pan Chicken and Rice Bake

One-pan chicken and rice bake with golden-skinned chicken thighs nestled in fluffy, herb-flecked rice. Rice cooks in the same baking dish, absorbing the savory drippings for a set-and-forget oven 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: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 6 bone-in skin-on chicken thighs
  • 0.25 tsp salt Use to taste for seasoning the chicken and the rice.
  • 0.25 tsp pepper Use to taste for seasoning the chicken and the rice.
  • 0.5 tsp garlic powder Use to taste for seasoning the chicken.
  • 0.5 tsp paprika Use to taste for seasoning the chicken.
  • 0.5 tsp Italian seasoning Use to taste for seasoning the chicken and the rice.
Rice base
  • 1.5 cup long-grain white rice Uncooked.
  • 3 cup chicken broth
  • 1 medium onion Diced.
  • 3 clove garlic Minced.
  • 1 tsp dried thyme
  • 1 tsp dried Italian seasoning
  • 2 tbsp olive oil Drizzle over the chicken.
  • 1 fresh parsley For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 375°F. Heat the oven until it fully reaches temperature so the rice starts cooking immediately.
  2. Mix long-grain white rice, chicken broth, diced medium onion, minced garlic, dried thyme, dried Italian seasoning, and salt in a 9x13 baking dish; stir to combine. Aim for an even layer so the rice cooks uniformly.
  3. Season bone-in skin-on chicken thighs generously on all sides with pepper, garlic powder, paprika, and Italian seasoning. Keep the skin well coated for crisping as it bakes.
  4. Nestle the chicken skin-side up on top of the rice mixture; drizzle with olive oil. Leave most of the skin exposed to the oven air for a golden, crisp finish.
  5. Cover tightly with foil and bake 40 minutes at 375°F. You should see bubbling around the edges of the rice as it absorbs the broth.
  6. Remove the foil and bake another 15 minutes at 375°F. The chicken skin should turn golden and the rice should absorb all liquid.
Serve
  1. Garnish with fresh parsley and serve from the baking dish. The rice should be fluffy with herb-flecked edges and the chicken skin crisp above the surface.

Notes

For the best rice texture, don’t stir after the chicken is added—leave it to set and absorb the drippings. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat covered in the oven at 325°F until hot. Freezing is not recommended because rice texture can turn mushy after thawing. For a lighter option, use skinless chicken thighs and add 1–2 extra tablespoons of broth to prevent the rice from drying out.