One-Pan Chicken and Rice Bake

One-pan chicken and rice bake with golden, skin-side-up thighs baked right into fluffy herb-flecked long-grain rice. The rice absorbs the 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: 680

Ingredients Equipment Method Notes

Ingredients

Chicken

6 bone-in skin-on chicken thighs Season well for crispy skin and deeper flavor.

Seasonings for chicken and rice

0.25 tsp Salt Use to taste; season both chicken and rice layer.
0.25 tsp pepper Use to taste; season both chicken and rice layer.
0.5 tsp garlic powder Use to taste; season chicken.
0.5 tsp paprika Use to taste; season chicken.
0.5 tsp Italian seasoning Use to taste; season chicken and rice.

Rice and aromatics

1.5 cup long-grain white rice, uncooked Do not rinse for best absorption and texture.
3 cup chicken broth Keep covered while baking to prevent undercooked rice.
1 medium onion, diced Dice evenly so it melts into the rice layer.
3 clove garlic, minced Minced for even distribution through the rice.
1 tsp dried thyme Adds classic herb flavor to the rice.
1 tsp dried Italian seasoning Boosts the herb profile in the baking liquid.
2 tbsp olive oil Drizzle over chicken for browned, crisp skin.
0.5 cup Fresh parsley for garnish Scatter right before serving for brightness.

Equipment

1 sheet pan

Method

Prep and bake

Preheat oven to 375°F, then position a rack in the middle for even browning.
In a 9x13 baking dish, stir long-grain white rice, chicken broth, diced onion, minced garlic, dried thyme, dried Italian seasoning, and salt until the rice is evenly coated.
Season the bone-in skin-on chicken thighs generously on all sides with pepper, garlic powder, paprika, and Italian seasoning.
Nestle chicken skin-side up on top of the rice mixture, then drizzle olive oil over the chicken.
Cover tightly with foil and bake at 375°F for 40 minutes, then remove the foil.
Bake uncovered at 375°F for 15 minutes, until the skin is golden and the rice has absorbed all liquid, with a visibly cohesive, fluffy surface around the chicken.
Garnish with fresh parsley and serve directly from the baking dish so the crispy skin stays intact above the rice.

Notes

Pro tip: keep the dish tightly covered for the first 40 minutes so the rice steams and absorbs all liquid before the skin is browned; if your oven runs hot, check at 50 minutes for doneness. Store leftovers in the refrigerator up to 4 days; reheat covered in the oven at 350°F until hot. Freezing is not recommended for best rice texture. For a lighter option, use skinless chicken thighs (the baking time may be slightly shorter, and crisping the top will be less pronounced).