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One-Pan Garlic Parmesan Chicken and Rice

One pan garlic Parmesan chicken and rice baked until the chicken skin turns golden and crackling while the rice stays fluffy and creamy with melted Parmesan. This garlic chicken rice bake is a simple Italian-American weeknight dinner with tender thighs nestled right on top of the Parmesan-infused rice.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 6 bone-in skin-on chicken thighs
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 1 tsp garlic powder
  • 2 tsp Italian seasoning
  • 1 tsp smoked paprika
Rice base and bake
  • 2 tbsp olive oil
  • 1 onion small, diced
  • 5 cloves garlic minced
  • 1.5 cup long-grain white rice uncooked
  • 3 cup chicken broth
  • 0.5 cup Parmesan cheese grated, plus more for topping
  • 1 tsp dried Italian seasoning
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Preheat and prep
  1. Preheat the oven to 400°F, then set out a large oven-safe skillet for the bake.
  2. Season the chicken thighs all over with salt, pepper, garlic powder, Italian seasoning, and smoked paprika to taste.
Sear and build the rice
  1. Heat the olive oil in the skillet and sear the chicken skin-side down for 6-7 minutes until the skin is golden; remove the chicken to a plate.
  2. In the same skillet, cook the diced onion for 3 minutes until softened.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the uncooked long-grain white rice and toast for 2 minutes, stirring so the grains are lightly coated.
  5. Pour in the chicken broth and stir in Parmesan and dried Italian seasoning; bring the mixture to a simmer.
Bake
  1. Nestle the chicken thighs skin-side up into the rice, then sprinkle with extra Parmesan.
  2. Transfer to the oven and bake uncovered for 30-35 minutes until the rice is cooked through and the chicken skin is golden.
Finish and serve
  1. Garnish with fresh parsley and serve hot.

Notes

For the crispiest skin, keep the chicken skin-side down during the initial sear and avoid moving the thighs until they’re well-browned. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a covered dish at 350°F until hot throughout. Freezing is not recommended because the rice can soften. For a lower-sodium option, use reduced-sodium chicken broth and season to taste.