One-Pan Chicken and Rice Bake

One pan chicken and rice bake with golden-skinned, skin-side-up chicken nestled into fluffy herb-flecked rice. The oven-baked rice absorbs the savory drippings for a tender, cohesive chicken and rice casserole in one dish.

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Prep Time 10

Cook Time 55

Total Time 1 5

Servings: 6 servings

Course: Main Dish

Cuisine: American

Calories: 620

Ingredients Equipment Method Notes

Ingredients

bone-in skin-on chicken thighs

6 bone-in skin-on chicken thighs Use evenly sized thighs for consistent doneness.

seasonings

0.25 tsp salt To taste; season the chicken and rice.
0.25 tsp pepper To taste; season the chicken and rice.
0.5 tsp garlic powder To taste; season the chicken.
0.5 tsp paprika To taste; season the chicken.
0.5 tsp Italian seasoning To taste; use in the rice and for extra flavor on chicken.

rice base

1.5 cup long-grain white rice Uncooked; rinse only if desired (not required).
3 cup chicken broth Hot broth can help keep bake times consistent.
1 medium onion, diced Dice for even seasoning throughout the rice.
3 garlic, minced Minced for quick flavor release.
1 tsp dried thyme Herb flavor that permeates the rice.
1 tsp dried Italian seasoning Works with thyme for a classic savory profile.
2 tbsp olive oil Helps crisp the chicken skin and adds richness.

garnish

0.25 cup fresh parsley For garnish at the end.

Equipment

1 sheet pan

Method

Prep and preheat

Preheat oven to 375°F.
Add long-grain white rice, chicken broth, diced onion, minced garlic, dried thyme, dried Italian seasoning, and salt to a 9x13 baking dish, then stir to combine.

Season and arrange chicken

Season the chicken pieces generously on all sides with pepper, garlic powder, paprika, and Italian seasoning.
Nestle the chicken skin-side up on top of the rice mixture, then drizzle with olive oil.

Bake

Cover tightly with foil and bake for 40 minutes.
Remove the foil and bake for 15 minutes, until the chicken skin is golden and the rice has absorbed all liquid.

Serve

Garnish with fresh parsley, then serve directly from the baking dish.

Notes

For the crispiest skin, keep the chicken skin-side up throughout and avoid lifting the foil during the first 40 minutes. Refrigerate leftovers in a covered container up to 3 days; reheat portions in the oven or microwave until hot. Freezing is not recommended because the rice texture can soften after thawing. For a lower-sodium option, choose low-sodium chicken broth and adjust added salt to taste.