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One-Pan Chicken and Rice Bake

One-pan chicken and rice bake with golden, skin-side-up thighs nestled in fluffy long-grain rice. The rice cooks in herb-seasoned broth, absorbing the savory pan drippings for a baked, casserole-style 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 6 bone-in skin-on chicken thighs
  • 0.25 tsp Salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp paprika to taste
  • 0.5 tsp Italian seasoning to taste
Rice and aromatics
  • 1.5 cup long-grain white rice uncooked
  • 3 cup chicken broth
  • 1 onion medium, diced
  • 3 clove garlic minced
  • 1 tsp dried thyme
  • 1 tsp dried Italian seasoning
  • 2 tbsp olive oil
  • 2 tbsp Fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 375°F. Position a rack in the middle so the rice and chicken bake evenly.
  2. Mix long-grain white rice, chicken broth, onion, garlic, dried thyme, dried Italian seasoning, and Salt and pepper in a 9x13 baking dish; stir to combine. Spread the mixture into an even layer for consistent cooking.
  3. Season bone-in skin-on chicken thighs generously on all sides with garlic powder, paprika, and Italian seasoning. Pat lightly so the spices cling to the skin.
  4. Nestle the chicken skin-side up on top of the rice mixture; drizzle with olive oil. Keep the thighs mostly above the surface so the skin can crisp.
Bake
  1. Cover tightly with foil and bake at 375°F for 40 minutes. The rice should be simmering gently in the broth under the foil.
  2. Remove the foil and bake at 375°F for 15 minutes. Bake until the skin is golden and the rice has absorbed all liquid.
Serve
  1. Garnish with Fresh parsley and serve from the baking dish. Let it rest briefly so the rice firms up and the juices settle.

Notes

Pro tip: use a tight foil seal for the first bake so the rice cooks through without drying out. Refrigerate leftovers in a covered container for up to 3 days; reheat in the oven at 350°F until hot throughout. Freezing is yes—freeze in portions for up to 2 months and thaw in the fridge before reheating. For a lighter option, use skinless chicken thighs and brush with a little extra olive oil to help prevent dry rice.