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One-Pan Chicken and Rice Bake

One pan chicken and rice bake with golden, crispy skin embedded in fluffy, herb-flecked rice that absorbs all the pan drippings. Baked in a 9x13 dish for an easy chicken rice bake that feels like a simple family dinner—set and forget in the oven.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and rice
  • 6 bone-in skin-on chicken thighs
  • Salt, pepper, garlic powder, paprika, and Italian seasoning to taste
  • 1.5 cup long-grain white rice
  • 3 cup chicken broth
  • 1 medium onion
  • 3 garlic cloves
  • 1 tsp dried thyme
  • 1 tsp dried Italian seasoning
  • 2 tbsp olive oil
  • fresh parsley

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake
  1. Preheat the oven to 375°F.
  2. Mix the long-grain white rice, chicken broth, diced onion, minced garlic, dried thyme, dried Italian seasoning, and salt in a 9x13 baking dish and stir to combine.
  3. Season the bone-in skin-on chicken thighs generously on all sides with pepper, garlic powder, paprika, and Italian seasoning.
  4. Nestle the chicken skin-side up on top of the rice mixture, then drizzle with the olive oil.
  5. Cover tightly with foil and bake for 40 minutes until the rice is mostly tender and the liquid is bubbling around the edges.
  6. Remove the foil and bake for 15 minutes more, until the chicken skin is golden and the rice has absorbed all liquid.
  7. Garnish with fresh parsley and serve directly from the baking dish.

Notes

For best crispy skin, keep the chicken skin-side up and avoid uncovering before the 40-minute covered bake. Store leftovers in an airtight container in the fridge for up to 4 days; freeze up to 2 months. For a lighter option, use skinless chicken thighs and check for doneness starting at the 40-minute mark.