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One-Pan Chicken and Rice Bake

One pan chicken and rice bake with golden-skinned, skin-on chicken thighs nestled into fluffy herb-flecked rice. The rice absorbs the savory pan drippings as everything bakes together in one dish for a set-and-forget family 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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken and rice bake
  • 6 bone-in skin-on chicken thighs Pat dry for crispier skin.
  • 0.5 tsp salt To taste; use less if your broth is salty.
  • 0.5 tsp pepper To taste.
  • 0.5 tsp garlic powder To taste.
  • 0.5 tsp paprika To taste.
  • 0.5 tsp Italian seasoning To taste; also used in the rice mixture.
  • 1.5 cup long-grain white rice Uncooked.
  • 3 cup chicken broth Low-sodium works too.
  • 1 medium onion Diced.
  • 3 clove garlic Minced.
  • 1 tsp dried thyme
  • 1 tsp dried Italian seasoning
  • 2 tbsp olive oil
  • 0.25 fresh parsley For garnish.

Equipment

  • 1 sheet pan

Method
 

Preheat and assemble
  1. Preheat the oven to 375°F.
  2. In a 9x13 baking dish, stir together the long-grain white rice, chicken broth, diced onion, minced garlic, dried thyme, dried Italian seasoning, and salt until evenly combined.
  3. Season the bone-in skin-on chicken thighs generously on all sides with pepper, garlic powder, and paprika along with Italian seasoning.
  4. Nestle the chicken skin-side up on top of the rice mixture, then drizzle the olive oil over the chicken.
Bake and finish
  1. Cover the baking dish tightly with foil and bake at 375°F for 40 minutes, until the rice is partially tender and the broth is actively simmering.
  2. Remove the foil and bake at 375°F for 15 minutes more, until the chicken skin is golden and the rice has absorbed all liquid.
  3. Garnish with fresh parsley and serve directly from the baking dish, letting the rice settle for 2 to 3 minutes so the juices redistribute.

Notes

For best texture, pat the chicken thighs dry before seasoning so the skin browns rather than steams. Store leftovers in the fridge up to 4 days in a covered container; reheat covered in a 325°F oven until hot. Freezing is okay for up to 2 months—thaw overnight in the fridge before reheating. For a lower-sodium option, use low-sodium chicken broth and reduce added salt to taste.