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One-Pan Chicken and Rice Bake

One-pan chicken and rice bake with golden, crispy skin and fluffy herb-flecked rice baked in the same 9x13 dish. Chicken thighs nestle on top so the rice absorbs savory pan drippings for a simple set-and-forget one dish 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: 670
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs
Seasonings
  • 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 medium onion diced
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp dried Italian seasoning
  • 2 tbsp olive oil
Garnish
  • 0.5 cup fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

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

Notes

For the fluffiest rice, keep the foil tightly sealed during the first 40 minutes so the rice steams and absorbs the broth evenly; don’t lift the foil early. Refrigerate leftovers in a covered container for up to 3 days. Freezing is not recommended because the rice texture can soften after thawing. Dietary swap: use low-sodium chicken broth and reduce added salt to control sodium.