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One-Pan Chicken and Rice Bake

One pan chicken and rice bake with golden, skin-on chicken thighs embedded in fluffy, herb-flecked rice. The oven bakes everything in one dish so the rice absorbs savory pan drippings for an easy chicken rice casserole texture.
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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
  

  • 6 bone-in skin-on chicken thighs
  • 1 Salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 1 paprika to taste
  • 1 Italian seasoning to taste
  • 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
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375°F. Set a 9x13 baking dish on the counter so you can fill it quickly.
  2. Mix long-grain white rice, chicken broth, diced onion, minced garlic, dried thyme, dried Italian seasoning, and salt in the 9x13 baking dish; stir to combine. The rice should look evenly coated in the broth mixture.
  3. Season the chicken thighs generously on all sides with salt, pepper, garlic powder, paprika, and Italian seasoning. Make sure every surface looks well dusted.
  4. Nestle the chicken skin-side up on top of the rice mixture; drizzle with olive oil. Keep the chicken pieces spaced so the skin can crisp.
  5. Cover tightly with foil and bake for 40 minutes at 375°F. Look for bubbling around the edges of the rice and partially cooked rice beneath the foil.
  6. Remove the foil and bake for 15 minutes at 375°F until the chicken skin is golden and the rice has absorbed all liquid. Watch for deep browning on the chicken and rice that looks fluffy, not soupy.
Serve
  1. Garnish with fresh parsley and serve directly from the baking dish. The dish should show golden chicken pieces nestled in herb-flecked, tender rice.

Notes

For best texture, keep the chicken skin-side up the whole bake so it crisps over the rice; don’t stir during baking. Refrigerate leftovers in a covered container up to 3 days. Reheat in a covered baking dish at 325°F until hot throughout. Freezing is not recommended because the rice and chicken skin texture can soften. For a lower-fat swap, use skinless chicken thighs and add a bit more broth if the rice seems dry.