One-Pan Chicken and Rice Bake is a savory, comforting, and incredibly easy dinner recipe. Juicy chicken thighs are baked on a bed of seasoned rice, which absorbs all the rich juices while cooking. This hassle-free dish is perfect for busy weeknights, meal prepping, or when you want a satisfying homemade dinner without a pile of dishes.
Why You’ll Love This One-Pan Chicken and Rice Bake
- Minimal Cleanup: Everything cooks in one pan, making cleanup quick and easy.
- Flavor-Packed: The rice soaks up all the savory chicken juices and spices for maximum flavor.
- Hearty and Satisfying: A balanced meal with protein, carbs, and optional veggies.
- Family-Friendly: Loved by kids and adults alike, and easy to customize.
- No-Fuss Prep: Simple ingredients and easy steps make this a go-to dinner recipe.
Ingredients For One-Pan Chicken and Rice Bake Recipe
(See the recipe card below for exact measurements.)
- Chicken thighs (bone-in, skin-on for extra flavor, or boneless if preferred)
- Long-grain white rice (or basmati for a fluffier texture)
- Chicken broth (for rich, savory rice)
- Butter (adds a rich, creamy texture)
- Onion (chopped for aromatic depth)
- Garlic (minced for bold flavor)
- Paprika (for a smoky warmth)
- Italian seasoning (a savory blend of herbs)
- Salt and pepper (to taste)
- Fresh parsley (chopped, for garnish)
Optional Add-Ins:
- Sliced carrots, peas, or broccoli for a veggie-packed version.
How to Make One-Pan Chicken and Rice Bake
1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
2: Prepare the Rice Base
- In a 9×13-inch baking dish, combine:
- Uncooked rice
- Chicken broth
- Melted butter
- Chopped onion
- Minced garlic
- Season the rice mixture with a pinch of salt, pepper, paprika, and Italian seasoning. Stir well to ensure even distribution.
3: Season the Chicken
- Pat the chicken thighs dry with paper towels.
- Rub the chicken with paprika, salt, pepper, and Italian seasoning for bold, delicious flavor.
4: Assemble the Dish
- Arrange the seasoned chicken thighs skin-side up on top of the rice mixture.
- Cover the baking dish tightly with foil to lock in moisture and ensure even cooking.
5: Bake
- Bake for 35 minutes in the preheated oven.
- Remove the foil and continue baking for 15-20 minutes until the chicken is golden and the rice is tender.
Tip: Ensure the internal temperature of the chicken reaches 165°F (75°C) for safe consumption.
6: Serve
- Let the dish rest for 5 minutes before serving.
- Garnish with chopped parsley and serve warm.
Variations to Try
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the chicken seasoning.
- Veggie Boost: Stir in chopped carrots, peas, or bell peppers for added nutrition.
- Herb Infusion: Mix in fresh thyme, rosemary, or dill for an aromatic twist.
- Brown Rice Option: Substitute white rice with brown rice. Increase the baking time by 15-20 minutes and add extra broth as needed.
- Dairy-Free: Swap butter for olive oil for a dairy-free version.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 350°F oven for 10-15 minutes or microwave until warm. Add a splash of chicken broth to prevent dryness.
- Freezing: Freeze the fully cooked dish for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions For One-Pan Chicken and Rice Bake Recipe
1. Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work but cook faster. Check for doneness at 30 minutes to avoid overcooking.
2. Should I rinse the rice before baking?
Rinsing the rice removes excess starch, resulting in fluffier grains. It’s optional but recommended.
3. Can I use instant rice?
No. Instant rice will overcook and become mushy. Stick with long-grain white rice or basmati for the best texture.
4. What seasonings can I add for variety?
Try garlic powder, smoked paprika, or Cajun seasoning for a flavor boost.
5. Can I prepare this dish ahead of time?
Yes! Assemble the dish up to 24 hours in advance, cover, and refrigerate. Bake as directed when ready.
6. What should I serve with One-Pan Chicken and Rice Bake?
Pair it with a green salad, steamed vegetables, or roasted asparagus for a complete meal.
7. How do I prevent undercooked rice?
Ensure the dish is tightly covered with foil during the first bake to trap steam and cook the rice evenly.
8. Can I use vegetable broth instead of chicken broth?
Yes! Vegetable broth works well for a vegetarian-friendly twist if using plant-based protein.
9. Can I add cheese?
Absolutely! Sprinkle shredded cheese on top during the last 10 minutes of baking for a cheesy finish.
10. How do I know when the chicken is done?
Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).
More Easy Dinner Recipes You’ll Love
- Greek Chicken and Lemon Rice Recipe (30 Minutes, One-Pot)
- Honey Sriracha Chicken: A Sweet & Spicy Dinner Recipe
- High Protein Chicken Orzo – A Cheesy, Creamy One-Pot Meal!
- Cheesy Onion Crisps Recipe
Conclusion
This One-Pan Chicken and Rice Bake is the perfect dinner recipe for busy nights. With juicy chicken, seasoned rice, and minimal cleanup, it’s a simple, satisfying meal the whole family will love. Customize it with your favorite veggies and spices, and enjoy a homemade classic that’s always a crowd-pleaser. Try it tonight and savor every bite!
One-Pan Chicken and Rice Bake
Ingredients
For the Chicken:
- 6 bone-in skin-on chicken thighs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Rice:
- 1 1/2 cups long-grain white rice uncooked
- 2 1/2 cups chicken broth
- 1/2 cup water
- 3 garlic cloves minced
- 1 medium onion finely chopped
- 3 tablespoons unsalted butter melted
- 1 teaspoon dried parsley optional, for garnish
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C).
Prepare the Rice Base
- In a 9x13-inch baking dish, combine: Uncooked rice, Chicken broth, Melted butter, Chopped onion, Minced garlic
- Season the rice mixture with a pinch of salt, pepper, paprika, and Italian seasoning. Stir well to ensure even distribution.
Season the Chicken
- Pat the chicken thighs dry with paper towels.
- Rub the chicken with paprika, salt, pepper, and Italian seasoning for bold, delicious flavor.
Assemble the Dish
- Arrange the seasoned chicken thighs skin-side up on top of the rice mixture.
- Cover the baking dish tightly with foil to lock in moisture and ensure even cooking.
Bake
- Bake for 35 minutes in the preheated oven.
- Remove the foil and continue baking for 15-20 minutes until the chicken is golden and the rice is tender.
- Tip: Ensure the internal temperature of the chicken reaches 165°F (75°C) for safe consumption.
Serve
- Let the dish rest for 5 minutes before serving.
- Garnish with chopped parsley and serve warm.
Notes
- For extra flavor, add a pinch of saffron or turmeric to the rice for color and richness.
- Use boneless, skinless chicken thighs or breasts if preferred, but reduce cooking time by 10-15 minutes.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
[…] One-Pan Chicken and Rice Bake […]