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One-Pan Chicken and Rice Bake

One-Pan Chicken and Rice Bake

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.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine American, Mediterranean
Servings 4 Servings
Calories 310 kcal

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.

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Keyword one pot