One-Pan Chicken and Rice Bake

One pan chicken and rice bake that turns bone-in, skin-on thighs into golden, crispy tops while herb-flavored rice absorbs all the savory pan drippings. This set-and-forget oven chicken rice bakes in a 9x13 dish for fluffy rice and juicy chicken in one simple dinner.

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Prep Time 10

Cook Time 55

Total Time 1 5

Servings: 6 servings

Course: Main Dish

Cuisine: American

Calories: 680

Ingredients Equipment Method Notes

Ingredients

Chicken thighs

6 bone-in skin-on chicken thighs Use thighs for the crispier skin and juicy bake.

Seasonings

Salt, pepper, garlic powder, paprika, and Italian seasoning to taste Season in layers: rice mixture and chicken thighs.

Rice

1.5 cup long-grain white rice Uncooked long-grain for fluffy, separate grains.

Broth

3 cup chicken broth Room temperature helps the rice cook evenly.

Aromatics

1 medium onion, diced Dice evenly so it disperses through the rice.
3 clove garlic, minced Minced for quick flavor release.

Herbs and spices

1 tsp dried thyme Adds a warm, savory herb note to the rice.
1 tsp dried Italian seasoning Complements the garlic and thyme.

Olive oil

2 tbsp olive oil Used to drizzle over chicken for browning and crisp skin.

Garnish

Fresh parsley for garnish Optional but recommended for bright color and freshness.

Equipment

1 sheet pan

Method

Bake the rice and chicken

Preheat the oven to 375°F so it reaches temperature for even cooking.
Combine the long-grain white rice, chicken broth, diced onion, minced garlic, dried thyme, dried Italian seasoning, and salt in a 9x13 baking dish; stir to combine.
Season the bone-in skin-on chicken thighs generously on all sides with pepper, garlic powder, paprika, and any additional Italian seasoning to taste.
Nestle the chicken skin-side up on top of the rice mixture, then drizzle the chicken with olive oil.
Cover tightly with foil and bake for 40 minutes, until the rice is mostly tender and the broth is bubbling under the foil.
Remove the foil and bake for 15 minutes more at 375°F until the chicken skin is golden and the rice has absorbed all the liquid.
Garnish with fresh parsley and serve straight from the baking dish.

Notes

Pro tip: keep the chicken skin-side up and bake covered first, so the skin crisps without drying out and the rice cooks in the drippings. Store covered in the refrigerator up to 3 days; reheat in the oven at 350°F until hot. Freezing is not recommended because rice texture can soften after thawing. For a lower-sodium option, use low-sodium chicken broth and season lightly at the start, then add extra herbs for flavor.