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One-Pan Chicken and Rice Bake

One-pan chicken and rice bake with golden, skin-side-up chicken and fluffy rice cooked in herb-seasoned broth. The rice absorbs the pan drippings for a set-and-forget, oven 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 6 bone-in skin-on chicken thighs Use skin-side up for crispy golden patches.
  • Salt Season in the rice and on the chicken to taste.
  • pepper Black pepper for seasoning the chicken and rice.
  • garlic powder Add to the chicken seasoning to taste.
  • paprika Add to the chicken seasoning for color and mild smokiness.
  • Italian seasoning Season the rice and chicken to taste.
Rice and aromatics
  • 1.5 cup long-grain white rice Uncooked; spreads evenly for fluffy, absorbed rice.
  • 3 cup chicken broth Heats to tenderize rice and create savory pan drippings.
  • 1 medium onion, diced Diced so it melts into the rice.
  • 3 clove garlic, minced Minced for even flavor throughout the bake.
  • 1 tsp dried thyme Herb warmth for the rice layer.
  • 1 tsp dried Italian seasoning Adds concentrated dried herb flavor.
  • 2 tbsp olive oil Drizzle over chicken for crisping and browning.
  • Fresh parsley For garnish right before serving.

Equipment

  • 1 sheet pan

Method
 

Bake
  1. Preheat the oven to 375°F, ensuring the rack is set in the middle position so the chicken skin browns evenly.
  2. In a 9x13 baking dish, mix long-grain white rice, chicken broth, diced onion, minced garlic, dried thyme, dried Italian seasoning, and salt; stir until evenly combined.
  3. Season bone-in skin-on chicken thighs generously on all sides with pepper, garlic powder, paprika, and Italian seasoning.
  4. Nestle the chicken skin-side up on top of the rice mixture, then drizzle the chicken with olive oil so the skin crisps as it bakes.
  5. Cover tightly with foil and bake for 40 minutes until the rice is actively simmering around the chicken and the grains look swollen.
  6. Remove the foil and bake for 15 minutes more at 375°F until the chicken skin is golden and the rice has absorbed all visible liquid.
  7. Garnish with fresh parsley and serve straight from the baking dish, letting the top look crisp and the rice fluffy.

Notes

Pro tip: Keep the foil tight for the first bake so the rice steams and absorbs the broth; if liquid looks low near the end, bake uncovered until it’s fully absorbed rather than adding extra liquid. Store leftovers in the fridge up to 3 days in a covered container; reheat in the oven at 325°F until hot through. Freezing: yes, freeze portions up to 2 months. Dietary swap: use bone-in skin-on chicken thighs with less-sodium broth and reduce added salt for a lower-sodium version.