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One-Pan Chicken and Rice Bake

One-pan chicken and rice bake with golden, skin-on chicken nestled over herb-flecked rice. Oven chicken rice turns fluffy and savory as the rice absorbs the pan drippings while the skin crisps on top.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6 bone-in skin-on chicken thighs
  • 0.5 tsp Salt To taste
  • 0.5 tsp pepper To taste
  • 1 tsp garlic powder To taste
  • 1 tsp paprika To taste
  • 1 tsp Italian seasoning To taste
Rice and aromatics
  • 1.5 cup long-grain white rice uncooked
  • 3 cup chicken broth
  • 1 medium onion, diced
  • 3 clove garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried Italian seasoning
  • 2 tbsp olive oil
  • 0.25 cup fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F so it’s fully hot before baking. Aim for an even temperature for reliable rice absorption.
Assemble the bake
  1. Mix 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. Make sure the rice is evenly distributed and submerged.
  2. Season bone-in skin-on chicken thighs generously on all sides with pepper, garlic powder, paprika, and Italian seasoning. Use enough seasoning to fully coat the surface.
  3. Nestle the chicken skin-side up on top of the rice mixture; drizzle with olive oil. Keep the thighs spaced so the skin can crisp above the rice.
Bake and finish
  1. Cover tightly with foil and bake at 375°F for 40 minutes. The rice should be actively steaming and the broth should be mostly absorbed.
  2. Remove the foil and bake at 375°F for 15 minutes until the skin is golden and the rice has absorbed all liquid. Look for browned chicken skin with no visible pooling liquid in the dish.
  3. Garnish with fresh parsley and serve from the baking dish. Scatter parsley right before serving for a fresh green finish.

Notes

For best texture, keep the chicken skin-side up throughout so it crisps and helps flavor the rice with drippings. Refrigerate leftovers in an airtight container up to 3 days; reheat covered in the oven at 325°F until hot. Freezing is not recommended because the rice can soften after thawing. For a gluten-free swap, ensure your Italian seasoning and seasonings are gluten-free labeled.