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One-Pan Chicken and Rice Bake

One-pan chicken and rice bake is a set-and-forget oven dinner with golden, skin-on chicken thighs nestled in fluffy, herb-flecked rice. The rice cooks in savory broth and absorbs pan drippings for a casserole-style texture with crispy chicken skin 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs Use chicken thighs with skin for best crisping.
Seasonings
  • Salt, pepper, garlic powder, paprika, and Italian seasoning to taste Season the rice mixture and chicken generously; amounts vary by preference.
Rice
  • 1.5 cup long-grain white rice Uncooked long-grain white rice for fluffy, separate grains.
Broth
  • 3 cup chicken broth Hot or room-temp is fine; measure accurately so the rice absorbs fully.
Onion
  • 1 medium onion, diced Dice for even distribution throughout the rice.
Garlic
  • 3 clove garlic, minced Fresh minced garlic for an aromatic, savory base.
Herbs
  • 1 tsp dried thyme Adds an earthy herb note to the rice.
  • 1 tsp dried Italian seasoning Boosts the classic Italian-American flavor profile.
Olive oil
  • 2 tbsp olive oil Drizzle over chicken skin to promote golden crisping.
Garnish
  • Fresh parsley for garnish Optional but recommended for fresh color and brightness.

Equipment

  • 1 sheet pan

Method
 

Preheat and mix the rice base
  1. Preheat oven to 375°F. This ensures the casserole starts cooking immediately for properly hydrated rice and crisping skin.
  2. 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. Spread into an even layer so the rice cooks uniformly.
Season and place the chicken
  1. Season bone-in skin-on chicken thighs generously on all sides. Use a light, even coat so seasoning distributes as the chicken stews in the broth.
  2. Nestle chicken skin-side up on top of the rice mixture; drizzle with olive oil. Keep thighs snug to maximize crispy skin contact with hot air.
Bake covered, then finish uncovered
  1. Cover tightly with foil and bake at 375°F for 40 minutes. You should see bubbling in the edges of the rice as the broth is absorbed.
  2. Remove foil and bake at 375°F for 15 minutes until chicken skin is golden and rice has absorbed all liquid. The top should look dry and set, with visible golden-brown spots on the chicken.
Serve
  1. Garnish with fresh parsley and serve from the baking dish. Resting is not required, but serving hot helps keep the skin crisp.

Notes

For the fluffiest rice, keep the foil sealed during the first 40 minutes so the steam cooks the grains evenly; resist lifting the foil early. Store leftovers in an airtight container in the fridge up to 3–4 days; reheat covered in the oven or microwave until hot. Freezing is not recommended because the rice texture can soften after thawing. If you want a lighter option, use skinless chicken thighs and reduce olive oil to 1 tbsp, noting the topping won’t crisp the same way.