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One-Pan Chicken and Rice Bake

One-pan chicken and rice bake with golden, skin-on thighs embedded in herb-flecked rice cooked in savory drippings. The oven method keeps rice fluffy while the chicken skin crisps above the surface, all in a single 9x13 baking dish.
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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 evenly sized pieces for consistent crisping.
seasonings
  • 0.25 tsp salt Season to taste; include in the rice mixture.
  • 0.25 tsp pepper Season to taste; use generously on the chicken.
  • 0.5 tsp garlic powder Season the chicken on all sides.
  • 0.5 tsp paprika Add color and mild smokiness to the chicken.
  • 1 tsp Italian seasoning Use in the rice and season the chicken.
rice and broth
  • 1.5 cup long-grain white rice Uncooked; do not rinse for best absorption.
  • 3 cup chicken broth Provides flavor and cooks the rice.
aromatics
  • 1 medium onion Dice medium for even distribution.
  • 3 clove garlic Minced for fragrant, uniform flavor.
  • 1 tsp dried thyme Tuck into the rice mixture.
  • 2 tbsp olive oil Drizzle over the chicken for crisp skin.
garnish
  • fresh parsley For garnish right before serving.

Equipment

  • 1 sheet pan

Method
 

Preheat and assemble in the baking dish
  1. Preheat the oven to 375°F.
  2. In a 9x13 baking dish, mix long-grain white rice, chicken broth, diced onion, minced garlic, dried thyme, Italian seasoning, and salt; stir to combine.
  3. Season the 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 with olive oil.
Bake and finish for crispy skin
  1. Cover tightly with foil and bake for 40 minutes.
  2. Remove the foil and bake for 15 minutes, until the chicken skin is golden and the rice has absorbed all liquid.
Serve
  1. Garnish with fresh parsley and serve directly from the baking dish.

Notes

Pro tip: keep the foil sealed for the first 40 minutes so the rice steams evenly and absorbs the chicken drippings; uncover only when the liquid is nearly gone for crisp skin. Refrigerate leftovers in a covered container up to 3–4 days; reheat portions in the oven or microwave until hot. Freezing is not recommended due to rice texture. For a lighter option, use skinless chicken thighs and reduce olive oil to 1 tbsp, noting the skin won’t crisp the same way.