Go Back
–+ servings
One-Pan Chicken Rice Bake

One-Pan Chicken Rice Bake

Tender baked chicken nestled over fluffy seasoned rice cooked in broth in a single pan
No ratings yet
PRINT PIN
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6

INGREDIENTS

Chicken

  • 6 bone in skin on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp black pepper.

Rice Bake

  • 1.5 cups long grain white rice
  • 2.75 cups chicken broth
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tbsp unsalted butter
  • 1 tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp salt.

Optional Finish

  • 2 tbsp fresh parsley chopped for garnish
  • lemon wedges for serving.

INSTRUCTIONS

Prep Pan and Rice

  • heat oven to 375 F
  • add rice onion garlic thyme oregano salt and broth to a 9x13 inch baking dish and stir to combine
  • dot butter over the rice mixture.

Season Chicken and Bake

  • pat chicken dry then rub with olive oil salt paprika garlic powder and pepper
  • place chicken thighs skin side up on top of the rice mixture
  • cover tightly with foil and bake until rice is tender and most liquid is absorbed about 40 to 45 minutes.

Brown and Rest

  • remove foil and continue baking until chicken is browned and the internal temperature reaches 165 F about 10 to 15 minutes
  • rest 5 minutes then fluff rice and garnish with parsley and serve with lemon wedges.

Notes

1. Use bone in thighs for juicier results and better bake timing. If rice is firm add 0.25 to 0.5 cup hot broth cover and bake 10 minutes more. Swap thighs for boneless skinless breasts and reduce uncovered time while cooking to 165 F. Add 1 cup frozen peas or mixed vegetables when removing foil. Brown rice needs more liquid and 20 to 30 minutes longer bake time

Nutrition

Calories: 520kcal | Carbohydrates: 48g | Protein: 35g | Fat: 20g