🍗 One-Pan Chicken and Rice Bake – Juicy Chicken with Fluffy, Flavorful Rice

Looking for a delicious weeknight dinner that’s easy, hearty, and made in just one dish? This One-Pan Chicken and Rice Bake is your answer. It’s the kind of comfort food that’s as satisfying as it is simple: juicy, seasoned chicken thighs baked over a bed of perfectly seasoned, fluffy rice, all in one baking dish. No need to cook rice separately, no stovetop prep, and absolutely minimal cleanup. Just layer, season, bake—and let your oven do the magic. The rice soaks up all the chicken drippings, herbs, and spices, creating maximum flavor with minimal effort. It’s the perfect dinner solution when you want something homemade but don’t want to babysit multiple pans.

Print Recipe

Prep Time 10

Cook Time 30

Ingredients Equipment Method Notes

Ingredients

For the Chicken & Marinade:

6 bone-in skin-on chicken thighs
2 Tbsp olive oil
1½ tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme or Italian seasoning
Juice of ½ lemon optional

For the Rice Base:

1½ cups long grain white rice uncooked, not instant
3¼ cups chicken broth preferably low sodium
1 medium onion finely chopped
3 cloves garlic minced
1½ Tbsp butter
½ tsp salt
½ tsp black pepper
Optional: ½ cup frozen peas or mixed vegetables

Optional Garnishes:

Fresh parsley
Lemon wedges
Cracked pepper

Equipment

9×13-inch baking dish or oven-safe casserole dish
Aluminum foil
Mixing bowl
Measuring cups and spoons
Knife and cutting board
Oven mitts

Method

Marinate the Chicken
In a bowl, mix olive oil, salt, pepper, paprika, garlic powder, onion powder, and thyme.
Rub the spice mixture all over the chicken thighs.
Let sit for 15–30 minutes while you prep the rice (or marinate up to 24 hours in the fridge).
Preheat Oven
Preheat oven to 375°F (190°C).
Prepare the Rice Base
In a greased or non-stick 9×13-inch baking dish, combine:
Uncooked white rice
Chicken broth
Chopped onion
Garlic
Salt & pepper
Butter (cut into small pieces)
Optional: frozen peas or veggies
Add the Chicken
Nestle the marinated chicken thighs on top of the rice mixture, skin-side up.
Do not press them all the way in; let the tops stay exposed so they roast up golden and crispy.
Cover & Bake
Cover tightly with foil and bake for 40 minutes.
Uncover & Continue Baking
Remove foil and bake an additional 25–30 minutes, until chicken skin is crisp and internal temp reaches 165°F (74°C).
If needed, broil for 2–3 minutes to crisp the skin further.
Rest & Serve
Let rest for 5–10 minutes after baking to allow rice to absorb any excess liquid.
Garnish with chopped parsley and a squeeze of lemon.

Notes

Servings: 4–6

Prep Time: 15 minutes

Cook Time: 1 hour 10 minutes

Total Time: ~1 hour 25 minutes

Perfect for busy weeknights or lazy weekends when you want a real meal with very little mess.

🧊 Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze in individual portions for up to 2 months. Thaw overnight before reheating.

Reheat: Microwave individual servings for 1–2 minutes, or reheat in the oven at 350°F (175°C) for 15–20 minutes until warmed through.

🥄 Variations

Boneless Chicken: Use boneless thighs or breasts, but reduce bake time by 10–15 minutes.

Spicy Kick: Add ½ tsp cayenne or chili flakes to the marinade.

Greek-Inspired: Add kalamata olives, lemon slices, and a sprinkle of oregano.

Cheesy Finish: Sprinkle shredded mozzarella or parmesan over the rice before baking uncovered.

Vegetable Boost: Stir in mushrooms, chopped bell peppers, or spinach to the rice layer.

❓ 10 FAQs

Can I use brown rice instead of white?
Yes, but you'll need to increase the broth to 4 cups and bake for 15–20 minutes longer.

Can I make this with chicken breasts?
You can—just use bone-in, skin-on breasts for juicier results and reduce baking time slightly.

Why is my rice undercooked?
Double-check your foil seal and liquid measurement. Also, make sure you’re using long grain white rice, not instant or short-grain.

Can I prep this ahead?
Yes! Assemble everything and refrigerate for up to 24 hours before baking.

Can I make this dairy-free?
Omit the butter or replace with olive oil for a dairy-free version.

What kind of pan works best?
Use a ceramic or glass baking dish—metal pans tend to overcook the edges of the rice.

Can I add tomato or curry flavors?
Definitely! Try stirring in tomato paste, crushed tomatoes, or curry powder for a flavor twist.

How do I know when the chicken is fully cooked?
Use a meat thermometer—165°F (74°C) at the thickest part means it’s done.

Can I use rotisserie chicken?
Not for baking, but you can stir in shredded rotisserie chicken during the last 10 minutes of baking if desired.

What sides go with this?
It's a full meal on its own, but pairs well with a fresh salad or steamed green beans.

🏁 Conclusion

This One-Pan Chicken and Rice Bake is a weeknight wonder—flavorful, filling, and fuss-free. With just a few everyday ingredients and a single pan, you get juicy roasted chicken and perfectly seasoned rice in one comforting, satisfying dish.

No stirring, no boiling, no stress—just layer, bake, and enjoy a homemade meal that tastes like you spent hours on it. This is comfort food made easy.