Name: One-Pan Baked Chicken and Rice Recipe
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Ingredients: 4 bone-in, skin-on chicken thighs; 1 tbsp olive oil; 1 cup long-grain white rice; 1 small yellow onion, diced; 3 cloves garlic, minced; 1 3/4 cups chicken broth; 1/2 tsp dried thyme; Salt and black pepper; 2 tbsp chopped fresh parsley, for serving

Baked chicken and rice is the kind of meal that makes a weeknight feel a little more put together, without asking for much of your time.

Juicy chicken thighs bake right on top of seasoned rice, so the whole thing comes out of one dish with minimal cleanup.

Why This Dish Stays in the Rotation

The rice cooks in the same pan with onions and garlic, picking up all the browned bits from the chicken. By the time it’s done, each grain is tender and full of savory flavor, not mushy.

And the chicken thighs come out with crispy skin and meat that pulls apart easily. It’s comfort food that tastes like you planned ahead, when really the oven did most of the work.

Ingredients

4 bone-in, skin-on chicken thighs – about 2 lb total; the skin adds flavor and keeps the meat moist
1 tbsp olive oil – for searing
1 cup long-grain white rice – jasmine or basmati work well
1 small yellow onion, diced
3 cloves garlic, minced
1 3/4 cups chicken broth – low-sodium so you control the salt
1/2 tsp dried thyme – or 1 tsp fresh thyme leaves
Salt and black pepper
2 tbsp chopped fresh parsley, for serving

Variations / Substitutions

Chicken swap – Boneless, skinless thighs work; reduce bake time to 25–30 minutes. Chicken breasts will dry out before the rice is done, so I’d skip them.
Herb swap – Rosemary or oregano are good in place of thyme. Use about half the amount if using dried rosemary.
Add a little heat – A pinch of red pepper flakes into the aromatics gives a gentle warmth.
Make it dairy-free – The recipe is naturally dairy-free as written. If you like a richer finish, stir a pat of butter into the hot rice before serving.
Lemon rice version – Add the zest of one lemon with the broth, then squeeze fresh juice over the plated dish.

If you like this one-pan approach, you might also enjoy Lemon Chicken Orzo Soup.

How to Make One-Pan Baked Chicken and Rice

Step 1: Sear the Chicken

Season the chicken thighs all over with 1 teaspoon salt, 1/2 teaspoon pepper, and the 1/2 teaspoon dried thyme. Heat the 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place the thighs skin-side down and sear for about 5 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the other side for 2 minutes, then transfer the chicken to a plate.

You’ll see the skin shrink and turn a rich bronze color. Don’t rush this step; it’s where the crispiness comes from.

Step 2: Cook the Aromatics

Lower the heat to medium. Add the diced onion to the same skillet and cook for about 3 minutes, stirring often, until softened and just starting to brown. Add the minced garlic and cook for 30 seconds more, until fragrant. Stir in the 1 cup rice and cook for 1 minute, until the grains turn translucent at the edges.

The rice will look slightly shiny and smell nutty. That quick toast keeps the grains separate as they bake.

Step 3: Bake the Rice and Chicken

Preheat the oven to 375°F (190°C). Pour the 1 3/4 cups chicken broth into the skillet, scraping up any browned bits stuck to the bottom. Bring the liquid to a simmer, then nestle the chicken thighs back on top, skin-side up. Cover the skillet with a tight-fitting lid or foil and transfer to the oven. Bake for 35 to 40 minutes, until the rice is tender and the chicken reaches 165°F (74°C) at the thickest part.

The rice will absorb all the liquid and puff up around the chicken. Remove the cover for the last 5 minutes if you want the skin to crisp further.

Step 4: Garnish and Serve

Remove the skillet from the oven and let it rest, uncovered, for 5 minutes. The rice will finish steaming and any remaining liquid will settle. Sprinkle the chopped parsley over the top.

Scoop the rice onto plates with a chicken thigh on top. The rice will be flecked with caramelized bits from the pan, and the chicken skin stays crackly.

Tips for the Best Baked Chicken and Rice

Pat the chicken thighs dry with paper towels before seasoning. Moisture on the skin prevents crisping.
Use an oven-safe skillet with deep sides. A 10- or 12-inch cast iron or stainless steel pan holds all the liquid without spilling.
Don’t skip the rice toasting step. It improves the final texture noticeably, so the grains don’t clump together.
If your skillet lid isn’t oven-safe, use a double layer of heavy-duty foil, crimped tightly around the edges.
Leftover pan juices are gold. Spoon any from the bottom of the skillet over each serving.

Scaling the recipe:

Servings	Chicken thighs	Rice	Chicken broth
2	2	1/2 cup	1 cup
4	4	1 cup	1 3/4 cups
6	6	1 1/2 cups	2 1/2 cups

Storing Leftovers

Refrigerate – Store cooled leftovers in an airtight container for up to 4 days.
Reheating – Reheat individual portions in the microwave with a small splash of broth to loosen the rice, or warm the whole dish in a covered skillet over low heat.

What to Serve with Baked Chicken and Rice

A crisp green salad with a lemon vinaigrette cuts through the richness of the chicken and rice. Steamed green beans or roasted broccoli also work well because their bite contrasts the tender texture of the dish.

Frequently Asked Questions

Can I use brown rice instead of white?

Yes, but you’ll need more liquid and time. Use 2 1/4 cups broth and increase the covered bake time to 55–60 minutes. Check the rice for tenderness before uncovering.

Do I have to sear the chicken first?

Searing builds flavor in the pan drippings and gives you crispy skin, but you can skip it. If you skip, season the chicken, nestle it into the rice mixture raw, and add 5–8 minutes to the bake time.

Why did my rice turn out mushy?

It’s usually from too much liquid or from a lid that traps all steam. Make sure to measure the broth carefully and let the dish rest uncovered for 5 minutes after baking so excess moisture can escape.

Can I make this ahead of time?

You can assemble the seared chicken and the uncooked rice mixture in the skillet, cover, and refrigerate for up to 8 hours. When ready, add an extra 5–10 minutes to the bake time since everything will start cold.