Chicken and Rice Bake – A Cozy, One-Pan Dinner

This Chicken and Rice Bake is the kind of meal you keep coming back to. It’s easy, comforting, and made with simple ingredients you probably already have. Everything bakes together in one dish, so the rice soaks up the savory flavors while the chicken turns juicy and tender.

It’s perfect for busy weeknights, casual weekends, or whenever you want something warm and satisfying. Minimal prep, hardly any dishes, and big flavor.

Why This Recipe Works

This dish succeeds because it uses straightforward techniques that build flavor without fuss. The chicken bakes directly on top of the rice, which means the drippings enrich the grains and keep them moist.

A quick mix of broth, aromatics, and pantry spices gives the rice a head start on flavor. Baking everything covered for most of the time keeps the chicken juicy and the rice evenly cooked. A short uncovered finish helps the top brown slightly and evaporates any excess moisture.

Ingredients

• 2 pounds bone-in, skin-on chicken thighs (about 4–6 thighs)
• 1 cup long-grain white rice (rinsed until water runs clear)
• 2 1/4 cups low-sodium chicken broth
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 medium carrot, diced (optional for sweetness and color)
• 1 celery stalk, diced (optional for aroma)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt (plus more for seasoning chicken)
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 bay leaf (optional)
• 1/2 cup frozen peas (optional, added at the end)
• Fresh parsley, chopped, for garnish
• Lemon wedges for serving (optional)

Instructions

1. Preheat and prep: Heat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish or similar casserole.
2. Season the chicken: Pat chicken thighs dry. Season both sides with salt, pepper, and half the paprika. Set aside.
3. Sauté aromatics: In a skillet over medium heat, warm the olive oil. Add onion, carrot, and celery. Cook 4–5 minutes until softened. Stir in garlic for 30 seconds until fragrant.
4. Build the base: In the baking dish, combine rinsed rice, sautéed vegetables, thyme, oregano, remaining paprika, bay leaf, 1 teaspoon salt, and 1/2 teaspoon pepper. Pour in the chicken broth and stir to evenly distribute.
5. Nestle the chicken: Place the seasoned chicken thighs skin-side up on top of the rice. The chicken should sit above the liquid, not be submerged.
6. Bake covered: Cover the dish tightly with foil. Bake for 35 minutes.
7. Check and finish: Remove the foil. Scatter peas over the rice, if using. Bake uncovered for another 15–20 minutes, until the rice is tender and the chicken reaches 165°F (74°C) internally with crispy skin.
8. Rest and garnish: Let the dish rest 5–10 minutes. Remove the bay leaf. Sprinkle with parsley and serve with lemon wedges.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. For best results, reheat gently with a splash of broth or water to loosen the rice. The microwave works well in short bursts, stirring between rounds.

You can also reheat covered in a 325°F (165°C) oven until hot.

To freeze, cool completely, then pack into freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat as above. Add a squeeze of lemon or a pat of butter to revive flavors after freezing.

Benefits of This Recipe

• One-pan convenience: Everything cooks together, cutting down on dishes and effort.
• Family-friendly: Familiar flavors and customizable veggies mean everyone’s happy.
• Budget-conscious: Chicken thighs, rice, and pantry spices keep costs low.
• Flexible timing: The oven does most of the work, leaving you free to prep a quick salad.
• Balanced meal: Protein, starch, and vegetables all in one dish.

Pitfalls to Watch Out For

• Using the wrong rice: Long-grain white rice cooks evenly here. Brown rice or wild rice needs more liquid and time; short-grain can turn sticky.
• Skipping the rinse: Unrinsed rice can get gummy. Rinse until the water runs mostly clear.
• Not covering initially: Baking covered traps steam so the rice cooks through. Uncovered from the start can leave hard grains.
• Submerging the chicken: Keep thighs above the liquid so the skin can crisp and the meat roasts, not stews.
• Insufficient seasoning: Season the chicken itself and the rice mixture so every bite has flavor.

Recipe Variations

• Lemon-Herb: Add zest of 1 lemon to the rice and a splash of lemon juice before baking. Finish with extra fresh parsley and dill.
• Creamy Mushroom: Sauté 8 ounces sliced mushrooms with the onions. Swap 1/2 cup of broth for cream or half-and-half, and add 1 tablespoon Dijon mustard.
• Tex-Mex: Use chili powder and cumin instead of thyme/oregano. Stir in a can of drained fire-roasted tomatoes and a handful of corn. Finish with cilantro and lime.
• Garlic Parmesan: Add 2 more cloves of garlic and 1/3 cup grated Parmesan to the rice before baking. Sprinkle extra Parmesan on top during the last 10 minutes.
• Veg-Forward: Add chopped bell peppers or zucchini with the aromatics. Stir in spinach at the end until wilted.
• Bone-in Breasts: Swap thighs for bone-in, skin-on breasts. Reduce uncovered time slightly to prevent drying and check temp early.

FAQ

Can I use boneless, skinless chicken?

Yes. Boneless, skinless thighs work well and cook slightly faster. Start checking for doneness about 10 minutes earlier.

Without skin, you won’t get the same crisp top, but the dish will still be flavorful.

What if I only have brown rice?

You can use brown rice, but increase broth to about 2 3/4 cups and bake covered for an additional 15–20 minutes before uncovering. Keep an eye on the liquid and tenderness.

Can I make this ahead?

You can assemble the rice mixture and season the chicken up to a day ahead. Store separately in the fridge.

Combine and bake when ready, adding 5–10 minutes since the ingredients are cold.

How do I prevent soggy rice?

Rinse the rice, measure the liquid accurately, and bake covered first, then uncovered. Letting the dish rest after baking allows moisture to redistribute and excess steam to escape.

What vegetables can I add?

Carrots, celery, bell peppers, peas, mushrooms, and zucchini all work. Add sturdy vegetables at the start and delicate ones (like peas or spinach) near the end so they don’t overcook.

Is there a way to make it spicier?

Add 1/2 teaspoon red pepper flakes to the rice mixture or rub a little cayenne on the chicken.

A drizzle of hot sauce at the table is an easy fix, too.

Can I use chicken stock concentrate or bouillon?

Yes, but go easy on added salt. Concentrates and bouillon can be salty, so taste the broth before seasoning the rice.

What if I don’t have a skillet for sautéing?

You can sauté the aromatics in a small saucepan, or skip sautéing and mix them in raw with a drizzle of oil. Sautéing adds depth, but the dish will still be tasty without it.

Final Thoughts

This Chicken and Rice Bake is a reliable, cozy staple that works on any weeknight.

It’s forgiving, flexible, and built from ingredients you know. Once you make it once, you’ll find your own tweaks and favorite add-ins. Keep it simple, season well, and let the oven do the rest.