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One Pan Chicken and Rice Bake Recipe

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4 from 10 reviews

This One Pan Chicken and Rice Bake is a comforting, easy-to-make dinner that combines tender, seasoned chicken thighs with perfectly cooked, flavorful rice and aromatic vegetables. Using just one oven-safe pan, this recipe saves time on cleanup while delivering a hearty, well-balanced meal ideal for weeknights or casual gatherings.

Ingredients

Butter

  • 2 tablespoons butter (divided use)

Vegetables & Seasonings

  • 1½ cups (packed) mirepoix (frozen or fresh)
  • 2 teaspoons minced garlic
  • 1 teaspoon Italian seasoning
  • Salt & pepper to taste (about ⅔ teaspoon salt recommended)
  • 2 teaspoons seasoning of choice (garlic herb or buttery steakhouse)

Grains & Liquids

  • 1½ cups long grain white rice (NOT parboiled)
  • 3 cups low sodium chicken broth

Protein

  • 2 pounds chicken thighs (bone-in or boneless, either is fine)

Instructions

  1. Prep: Preheat your oven to 350°F (175°C). Use an oven-safe pan or braiser around 3.5 quarts in size with a lid for best results.
  2. Cook Mirepoix: Place the pan over medium heat. Add 1 tablespoon of butter and let it melt. Then cook the mirepoix and minced garlic for 4 to 5 minutes until softened and fragrant.
  3. Add Rice: Stir in the long grain white rice, cooking it for one minute to lightly toast it and infuse flavor.
  4. Add Broth and Seasoning: Pour in the low sodium chicken broth and sprinkle the Italian seasoning on top. Season with salt and pepper to taste—using enough salt is important to avoid bland rice. Remove the pan from heat once combined.
  5. Add Chicken: Rub the chicken thighs evenly with your choice of seasoning, such as garlic herb or buttery steakhouse blend, then nestle them on top of the rice mixture in the pan.
  6. Bake: Cover the pan and bake on the middle rack at 350°F for 30 minutes. Without opening the lid, increase the oven temperature to 400°F and bake for an additional 10 minutes.
  7. Finish Baking: Remove the lid and gently fluff or stir the rice around the chicken. The rice should be nearly cooked, and the chicken partly browned. Dot the rice and chicken with the remaining 1 tablespoon of butter. Continue baking uncovered on the upper middle rack at 400°F for 5 to 8 minutes, or until the rice is tender and the chicken thighs reach an internal temperature of at least 165°F, developing a slight golden crust.
  8. Serve: Remove from oven and serve immediately while hot for the best flavor and texture.

Notes

  • Use a pan that has a tight-fitting lid to keep moisture inside during baking.
  • Bone-in chicken thighs add more flavor, but boneless work well if preferred.
  • Make sure to use long grain white rice that is not parboiled for optimal texture.
  • Adjust seasoning according to taste, but don’t skimp on salt to ensure the rice is well-flavored.
  • Resting the dish covered for a few minutes before serving can enhance flavor integration.
  • Ensure chicken reaches an internal temperature of 165°F for safe consumption.

Find it online: https://recipeplenty.com/one-pan-chicken-and-rice-bake-recipe/