That is one of the best and easiest weeknight meals to make! The magic of this dish is that the raw rice cooks directly in the baking dish, soaking up all the flavor from the chicken juices and broth.
Here is a straightforward and highly-rated recipe for One-Pan Oven Baked Chicken and Rice perfect for a beginner.
Easy One-Pan Baked Chicken and Rice
This recipe uses a simple blend of spices and chicken thighs (which stay juicier than breasts) for maximum flavor and an easy, hands-off dinner.
| Component | Quantity | Notes |
| Chicken | 4-6 | Bone-in, skin-on chicken thighs (or boneless, skinless for less fat) |
| Rice | $1.5 \text{ cups}$ | Uncooked long-grain white rice (e.g., Basmati or Jasmine) |
| Liquid | $3 \text{ cups}$ | Hot Chicken Broth (low sodium) |
| Aromatics | $\frac{1}{2} \text{ small}$ | Yellow Onion, finely diced |
| 3 cloves | Garlic, minced | |
| Fat | 2 Tbsp | Olive Oil |
| Seasoning | 1 Tbsp | Smoked Paprika |
| 1 tsp | Dried Thyme | |
| 1 tsp | Dried Oregano | |
| $1 \text{ tsp}$ | Salt (plus more for chicken) | |
| $\frac{1}{2} \text{ tsp}$ | Black Pepper (plus more for chicken) | |
| Garnish (Optional) | $\frac{1}{4} \text{ cup}$ | Fresh Parsley, chopped |
Equipment
- $9 \times 13 \text{-inch}$ Baking Dish (or similarly sized casserole dish).
Instructions
1. Prep the Chicken and Spices (10 minutes)
- Rinse the Rice (Optional but Recommended): Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch for fluffier rice. Set aside to drain.
- Make the Seasoning: In a small bowl, mix together the olive oil, smoked paprika, thyme, oregano, minced garlic, 1 tsp salt, and $\frac{1}{2} \text{ tsp}$ black pepper.
- Season the Chicken: Pat the chicken thighs dry. Rub the seasoning mixture generously all over the chicken pieces.
2. Assemble the Dish (5 minutes)
- Preheat Oven: Preheat your oven to $375^\circ\text{F}$ ($190^\circ\text{C}$).
- Build the Base: In the baking dish, spread the rinsed rice and diced onion in an even layer.
- Add Liquid: Pour the hot chicken broth over the rice and onions. Stir it once or twice just to distribute the rice evenly.
- Place the Chicken: Arrange the seasoned chicken thighs over the rice mixture in a single layer.
3. Bake (50–60 minutes)
- Bake Covered: Cover the baking dish tightly with aluminum foil. This traps the steam, ensuring the rice cooks properly.
- Bake Covered: Place in the preheated oven and bake for 40 minutes.
- Bake Uncovered (for crispiness): Carefully remove the foil. The rice should be nearly done, and the chicken should be mostly cooked.
- Finish Cooking: Bake uncovered for an additional 10-20 minutes (total cook time is about 60 minutes), or until the chicken is cooked through (internal temperature of $165^\circ\text{F}$ or $74^\circ\text{C}$) and the top of the skin is golden and crispy.
4. Rest and Serve
- Rest: Remove the dish from the oven and let it rest for 5-10 minutes, still uncovered. This allows the rice to absorb any final liquid and the juices in the chicken to redistribute.
- Fluff and Garnish: Use tongs to move the chicken aside, and gently fluff the rice with a fork. Place the chicken back on top, garnish with fresh parsley (if using), and serve!
Beginner Tips for Success
- Use HOT Broth: Using hot or warm broth gives the rice a head start and helps it cook in time with the chicken. Microwave the broth if necessary before adding it to the dish.
- Cover Tightly: Ensuring the dish is tightly sealed with foil is crucial for the rice to steam and become tender.
- Don’t Peek Too Early: Resist the urge to lift the foil before the 40-minute mark! This lets the steam escape, and your rice may not cook all the way through.
- Chicken Thighs are Forgiving: Chicken thighs are the best choice for this recipe because they have more fat and moisture, which keeps them juicy during the longer bake time required for the rice.
