If you have ever wanted a comforting, hearty meal that comes together easily and fills your kitchen with mouthwatering aromas, then this One Pan Chicken and Rice Bake Recipe is exactly what you need. It is a perfect balance of tender, seasoned chicken thighs resting on a bed of flavorful, fluffy rice infused with the savory goodness of mirepoix, garlic, and chicken broth. All cooked in a single pan, this recipe promises minimal cleanup and maximum taste, turning a humble weeknight dinner into a special occasion with no extra effort.
Ingredients You’ll Need
Each ingredient in this One Pan Chicken and Rice Bake Recipe plays a vital role in creating a dish that is both delicious and visually inviting. The blend of butter, aromatic vegetables, and well-seasoned chicken melds together beautifully to deliver layers of flavor and the perfect texture.
- 2 tablespoons butter (divided use): Adds richness and helps enhance the flavors of both the rice and chicken with a silky finish.
- 1½ cups (packed) mirepoix (frozen or fresh): The classic flavor base of onions, carrots, and celery that imparts depth and sweetness.
- 2 teaspoons minced garlic: Provides a sharp, savory kick that brightens the entire dish.
- 1½ cups long grain white rice (NOT parboiled): Gives that perfect fluffy texture when baked with the broth and vegetables.
- 3 cups low sodium chicken broth: Essential for cooking the rice while imbuing it with savory, comforting flavor.
- 1 teaspoon Italian seasoning: A fragrant blend of herbs that enhances the aroma and complexity.
- Salt & pepper (to taste): Fundamental seasoning needed to balance and elevate every ingredient.
- 2 pounds chicken thighs (bone-in or boneless, either is fine): Juicy and tender protein that’s easy to cook and pairs perfectly with rice.
- 2 teaspoons seasoning of choice (garlic herb or buttery steakhouse are delicious here): Allows you to customize the dish with your preferred flavors for an extra special touch.
How to Make One Pan Chicken and Rice Bake Recipe
Step 1: Prep Your Oven and Pan
Begin by heating your oven to 350 degrees Fahrenheit. Using a roughly 3.5-quart oven-safe pan or braiser with a lid is ideal for this recipe as it ensures the rice cooks evenly and the chicken builds that beautiful golden crust without drying out.
Step 2: Cook the Mirepoix and Garlic
Place your pan over medium heat and add 1 tablespoon of butter. Allow it to melt fully before adding the mirepoix and minced garlic. Cook these until they soften gently, around 4 to 5 minutes. This step unlocks deep aromatic flavors which form the backbone of the rice.
Step 3: Stir in the Rice
Add the long grain white rice into the pan and stir for about one minute. This briefly toasts the rice and helps it absorb flavors better during baking, resulting in a fluffier texture that is far from bland.
Step 4: Add Broth and Seasonings
Pour in the chicken broth and sprinkle the Italian seasoning along with salt and pepper to taste. It’s important to add enough salt here—about two-thirds of a teaspoon—to keep the rice from tasting flat. Once combined, take the pan off the heat to prepare for the chicken addition.
Step 5: Arrange the Chicken Thighs
Rub the chicken thighs with your chosen seasoning. Nestle these thighs directly on top of the rice bed, making sure they’re spaced evenly. This layering allows the juices to drip into the rice, enhancing its moisture and flavor during baking.
Step 6: Initial Bake at 350°F
Cover your pan and place it on the middle rack of the oven. Bake for 30 minutes to allow the rice to start cooking and the chicken to heat gently without drying out. This slow start is key to combining textures perfectly.
Step 7: Raise Oven Temperature and Continue Baking
Without uncovering, increase the oven temperature to 400 degrees Fahrenheit, then bake for an additional 10 minutes. This step intensifies cooking and starts the browning process on the chicken skin for tantalizing color and flavor.
Step 8: Finish Uncovered with Butter
Remove the lid and gently fluff or stir the rice around the chicken thighs—this helps to finish cooking the rice evenly. Dot the chicken and rice with the remaining tablespoon of butter, then bake uncovered on the upper middle rack at 400°F for 5 to 8 more minutes. The chicken should reach an internal temperature of at least 165 degrees Fahrenheit and develop a slight golden crust.
Step 9: Serve Warm and Enjoy
Once perfectly cooked, serve the dish immediately to savor the fresh flavors and comforting warmth that only this One Pan Chicken and Rice Bake Recipe can deliver.
How to Serve One Pan Chicken and Rice Bake Recipe
Garnishes
Adding fresh herbs such as chopped parsley or thyme on top immediately before serving adds a burst of color and a fresh, herbaceous note that pairs wonderfully with the rich chicken and savory rice.
Side Dishes
For a complete meal, serve with a crisp green salad or simply roasted vegetables. The freshness and crunch of these sides complement the softness of the rice and chicken, creating a balanced plate.
Creative Ways to Present
Try plating the thighs atop individual scoops of rice, garnished with lemon wedges for a citrusy brightness, or serve family-style directly from the pan to create a rustic, inviting atmosphere that will have everyone digging in eagerly.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. The flavors actually deepen overnight, making for a tasty next-day meal. Consume within 3 to 4 days to ensure freshness.
Freezing
This One Pan Chicken and Rice Bake Recipe freezes wonderfully. Portion leftovers into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To reheat, place leftovers in a covered dish in the oven at 350 degrees Fahrenheit until warmed through, or microwave in short bursts, stirring occasionally to heat evenly without drying out.
FAQs
Can I use chicken breasts instead of thighs?
You can substitute chicken breasts, but thighs remain juicier and more forgiving during baking. If using breasts, watch the cooking time carefully to avoid dryness.
Is it necessary to use long grain white rice?
Long grain rice is preferred because it absorbs liquid well and stays fluffy. Parboiled or other rice types may result in different textures and cooking times.
Can I make this recipe gluten-free?
Absolutely! Just ensure your chicken broth and seasonings are gluten-free, which they often are, but always check labels to be safe.
What if I don’t have a pan with a lid?
If your pan doesn’t have a lid, you can cover it tightly with aluminum foil during the covered baking stages to trap steam and ensure the rice cooks properly.
How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer; the internal temperature should reach at least 165 degrees Fahrenheit at the thickest part for safe consumption.
Final Thoughts
This One Pan Chicken and Rice Bake Recipe is a true kitchen hero, combining simplicity, flavor, and ease into a dish you will want to make again and again. Whether cooking for family or friends, it turns an ordinary meal into something truly memorable—give it a try and enjoy every delicious bite.
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One Pan Chicken and Rice Bake Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
A comforting and easy one-pan chicken and rice bake that combines tender chicken thighs with flavorful rice cooked in savory chicken broth and herbs. This hearty dish uses a simple stovetop-to-oven method for a hands-off meal with minimal cleanup, perfect for weeknight dinners.
Ingredients
Butter and Aromatics
- 2 tablespoons butter (divided use)
- 1½ cups (packed) mirepoix (frozen or fresh)
- 2 teaspoons minced garlic
Rice and Seasoning
- 1½ cups long grain white rice (NOT parboiled)
- 3 cups low sodium chicken broth
- 1 teaspoon Italian seasoning
- Salt & pepper, to taste (about 2/3 teaspoon salt recommended)
- 2 teaspoons seasoning of choice (e.g., garlic herb or buttery steakhouse seasoning)
Protein
- 2 pounds chicken thighs (bone-in or boneless)
Instructions
- Prep: Preheat your oven to 350 degrees Fahrenheit. Use an oven-safe pan or braiser with a lid, ideally around 3.5 quarts in size, to accommodate the chicken and rice mixture.
- Cook mirepoix: Place the pan over medium heat. Once hot, add 1 tablespoon of butter and let it melt. Add the mirepoix and minced garlic, sautéing for 4-5 minutes until the vegetables soften and release their aroma.
- Add rice: Stir the long grain white rice into the softened mirepoix mixture and cook for about one minute to slightly toast the rice and enhance its flavor.
- Add broth and seasoning: Pour in the low sodium chicken broth and add the Italian seasoning. Season with salt and pepper to taste, ensuring the dish is well-seasoned to prevent bland rice (around 2/3 teaspoon salt). Remove the pan from the heat.
- Add chicken: Rub the chicken thighs with your chosen seasoning (such as garlic herb or buttery steakhouse). Arrange the chicken thighs neatly on top of the rice mixture in the pan.
- Bake: Cover the pan with its lid and bake on the middle rack at 350°F for 30 minutes. Without opening the lid, increase the oven temperature to 400°F and continue baking for an additional 10 minutes.
- Finish: Remove the lid and gently fluff or stir the rice around the chicken thighs. The rice should be nearly cooked through. Dot the chicken and rice with the remaining tablespoon of butter. Return the uncovered pan to the oven on the upper middle rack and bake at 400°F for another 5-8 minutes, until the rice is tender and the chicken reaches an internal temperature of at least 165°F and is lightly browned.
- Serve: Serve the chicken thighs and rice immediately while hot for a comforting and delicious meal.
Notes
- Bone-in or boneless chicken thighs both work well; bone-in will add more flavor but take slightly longer to cook.
- Use low sodium chicken broth to control salt levels, especially since additional salt is added during cooking.
- Do not use parboiled rice, as it will not cook properly with this method.
- Mirepoix can be fresh or frozen, but be sure it is fully thawed if using frozen.
- To check doneness, use a meat thermometer to ensure chicken thighs reach 165°F internally.
- Butter added near the end enhances flavor and helps with slight browning.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
