Baked Chicken and Rice (One Pan)

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This oven baked chicken and rice is made from scratch, no canned soup here! It all comes together in one pan in just a few simple steps.

Prep Time15

Cook Time55

Total Time1 10

Course: Main Course

Cuisine: American

Servings: people

Calories: 674kcal

Author: Tania

1 ½ cups long grain rice
½ cup yellow onion small-diced
6 cloves fresh garlic, minced
2 teaspoons Better Than Bouillon roasted chicken base
1 teaspoon Italian seasoning or fresh thyme
2 tablespoons melted unsalted butter
½ teaspoon salt
Ground black pepper to taste
2 ½ cups HOT chicken broth heat it up in the microwave or in a saucepan
3 tablespoons unsalted butter, cut into small cubes to be added later in the cooking process

Preheat oven to 350°F.
Season chicken thighs with olive oil, smoked paprika, Italian seasoning, garlic powder, salt, and black pepper until fully coated on all sides. Set aside.
Combine the rice: In a 9x13-inch baking pan, combine the long grain rice, onions, garlic, chicken base, Italian seasoning, melted butter (2 tablespoons), salt, black pepper, and the HOT chicken broth. Stir well to combine. Note: It’s important that the broth is hot, otherwise the rice won’t cook properly. You can microwave it or heat in a saucepan.
Arrange the chicken: Place the seasoned chicken thighs on top of the rice mixture in a single layer.
Bake covered: Cover the pan very tightly with foil to trap all the steam inside. Bake covered for 40 minutes.
Bake uncovered: Then, remove the foil from the pan (note: you may notice liquid still pooled on top, that’s normal). Dollop the butter cubes evenly over the chicken and rice. Finish baking uncovered for another 15-20 minutes, or until the chicken is cooked through and the rice has fully absorbed the liquid.
Fluff rice: Remove the chicken from the pan and fluff the rice with a fork. Tip: Fluffing the rice helps release excess steam and separates the grains for a tender, fluffy texture.
Serve: Return the chicken. Garnish with freshly grated parmesan cheese and fresh parsley.

Use bone-in chicken thighs so the meat stays juicy over the longer bake time without becoming soft or rubbery. Most bone-in thighs come with the skin, I just remove it with a knife.
Start with HOT broth! This is important. It helps the rice cook evenly and stops it from becoming undercooked or mushy.
Rice and water ratio: Follow the amount of rice and liquid as directed. I tested multiple amounts and this one yielded the best results.
Baking pan recommendation: Use a 9x13 baking pan, preferably ceramic. You can also use glass (pyrex) dishes. Avoid metal pans (The rice at the bottom will scorch).
Seal tightly! Seal the foil firmly on all four sides of the pan so the steam cannot escape. This ensures the rice cooks properly.

Make Ahead, Storage, Reheating

Prep ahead: Season chicken up to 24 hours in advance and keep refrigerated. Do not combine raw rice and broth ahead of time.
Storage: Refrigerate in an airtight container for up to 4 days.
Make ahead: Make the entire dish 1 day before and let it cool. Refrigerate.
Reheating: Add 2 tablespoons of broth or water, cover tightly with foil, and heat at 350°F until warmed through (or heat individual portions).
Freezing: Freeze completely cooled individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Substitutions and Variations

Rice: Jasmine rice is a great choice.
Brown rice: Increase hot broth to 3 cups per 1-1/2 cups brown rice.
Chicken cuts: Boneless chicken thighs or chicken breasts can be used (check for an internal temperature of 165°F).
Cheese: Substitute Pecorino Romano or any cheese you like.

Disclaimer: Nutritional values (per serving) are approximates only.