If you are craving a comforting, hearty meal that feels like a warm hug on a plate, then the One Pan Chicken and Rice Bake Recipe is about to become your new best friend in the kitchen. This dish combines tender, flavorful chicken thighs with perfectly cooked, savory rice all baked together in one beautiful, easy-to-clean pan. It’s the kind of meal that makes weeknight dinners stress-free yet impressive enough for guests, delivering layers of gorgeous aromas and vibrant colors with every bite. Trust me, once you try this delightful recipe, you’ll want to keep it on regular rotation for family dinners, busy nights, and whenever you want a simple, totally satisfying meal.
Ingredients You’ll Need
The magic of this One Pan Chicken and Rice Bake Recipe lies in the simplicity and quality of its ingredients. Each component adds its own special touch, from the buttery mirepoix that creates the flavor base, to the juicy chicken thighs that provide rich juiciness and texture. These essential ingredients come together effortlessly to create a dish bursting with flavor and perfect balance.
- Butter (2 tablespoons divided): Adds richness and helps soften vegetables while boosting the final finish.
- Mirepoix (1½ cups packed, frozen or fresh): A classic blend of diced onions, carrots, and celery that forms a flavorful aroma and base.
- Minced garlic (2 teaspoons): Infuses the dish with a warm, savory depth that makes the rice and chicken irresistible.
- Long grain white rice (1½ cups, NOT parboiled): Absorbs all those savory juices perfectly to become fluffy and tender without getting mushy.
- Low sodium chicken broth (3 cups): Moistens the rice and carries all the seasoning notes for a balanced taste.
- Italian seasoning (1 teaspoon): Brings in a subtle blend of herbs that complement the chicken and vegetables beautifully.
- Salt & pepper (to taste): Essential for highlighting all the flavors; don’t skimp on salt here!
- Chicken thighs (2 pounds, bone-in or boneless): The star protein, juicy and forgiving, perfect for baking to golden perfection.
- Seasoning of choice (2 teaspoons, such as garlic herb or buttery steakhouse): Adds an extra personalized flavor kick to the chicken.
How to Make One Pan Chicken and Rice Bake Recipe
Step 1: Preheat and Prepare Your Pan
Begin by heating your oven to 350 degrees F. For this recipe, an oven-safe pan or braiser around 3.5 quarts is ideal so everything cooks evenly and you can cover it for moisture retention. Having the right pan sets you up for success by helping the rice cook perfectly and the chicken stay tender.
Step 2: Cook Your Mirepoix and Garlic
Place the pan over medium heat and melt 1 tablespoon of butter. Once bubbly, add the mirepoix and minced garlic and cook for 4 to 5 minutes until the vegetables soften and release their sweet aroma. This step builds the flavorful foundation your rice will soak up later.
Step 3: Toast the Rice
Stir in the rice and cook for about a minute to coat the grains in butter and vegetables. This gentle toasting step helps in adding a subtle nutty flavor to the rice and ensures it will cook up with great texture.
Step 4: Add Broth and Seasonings
Pour in the chicken broth and sprinkle the Italian seasoning into the pan. Season the mixture with salt and pepper—be generous with the salt, as it enhances all the flavors beautifully. Take the pan off the heat once everything is combined.
Step 5: Arrange the Chicken
Pat your chicken thighs dry and rub them with your chosen seasoning blend to intensify their flavor. Nestle them on top of the rice mixture in the pan. This way, the juices from the chicken drip into the rice as it bakes, making it extra flavorful.
Step 6: Bake Covered at 350 Degrees
Cover the pan with its lid or aluminum foil and bake on the middle rack for 30 minutes. This slow start helps the rice absorb the broth and the chicken begin cooking evenly without drying out.
Step 7: Increase Oven Temperature and Continue Baking
Without uncovering the pan, raise the oven heat to 400 degrees F and bake for another 10 minutes. This step starts crisping the chicken skin (if your thighs have skin) and further cooks the rice.
Step 8: Uncover and Finish Baking
Uncover the pan and gently fluff the rice around the chicken thighs. Dot the rice and chicken with the remaining tablespoon of butter for extra richness. Bake uncovered at 400 degrees F for an additional 5 to 8 minutes until the rice is tender, chicken is golden brown, and reaches an internal temperature of 165 degrees F. This final crisping step really elevates the dish.
Step 9: Serve Immediately
Once baked perfectly, serve the dish hot straight from the pan to the table. The combination of juicy chicken resting on soft, flavorful rice is unbeatable.
How to Serve One Pan Chicken and Rice Bake Recipe
Garnishes
To add fresh, vibrant pops of flavor, sprinkle chopped fresh parsley or cilantro over the finished dish. A squeeze of fresh lemon juice or a light drizzle of olive oil can brighten every bite and balance the richness.
Side Dishes
This recipe is a complete meal on its own but pairs beautifully with a crisp green salad or steamed vegetables like broccoli or green beans. Roasted seasonal vegetables add color and nutrients while keeping the meal wholesome and balanced.
Creative Ways to Present
Serve the chicken thighs atop a generous mound of rice on each plate, letting the delicious pan juices drip freely. For a family-style feast, bring the pan to the table and let everyone scoop their own portions—there’s something so cozy and inviting about this rustic presentation.
Make Ahead and Storage
Storing Leftovers
Leftovers should be transferred to an airtight container and stored in the refrigerator. They will keep well for up to 3 days, making this dish a wonderful option for next-day lunches or quick dinners.
Freezing
This One Pan Chicken and Rice Bake Recipe freezes beautifully. Portion out leftovers into freezer-safe containers and freeze for up to 2 months. When you want a comforting meal fast, just thaw overnight and reheat.
Reheating
Reheat leftovers covered in the microwave or in a 325 degree F oven until warmed through. To prevent drying, add a tablespoon of water or chicken broth before reheating, and stir the rice occasionally for even heating.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken thighs are preferred here for their juiciness during baking, but boneless, skinless chicken breasts can be used. Just watch closely as they may cook a bit faster and can dry out if overbaked.
Is it important to use long grain white rice?
Yes, long grain white rice works best because it cooks evenly and remains fluffy. Parboiled or other rice varieties may have different cooking times and textures that could affect the final dish.
Can I add vegetables to this recipe?
Definitely. Adding vegetables like peas, bell peppers, or mushrooms can add color and nutrition. Add them after the initial baking step so they don’t become overcooked.
Do I need a lid for the baking pan?
A lid helps retain moisture so the rice cooks perfectly tender. If you don’t have a lid, use tightly sealed aluminum foil instead for best results.
What seasoning blends work best?
Garlic herb and buttery steakhouse seasoning are excellent choices that complement the chicken beautifully. Feel free to experiment with your favorite blends like smoked paprika or lemon pepper for variety.
Final Thoughts
If you’re looking for a meal that’s bursting with flavor, easy to prepare, and perfect for busy days or special occasions, the One Pan Chicken and Rice Bake Recipe is a must-try. It truly combines convenience with wholesome, mouthwatering results that everyone will love. I can’t wait for you to make it and enjoy every comforting, flavorful bite with your loved ones.
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One Pan Chicken and Rice Bake Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This One Pan Chicken and Rice Bake is a comforting, all-in-one meal that combines tender, seasoned chicken thighs with aromatic mirepoix-infused rice, baked to juicy perfection. Ideal for easy weeknight dinners, the dish uses simple ingredients and minimal cleanup while delivering rich flavors enhanced by Italian seasoning and butter.
Ingredients
Chicken
- 2 pounds chicken thighs (bone-in or boneless, either is fine)
- 2 teaspoons seasoning of choice (garlic herb or buttery steakhouse)
- 2 tablespoons butter (divided use)
Rice and Mirepoix
- 1½ cups (packed) mirepoix (frozen or fresh)
- 2 teaspoons minced garlic
- 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)
Instructions
- Prep: Heat the oven to 350°F. Use a 3.5-quart oven-safe pan or braiser with a lid for best results.
- Cook mirepoix: Place the pan over medium heat and add 1 tablespoon butter. Once melted, add the mirepoix and minced garlic and cook for 4-5 minutes until softened and fragrant.
- Add rice: Stir in the long grain white rice and cook for 1 minute to lightly toast and coat the grains.
- Add broth and seasoning: Stir in the low sodium chicken broth and Italian seasoning. Season with salt and pepper to taste (approximately 2/3 teaspoon salt). Remove the pan from the heat.
- Add chicken: Rub the chicken thighs with your chosen seasoning and nestle them on top of the rice mixture evenly.
- Bake initial: Cover the pan with its lid and bake on the middle rack for 30 minutes at 350°F. Without opening the lid, increase the oven temperature to 400°F and bake for an additional 10 minutes.
- Finish baking: Uncover the pan and gently fluff or stir the rice around the chicken. Dot the chicken and rice with the remaining 1 tablespoon of butter. Continue baking uncovered on the upper middle rack 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 slightly browned.
- Serve: Remove from the oven and serve immediately for best flavor and texture.
Notes
- Use bone-in thighs for more flavor and juiciness; boneless works for quicker cooking.
- Do not use parboiled rice as it won’t absorb liquid properly.
- Ensure the pan is oven-safe and has a lid to trap steam for the rice to cook evenly.
- Adjust salt seasoning carefully since low sodium broth is used.
- Use a meat thermometer to check chicken doneness for food safety.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
