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
Scale
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
