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Baked Chicken and Rice - Comforting, Easy, and One-Pan

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • Chicken: 4–6 bone-in, skin-on chicken thighs (about 2 lbs). Boneless works too; see notes under Alternatives.
  • Rice: 1 1/2 cups long-grain white rice (like jasmine or basmati), rinsed.
  • Liquid: 3 cups low-sodium chicken broth (or water + bouillon).
  • Aromatics: 1 small onion (diced), 3 garlic cloves (minced).
  • Vegetables: 1 cup carrots (small dice) and 1 cup frozen peas. Optional but recommended.
  • Fat: 2 tablespoons olive oil or melted butter.
  • Seasoning blend: 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon paprika (sweet or smoked), 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder.
  • Optional extras: Lemon zest (1/2 teaspoon), a squeeze of lemon juice, fresh parsley for garnish.
  • Equipment: 9x13-inch baking dish or oven-safe pan, foil, and a small saucepan (if pre-warming broth).

Instructions
 

  • Prep the oven and pan: Preheat your oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish. Rinse the rice under cold water until the water runs clearer; drain well.
  • Season the chicken: Pat the chicken dry. In a small bowl, mix the salt, pepper, paprika, thyme, garlic powder, and onion powder. Rub 2/3 of the mixture onto the chicken (both sides). Reserve the rest for the rice.
  • Sauté aromatics (optional but recommended): In a skillet, warm 1 tablespoon oil over medium heat. Cook the onion for 3–4 minutes until softened, then add garlic for 30 seconds. This step builds deeper flavor.
  • Layer the rice and veggies: Add the rinsed rice to the baking dish. Stir in the sautéed onion/garlic, carrots, peas, and the remaining seasoning. Drizzle in the remaining oil or butter. Spread evenly.
  • Add the liquid: Pour in the chicken broth. For fluffier rice, warm the broth on the stove first; hot liquid jump-starts cooking and reduces uneven spots. Taste the liquid—add a pinch of salt if needed.
  • Nestle the chicken: Place the chicken thighs on top of the rice, skin-side up. Don’t submerge the skin; keeping it above the liquid helps it crisp.
  • Cover and bake: Cover tightly with foil and bake for 30 minutes.
  • Uncover and finish: Remove the foil and bake another 20–25 minutes, until the chicken is cooked through (internal temp 165°F/74°C) and the rice is tender. If the top needs more color, broil for 2–3 minutes, watching closely.
  • Rest and brighten: Let the dish rest for 5–10 minutes. Add lemon zest and a squeeze of lemon juice for freshness, and scatter chopped parsley over the top.
  • Serve: Spoon rice onto plates, top with a chicken thigh, and drizzle with any pan juices. Season to taste.