Recipe Overview
Why you’ll love it: Baked one pan chicken and rice is an easy dinner recipe that hits all the right comfort food notes. Everything cooks together in the oven (even the rice!) for maximum convenience.
How long it takes: 1 hour, 20 minutes
Equipment you’ll need: 9 x 13-inch casserole dish, foil
Servings: 4
Juicy Chicken and Fluffy Rice in One Pan
I always keep my freezer stocked with boneless skinless chicken breasts, but chicken thighs are great too. Not only do they have a richer flavor (like in this grilled chicken thighs recipe!), but they have a little more flexibility in cooking. If you attempted to use boneless skinless chicken breasts in this recipe, they’d be overcooked by the time the rice was tender. However, chicken thighs have a little extra fat, which means they don’t dry out nearly as easily.
This is such a simple recipe, but it really feels like magic!
What makes it special:
- Family-friendly. This is a comfort food recipe with wide appeal, whether you’re cooking for picky kids or adults. The flavors are familiar and delicious without being too bold or adventurous. (For the more adventurous types, try my slow cooker Moroccan chicken thighs or one pan Cuban chicken and rice.)
- One-pan convenience: Everything cooks together in one oven-proof dish, making cleanup easy.
- Budget-friendly. Chicken thighs and rice are affordable grocery staples, making this a budget-friendly meal that may even yield some leftovers, especially if you’re serving young kids with smaller appetites.
How to Make One Pan Chicken and Rice
Prepare. Preheat your oven to 375ºF and lightly grease a large baking dish.
Start assembling. Add the uncooked rice, onion, garlic, salt, and pepper. Pour in the broth and stir; use a spoon to push the rice around the dish to make sure it’s in an even layer.
Season the chicken. Mix the oil and seasonings in a mixing bowl. Add the chicken and toss to coat, then place the chicken in the casserole dish with the rice. I like to tuck the thinner edges of the chicken thighs underneath so they look neater, plus they fit better in the dish (refer to the photos).
Bake. Cover the dish with foil. It’s important not to skip this step because the foil retains the steam, which helps cook the rice. Bake for 55 to 60 minutes. Remove the foil and scatter the frozen peas on top, then bake for 3 to 5 minutes to cook the peas.
Cooking Tip
I like adding the peas at the end of the cooking time because they retain their texture and bright color. However, if you prefer them to be more well-done, stir the frozen peas into the rice before the casserole is cooked.
Finish. Cool the chicken and rice casserole for 5 minutes before serving, then garnish with parsley, if desired.
Recipe Variations
- Switch up the veggies. You can try other frozen veggies like corn, or a pea and carrot mix if you’d like. I think green beans would also work well. I haven’t tested this recipe with green beans but since beans take longer to cook, I would stir them in right away with the uncooked rice.
- Top the casserole with cheese. Add grated Parmesan or shredded cheddar cheese to the dish when you add the peas.
- Experiment with different seasonings. Use chili powder and oregano for a Tex-Mex spin, then serve with salsa and a dollop of sour cream. For a Greek-inspired chicken and rice dish, substitute oregano for the thyme, and serve with a squeeze of fresh lemon and a sprinkle of crumbled feta.
Serving Ideas
- Salad. I think salad is the perfect side for baked chicken and rice! Try my kale salad with apples or this classic house salad.
- Veggie sides. Roasted turnips, roasted carrots, or other root veggies would be fantastic, or go with a stovetop recipe like my sautéed asparagus. Keep it simple with cut-up fresh vegetables and homemade dill vegetable dip (and you can make it ahead of time!).
- Dessert. Fresh fruit kabobs with cream cheese fruit dip is always a hit with kids and could stand in for a salad, too. Serve a homestyle dessert like apple crisp or blueberry cobbler. They can be baked in the oven along with the casserole!
More One Pan Recipes
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Ingredients
For the Chicken:
- 8 boneless skinless chicken thighs (1.75 to 2 pounds)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
For the Rice:
- 1 ½ cups long-grain white rice, uncooked (see note)
- ½ cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 2 ½ cups low sodium chicken broth (if you use regular broth, not low sodium, you may want to reduce the amount of salt)
- ½ cup frozen peas, unthawed (see note)
For optional garnish:
- ¼ cup fresh parsley, chopped
Instructions
- Preheat oven to 375°F. Lightly grease a 9 x 13-inch baking dish.
- Add uncooked rice, onion, garlic, salt, and pepper to the baking dish. Pour broth over the rice, stir well to combine. As much as possible, evenly distribute the rice in the dish.1 ½ cups long-grain white rice, uncooked, ½ cup diced onion, 2 cloves garlic, minced, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper, 2 ½ cups low sodium chicken broth
- In a large bowl, mix oil, paprika, garlic powder, onion powder, thyme, salt, and black pepper. Add the chicken to the bowl; mix well until chicken thighs are well-coated with the oil and seasoning.8 boneless skinless chicken thighs, 1 tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried thyme, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Arrange the seasoned chicken on top of the rice mixture in a single layer. It’s helpful to tuck the loose edges of the chicken thighs under so that they are more compact. This prevents them from drying out, looks nice, and conserves pan space.
- Cover the dish tightly with foil. Bake for 55 to 60 minutes.
- Remove the dish from the oven, take the foil off, and add the frozen peas, distributing them evenly. Put the dish back in the oven, uncovered, and bake 3 to 5 minutes or until the peas are tender and bright green.½ cup frozen peas, unthawed
- Let the casserole cool for 5 minutes before serving. Garnish with fresh parsley, if desired.¼ cup fresh parsley, chopped
Notes
- Chicken: 8 bone-in chicken thighs (about 3 to 3.5 lbs.) can be substituted for the boneless skinless chicken thighs. Remove and discard the skin before seasoning the thighs.
- Peas: If you prefer, the peas can be stirred in with the rice before cooking. They will be well-done and lose their bright green color. Alternatively, the peas can be omitted entirely.
- Rice: Choose basmati, jasmine, or other long-grain white rice. Brown rice will not work in this recipe because it takes too long to cook—save it for Instant Pot brown rice or a stuffed pepper casserole!
- Yield: This recipe makes 4 large servings with 2 chicken thighs each, or 8 smaller-sized servings.
- Storage: Transfer leftovers to an airtight container and store in the refrigerator for 3 to 4 days.
- Freeze: Store leftover baked chicken and rice in a freezer-safe container or bag. It will last for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat: Individual portions can be heated in the microwave, or you can place the rice and chicken in a covered skillet and warm over medium heat, stirring occasionally. You may need to add a splash of broth or water to keep the rice from sticking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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