Baked Chicken and Rice

A serving spoon scooping seasoned chicken pieces, rice, and green peas from a white dish.

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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.

Prep Time10

Cook Time1 5

Resting Time5

Total Time1 20

Course: Chicken, Main Dish, One Pan

Cuisine: American

Diet: Gluten Free

Servings:

Author: Rachel Gurk

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

Video

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

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