One Pan Chicken and Rice Bake

This one pan chicken and rice bake is simple to make (no mess required!) with just a few ingredients you probably have in your kitchen. It’s comforting, hearty and full of delicious seasoned flavor.

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Have you tried one pan meals yet? If not, today is the day you should fix that! You’ll love that the rice cooks tender in the juices and the chicken stays moist. It makes a great complete dinner, but it’s also fabulous served alongside a fresh green salad or roasted veggies.

One pan chicken and rice is extremely adaptable (suggestions below), but I have to confess that this version full of savory broth and simple seasonings is my favorite.

Why You’ll Love This Recipe

This recipe checks all the boxes for an easy, satisfying meal.

One pan magic: Chicken, rice, and seasonings bake together with no juggling.

Big comfort vibes: Soft rice and juicy chicken feel warm and filling.

Simple prep: Basic ingredients and straightforward steps.

Family friendly: Mild flavors that everyone enjoys.

Great leftovers: Tastes even better the next day.

Weeknight ready: Perfect when time and energy run low.

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Ingredients

For the Chicken and Rice Bake:

• 4 bone-in or boneless chicken thighs or breasts
• 1 cup long grain white rice, uncooked
• 2 cups chicken broth
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• Salt and black pepper to taste

Optional Add-ins:

• ½ cup frozen peas or carrots
• Fresh parsley for garnish
• Lemon wedges for serving

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Step-by-Step Instructions

1. Heat the Oven

Start by preheating the oven to 375°F. This steady heat helps the rice cook evenly while keeping the chicken juicy. Lightly grease a large baking dish so nothing sticks as it bakes.

2. Season the Chicken

Place the chicken in a bowl and drizzle with olive oil. Sprinkle paprika, garlic powder, onion powder, thyme, oregano, salt, and black pepper over the chicken. Rub the seasoning in well so every piece gets coated. Set aside while you prepare the rice.

3. Build the Rice Base

Spread the uncooked rice evenly across the baking dish. Add the chopped onion and minced garlic, stirring gently so they mix through the rice. This layer forms the base that absorbs all the flavor as it cooks.

4. Add the Broth

Pour the chicken broth evenly over the rice mixture. Give the dish a gentle shake to level everything out. The rice should sit mostly submerged so it softens properly in the oven.

5. Arrange the Chicken

Lay the seasoned chicken pieces directly on top of the rice. Press them down slightly so the bottoms touch the liquid. This helps flavor the rice and keeps the chicken moist as it bakes.

6. Cover and Bake

Cover the dish tightly with foil. Bake for about 35 to 40 minutes, allowing the rice to cook and absorb the broth fully. Keeping it covered traps steam and ensures tender results.

7. Uncover and Finish

Remove the foil and return the dish to the oven. Bake uncovered for another 15 to 20 minutes until the chicken turns golden and the rice looks fluffy. If using vegetables, scatter them over the dish during this final bake.

8. Rest Before Serving

Let the dish rest for about 5 minutes after baking. This helps the rice settle and makes serving easier.

Serving Suggestions

This one pan meal stands strong on its own, but a few extras make it shine. I like serving it with a crisp green salad or steamed vegetables for balance. Warm bread on the side works well to soak up any extra juices.

For a fresh finish, squeeze lemon juice over the chicken just before serving. A sprinkle of chopped parsley adds color and keeps the plate looking inviting.

Tips & Variations

• Use chicken thighs for extra moisture and richness.
• Swap white rice with brown rice and add extra broth plus bake time.
• Stir in vegetables near the end for added color and texture.
• Add smoked paprika for deeper flavor.
• Season lightly first and adjust salt after baking.

Frequently Asked Questions

Can I use boneless chicken?

Yes, boneless pieces work well and cook slightly faster.

Does this work with brown rice?

It does, but brown rice needs more liquid and extra time in the oven.

Can I make it ahead?

Yes, assemble everything earlier in the day and bake when ready.

How do I store leftovers?

Keep them in an airtight container in the fridge for up to 3 days.

Can I freeze it?

Yes, let it cool completely before freezing in portions.

Final Thoughts

One Pan Chicken and Rice Bake feels like the kind of meal that makes evenings easier. The flavors come together naturally, and the cleanup stays minimal, which always feels like a win.