This Chicken and Rice Bake is the best one pot meal! It’s healthy, loaded with flavor, and takes just 10 minutes to prep!
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I’m such a huge fan of one pot meals…as I’m sure we all are! I mean, who doesn’t love a complete, delicious dinner with just one dish to wash?
This Chicken and Rice Bake is the best easy dinner recipe! It has perfectly cooked rice and tender, flavorful (crispy!) chicken that are cooked together at the same time.
Yep. You mix together uncooked rice, broth, and seasonings, top it with chicken thighs, then sit back and relax while everything cooks together. This recipe is so easy, made with pantry staples, and takes just 10 minutes to prep!
Ingredients for this Chicken and Rice Bake:
This chicken and rice recipe is made with just a few basic pantry staples!
- Rice: I use long grain white rice. You could use brown rice, but it might require up to 15 minutes additional cook time, which could lead to your chicken being overcooked. To keep things simple, I use white rice in this recipe.
- Chicken Broth: I prefer to use low sodium chicken broth so I can control the saltiness. If you use regular chicken broth, you may want to add less salt yourself.
- Butter or Oil: butter adds delicious flavor but oil keeps this dairy free. Both keep the grains of rice from clumping together.
- Garlic: use freshly minced garlic for the best flavor.
- Seasonings: you’ll season the rice with a mixture of salt, dried parsley, and black pepper.
- Spice Rub: you’ll season the chicken using a mix of brown sugar, seasoning salt, garlic powder, and black pepper.
How to make one pan Chicken and Rice
This one pan Chicken and Rice comes together quickly with little fuss!
- Prep the rice: Rinse the rice well to remove excess starch.
- Combine rice ingredients: In a baking pan, mix together broth, rice, butter, garlic, salt, parsley, and pepper. Make sure the rice is covered in liquid.
- Prep the chicken: In a small bowl, mix together brown sugar, seasoning salt, garlic powder, and pepper. Rub the spice mixture all over the chicken thighs, then place the chicken on top of the rice in the pan.
- Bake: Bake at 350ºF for 30 minutes covered, then uncover and bake for another 20-25 minutes or until cooked through (the chicken should reach an internal temperature of 165 degrees F).
Chicken and Rice FAQs
I use either bone-in, skin-on or skinless chicken thighs in this recipe. The skin gets nice and crisp, but can make the rice fattier. I’ve done both and it’s delicious either way!
Yes! However, chicken breast cooks more quickly than chicken thigh does. If you’re going to use chicken breast, add it after the first 30 minutes of baking time when you remove the foil.
Absolutely! That’s part of what makes this recipe so great. You can add the uncooked chicken and rice in at the same time, bake it up, and it’s ready to go!
I recommend long-grain white rice for this casserole. It becomes perfectly soft, but not mushy. You can also use brown rice in this recipe, although it will take an extra 5-10 minutes to cook, and maybe even longer.
Yes! This is actually preferred. If you put already cooked rice in, it will become overcooked. By cooking it right in the casserole, it becomes perfectly soft with a slight bite.
Leftover chicken and rice can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen then microwave or warm on the stove with chicken broth if necessary.
Tips and tricks
- Rinse the rice. This helps remove any excess starch so the rice grains stay more separate as they cook. If you don’t rinse the rice, the texture will be much mushier.
- Check the temp. Make sure the chicken is at least 165ºF before serving.
- Cover to start. Don’t forget to cover the casserole for the first 30 minutes of baking. If you leave it uncovered, the top of the chicken will burn before the rice is cooked.
- Add veggies. Kick the nutrition of this bake up a notch by adding in frozen peas, mixed veggies, etc.
Check out more of my side dish recipes for more pairing ideas.
More one pot chicken recipes
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Chicken and Rice Bake
- 1½ cups long grain white rice (*see notes for brown rice)
- 3 cups low sodium chicken broth
- 1 tablespoon melted butter or oil
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ¼ teaspoon black pepper
- 5 bone in chicken thighs (about 800 grams) skin on or off according to your preference
- 1 tablespoon brown sugar
- 1 teaspoon seasoning salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Preheat oven to 350 degrees F.
- Rinse rice well to remove excess starch.
- In a large (3.5-4 quart) braiser, casserole dish, oven-safe pan or 9×13" pan, stir together the chicken broth, rice, butter or oil, garlic, salt, parsley and pepper. Smooth so that the rice is covered by the liquid.
- In a small bowl, combine brown sugar, seasoning salt, garlic powder, and pepper.
- Rub seasoning over the top of the chicken thighs so they are all evenly coated. Place chicken thighs on top of the rice in the pan (the liquid should not cover them — don't press them down!).
- Cover and bake for 30 minutes, then uncover and continue cooking for 20-25 minutes, until rice is tender and chicken thighs reach and internal temperature of at least 165 degrees F in the thickest part.
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