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Easy One-Pan Chicken and Rice Bake for Busy School Nights

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A foolproof one-pan chicken and rice bake that comes together in under an hour with just 10 minutes of active prep. Perfect for busy school nights when you need a delicious, comforting meal without the stress and mountain of dishes.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 6 pieces)
  • 1½ cups long-grain white rice (uncooked, such as basmati or jasmine)
  • 3 cups low-sodium chicken broth
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Take chicken thighs out of the fridge and let them sit on the counter for about 10 minutes. Pat them dry with paper towels.
  2. Season the chicken generously with paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Rub it in with your hands.
  3. Dice the onion into small, even pieces. Mince the garlic cloves.
  4. Spread the uncooked rice evenly across the bottom of a 9×13 inch baking dish. Scatter the diced onion and minced garlic over the rice. Dot the butter in small pieces across the top.
  5. In a large measuring cup or bowl, whisk together the chicken broth, dried thyme, and crushed rosemary. Pour this mixture evenly over the rice. Give the dish a gentle shake to help everything settle. The rice should be completely submerged in liquid.
  6. Place the seasoned chicken thighs skin-side up on top of the rice mixture, spacing them out evenly.
  7. Tightly cover the dish with aluminum foil. Bake for 35 minutes.
  8. After 35 minutes, carefully remove the foil. Return the dish to the oven, uncovered, and bake for another 20-25 minutes, until the chicken skin is golden and crispy and the internal temperature reaches 165°F (74°C).
  9. Remove the dish from the oven and let it rest for 5-10 minutes, covered loosely with foil.
  10. Use a fork to gently fluff the rice before serving. Sprinkle with fresh parsley if desired. Spoon the rice onto plates and top with a chicken thigh.

Notes

Don’t skip the foil cover—it’s essential for cooking the rice properly. Let the dish rest before serving to allow the rice to absorb remaining liquid and the chicken to reabsorb juices. For extra crispy skin, broil for the last 2-3 minutes. If using brown rice, add 20 minutes to bake time and an extra ½ cup of broth. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: one-pan chicken and rice, easy chicken bake, busy weeknight dinner, family dinner, chicken thighs, rice bake, school night dinner

Find it online: https://bakebelle.com/easy-one-pan-chicken-and-rice-bake-for-busy-school-nights/