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- 4 chicken thighs, skin-on and bone-in - 1 cup long-grain rice - 2 cups chicken broth - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 1/2 teaspoon turmeric - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, for garnish Gather these ingredients before you start cooking. The chicken thighs are key for flavor and moisture. The rice soaks up all the tasty broth. Using fresh vegetables adds color and crunch. The spices bring warmth and depth to the dish. Olive oil helps with cooking the chicken and veggies. Lastly, fresh parsley adds a pop of color when serving. {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). - Gather all your ingredients and prepare them. - Season the chicken thighs with salt, pepper, smoked paprika, oregano, and turmeric. - Heat olive oil in a large oven-safe skillet over medium heat. - Place the chicken thighs skin-side down in the skillet. - Sear the chicken for 5-7 minutes until browned, then flip it. - Sear the other side for another 5 minutes. - Remove the chicken from the pan and set it aside. - In the same skillet, add the diced onion. - Sauté the onion for 3-4 minutes until it softens. - Next, add the minced garlic and sauté for 1 more minute. - Stir in the rice, toasting it for a couple of minutes. - Make sure the rice is well coated with the onion and garlic. - Pour in the chicken broth and bring it to a light boil. - Add the diced red bell pepper and frozen peas, stirring well. - Place the seared chicken thighs on top of the rice mixture, skin-side up. - Cover the skillet with a lid or aluminum foil. - Transfer the skillet to the preheated oven. - Bake for 35-40 minutes until the rice is tender. - Check the chicken's internal temperature; it should be at least 165°F (75°C). - Once done, remove the skillet from the oven. - Let it rest for about 5 minutes before serving. To ensure perfectly tender chicken, start with skin-on, bone-in thighs. This cut keeps the meat juicy. Sear the chicken in hot oil for a nice crust. Use a meat thermometer to check the internal temperature. It should reach at least 165°F (75°C). For the rice, the ideal ratio is two parts broth to one part rice. This helps the rice absorb moisture and flavor. If you want extra flavor, use homemade chicken broth if you have it. Garnishing with fresh herbs can elevate your dish. Chopped parsley adds color and freshness. Sprinkle it right before serving for a pop of green. For a rustic appeal, serve directly from the skillet. This creates a warm and inviting look. You can place a large spoon in the skillet for easy serving. If the rice is undercooked, add a bit more broth or water. Cover the skillet and return it to the oven for a few more minutes. This will help the rice finish cooking. To fix overly dry chicken, you can add a splash of broth. Cover the pan and let it sit for a few minutes. This allows the chicken to soak up moisture again. Pro Tips Rest the Chicken: After baking, let the chicken rest for 5 minutes to allow the juices to redistribute, resulting in a more flavorful and juicy bite. Customize Your Veggies: Feel free to add or substitute other vegetables like carrots or zucchini for added nutrition and color. Use Fresh Herbs: For an extra burst of flavor, consider adding fresh herbs like thyme or rosemary along with the parsley garnish. Check Rice for Doneness: Before removing from the oven, ensure the rice has absorbed all the liquid and is tender; if not, cover and bake for an additional 5-10 minutes. {{image_2}} You can easily swap ingredients in this dish. If you prefer chicken breast, use it instead of thighs. Chicken breast cooks faster, so reduce the baking time. You can also try other proteins like turkey or tofu for a tasty twist. Another option is to use brown rice instead of long-grain rice. Brown rice adds a nutty flavor and extra fiber. Keep in mind, brown rice needs more cooking time and liquid. Adjust the broth to one and a half cups for brown rice. Adding more veggies makes this dish colorful and healthy. Try mixing in chopped carrots or green beans. You can also toss in some spinach or zucchini for extra nutrition. Spicing it up with extra herbs and spices can change the flavor. Add fresh thyme or basil for a bright taste. A pinch of red pepper flakes can give it a nice kick, too. Changing the broth or sauces can bring new flavors. Use vegetable broth for a lighter taste. You might also try coconut milk for a creamy, tropical touch. Adjusting the seasoning allows you to create unique twists. Add lemon juice or zest for a fresh zing. Experiment with different spices like cumin or coriander for a fun change. To store leftovers properly, let the dish cool first. Place it in an airtight container. This keeps the food fresh and tasty. You can store it in the fridge for up to three days. Make sure to label the container with the date. This way, you know when to use it. For freezing, let the dish cool completely before packing. Use freezer-safe containers or bags. Remove as much air as possible to avoid freezer burn. You can freeze it for up to three months. To keep the flavor, reheat slowly. Thaw it overnight in the fridge for best results. You can reheat leftovers in a few ways. The oven works great. Preheat it to 350°F (175°C) and cover the dish with foil. This helps keep the moisture in. You can also use the microwave. Heat in short bursts, stirring in between. This ensures even heating without drying out the chicken. Enjoy your meal again! Can I use other rice types for this recipe? Yes, you can use other rice types. However, cooking times may change. For example, brown rice takes longer to cook. It needs more liquid and time. Make sure to adjust the broth and baking time to fit your rice. How can I tell if the chicken is fully cooked? The best way is to use a meat thermometer. Check the thickest part of the chicken. It should read at least 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The meat should be white, not pink. Is it suitable for meal prep? Absolutely! One Pan Chicken and Rice Bake is great for meal prep. You can make it in advance and save it for later. Just store it in airtight containers. It stays fresh for up to four days in the fridge. How to safely reheat the dish? To reheat, you can use the oven or microwave. If using the oven, set it to 350°F (175°C). Cover the dish with foil to keep it moist. Heat for about 20 minutes or until warm. In the microwave, heat in short bursts, stirring in between. What sides pair well with One Pan Chicken and Rice Bake? This dish pairs well with a simple salad or steamed veggies. You can also serve it with crusty bread to soak up the juices. A light vinaigrette salad adds a nice crunch and freshness. Can I serve it as a one-pot meal? Yes, you can! One Pan Chicken and Rice Bake is perfect as a one-pot meal. Everything cooks together, making it easy to serve. You can enjoy it right from the skillet, which adds a rustic touch to your dining table. This blog post covered a tasty one-pan chicken and rice bake. We explored the main ingredients, step-by-step cooking methods, and cooking tips. You now know how to avoid common issues and try fun variations. Perfectly tender chicken and flavorful rice are just a recipe away. Feel free to customize ingredients and enjoy this dish in new ways. Remember, following storage tips keeps leftovers fresh for later. You can make this meal a regular favorite in your kitchen!

One Pan Chicken and Rice Bake

A delicious and easy one-pan meal featuring chicken thighs and rice baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces chicken thighs, skin-on and bone-in
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 0.5 teaspoon turmeric
  • 1 cup frozen peas
  • 1 red bell pepper, diced
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large oven-safe skillet or baking dish, heat the olive oil over medium heat.
  • Season the chicken thighs with salt, pepper, smoked paprika, oregano, and turmeric on both sides.
  • Once the oil is hot, add the chicken thighs, skin-side down, and sear for about 5-7 minutes until browned. Flip and sear the other side for an additional 5 minutes. Remove the chicken from the pan and set aside.
  • In the same skillet, add the diced onion and sauté for about 3-4 minutes until softened. Add the minced garlic and sauté for another 1 minute until fragrant.
  • Stir in the rice and toast it for a couple of minutes, ensuring each grain is coated in the onion and garlic mixture.
  • Pour in the chicken broth and bring to a light boil. Add the diced red bell pepper and frozen peas. Stir well.
  • Place the seared chicken thighs on top of the rice mixture, skin-side up. Cover the skillet with a lid or aluminum foil.
  • Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of at least 165°F/75°C).
  • Remove the skillet from the oven and let it rest for about 5 minutes before serving.

Notes

Garnish with fresh parsley before serving. Serve directly from the skillet for a rustic presentation.
Keyword bake, chicken, one pan, rice