Easy One-Pan Chicken Thigh and Rice Bake
A simple, comforting weeknight dinner featuring juicy chicken thighs and fluffy rice baked together in a single dish with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 55-60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- Boneless, skinless chicken thighs
- Long-grain white rice
- Low-sodium chicken broth
- Butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- Dried thyme
- Dried parsley
- Salt
- Black pepper
- Paprika (optional)
- Frozen mixed vegetables like peas or carrots (optional)
- Shredded cheddar or parmesan cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish with butter or cooking spray.
- Optional: Sauté diced onion and minced garlic in a pan for 2-3 minutes until soft.
- In the baking dish, combine uncooked rice, chicken broth, butter, and dried herbs. Stir well.
- Place chicken thighs on top of the rice mixture, nestling them in so they are partially submerged.
- Scatter diced onion, garlic, and any frozen vegetables over the top.
- Sprinkle salt, black pepper, and paprika (if using) over the chicken and rice.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove foil and bake for another 15-20 minutes until chicken reaches 165°F (74°C) and rice is tender.
- Let the dish rest for 5 minutes before serving.
Notes
The ratio of rice to liquid is crucial. If using fatty thighs, you may have extra liquid, but it usually evaporates. If the rice is still hard but the chicken is done, add a splash of water, cover, and bake for 5 more minutes. Letting the dish rest for 5 minutes is key to allow the rice to firm up.
Nutrition
- Serving Size: 1 plate with chicken
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 30
Keywords: one-pan dinner, chicken thighs, rice bake, easy weeknight meal, family dinner, comfort food, gluten-free option