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Chicken and Rice Bake

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Chicken and Rice Bake is a comforting one-pan dish where juicy chicken is baked over seasoned rice, absorbing all the delicious flavors as it cooks. Perfect for an easy weeknight meal with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (or breasts)
  • 1 cup long grain white rice (uncooked)
  • 1 3/4 cups chicken broth
  • 1/2 cup milk
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • Fresh parsley, for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. In the baking dish, combine uncooked rice, chicken broth, milk, chopped onion, garlic, paprika, thyme, salt, and pepper. Stir well to evenly distribute.
  3. Pat the chicken dry with paper towels. Rub with olive oil and season with a bit more salt and pepper. Place the chicken pieces skin-side up on top of the rice mixture.
  4. Cover the dish tightly with foil and bake for 45 minutes.
  5. Remove the foil and bake uncovered for an additional 15–20 minutes, or until the chicken skin is golden and crisp and the rice is tender and fully cooked.
  6. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

  • You can add chopped vegetables like carrots, peas, or bell peppers for extra nutrition.
  • Use boneless chicken thighs or breasts for quicker cooking, but reduce baking time accordingly.
  • Make sure to cover tightly during the first bake to trap steam and cook the rice properly.

Nutrition

Keywords: chicken and rice bake, one-pan dinner, baked chicken, easy casserole, comfort food

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