Description
This One Pan Chicken and Rice Bake is a comforting, easy-to-make meal combining tender, seasoned chicken thighs and perfectly cooked long grain white rice, all baked together in a single dish. The recipe uses simple ingredients, a mirepoix base for depth of flavor, and a two-stage baking method for juicy chicken and fluffy rice with a buttery finish.
Ingredients
Scale
Butter and Aromatics
- 2 tablespoons butter (divided use)
- 1½ cups (packed) mirepoix (frozen or fresh)
- 2 teaspoons minced garlic
Main Ingredients
- 1½ cups long grain white rice (NOT parboiled)
- 3 cups low sodium chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper (to taste, about 2/3 teaspoon salt recommended)
- 2 pounds chicken thighs (bone-in or boneless, either is fine)
- 2 teaspoons seasoning of choice (e.g., garlic herb or buttery steakhouse seasoning)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Use a 3.5-quart oven-safe pan or braiser with a lid, which is ideal for this recipe.
- Cook mirepoix: Place the pan over medium heat and add 1 tablespoon of butter. Once melted, add the mirepoix and minced garlic and cook for 4-5 minutes until softened and aromatic.
- Add rice: Stir in the long grain white rice and sauté for 1 minute to coat the grains and toast slightly.
- Add broth and seasoning: Pour in the low sodium chicken broth and sprinkle in the Italian seasoning. Add salt and pepper to taste, recommending about 2/3 teaspoon salt for optimal flavor. Remove the pan from heat.
- Add chicken: Rub the chicken thighs with your chosen seasoning (such as garlic herb or buttery steakhouse) and nestle them on top of the rice mixture evenly.
- Bake initial phase: Cover the pan with its lid and place it in the middle rack of the oven. Bake for 30 minutes at 350°F.
- Increase temperature: Without opening the lid, increase the oven temperature to 400°F and bake for an additional 10 minutes.
- Finish baking: Remove the lid and gently fluff or stir the rice around the chicken thighs to ensure even cooking. Dot the chicken and rice with the remaining 1 tablespoon of butter. Continue baking uncovered on the upper middle rack at 400°F for 5-8 minutes until the rice is tender and the chicken reaches an internal temperature of at least 165°F, developing a slight brown color on top.
- Serve: Serve the dish immediately while hot, enjoying the flavorful combination of buttery, tender chicken and perfectly cooked rice.
Notes
- Bone-in or boneless chicken thighs can be used based on preference; bone-in may add more flavor and moisture.
- Use low sodium chicken broth to better control the saltiness of the dish.
- Make sure to use long grain white rice, not parboiled, for best texture.
- If you do not have a lid for your pan, tightly cover with foil to trap steam during baking phases.
- Internal temperature of the chicken should reach 165°F for safe consumption.
- Letting the rice absorb broth off the stove before baking could make it mushy; this recipe bakes it directly in the broth for perfect texture.
