I LOVE easy one-pan dishes for quick dinners! Today, I will share my favourite recipe, one pan baked chicken and rice.
This one pan rice and chicken recipe is perfect for weeknight dinners! I made this dish with chicken thighs, long-grain rice and lots of veggies.
All cooked together, the rice and veggies absorb the chicken juices as they cook, making this dish SUPER flavorful and delicious.
One Pan Baked Chicken And Rice
Nothing beats this baked rice and chicken casserole; it is flavourful, delicious, and so easy to make. This baked chicken recipe has everything you need for a well-balanced dinner.
One good thing about this recipe is that it is customized; you can use different veggies or different spices or even add some herbs based on your personal preferences.
Seasoning is so important in this one pan dish; I use Italian seasoning, which is a mix of herbs, paprika and black pepper.
I also find that searing the chicken thighs before baking them with the rice and veggies gives them a crispy texture, golden crust and more flavors.
This easy baked chicken & rice casserole pair perfectly with SOO many side dishes such as Buttery Peas, Baked Sweet Potatoes in Foil or Spicy Potato Salad.
You'll Need
This is an overview of all the ingredients that I used. All the quantities are on the receipt card.
- Oil: I prefer to use olive oil to sear the chicken. However, you can use sunflower oil or avocado oil if you like.
- Chicken thighs: I like to use chicken thighs or drumsticks in this dish because they stay moist and are so flavorful.
- Onion & Garlic
- Vegetables: I use carrot, peas and celery.
- Chicken broth: Use chicken broth, beef broth or vegetable broth.
- Lemon juice
- Long-grain rice: Use long-grain white rice and make sure to rinse it well before using it.
- Seasonings: I use Italian seasonings, paprika, salt and ground black pepper.
- Chopped parsley: Use freshly chopped parsley to garnish the dish (optional).
How to Make The Best Baked Chicken and Rice?
One: Preheat the oven to 220C / 420F. Pat chicken dry using a paper towel, season with salt and pepper and set aside.
Two: Heat the oil in a large pot (you can use a safe oven pot), then place the chicken skin side down, cook the chicken until golden brown (about 3-4 minutes).
Three: Then flip on the other side and cook for more 3-4 minutes. Transfer the chicken to a plate and set it aside.
Four: Now, in the same pot add, chopped carrots, onion and celery, saute for 2-3 minutes, then add the minced garlic and saute for one minute more.
Five: Pour the chicken broth and lemon juice over the mixture and bring to a boil.
Six: Add the rice, stir, then remove from the heat. Pour the mixture into a baking dish.
Seven: Season both sides of the chicken with the Italian seasoning and paprika, then place all the chicken thighs on the top of the rice.
Tip: I prefer to place the chicken thighs on top of the rice and veggies. This allows them to absorb all the flavors from the chicken as they cook.
Eight: Cover the baking dish with foil, then bake for 30-35 minutes or until the rice and chicken is cooked thoroughly.
Nine: Garnish with chopped parsley and serve.
Top Tips
- Make sure to cover the chicken with foil as it allows to steam the rice.
- Don't over-crown your pan to let the chicken cook evenly, so use a larger pan if possible (I use 22cm baking dish)
- You may also use water instead of chicken broth, but the broth gives more flavour to this dish.
Storing, Freezing and Making Ahead
- To store the leftovers, keep them in a well-sealed container in the fridge for 3 days.
- For freezing: You can freeze it by wrapping it well with plastic wrap or aluminium foil and put it in the freezer for 3-4 months.
- You can make this recipe two days ahead of time, just prepare it, then cover with aluminium foil and keep it in the fridge ready for baking.
Recipe FAQs
Long-grain rice is the best rice to use. You may also use basmati rice or jasmine rice. Remember to not use short-grain rice, medium-grain rice, risotto or paella.
No, the cooking time for this recipe is for long-grain rice. The cooking time will differ for cooked rice and wouldn’t taste as delicious.
You can store leftovers in an air-tight container for up to 3-4 days, and you can reheat in the microwave.
Yes, you can, but the cooking time will differ when you use brown rice. It will need to be covered and baked for about 45 minutes, and add extra chicken stock so it doesn’t turn out dry.
More Rice and Chicken recipes
- Creamy garlic chicken
- Rice kofta - egyptian recipe
- Lemon Rosemary Roasted Chicken
- Chicken Breast And Rice Recipe
- Old Fashioned Chicken Vegetable Stew
- Chicken Potato Bake
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One Pan Baked Chicken And Rice
Equipment
- Baking dish
Ingredients
- 1 tablespoon olive oil
- 700 g chicken thighs , bone-in, skin-on
- 1 cup onion , chopped
- 1 cup carrot , chopped
- ¾ cup celery , chopped
- 1.5 tablespoon garlic , minced
- 2.5 cups chicken broth
- 1 tablespoon lemon juice
- 1.33 cups long-grain rice
- 2 teaspoon Italian seasonings
- 1 teaspoon paprika
- 2 tablespoon parsley , chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 220C / 420F.
- Pat chicken dry using a paper towel, season with salt and pepper and set aside.
- Heat the oil in a large pot (you can use an oven safe pot), then place the chicken skin side down, cook the chicken until golden brown (about 3-4 minutes). Then flip on the other side and cook for more 3-4 minutes. Transfer the chicken to a plate and set it aside.
- Now, in the same pot add, chopped carrots, onion and celery, saute for 2-3 minutes, then add the minced garlic and saute for one minute more.
- Pour the chicken broth and lemon juice over the mixture and bring to a boil.
- Add the rice, stir, then remove from the heat.
- Pour the mixture into a baking dish (if you aren't using an oven safe pot).
- Season both sides of the chicken with the Italian seasoning and paprika, then place all the chicken thighs on the top of the rice. Cover the baking dish with aluminium foil, then bake for 30-35 minutes or until the rice and chicken is cooked thoroughly.
- Garnish with chopped parsley and serve.
Lora says
This recipe is flavourful. I was not too fond of the Italian seasoning, so I will replace it with any other herbs next time.
Heba says
Good recipe! I added some broccoli and basil. It turned out perfect.
Sofia says
This casserole was super delicious. I used chicken breasts in making the recipe, and it was good.
Chloe says
I made this baked rice recipe in a Dutch oven pot so. It was so easy. I liked it, and I find that Italian herbs are so good with the chicken.