Description
This One Pan Chicken and Rice Bake is a comforting and easy-to-make meal that combines tender chicken thighs with flavorful, perfectly cooked rice. Utilizing a simple mirepoix base and Italian seasoning, the dish is cooked entirely in the oven, resulting in juicy chicken with a rich, savory rice that absorbs all the delicious broth and seasonings. Ideal for a weeknight dinner, this recipe requires minimal cleanup and delivers a wholesome, satisfying meal for the whole family.
Ingredients
Scale
Butter
- 2 tablespoons butter (divided use)
Vegetables
- 1½ cups (packed) mirepoix (frozen or fresh)
- 2 teaspoons minced garlic
Rice and Broth
- 1½ cups long grain white rice (NOT parboiled)
- 3 cups low sodium chicken broth
- 1 teaspoon Italian seasoning
- Salt & pepper (to taste, about 2/3 teaspoon salt)
Chicken
- 2 pounds chicken thighs (bone-in or boneless, either is fine)
- 2 teaspoons seasoning of choice (garlic herb or buttery steakhouse are delicious here)
Instructions
- Prep: Heat your oven to 350 degrees F. Use an approximately 3.5 quart oven-safe pan or braiser with a lid for this recipe to ensure even cooking and easy handling.
- Cook mirepoix: Place your pan over medium heat on the stovetop. Once hot, add 1 tablespoon of butter and let it melt. Add the mirepoix and minced garlic, cooking for 4 to 5 minutes until the vegetables are softened and fragrant.
- Add rice: Stir in the long grain white rice with the softened mirepoix and garlic. Cook for one minute, allowing the rice to toast slightly and absorb some flavor.
- Add broth and seasoning: Pour in the low sodium chicken broth and sprinkle in the Italian seasoning. Season with salt and pepper to taste, using about 2/3 teaspoon salt to avoid bland rice. Remove the pan from heat.
- Add chicken: Rub the chicken thighs with your chosen seasoning (such as garlic herb or buttery steakhouse). Nestle the seasoned chicken pieces on top of the rice mixture, ensuring they are evenly spaced.
- Bake: Cover the pan with its lid and place it on the middle rack of the oven. Bake at 350°F for 30 minutes. Without opening the lid, increase the oven temperature to 400°F and bake for an additional 10 minutes to further cook the chicken and rice.
- Finish: Remove the lid carefully and gently fluff or stir the rice around the chicken thighs, taking care not to disturb the chicken placement. Dot the chicken and rice with the remaining 1 tablespoon of butter. Return the uncovered pan to the oven, placing it on the upper middle rack, and bake at 400°F for 5 to 8 minutes until the rice is tender and the chicken thighs reach an internal temperature of at least 165°F with a slightly browned top.
- Serve: Serve the dish immediately while hot and enjoy the flavorful, comforting chicken and rice bake.
Notes
- Use a 3.5 quart oven-safe pan or braiser with a lid for best results and even cooking.
- You can use bone-in or boneless chicken thighs as preferred; bone-in adds extra flavor but may increase cook time slightly.
- Be sure to adequately salt the rice mixture; under-seasoning will result in bland rice.
- Do not open the oven during the initial covered baking stages to maintain steam and properly cook rice.
- Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
