Baked Chicken and Rice

April 30, 2020

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Chicken and Rice – a flavorful recipe including tender, pan seared chicken thighs and seasoned white rice all cooked together in one pot in the oven!

Two chicken thighs and white rice on a white serving plate.

Easy One Pot Chicken and Rice Recipe

This is a quintessential chicken dinner that’s perfect for busy days and lazy days. It’s a classic meal made with basic ingredients that’s always set to satisfy!

One pot dinners are some of my favorites. Not only are they a breeze but I love how the flavors of everything really just melds together so well.

And this chicken and rice recipe is no exception. The chicken thighs, along with the aromatics infuse so much flavor into the rice as it all simmers together in the oven.

Then when it’s topped off with a bright pop of fresh lemon and finished with a fair sprinkling of parsley you know it’s destined to be delicious!

Another comfort food staple for the recipe book!

Image of ingredients used to make chicken and rice. Includes chicken thighs, rice, fresh vegetables, herbs, oil, lemon, garlic, salt and pepper.

Chicken and Rice Ingredients

  • Chicken thighs: Use bone-in, skin-on thighs for this recipe.
  • Olive oil: Another neutral flavored oil will work fine here.
  • Salt and pepper
  • Red onion: Yellow onion works great here as well.
  • Carrots: Dice these up small.
  • Celery: Also dice the celery small.
  • Garlic: Stick with fresh for best flavor. As always be careful not to burn it or it can taste bitter.
  • Low-sodium chicken broth: Another option for even more flavor is to use homemade chicken stock. I always make it out of leftover rotisserie chicken bones and skin, usually in the crockpot.
  • Long grain white rice: I usually just use standard long grain white rice but jasmine rice would be another delicious option.
  • Lemon juice: If you have fresh go with that for best flavor. Lime can be substituted in a pinch.
  • Italian seasoning: Such a great all-purpose herb seasoning blend. If needed just use 3/4 tsp dried oregano 3/4 tsp basil and 1/2 tsp thyme.
  • Paprika: I just use sweet paprika but if you’d like a smokey flavor to the dish then smoked paprika may be used.
  • Parsley: Preferably go with fresh but if needed 1 Tbsp dried can be used.

Scroll below for ingredient amounts and directions.

Collage image of four steps showing how to make Chicken and Rice in a pot.

How to Make Baked Chicken and Rice

  1. Preheat oven to 400 degrees.
  2. Heat olive oil a large oven safe pot over medium-high heat (I use a 6 quart enameled pot).
  3. Dab thighs dry with paper towels, season both sides with salt and pepper.
  4. Place thighs in pot skin side down, leaving space around each thigh. Let cook until slightly browned, about 3 – 4 minutes. Turn and continue and cook 2 – 3 minutes longer. Transfer to a plate.
  5. Drain off most of the fat then return pot to medium-high heat. Add onions, carrots, and celery, saute 3 minutes. Add garlic and saute 1 minute longer.
  6. Pour in chicken broth and lemon juice and bring mixture to a boil.
  7. Meanwhile in a small bowl stir together Italian seasoning and paprika. Season both sides of chicken with seasoning.
  8. Add rice into pot once broth reaches a boil, give it a quick stir. Remove from heat, place thighs on top of rice mixture. Cover pot with snug fitting oven safe lid.
  9. Bake chicken and rice in pot until rice is tender and chicken is cooked through, about 35 minutes.
  10. Remove thighs from rice, add parsley to rice and fluff with a fork. Serve warm.

Chicken and rice in a white pot set over a turquoise cloth.

Can I Use Chicken Breasts?

With some modification this could work with bone-in, skin on chicken breasts as well you just won’t be able to fit as many. Maybe 4 at the most if they are on the smaller side. Then you may want to remove early if needed, as always just check temp to 165 degrees in center.

Is it Healthy?

If you trim thighs of excess fat and pull off the chicken skin before eating then you’ve got yourself a pretty healthy chicken and rice dinner.

What Goes with Chicken and Rice?

A side dish like a salad, or steamed vegetables are a great option here.

Tips for the Best Baked Chicken and Rice

  • Don’t skip browning the chicken before baking. This adds lot of flavor.
  • Add fresh lemon and garlic. This really brightens up an otherwise bland chicken and rice dinner.
  • Season chicken with herbs and spices to add extra flavor.
  • Wait to add the spices until after you’ve seared the chicken, otherwise it will just blacken.

Possible Variations

  • Switch up the seasoning: Try other seasoning blends or herbs.
  • Add a Tex-Mex flavor: Season rice with lime juice, finish with cilantro, and go with a taco-style seasoning on the chicken.
  • Add other vegetables: Try sneaking in other vegetables like bell peppers or mushrooms.

Two plates of chicken and rice.

More Chicken and Rice Dishes You’ll Love

Baked Chicken and Rice (One Pot Recipe)

5 from 4 votes

A flavorful, easy recipe including tender, pan seared chicken thighs and seasoned rice all cooked together in one pot in the oven

Servings: 5
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 5 (6 oz.) bone-in, skin-on chicken thighs
  • 1 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 cup chopped chopped red onion or yellow onion
  • 1 cup chopped carrots (2 medium)
  • 3/4 cup chopped celery (2 small ribs)
  • 1 1/2 Tbsp minced fresh garlic (4 cloves)
  • 2 1/4 cups low-sodium chicken broth
  • 1 1/2 Tbsp fresh lemon juice
  • 1 1/3 cups long grain white rice
  • 2 tsp Italian seasoning
  • 1 tsp paprika
  • 3 Tbsp chopped parsley

Instructions

  1. Preheat oven to 400 degrees.

  2. Heat olive oil a large oven safe pot over medium-high heat (I use a 6-quart enameled pot).

  3. Dab thighs dry with paper towels, season both sides with salt and pepper.

  4. Place in pot skin side down, leaving space around each thigh. Let cook until golden brown on bottom, about 3 - 4 minutes. Turn and continue and cook 2 - 3 minutes longer. Transfer to a plate.

  5. Drain of all but 1 Tbsp rendered fat in pot* then return pot to medium-high heat. Add onions, carrots, and celery, saute 3 minutes. Add garlic and saute 1 minute longer.

  6. Pour in chicken broth and lemon juice and bring mixture to a boil.

  7. Meanwhile in a small bowl stir together Italian seasoning and paprika. Season both sides of chicken with seasoning.

  8. Add rice into pot once broth reaches a boil, give it a quick stir. Remove from heat, place thighs on top of rice mixture. Cover pot with snug fitting oven safe lid.

  9. Bake in oven until rice is tender and chicken is cooked through, about 35 minutes.

  10. Remove thighs from rice, add parsley to rice and fluff with a fork. Serve warm.

Recipe Notes

  • *The easiest way to drain off the fat is to just dab some up with a ball of paper towels held by tongs.
Nutrition Facts
Baked Chicken and Rice (One Pot Recipe)
Amount Per Serving
Calories 628 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 10g63%
Cholesterol 167mg56%
Sodium 504mg22%
Potassium 737mg21%
Carbohydrates 50g17%
Fiber 3g13%
Sugar 4g4%
Protein 34g68%
Vitamin A 4908IU98%
Vitamin C 12mg15%
Calcium 80mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Chicken and Rice
Author: Jaclyn

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23 Comments

  • Kathleen

    I was a little disappointed. It looked beautiful, but……the crispy skin after pan frying turned soft after being in the oven and the rice was beautiful but bland in favor. I could eat it again, but my husband pulled the skin off because it was so soft, and that’s where the flavor was 🙁

    • Jaclyn

      Jaclyn Bell

      Unfortunately when you cook chicken and rice together you’ll never be able to get crispy skin on the chicken in the same pot because they’re so much moisture and steam from the rice. What you can try is removing the chicken at the end, transfer to a baking sheet then broil the chicken to help crisp up the skin. If going this route I would skip the browning step in the beginning. Then as far as flavoring the rice you can add more herbs and lemon for extra flavor.

  • Jan

    I had 8 thighs in my package so I increased the ingredients. Didn’t use celery bc I didn’t have any on hand. Otherwise, followed the recipe as written. Yum, yum, yum! Our family enjoyed this very much! My husband said, “That’s my kind of eating!”
    Thanks for sharing!

    • Jaclyn

      Jaclyn Bell

      Glad to hear that worked out well for you, thanks for your feedback Jan!

  • Jane Roussil

    How would it be possible to convert this recipe to a InstaPot?

  • Dianne Durben

    So delicious!! My husband and I loved this, and I’m so happy I ran across your recipes. Thanks!!

    • Jaclyn

      Jaclyn Bell

      Happy to know you enjoyed it! Thanks for taking the time to leave a review!

    • Jaclyn

      Jaclyn Bell

      I haven’t tested but I’m imagine with some modifications like increasing bake time and remove chicken thighs a while early it should work.

  • Nevlyn

    Absolutely loved this recipe. I doubled it and it turned out great (used a bigger dutch oven). Thank you!

    • Jaclyn

      Jaclyn Bell

      So glad you liked it, thanks for reporting back! Good to know it doubles well.

  • judy hill

    This sounds like it could be cooked in a crock pot, do you think it could?

    • Jaclyn

      Jaclyn Bell

      Possibly, the rice may have a different texture but it probably could be done.

      • Tiffany Wells

        My family absolutely loved this recipe. I didn’t have a Dutch oven to I did everything on the stove using a sauté pan, then moved everything to a 13×9 inch glass lasagna baking dish and covered it as tight as I could with aluminum foil. It was perfect.

  • Agnelina

    LOVELY! I think that Greek seasoning would also work well in this terrific recipe. I love one-pot meals on busy days. I’m sure this will be a winner with my family. Thanks very much. :-)