Why sear the chicken first
Searing the chicken skin-side down gives the skin a head start on browning. It also leaves browned bits in the skillet, so the onion, garlic, rice, and broth pick up more savory flavor before the pan goes into the oven.
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This easy oven-baked one-pan chicken and rice recipe starts by searing bone-in, skin-on chicken thighs, then finishes the chicken and long-grain white rice together in a covered skillet. Bake at 375°F (190°C) for 35–40 minutes, until the rice is cooked and the chicken reaches 165°F (74°C). The result is a complete, comforting chicken thighs and rice dinner in one dish.
Pro Tip
Use bone-in, skin-on chicken thighs for the best flavor and moisture — they won't dry out during the longer bake time, and the skin crisps up beautifully on top of the rice.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1.5 cups long-grain white rice
- 2.5 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt, pepper, and fresh parsley to garnish
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Instructions
- 1
Preheat oven to 375°F (190°C). Season chicken with paprika, salt, and pepper.
- 2
Sear chicken skin-side down in an oven-safe skillet for 5 minutes until golden. Remove and set aside.
- 3
In the same skillet, sauté onion and garlic for 3 minutes. Add rice and stir to coat.
- 4
Pour in broth and oregano. Nestle chicken on top, skin-side up.
- 5
Cover and bake for 35–40 minutes until rice is cooked and chicken reaches 165°F. Garnish with parsley.
Total time: 10 min prep + 40 min cook · Serves: 6 · Nutritional information is an estimate and may vary based on ingredients used.
A reliable one-pan dinner for busy families
This one-pan chicken and rice recipe starts by searing bone-in, skin-on chicken thighs, then bakes the chicken and long-grain white rice together in chicken broth. The covered skillet bakes at 375°F for 35–40 minutes, until the rice is cooked and the chicken reaches 165°F/74°C.
How the rice stays tender, not crunchy or mushy
Use the recipe’s long-grain white rice and its 1.5 cups rice to 2.5 cups chicken broth ratio. After the rice is stirred to coat in the skillet, add the broth, nestle the chicken on top, cover, and let the oven do the work. Avoid extra stirring while the rice cooks; if the pan looks dry and the chicken is already cooked, remove the chicken to rest, add a small splash of hot broth or water, cover the rice, and continue baking until tender.
Covering and resting the pan
Keep the skillet covered for the bake so the rice can cook in the broth. When the chicken has reached 165°F/74°C, remove it if the rice needs a little longer; resting it separately protects the finished chicken while the covered rice continues to cook.
Why this works for busy families
Everything cooks in one oven-safe skillet: chicken thighs, seasoned rice, and broth. That means a complete, comforting dinner for six with fewer dishes to wash and a hands-off oven finish.
One-pan chicken and rice FAQs
What temperature should one-pan chicken and rice bake at?
This recipe bakes at 375°F (190°C) in a covered oven-safe skillet.
How do I know the chicken thighs are done?
The chicken is done when it reaches 165°F (74°C). Check the thickest part of a thigh with a thermometer.
Why is my rice still crunchy when the chicken is done?
Remove the cooked chicken to rest. If the pan looks dry, add a small splash of hot broth or water, cover the rice, and continue baking until tender.
Why did the rice turn mushy?
Use the recipe’s long-grain white rice and its stated broth ratio, then avoid extra stirring once the rice and broth are combined. Too much liquid or stirring can make the rice soft.
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