One-Skillet Baked Chicken and Rice – 🍗🍚👏🏻 An EASY one pan dinner featuring juicy chicken and fluffy rice that’s ready in 1 hour and perfect for busy weeknights! A combination of spices, onions, garlic, lemon juice, and fresh parsley all add great flavor to this family favorite chicken recipe! Leftovers keep very well and this a great meal prep recipe.
Table of Contents
- Easy One-Skillet Baked Chicken and Rice Recipe
- more easy one skillet recipes
- Ingredients in One-Pot Chicken and Rice Bake
- How to Make Baked Chicken with Rice in One Skillet
- what to serve with chicken and rice casserole
- Storage
- Recipe FAQs
- One-Skillet Baked Chicken and Rice Recipe
- more easy baked chicken recipes
Easy One-Skillet Baked Chicken and Rice Recipe
I’m a huge fan of one skillet or one pan dinners and this baked chicken and rice recipe is the newest addition to my one-skillet chicken dinner repertoire!
You’re going to love this easy chicken recipe and so will your family.
- The chicken is tender and juicy, the rice is seasoned and cooked to perfection, and it all simmers together in one skillet. And no need to sear the chicken prior to baking.
- A variety of spices really add tons of flavor, along with lemon juice and fresh parsley that infuses the chicken and rice while it bakes for a bright and fresh flavor.
- After sauteeing an onion and garlic, this is a very hands-off recipe which is great for busy weeknights when you’re multitasking around the house (homework to help with, laundry, you know the drill)!
- Just pop your covered skillet into the oven, and about 45 minutes later, dinner is served!
- The ingredients are common fridge and pantry staples and also budget-friendly.
- Overall, this is a healthy, protein-packed meal that’s and accidentally gluten-free, too. Serve it with a salad or roasted vegetables and you’re set.
more easy one skillet recipes
Ingredients in One-Pot Chicken and Rice Bake
There are two main components to this easy baked chicken with recipe that you’ll find summarized below.
Rice
- Aromatics – white onion or yellow onion and garlic cloves sauteed with unsalted butter or olive oil
- Reduced or low sodium chicken broth
- Rice (uncooked) – See the FAQs below regarding about various kinds of rice. I use basic white long-grain rice
- Herbs and seasonings – Fresh parsley, lemon juice, salt, and pepper. Fresh basil is an option too
Chicken + Seasonings
- 2 pounds chicken – See the FAQs below outlining the specifics about bone-in, boneless, thighs, breasts, and skin-on vs skinless
- Olive oil
- Seasonings – paprika, dried thyme, dried oregano, garlic powder, onion powder, salt, black pepper. This is flexible based on what you have in your spice cupboard. Tip – An all-purpose poultry seasoning is a great shortcut here rather than individual spices
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Baked Chicken with Rice in One Skillet
- Rice – To a large oven-safe 3-quart saucepan or high-sided skillet, add the onion, butter or olive oil, saute over medium-high heat to soften the oven for about 5 minutes. Add the garlic in the final minute, stir to combine. Add everything else including the broth, rice, parsley, lemon juice, salt, and pepper.
- Chicken – Add the chicken to the skillet with the rice mixture, drizzle with oil, and evenly sprinkle it with the various seasonings.
- Bake covered – Place the lid on your skillet (if you don’t have one you can use aluminum foil) and bake for 30 minutes.
- Bake covered (again) – Uncover, stir and fluff the rice, cover the skillet again for 15 minutes.
- Bake uncovered (if necessary) – After 45 minutes of total baking, if the chicken isn’t done yet, as measured by a digital thermometer to an internal temp of 165F, you can bake it uncovered for another 5-10 minutes, or as needed. Allow the chicken to rest for 5-10 minutes before slicing and serving.
what to serve with chicken and rice casserole
Storage
In the Refrigerator: This recipe will keep in an airtight container in the fridge for up to 5 days.
In the Freezer: This recipe will keep airtight in the freezer for up to 3 months.
To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed.
Recipe FAQs
I used bone-in skinless chicken thighs. If your thighs come with the skin on, you may want to remove it to keep the dish leaner but if you like the skin, it’s fine to keep it.
If you want to use boneless skinless chicken breasts, or boneless skinless chicken thighs, that’s fine too. I would use pieces of chicken that are approximately 1/2-pound each. If the chicken is much thicker on one side than the other, pound it a bit so it’s more even to ensure more even cooking. Boneless chicken will probably cook in about 10 minutes less than bone-in. However, it depends.
Always cook chicken until it’s done, which is 165F degrees measured in the thickest part using an instant read thermometer.
In a 375F oven, I bake this recipe for about 45-50 minutes. There’s two pounds of chicken plus 2 cups of rice. However, baking time is going to vary based on what kind of skillet or pan you’re using, the thickness of your chicken pieces, if it’s bone-in or boneless, how hot your oven runs, and so forth.
Always cook chicken until it’s done, which is 165F degrees measured in the thickest part, using an instant read thermometer.
I use simple long grain white rice. You can use basmati or jasmine rice if you prefer. You should NOT use quick-cooking or minute rice. The recipe was developed with traditional white rice.
Brown rice is tricky because it takes longer to cook and you’ll need more liquid. I haven’t tested it, but if do want to experiment, I’d add about an extra 1/2 cup of broth, and lengthen the cooking time by ~10 minutes. However, I have not tested it am am shooting from the hip.
Hard rice means the rice isn’t done, and that it absorbed all the liquid present, and it needs more liquid to fully soften and cook through. If this is the case, I would add 1/4 to 1/3 cup additional broth, and bake covered for about 10 more minutes. If the chicken is done though, remove it and set it aside so you don’t overcook it.
If you take off the lid after baking the chicken and it looks soupy, evaluate if the rice is done fully. Excess liquid means that the rice didn’t absorb it all yet, and more than likely a bit hard. I suggest cooking it for another 10 minutes or so, on the stove. Bring it to a boil, and cook uncovered until it’s less soupy. Note though that if the chicken is already done, remove it and set it aside as to not overcook it.
I use a stainless steel 3-quart All-Clad Skillet that’s safe for stovetop or oven cooking. If you’re going to use a nonstick skillet, make sure it’s safe for the oven and doesn’t have a plastic handle that could melt.
Make sure your skillet is high sided to contain the broth and everything else so it doesn’t overflow.
It also should have a lid, although if you use foil that you wrap tightly around it.
You could perhaps also use a 3-quart baking dish or casserole dish but I haven’t tested it.
One-Skillet Baked Chicken and Rice
Equipment
- high-sided 3-quart oven-safe skillet or similar skillet
Ingredients
Rice
- 2 tablespoons unsalted butter, (or 2 tablespoons olive oil)
- 1 medium white onion or yellow onion, diced small
- 3-4 garlic cloves, finely minced
- 3 ½ cups reduced sodium chicken broth
- 2 cups uncooked long grain white rice, (I use basic white rice, jasmine or basmati rice are ok, do not use 'quick cooking' or minute rice; see the FAQs for more rice info)
- ⅓ cup fresh flat-leaf parsley, finely minced
- 2 tablespoons lemon juice, or to taste (if you want it more noticeably lemony, use 3-4 tbsp)
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
Chicken
- 2 pounds bone-in chicken thighs, (about 5 to 6 pieces, I remove the skin but it's up to you; you can use boneless thighs, or boneless skinless chicken breast; see FAQs for more info)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Preheat oven to 375F.
- Rice – To a large, high-sided skillet (preferably with a lid), add the butter or oil, onion, and saute over medium-high heat for about 4-5 minutes, or until onion is soft and translucent. Stir frequently.
- Add the garlic and saute for 1 minute, or until fragrant. Stir nearly constantly.
- Add the broth, rice, parsley, lemon juice, salt, pepper, and stir to combine.
- Chicken – Evenly place the chicken pieces into the skillet, evenly drizzle them with olive oil, and evenly season them with the various seasonings, salt, and pepper. Seasoning Tips – All amounts are approximate. If you want things bolder flavored, add more. If you don't have all the seasonings, it's fine. Poultry seasoning is a good sub for the individual seasonings if you have it on hand instead.
- Place the lid on the skillet, place it in the oven, and bake for 30 minutes. Tip – If your skillet doesn't have a lid, aluminum foil tightly placed over the top of it is fine.
- After 30 minutes, fluff and stir the rice, cover the skillet, and bake again for about 15 minutes, or until the chicken is done and the rice is soft and cooked through, and the liquid has absorbed. Chicken Baking Tips – Chicken is done at 165F as measured by a digital thermometer inserted into the thickest part; use one and don't guess. If your chicken is not done after 45 minutes of total baking time, put it back in the oven and bake it until it is done, however long that is. Maybe 10 minutes, maybe 20; it depends on your oven, skillet, the size and thickness of each piece of chicken, climate, etc. Rice Tips – If the rice isn't quite done after 45 minutes, and/or the mixture is a bit soupy, that's a sign you should return the skillet to the oven. At this point, you can leave it uncovered to encourage some of the liquid to burn off more quickly. If for some reason there's a lot of excess liquid OR your rice is hard (means you should add more liquid), read the FAQs for troubleshooting tips. This is unlikely, but anything is possible, especially in one skillet recipes.
- Rest the chicken for about 5-10 minutes in the skillet before slicing and serving it and fluff the rice. Optionally, you can garnish it with extra parsley or other fresh herbs.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Rea6
Really easy and tasty, if I had any complaint it would be the rice gets overcooked, for me anyway personal preference.
Thanks for trying the recipe and glad it was easy and tasty. If you find that the rice was a bit overcooked, my suggestions are for next time to use smaller pieces of chicken so they cook quicker and/or just make sure that you’re removing it from the oven exactly when the chicken is done and not to let it linger in the oven for any additional time and use a thermometer so you know for sure and can remove it promptly.
This an awesome week night dinner. Everyone loved it and asked me to add it to our rotation.
Thanks for the 5 star review, Anne, and I’m so glad everyone loved it and it’s going into your rotation!