One-Skillet Baked Chicken and Rice — An easy, one-pan dinner with juicy chicken and fluffy rice ready in about an hour. This family-friendly recipe uses common pantry staples and bright flavors from lemon, parsley, onion and garlic, all simmering together for a simple weeknight meal. Leftovers store well, making this a great option for meal prep.
Table of Contents
- Easy One-Skillet Baked Chicken and Rice Recipe
- More Easy One-Skillet Recipes
- Ingredients
- How to Make It
- What to Serve With It
- Storage
- Recipe FAQs
- Recipe Card
Easy One-Skillet Baked Chicken and Rice Recipe
I love one-skillet dinners, and this baked chicken and rice is a dependable addition to any rotation. The chicken stays tender, the rice absorbs savory broth and aromatics, and everything cooks together in a single pan — no searing required.
- Cook everything in one high-sided, oven-safe skillet — chicken and rice finish together for easy cleanup.
- Flavors come from a blend of pantry spices, sautéed onion and garlic, lemon juice and fresh parsley for brightness.
- After a short stovetop start to soften the aromatics, the dish bakes covered for a mostly hands-off finish — ideal for busy weeknights.
- Uses affordable, common ingredients and works well for meal prep since leftovers refrigerate and freeze nicely.
- This recipe is naturally high in protein and can be made gluten-free depending on your broth and seasonings.
More Easy One-Skillet Recipes
Easy One-Skillet Sausage and Peppers with Rice
Creamy Parmesan Dijon Skillet Chicken
One-Skillet Tex Mex Beef Mac & Cheese
Garlic Butter Chicken
Ingredients in One-Pot Chicken and Rice Bake
This dish has two main components: the rice base and the seasoned chicken. The list below summarizes what you’ll need; quantities and full directions are in the recipe card.
Rice
- Sautéed aromatics: diced white or yellow onion and minced garlic cooked in butter or olive oil.
- Reduced-sodium chicken broth to cook the rice and add depth.
- Uncooked long-grain white rice (basic white, jasmine or basmati work best — don’t use quick-cooking/minute rice).
- Fresh parsley, lemon juice, salt and pepper to finish.
Chicken and Seasonings
- About 2 pounds chicken (bone-in thighs recommended for flavor, but boneless thighs or breasts also work).
- Olive oil to coat the chicken.
- Spice blend: paprika, dried thyme, dried oregano, garlic powder, onion powder, salt and black pepper. Adjust to taste or use a poultry seasoning blend as a shortcut.
How to Make Baked Chicken with Rice in One Skillet
- Preheat oven to 375°F (190°C).
- In a large, high-sided oven-safe skillet, heat butter or olive oil over medium-high heat. Add diced onion and sauté 4–5 minutes until soft. Add minced garlic and cook 1 minute more.
- Add the broth, uncooked rice, parsley, lemon juice, salt and pepper. Stir to combine.
- Arrange the chicken pieces on top of the rice mixture. Drizzle the chicken with olive oil and sprinkle evenly with paprika, thyme, oregano, garlic powder, onion powder, salt and pepper.
- Cover the skillet (use a lid or tightly tent with foil) and bake 30 minutes.
- Remove the lid, fluff and stir the rice, then cover and bake another 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender. If the chicken needs more time, continue baking uncovered in 5–10 minute increments until fully cooked. Allow the chicken to rest 5–10 minutes before serving.
What to Serve with Chicken and Rice Casserole
House Salad
Asparagus Casserole
Roasted Brussels Sprouts Quinoa Chickpea Salad
Parmesan Balsamic Roasted Broccoli
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Store airtight for up to 3 months.
To reheat: Microwave leftovers for about 30 seconds to 1 minute, or until warmed through. Adjust time based on portion size and appliance.
Recipe FAQs
Bone-in chicken thighs are recommended for flavor and moisture; you can remove the skin to keep the dish leaner. Boneless skinless thighs or breasts work as well — adjust timing since boneless pieces often cook faster. Aim for pieces roughly ½ pound each and use an instant-read thermometer to ensure an internal temperature of 165°F (74°C).
Bake at 375°F for about 45–50 minutes total (30 minutes covered, then 15 minutes covered after stirring). Exact time varies with skillet type, chicken size, and oven accuracy. Check the chicken with a thermometer — 165°F is done.
Use long-grain white rice (regular, jasmine or basmati). Do not use quick-cooking or instant rice. Brown rice requires more liquid and longer cooking time and may need recipe adjustments.
If the rice is undercooked and has absorbed all the liquid, add 1/4 to 1/3 cup additional broth, cover and bake another 8–12 minutes. If the chicken is done, remove it before finishing the rice to avoid overcooking.
If there’s excess liquid, the rice likely needs more time. Simmer uncovered on the stovetop or return to the oven uncovered until the liquid reduces and the rice finishes. Remove cooked chicken first to prevent overcooking.
Use a high-sided, oven-safe skillet (around 3 quarts) with a lid so it can go from stovetop to oven. If using nonstick, ensure it’s oven-safe and has no plastic parts. A casserole dish may work but cooking times and liquid containment can differ.
One-Skillet Baked Chicken and Rice
Equipment
- High-sided, oven-safe 3-quart skillet (or similar)
- Digital thermometer
Ingredients
Rice
- 2 tablespoons unsalted butter (or 2 tablespoons olive oil)
- 1 medium white or yellow onion, diced
- 3–4 garlic cloves, minced
- 3 1/2 cups reduced-sodium chicken broth
- 2 cups uncooked long-grain white rice (do not use quick-cooking/minute rice)
- 1/3 cup fresh flat-leaf parsley, minced
- 2 tablespoons lemon juice (or to taste)
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
Chicken
- 2 pounds bone-in chicken thighs (about 5–6 pieces); boneless options work too
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat oven to 375°F (190°C).
- In a large high-sided skillet, melt the butter or heat the oil over medium-high heat. Add the diced onion and sauté 4–5 minutes until translucent, stirring frequently. Add garlic and cook 1 minute.
- Stir in the chicken broth, uncooked rice, minced parsley, lemon juice, salt and pepper.
- Arrange the chicken pieces evenly over the rice. Drizzle with olive oil and sprinkle with paprika, thyme, oregano, garlic powder, onion powder, salt and pepper.
- Cover the skillet with a lid or tightly with foil. Bake 30 minutes.
- Remove the lid, fluff and stir the rice, then re-cover and bake about 15 more minutes, or until the chicken reaches 165°F and the rice is tender. If needed, continue baking uncovered in short increments until the chicken is done.
- Let the chicken rest 5–10 minutes before slicing. Fluff the rice and garnish with extra parsley if desired.
Notes
Nutrition
Nutrition information is an approximation.
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