Description
This One Pan Chicken and Rice Bake is a comforting, hearty meal perfect for busy weeknights. Juicy, seasoned chicken thighs are nestled atop a savory blend of sautéed mirepoix, garlic, and long grain white rice simmered in flavorful low sodium chicken broth. Baked until tender and golden, this dish combines ease and deliciousness with minimal cleanup.
Ingredients
Scale
Butter
- 2 tablespoons butter (divided use)
Vegetables
- 1½ cups packed mirepoix (frozen or fresh)
- 2 teaspoons minced garlic
Grains
- 1½ cups long grain white rice (NOT parboiled)
Liquids & Seasonings
- 3 cups low sodium chicken broth
- 1 teaspoon Italian seasoning
- Salt & pepper to taste (about 2/3 teaspoon salt recommended)
- 2 teaspoons seasoning of choice (garlic herb or buttery steakhouse seasoning suggested)
Protein
- 2 pounds chicken thighs (bone-in or boneless, either is fine)
Instructions
- Prep: Preheat your oven to 350°F. Use a 3.5 quart oven-safe pan or braiser with a lid for best results.
- Cook mirepoix: Place the pan over medium heat. Add 1 tablespoon of butter and melt it, then add the mirepoix and minced garlic. Cook for 4-5 minutes until softened and fragrant.
- Add rice: Stir in the long grain white rice and cook for about one minute, coating the rice with the butter and aromatics.
- Add broth and seasoning: Pour in the low sodium chicken broth along with the Italian seasoning. Season with salt and pepper to taste—about 2/3 teaspoon salt to ensure the rice isn’t bland. Remove the pan from heat.
- Add chicken: Rub the chicken thighs evenly with your chosen seasoning (such as garlic herb or buttery steakhouse). Nestle the thighs on top of the rice mixture in the pan.
- Bake: Cover the pan 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 continue baking for an additional 10 minutes.
- Finish: Remove the lid and gently fluff or stir the rice around the chicken thighs carefully without disturbing the chicken too much. The rice should be nearly done. Dot the chicken and rice with the remaining tablespoon of butter. Continue baking uncovered on the upper middle rack at 400°F for 5-8 minutes or until the rice is tender and the chicken thighs reach an internal temperature of 165°F and are slightly browned.
- Serve: Serve immediately, enjoying the savory, tender chicken and perfectly cooked rice all from one pan.
Notes
- Bone-in or boneless chicken thighs can be used depending on preference.
- Use a 3.5 quart oven-safe pan or braiser with lid to cook evenly and keep moisture locked in.
- If you prefer spicier seasoning, try adding crushed red pepper flakes or smoked paprika to the chicken seasoning.
- Ensure to use low sodium chicken broth to control saltiness, then adjust salt at tasting step.
- Do not use parboiled rice as it will affect texture and timing.
- Check chicken internal temperature with a meat thermometer to guarantee safety and juiciness.
