One Pan Chicken and Rice Bake

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One Pan Chicken and Rice Bake

A comforting, savory one-pot meal featuring seasoned chicken thighs nestled in a bed of fluffy mirepoix rice. A two-temperature baking method ensures perfectly cooked chicken and tender, never-mushy rice!

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 526kcal

Author: Nora from Savory Nothings

Ingredients

2 tablespoons butter divided use
1½ cups (packed) mirepoix frozen or fresh
2 teaspoons minced garlic
1½ cups long grain white rice NOT parboiled
3 cups low sodium chicken broth
1 teaspoon Italian seasoning
salt & pepper to taste
2 pounds chicken thighs bone-in or boneless, either is fine
2 teaspoons seasoning of choice garlic herb or buttery steakhouse are delicious here

Instructions

Prep: 
Heat oven to 350 degrees F. This recipe works best in a ~3.5 quart oven safe pan or braiser with a lid.
Cook mirepoix:
 Place your pan over medium heat. Once hot, add 1 tablespoon butter to melt, then cook the mirepoix and minced garlic for 4-5 minutes until softened.
1 tablespoons butter, 1½ cups (packed) mirepoix, 2 teaspoons minced garlic
Add rice:
 Stir in the rice and cook for one minute.
1½ cups long grain white rice
Add broth and seasoning:
 Stir in the chicken broth and Italian seasoning. Add salt and pepper to taste (be sure to use enough salt, or the rice will be bland - I use about ⅔ teaspoon.) Take off the heat.
3 cups low sodium chicken broth, 1 teaspoon Italian seasoning, salt & pepper
Add chicken: 
Rub the chicken thighs with seasoning and nestle on top of the rice.
2 pounds chicken thighs, 2 teaspoons seasoning of choice
Bake: 
Cover and bake on the middle rack for 30 minutes. Without opening, increase oven temperature to 400F and bake for 10 more minutes.
Finish: 
Uncover and gently fluff/stir the rice around the chicken thighs. The rice should be almost or just about done at this point.
Dot chicken and rice with the remaining 1 tablespoon of butter. Continue baking on the upper middle rack at 400F for 5-8 minutes, uncovered, until rice is tender and chicken thighs reach an internal temperature of at least 165 degrees F at the thickest part and are slightly browned.
1 tablespoons butter
Serve: 
Serve immediately.

Nutrition