Baked Chicken and Rice with Fresh Herbs: A One-Pan Wonder

There’s something magical about a dish that comes together effortlessly yet tastes like you spent hours in the kitchen. This Baked Chicken and Rice with Fresh Herbs is exactly that—a comforting, flavorful meal that requires minimal prep but delivers maximum satisfaction. Whether you’re juggling work, kids, or just life in general, this recipe is your ticket to a stress-free dinner that feels homemade in the best way.

I first stumbled upon this dish during a particularly chaotic week when takeout menus were starting to feel like my only option. But then I remembered the golden rule of weeknight cooking: one-pan meals save the day. The aroma of garlic, herbs, and golden chicken filling the kitchen was enough to turn my mood around. And the best part? Leftovers taste even better the next day (if you’re lucky enough to have any). If you love easy, wholesome meals, you’ll adore this recipe as much as I do.

Why You’ll Love This Baked Chicken and Rice

This dish is a crowd-pleaser for so many reasons. Here’s why it’s earned a permanent spot in my dinner rotation:

One-pan wonder: Less cleanup means more time to relax.
Packed with flavor: Fresh herbs and garlic elevate simple ingredients.

Versatile: Swap herbs or veggies based on what’s in season.
Meal prep friendly: Reheats beautifully for lunches.

How to Make Baked Chicken and Rice with Fresh Herbs

Ingredients You’ll Need

4 bone-in, skin-on chicken thighs

1 cup long-grain white rice
2 cups chicken broth
3 cloves garlic, minced

2 tbsp fresh parsley, chopped
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, finely chopped

1 small onion, diced
Salt and pepper to taste
2 tbsp olive oil

Step-by-Step Instructions

Preheat & Prep: Preheat oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium heat.
Brown the Chicken: Season chicken thighs with salt and pepper. Sear skin-side down for 5–6 minutes until golden, then flip and cook for 2 more minutes. Remove and set aside.
Sauté Aromatics: In the same skillet, sauté onion until soft, then add garlic and herbs, cooking until fragrant (about 1 minute).

Add Rice & Broth: Stir in rice, then pour in chicken broth, scraping up any browned bits. Bring to a simmer.
Bake: Nestle chicken thighs into the rice, skin-side up. Cover and bake for 30 minutes, then uncover and bake for 10 more minutes until rice is tender and chicken is cooked through.
Garnish & Serve: Sprinkle with fresh parsley and let rest for 5 minutes before serving.

Tips for the Best Baked Chicken and Rice

Here are a few tricks I’ve learned along the way:

Don’t skip the sear: Browning the chicken adds depth of flavor.
Use fresh herbs: They make all the difference! Dried herbs can work in a pinch, but reduce the amount by half.

Let it rest: Allowing the dish to sit for a few minutes before serving helps the rice absorb any remaining liquid.

For more easy one-pan meals, check out my One-Pan Lemon Garlic Salmon or Vegetable-Stuffed Peppers.

Pairing Suggestions

This dish pairs beautifully with a simple green salad or roasted vegetables. If you’re craving something heartier, try my Garlic Butter Dinner Rolls. For wine lovers, a crisp Chardonnay or light Pinot Noir complements the herbs perfectly. Learn more about wine pairings at Wine Enthusiast.

Frequently Asked Questions

Can I use boneless chicken for this recipe?

Yes, but reduce the baking time by 5–10 minutes to prevent drying out. Bone-in chicken adds more flavor, though!

What’s the best rice for baked chicken and rice?

Long-grain white rice (like basmati or jasmine) works best. Avoid instant rice, as it can become mushy.

Can I make this dish ahead of time?

Absolutely! Assemble up to the baking step, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if starting cold.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven with a splash of broth to keep it moist.

Can I use frozen herbs?

Fresh is ideal, but frozen herbs are a good substitute. Avoid dried herbs if possible, as their flavor is more concentrated.

What other herbs work well in this dish?

Try sage, oregano, or tarragon for a different twist. For more herb-inspired recipes, visit Fine Cooking.

There you have it—a simple, flavorful meal that’s as easy to make as it is delicious. Whether you’re cooking for a busy weeknight or a cozy weekend dinner, this Baked Chicken and Rice with Fresh Herbs is sure to become a favorite. The next time you’re tempted to reach for the takeout menu, remember this one-pan wonder waiting to save the day. Happy cooking!