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

There’s something undeniably comforting about a meal that comes together in one pan, filling your kitchen with the irresistible aroma of herbs and golden chicken. This Baked Chicken and Rice with Fresh Herbs is exactly that—a fuss-free, hearty dish that feels like a warm hug after a long day. Whether you’re juggling work, kids, or just life’s endless to-do list, this recipe is here to save your weeknight dinners without sacrificing flavor.

I first stumbled upon this dish during a particularly chaotic week when takeout menus were piling up on my counter. Determined to reset, I threw together what I had: chicken thighs, rice, and a handful of fresh herbs from my garden (or, let’s be honest, the slightly wilted ones in my fridge). The result? A dish so delicious and forgiving, it’s now in my regular rotation. The rice soaks up all the savory juices from the chicken, while the herbs add a bright, fresh finish that makes it feel special. Plus, cleanup is a breeze—because who has time for extra dishes?

Why You’ll Love This Baked Chicken and Rice

This recipe is a winner for so many reasons. Here’s why it’ll become a staple in your home too:

• One-pan magic: Less mess, more flavor—everything cooks together in a single dish.
• Perfectly tender chicken: Baking ensures juicy, flavorful meat every time.
• Customizable: Swap herbs based on what’s in season or your mood.
• Meal prep friendly: Makes great leftovers for lunches or quick dinners later in the week.

How to Make Baked Chicken and Rice with Fresh Herbs

Ingredients You’ll Need

• 4 bone-in, skin-on chicken thighs (or breasts if preferred)
• 1 cup long-grain white rice (like jasmine or basmati)
• 2 cups chicken broth (low-sodium for better control)
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• Lemon wedges for serving (optional but recommended!)

Step-by-Step Instructions

1. Preheat & Prep: Preheat your oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat.
2. Sear the Chicken: Season chicken with salt and pepper, then sear skin-side down for 5–6 minutes until golden. Flip and cook for 2 more minutes. Remove and set aside.
3. Sauté Aromatics: In the same skillet, sauté onion until soft (about 3 minutes). Add garlic and cook for 30 seconds until fragrant.
4. Add Rice & Herbs: Stir in rice, thyme, and rosemary, coating it with the oil and aromatics. Pour in chicken broth and bring to a simmer.
5. Bake: Nestle the chicken back into the skillet, skin-side up. Cover and bake for 30–35 minutes until rice is tender and chicken is cooked through.
6. Rest & Serve: Let it rest for 5 minutes, then fluff the rice with a fork. Garnish with extra herbs and lemon wedges.

Tips for the Best Baked Chicken and Rice

Want to take this dish to the next level? Here are my tried-and-true tips:

• Don’t skip the sear: Browning the chicken first adds depth of flavor and crispy skin.
• Use fresh herbs: They make all the difference! Dried herbs can work in a pinch (use 1/3 the amount).
• Check for doneness: Chicken should reach 165°F internally, and rice should be tender but not mushy.
• Add veggies: Toss in peas, carrots, or spinach for extra nutrition and color.

For more easy one-pan meals, check out my One-Pan Lemon Garlic Salmon or this cozy Creamy Tuscan Chicken.

Frequently Asked Questions

There you have it—a dish that’s as easy to make as it is satisfying to eat. Whether you’re cooking for a crowd or just treating yourself, this Baked Chicken and Rice with Fresh Herbs delivers every time. Pair it with a crisp green salad or some roasted vegetables, and you’ve got a meal that feels both nourishing and indulgent. Happy cooking!

Baked Chicken and Rice with Fresh Herbs

• Author: Chef Maria

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Description

A comforting one-pan meal featuring tender baked chicken thighs nestled over fragrant herbed rice. Perfect for weeknight dinners with minimal cleanup!

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Ingredients

Scale 1x2x3x

For the Crust:

• For the chicken:
• 4 bone-in, skin-on chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 2 tbsp olive oil
• For the rice:
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• For garnish:
• 2 tbsp fresh parsley, chopped
• 1 lemon, cut into wedges

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Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 375°F (190°C).
2. 2. Season chicken thighs with salt, pepper, and paprika on both sides.
3. 3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden brown. Flip and cook 2 more minutes. Remove chicken and set aside.
4. 4. In the same skillet, sauté onion for 3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
5. 5. Stir in rice, thyme, rosemary, salt, and pepper. Pour in chicken broth and bring to a simmer.
6. 6. Nestle chicken thighs into the rice mixture, skin-side up. Cover tightly with foil or a lid.
7. 7. Bake for 35 minutes. Remove cover and bake 5 more minutes to crisp chicken skin.
8. 8. Let rest 5 minutes. Garnish with parsley and serve with lemon wedges.

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Notes

For crispier skin, broil for 2-3 minutes after baking. Substitute dried herbs if fresh aren’t available (use 1/3 the amount). Leftovers keep well refrigerated for 3 days.