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, aromatic meal that fills your home with the scent of garlic, thyme, and golden chicken crisping to perfection. Whether you’re juggling a hectic weeknight or hosting a last-minute dinner, this recipe is your trusty sidekick. Plus, it’s all made in one pan, because who wants to scrub a mountain of dishes?

I first stumbled upon this recipe during a chaotic phase when my toddler declared war on anything green. Desperate for a win, I tossed chicken, rice, and a handful of fresh herbs into a baking dish, crossed my fingers, and prayed. The result? A dish so flavorful and tender that even my tiny food critic asked for seconds (and didn’t flinch at the parsley!). Now, it’s a staple in our home, and I’m thrilled to share it with you. Ready to fall in love with dinner again?

Why You’ll Love This Baked Chicken and Rice

This dish isn’t just delicious—it’s a game-changer for busy lives. Here’s why:

• One-pan wonder: Minimal cleanup means more time for yourself (or Netflix).
• Versatile: Swap herbs based on what’s in your fridge or garden.
• Crowd-pleaser: Perfect for picky eaters and fancy enough for guests.
• Meal prep hero: Leftovers taste even better the next day.

How to Make Baked Chicken and Rice with Fresh Herbs

Ingredients You’ll Need

• 4 bone-in, skin-on chicken thighs (or breasts for a leaner option)
• 1 cup long-grain white rice (like jasmine or basmati)
• 2 cups chicken broth (homemade or store-bought)
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Step-by-Step Instructions

1. Preheat & prep: Heat your oven to 375°F (190°C). Pat the chicken dry and season generously with salt, pepper, and smoked paprika.
2. Sear the chicken: In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken skin-side down until golden (about 5 minutes). Flip and cook 2 more minutes. Remove and set aside.
3. Toast the rice: In the same skillet, add rice and garlic. Stir for 1–2 minutes until fragrant. Pour in broth, lemon juice, and half the herbs, scraping up any browned bits.
4. Bake: Nestle the chicken back into the skillet, skin-side up. Cover tightly with foil and bake for 30 minutes. Uncover and bake 10 more minutes until rice is tender and chicken is cooked through.
5. Garnish & serve: Sprinkle with remaining herbs and lemon zest. Let rest 5 minutes before serving.

Tips for the Best Baked Chicken and Rice

Want to elevate this dish even further? Try these pro tips:

• Herb swap: No thyme? Rosemary or oregano work beautifully.
• Crispy skin hack: Broil for 2–3 minutes at the end for extra crunch.
• Veggie boost: Stir in peas or diced carrots with the rice for added nutrition.

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

Pairing Suggestions

This dish pairs wonderfully with a crisp green salad or roasted vegetables. For wine lovers, a chilled Sauvignon Blanc complements the herbal notes perfectly. Need dessert inspiration? Try our 5-Ingredient Berry Crisp.

There you have it—a dish that’s as forgiving as it is flavorful. Whether you’re cooking for one or a full house, this Baked Chicken and Rice with Fresh Herbs promises to deliver comfort without the fuss. So grab that skillet, channel your inner home chef, and let the oven do the heavy lifting. 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
• 3 garlic cloves (minced)
• 1 small onion (diced)
• 1 tsp dried thyme
• 1/2 tsp salt
• For garnish:
• 1/4 cup fresh parsley (chopped)
• 2 tbsp fresh dill (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 large oven-safe skillet over medium-high heat. Brown chicken skin-side down for 5-6 minutes until golden, then flip and cook 2 more minutes. Remove chicken and set aside.
4. 4. In same skillet, sauté onion for 3 minutes until soft. Add garlic and cook 30 seconds until fragrant.
5. 5. Stir in rice, thyme, and salt until rice is lightly toasted (about 2 minutes).
6. 6. Pour in chicken broth and scrape up any browned bits. Bring to a simmer.
7. 7. Nestle chicken thighs into rice (skin-side up) with any accumulated juices.
8. 8. Cover tightly with foil or lid and bake for 35 minutes.
9. 9. Remove cover and bake 10 more minutes to crisp chicken skin.
10. 10. Let rest 5 minutes, then garnish with fresh herbs and lemon wedges before serving.

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Notes

For crispier skin, broil for 2-3 minutes at the end. Substitute brown rice by increasing liquid to 2.5 cups and baking time to 50 minutes covered.