One-Pan Oven-Baked Chicken and Rice with Crispy Skin Step-by-step instructions

Before you start

Before starting, heat the oven to 375°F (190°C) and position a rack in the middle. Pat the chicken thighs dry with paper towels—this helps them brown better. Measure out all the ingredients: chop the onion, mince the garlic, and have the broth and rice ready.

If using fresh thyme, rinse and pat dry. Prepare your skillet or Dutch oven and have a lid or aluminum foil on hand. This recipe comes together quickly once you start cooking, so having everything prepped makes the process smooth.

Instructions

Phase 1: Brown and Sauté

1. 1Brown the Chicken
   Heat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon of the salt and the black pepper. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Place the chicken thighs skin-side down in the hot oil and cook without moving until the skin is deeply golden and crisp, about 6-8 minutes. Flip and cook for 2 more minutes on the other side. Transfer the chicken to a plate and set aside.
   Look for The skin should be a deep golden brown and release easily from the pan.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not crowd the pan; if necessary, brown the chicken in two batches to ensure even browning.
2. 2Sauté the Aromatics
   Pour off all but 2 tablespoons of the rendered fat from the skillet. Reduce the heat to medium. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
   Look for The onion is soft and beginning to turn golden at the edges; the garlic smells nutty.
   Tip Scrape up any browned bits from the bottom of the pan—they add flavor to the rice.

In this phase, the chicken thighs are seasoned and browned skin-side down until deep golden and crisp. The rendered fat is then used to sauté the onion and garlic until soft and fragrant. The kitchen fills with the savory aroma of browning chicken and sizzling aromatics.

The chicken should be well-browned on the skin side, and the onion should be translucent and just starting to color. This foundation sets the stage for the rich flavor of the finished dish.

Phase 2: Toast and Bake

3. 3Toast the Rice
   Add the rice to the skillet and stir to coat every grain with the fat. Cook, stirring frequently, until the rice is lightly toasted and smells nutty, about 2-3 minutes.
   Look for The rice grains are translucent at the edges and make a slight crackling sound.
   Tip Toasting the rice helps keep the grains separate and adds a deeper flavor.
4. 4Add the Broth and Chicken
   Pour the chicken broth into the skillet, scraping up any browned bits from the bottom. Sprinkle with the remaining 1/2 teaspoon of salt. Nestle the chicken thighs back into the rice, skin-side up, and tuck the fresh thyme sprigs around them. Bring the liquid to a gentle simmer.
   Look for The broth is gently bubbling around the chicken, and the rice is submerged.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not stir after adding the chicken—this helps the rice cook evenly and the skin stay crisp.
5. 5Bake the Casserole
   Cover the skillet with a lid or aluminum foil and transfer to the oven. Bake for 25 minutes. Then remove the lid and continue baking for 15-20 minutes more, until the rice is tender and has absorbed most of the liquid, and the chicken skin is crisp and golden.
   Look for The rice is tender and the top is slightly browned; the chicken skin is crackling and pulls away from the meat.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the rice is still wet after 20 minutes uncovered, bake a few minutes longer; if too dry, add a splash of broth.

The rice is added to the skillet and toasted until it smells nutty, then the broth is poured in and the chicken is nestled back on top. The skillet goes into the oven and bakes covered, then uncovered.

The sizzling and bubbling sounds from the oven signal the rice cooking and the chicken rendering its fat. After baking, the rice is tender and has absorbed most of the liquid, and the chicken skin is golden and crisp. The casserole looks cohesive and inviting.

Phase 3: Rest and Serve

6. 6Rest and Garnish
   Remove the skillet from the oven and let it rest for 5 minutes. Discard the thyme sprigs. Sprinkle the chopped parsley over the top. Serve hot directly from the skillet.
   Look for The casserole is fragrant and the chicken skin is shiny and crisp.
   Tip Letting it rest allows the rice to absorb any remaining liquid and makes serving easier.

After removing the skillet from the oven, it rests for 5 minutes, allowing the rice to settle and the juices to redistribute. The aroma is intensely savory with hints of thyme and garlic. The chicken skin is shiny and crisp, and the rice is fluffy and moist. Garnished with fresh parsley, the dish is ready to serve directly from the pan. The final look is rustic and comforting, with golden chicken on a bed of aromatic rice.

Common mistakes

One common mistake is not browning the chicken long enough—the skin needs to be deeply golden to develop flavor and stay crisp. Another is stirring the rice after adding the broth, which can make it gummy; let it cook undisturbed.

Also, avoid using too much liquid, which can make the rice mushy. Stick to the measured broth and check the dish a few minutes before the end of baking. Finally, don’t skip the resting period—it allows the rice to absorb any remaining liquid and makes serving easier.

How to tell it’s done

The dish is done when the chicken thighs reach an internal temperature of 165°F (74°C) and the rice is tender and has absorbed most of the liquid. The chicken skin should be golden brown and crisp, and the rice should be fluffy with a slight bite. If the rice is still wet, bake a few minutes longer; if it’s too dry, add a splash of broth. The casserole should look moist but not soupy, and the chicken should pull away from the bone easily.

• Poultry: 165°F (74°C) in the thickest part