One-Pan Oven-Baked Chicken and Rice with Crispy Skin Tips, FAQ & printable recipe

Tips for success

For the crispiest skin, make sure the chicken thighs are thoroughly dried before seasoning. Pat them with paper towels and let them sit at room temperature for a few minutes.

When browning, resist the urge to move them—let them cook undisturbed until the skin releases easily from the pan. This ensures a deep golden crust that stays crisp even after baking.

If you like a little extra flavor, add a splash of white wine or a squeeze of lemon juice to the broth before pouring it over the rice.

You can also swap the fresh thyme for rosemary or add a bay leaf for a different aromatic profile. The recipe is forgiving, so feel free to adjust the herbs to your taste.

Variations

• Vegetable Add-Ins: Stir in a cup of frozen peas or diced carrots along with the broth for extra color and nutrition. You can also add sliced mushrooms when sautéing the onion for an earthy flavor.
• Spicy Kick: Add a pinch of red pepper flakes or a chopped jalapeño with the garlic for a touch of heat. A drizzle of hot sauce over the finished dish also works well.
• Lemon Herb: Replace the thyme with fresh rosemary and add a few strips of lemon zest to the broth. Finish with a squeeze of lemon juice before serving for a bright, citrusy note.
• Creamy Version: Stir in 1/2 cup of heavy cream or coconut milk with the broth for a richer, creamier sauce. Reduce the broth by 1/2 cup to keep the rice from becoming too wet.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth to keep the rice moist.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 15-20 minutes, or microwave individual portions until hot. Add a little broth if the rice seems dry.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The rice may absorb more liquid as it sits, so when reheating, add a splash of chicken broth or water to restore moisture.

Reheat in the microwave or in a covered skillet over medium heat, stirring occasionally, until heated through. The chicken skin will lose some crispness, but the flavor remains delicious.

This dish is best when made fresh, but you can prep the ingredients ahead of time. Season the chicken and chop the onion and garlic up to a day in advance, storing them separately in the refrigerator.

When ready to cook, follow the recipe as written. You can also fully bake the casserole, let it cool, and refrigerate it for up to 2 days; reheat in a 350°F (175°C) oven until warmed through.

Serving ideas

Serve this chicken and rice directly from the skillet for a rustic, family-style presentation. It’s a complete meal on its own, but you can add a simple green salad or steamed vegetables on the side to round it out. A squeeze of fresh lemon over the top brightens the flavors and cuts through the richness.

For a more formal gathering, transfer the chicken and rice to a large platter and garnish with extra parsley. Pair it with crusty bread to soak up any remaining juices. This dish pairs well with a light red wine, such as a Pinot Noir, or a crisp white like Sauvignon Blanc.

Frequently asked questions

Recipe card

One-Pan Oven-Baked Chicken and Rice with Crispy Skin

Prep 10 minCook 55 minRest 5 minTotal 1 h 10 minServes 4

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 1/2 cups long-grain white rice
• 3 cups chicken broth
• 4 sprigs fresh thyme
• 2 tbsp fresh parsley, chopped

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

35 g

Carbohydrates

50 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.