Easy Chicken and Rice Bake

Ingredients

• 454 g (1 pound)Boneless chicken thighs
• 185 g (1 cup)Long-grain white rice
• 475 ml (2 cups)Chicken broth
• 1 smallOnion, finely chopped
• 2 clovesGarlic, minced
• 30 ml (2 tablespoons)Olive oil
• 1 teaspoonDried thyme
• 1 teaspoonSalt
• 1 teaspoonBlack pepper
• 150 g (1 cup)Frozen peas
• 50 g (1/2 cup)Grated Parmesan cheese
• 1 teaspoonLemon zest

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Sear the chicken

   Warm the olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken thighs for about 4 minutes on each side, until golden brown.

3. 3

   Cook the aromatics

   Add the chopped onion and minced garlic to the pan. Cook for 2–3 minutes, until translucent and fragrant.

4. 4

   Add rice and broth

   Stir in the long-grain rice, chicken broth, dried thyme, salt and pepper. Make sure the rice is evenly coated and submerged in the liquid.

5. 5

   Nestle in chicken

   Set the browned chicken thighs into the rice mixture, skin-side up.

6. 6

   Bake covered

   Cover the skillet with foil or a lid. Bake for 35 minutes, until the rice is tender and the chicken registers 74°C (165°F).

7. 7

   Crisp and rest

   Remove the foil and bake for 5 more minutes to crisp the chicken skin. Let the bake rest off the heat for 5 minutes, then gently fluff the rice with a fork and garnish with fresh parsley.

What is chicken and rice bake?

Chicken and rice bake is a familiar American-style one-pan supper, built around chicken cooked with rice and broth. This version browns the chicken first, then finishes it over the rice in the oven.

The method helps the rice take on flavour from the broth and pan, while the chicken and peas make it a substantial meal. Parmesan and lemon zest add a savoury, bright finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 30g protein, 40g carbs, 20g fat.

The rice and peas provide most of the carbohydrates, while the chicken thighs contribute much of the protein. Olive oil and Parmesan add fat, with Parmesan also bringing a savoury finish. Serve with a green salad or extra vegetables to round out the plate.

Why brown the chicken first?

Golden colour: searing the thighs before baking gives them a browned exterior and leaves flavour in the pan for the onion and garlic.

Even cooking: arrange the thighs over the rice rather than stirring them through, so they cook on top while the grains absorb the liquid.

Getting the rice right

Keep it submerged: stir the rice into the broth mixture and check that the grains are covered before adding the chicken. This helps them cook evenly during the covered bake.

Use long-grain rice: it is the type specified for this recipe and is intended to cook into distinct grains. Keep the skillet covered for the stated baking time.

Check the chicken and rice

Chicken: the recipe calls for a reading of 74°C in the chicken. Check the thickest part with a food thermometer.

Rice: after 35 minutes covered, it should be tender. If it is not, continue baking covered until tender; the final uncovered 5 minutes are for crisping the chicken skin.

Peas and finishing touches

The ingredient list includes frozen peas, but the written method does not specify when to add them. For peas that stay bright and tender, stir them in near the end of baking, as indicated in the ingredient note.

The method mentions fresh parsley as a garnish, although it is not listed among the ingredients. Lemon zest and grated Parmesan are listed and can give the finished bake a fresh, savoury lift.

Serving ideas

Serve the bake straight from the skillet, making sure each portion gets rice, chicken and peas. A crisp green salad or simply dressed vegetables make a fresh contrast to the warm, cheesy rice.

Let the skillet rest for 5 minutes before serving so the rice can settle and is easier to portion.

Recipe notes & tips

• Use a skillet that can safely go from the hob to the oven.
• Choose low-sodium chicken broth if you want more control over the seasoning.
• Keep the lid or foil on during the main bake so the rice cooks in the broth.
• Check the chicken temperature in its thickest part, away from the pan.
• Add the frozen peas near the end of cooking to avoid overcooking them.
• Fluff the rice gently after resting so the grains do not become mashed.

Variations

• Add peas late: stir the frozen peas in near the end of baking for tender, bright vegetables.
• Boost the herbs: add a little extra dried thyme for a more pronounced herbal flavour.
• Use low-sodium broth: choose it if you would like to adjust the salt to taste.
• Finish with lemon: add the listed lemon zest just before serving for a fresh note.
• Make it cheesier: scatter the grated Parmesan over the top before the final uncovered bake.

Common mistakes to avoid

• Skipping the sear: the chicken misses its browned exterior; sear it for about 4 minutes per side.
• Leaving rice exposed: uncovered grains may cook unevenly; check that the rice is submerged in broth.
• Baking uncovered throughout: the liquid can escape too quickly; cover the skillet for the 35-minute bake.
• Overcooking the peas: they can lose their tender texture; add them close to the end.
• Skipping the rest: the rice may be harder to portion; leave the bake off the heat for 5 minutes.
• Guessing doneness: thick thighs can need careful checking; use a thermometer and look for 74°C.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until steaming hot, adding a small splash of broth or water if the rice has dried out.

Frequently asked questions