One-Pan Baked Chicken Thighs with Vegetable Rice

One-Pan Baked Chicken Thighs with Vegetable Rice is a complete, wholesome meal made with tender, seasoned chicken thighs and fluffy, flavorful rice cooked with vegetables—all baked together for minimal cleanup and maximum flavor.

Why You’ll Love This Recipe

This recipe is perfect for busy evenings or casual family dinners. Everything cooks together in one pan, allowing the juices from the chicken to flavor the rice, while the vegetables add color and nutrition. It’s hearty, well-balanced, and incredibly easy to prepare.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs
• Olive oil
• Garlic powder
• Onion powder
• Paprika
• Dried thyme or Italian seasoning
• Salt and pepper
• Long-grain white rice
• Chicken broth
• Onion (chopped)
• Carrot (diced)
• Bell pepper (chopped)
• Frozen peas
• Fresh parsley (optional, for garnish)

directions

1. Preheat Oven: Set to 375°F.
2. Season Chicken: In a bowl, mix olive oil with garlic powder, onion powder, paprika, thyme, salt, and pepper. Rub mixture over chicken thighs.
3. Prepare Rice Base: In a large oven-safe baking dish or skillet, spread uncooked rice evenly. Add onion, carrot, and bell pepper. Pour in chicken broth.
4. Add Chicken: Arrange seasoned chicken thighs on top of the rice and vegetables.
5. Bake: Cover with foil and bake for 35 minutes. Remove foil and bake an additional 20–25 minutes, or until chicken is golden and cooked through, and rice is tender.
6. Finish: Stir in peas and let sit for 5 minutes. Garnish with fresh parsley before serving.

Servings and timing

Serves 4–6.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Variations

• Use Boneless Chicken: Adjust baking time to 35–40 minutes total.
• Spicy Option: Add cayenne or chili flakes to the seasoning.
• Add More Veggies: Zucchini, spinach, or corn can be added.
• Brown Rice Substitute: Use brown rice but increase cooking time and broth quantity.
• Lemon Herb Twist: Add lemon zest and juice for a bright, fresh flavor.

storage/reheating

Store leftovers in the refrigerator for up to 4 days. Reheat in the oven at 350°F or in the microwave until warm. This dish can be frozen in portions for up to 2 months. Add a splash of broth when reheating to keep rice moist.

FAQs

Can I use chicken breasts instead of thighs?

Yes, though thighs stay juicier. Adjust cooking time to prevent dryness.

Does the rice cook fully in the oven?

Yes, as long as it’s covered for part of the bake and there’s enough liquid.

Can I use precooked rice?

Not recommended—uncooked rice absorbs the chicken flavor as it bakes.

Should I sear the chicken first?

Not necessary, but you can for extra color and crispness.

What pan should I use?

A large cast iron skillet or 9×13-inch baking dish works well.

Can I make this ahead of time?

Yes, assemble and refrigerate, then bake when ready to serve.

What if the rice isn’t done?

Cover with foil and bake for an additional 10–15 minutes with a bit more broth.

Is this gluten-free?

Yes, as long as all ingredients (especially broth) are gluten-free.

Can I use frozen vegetables?

Yes, just stir them in near the end of cooking to avoid overcooking.

What sides go well with this?

It’s a full meal, but you can serve with salad, roasted vegetables, or garlic bread.

Conclusion

One-Pan Baked Chicken Thighs with Vegetable Rice is a flavorful, complete meal that’s both practical and comforting. With minimal cleanup and plenty of flexibility, it’s an ideal choice for everyday cooking that feels like a special treat.

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