Few dinners strike the perfect balance between simplicity and comfort like this Easy One Pan Chicken Rice Bake. With tender, golden chicken, creamy rice, and just the right amount of seasoning, this dish captures everything you want in a homemade meal without the hassle. It takes only 15 minutes to prepare, uses real ingredients (no canned soup!), and bakes to perfection in one pan. Each bite is rich, savory, and full of cozy flavor that feels like home.
Why You’ll Love This Dish
Simple Ingredients, Big Reward
This recipe doesn’t rely on shortcuts or artificial ingredients. Instead, it combines real food—olive oil, herbs, fresh vegetables, and cream—to create a meal that’s both wholesome and deeply satisfying. The chicken is seared first to lock in flavor, and then the rice cooks directly in a savory broth, soaking up every bit of goodness. It’s that perfect blend of creamy, cheesy, and hearty that always makes second helpings inevitable.
One Pan, No Stress
You only need one large sauté pan or casserole dish to pull off this recipe. Everything from searing the chicken to baking the rice happens in a single vessel. That means minimal cleanup and maximum flavor. The chicken, rice, and vegetables all cook together, creating a beautiful medley of taste and texture. The one-pan method keeps things simple while delivering restaurant-quality results, just like the flavor-packed Easy One-Pan Cajun Chicken Rice.
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Easy One Pan Chicken Rice Bake
Description
A creamy, flavorful, and easy one-pan chicken rice bake made from scratch with tender chicken, rich sauce, and perfectly cooked rice.
Ingredients
2 tbsp olive oil
2 lbs bone-in, skin-on chicken thighs
½ tsp paprika
½ tsp garlic powder
1 yellow onion, diced
1 cup sliced carrots
1 cup sliced celery
5 cloves garlic, minced
2 tsp fresh thyme
½ tsp dried rosemary
1½ cups basmati & wild rice blend
3 cups chicken broth
8 oz heavy cream
½ cup shredded Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish
Instructions
1. Preheat oven to 350°F. Heat olive oil in a large oven-safe pan.
2. Season chicken with paprika, garlic powder, salt, and pepper. Sear skin side down 3 minutes, then flip for 2 minutes. Remove from pan.
3. Add onion, carrots, and celery; sauté 8 minutes.
4. Add garlic, thyme, and rosemary; cook 1 minute.
5. Stir in broth, cream, Parmesan, and rice. Mix well.
6. Nestle chicken into rice. Cover and bake 40–50 minutes.
7. Broil 2 minutes to crisp skin. Rest 10 minutes. Garnish with parsley and serve.
Notes
Use boneless chicken for faster baking.
Add mushrooms or peas for extra texture.
Store leftovers 3 days; reheat with broth or milk.
Freeze portions for up to 2 months.
Ingredients You’ll Need
The Essentials
To make this dish, gather the following ingredients:
- 2 tablespoons olive oil
- 2 lbs bone-in, skin-on chicken thighs
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 yellow onion, diced
- 1 cup sliced carrots
- 1 cup sliced celery
- 5 cloves garlic, minced
- 2 teaspoons fresh thyme (or ½ teaspoon dried)
- ½ teaspoon dried rosemary
- 1½ cups basmati and wild rice blend
- 3 cups chicken broth
- 8 oz heavy cream
- ½ cup shredded Parmesan cheese
- Kosher salt and freshly ground black pepper to taste
- Fresh parsley, for garnish
Smart Ingredient Swaps
If you don’t have fresh herbs, dried thyme and rosemary work perfectly. Boneless chicken thighs or breasts can be used in place of bone-in cuts, but reduce cooking time slightly to prevent overcooking. For a lighter version, substitute half-and-half for the cream or use low-sodium broth to control salt levels. Want a dairy-free twist? Coconut cream gives the dish a subtle richness that pairs wonderfully with the herbs and chicken.
Preparing the Chicken
Seasoning and Searing
Begin by patting the chicken dry and mixing paprika, garlic powder, salt, and pepper. Season both sides generously. Heat olive oil in a large, oven-safe sauté pan over medium-high heat. Place the chicken skin-side down and sear for about 3 minutes, until the skin is golden brown and crispy. Flip and sear the other side for 2 minutes. You’re not fully cooking the chicken at this point—it will finish in the oven.
Building the Base
Remove the seared chicken and set it aside. Don’t clean the pan—those browned bits are pure flavor. Lower the heat slightly and add the diced onion, carrots, and celery. Sauté for 7–8 minutes until soft and fragrant. Add a pinch of salt and pepper as they cook. This is where the magic begins: the vegetables absorb the leftover chicken drippings, creating a rich base that ties everything together later.
Creating the Creamy Rice Mixture
Adding Aromatics and Liquids
Add minced garlic, thyme, and rosemary to the pan. Stir and cook for about one minute until fragrant. Pour in the chicken broth, heavy cream, and Parmesan cheese, stirring well to combine. The sauce will begin to thicken slightly as it heats. Once smooth, stir in the rice and make sure it’s evenly distributed. The mixture will look soupy now, but as it bakes, the rice will absorb the liquid and become creamy and tender.
Bringing It All Together
Nestle the chicken thighs back into the pan, skin side up. The liquid should come about halfway up the chicken pieces, allowing the tops to stay crisp while the bottoms absorb flavor. Cover the pan tightly with foil or a lid to trap steam. This method ensures the rice cooks evenly while keeping the chicken juicy. It’s a foolproof way to get that perfect balance of tender meat and fluffy rice every time.
Baking the Dish
Into the Oven
Transfer the covered pan to your preheated 350°F oven. Bake for 40–50 minutes, or until the rice is soft and the chicken reaches an internal temperature of 165°F. Avoid lifting the lid while it bakes—the trapped steam is key to achieving tender, perfectly cooked rice. The cream and broth meld with the herbs, creating a sauce that’s rich and velvety without being heavy.
Finishing Touches
When the baking time is up, remove the cover and turn the oven to broil for 1–2 minutes. This step re-crisps the chicken skin and adds a beautiful golden color. Sprinkle fresh parsley on top before serving for a burst of freshness. The finished casserole should be bubbling with creamy sauce and filled with the comforting aroma of roasted herbs and chicken.
Serving and Pairing Ideas
How to Serve
This Easy One Pan Chicken Rice Bake is satisfying enough to serve as a complete meal, but it also pairs beautifully with simple sides. Try serving it with steamed green beans, roasted asparagus, or a crisp garden salad. Garlic bread or buttery rolls are great for soaking up the creamy sauce. A light squeeze of lemon juice right before serving brightens the flavors and cuts through the richness.
Meal Prep and Storage
Leftovers store wonderfully and taste even better the next day as the flavors deepen. Cool completely, then store in airtight containers for up to three days in the refrigerator. To reheat, add a splash of broth or milk to keep it creamy and microwave or bake at 325°F until warmed through. You can also freeze individual portions for up to two months—perfect for quick, satisfying weeknight meals.
Flavor Variations
Make It Your Own
This recipe is endlessly customizable. Stir in a handful of baby spinach or kale before baking for a pop of green. Add sliced mushrooms for an earthy touch or frozen peas for a hint of sweetness. To make it spicy, sprinkle in a pinch of crushed red pepper flakes or Cajun seasoning. You can even swap Parmesan for sharp cheddar or gruyère for a different flavor profile.
Lighter and Healthier Options
To lighten things up, use half the cream and replace the rest with additional chicken broth. The dish will still be creamy without being too rich. For extra protein, mix in some cooked shredded chicken before baking. If you’re watching carbs, substitute cauliflower rice—but bake uncovered so it doesn’t become watery. Every variation keeps the comfort and flavor intact while allowing you to tailor it to your dietary needs.
Frequently Asked Questions
Can I use brown rice instead of white?
Yes, but it requires more liquid and time. Add ½ cup extra broth and bake for about 15–20 minutes longer. Make sure it’s covered to retain moisture.
Can I use chicken breasts instead of thighs?
Absolutely. Boneless, skinless breasts work well—just reduce the baking time to 35–40 minutes so they don’t dry out.
Can I make it ahead?
Yes! Assemble everything up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding 5–10 minutes if starting cold.
How can I make it gluten-free?
This recipe is naturally gluten-free if you use certified gluten-free broth and cheese. Double-check labels to be sure.
Can I add cheese on top?
Definitely! Sprinkle extra Parmesan or shredded cheddar during the last 10 minutes of baking for a bubbly, golden crust.
Conclusion
The Easy One Pan Chicken Rice Bake is everything you love about classic comfort food—creamy, flavorful, and satisfying—all made with simple, real ingredients. With juicy chicken, fragrant herbs, and perfectly tender rice, this recipe proves that delicious homemade meals don’t need to be complicated. Whether you’re cooking for family or meal prepping for the week, this one-pan wonder will quickly become a staple in your kitchen.