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Best One Pan Crispy Baked Chicken Thigh and Rice

one pan crispy baked chicken thigh and rice - featured image
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This one-pan chicken and rice bake delivers crispy skin and fluffy, flavorful rice with minimal effort. Perfect for busy weeknights, it uses simple ingredients and a clever technique to achieve restaurant-quality results.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds total)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika (smoked paprika works well)
  • 1 cup long-grain white rice (basmati or jasmine)
  • 1 ½ cups low-sodium chicken broth
  • 1 small yellow onion, diced (about ¾ cup)
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • Fresh parsley, chopped (optional, for garnish)
  • Lemon wedges (optional, for serving)
  • Flaky sea salt (optional, for finishing)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the center. Pat the chicken thighs dry with paper towels.
  2. In a small bowl, mix 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and ½ teaspoon paprika. Rub the mixture all over the chicken thighs, including under the skin if possible. Let them sit at room temperature while you prep the rice.
  3. Heat a 12-inch oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil. Once it shimmers, place the chicken thighs skin-side down. Cook for 5-6 minutes without moving them, until the skin is deep golden brown and releases easily from the pan. Flip and cook for 2 more minutes on the other side. Transfer the chicken to a plate; it won’t be cooked through yet.
  4. Reduce heat to medium. Add 1 tablespoon butter to the same skillet. Once it melts, add the diced onion. Cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Pour in 1 cup of rice and stir to coat it in the butter and onion mixture. Cook for 1 minute, stirring constantly. Pour in 1 ½ cups chicken broth, add ½ teaspoon dried thyme and ¼ teaspoon salt. Stir once, then spread the rice in an even layer.
  6. Place the seared chicken thighs skin-side up on top of the rice. Pour any juices from the plate into the pan.
  7. Bake uncovered for 35-40 minutes, until the rice is tender and most of the liquid is absorbed. The chicken skin should be deeply golden and crispy. If desired, broil for 1-2 minutes at the end for extra browning.
  8. Let the dish rest for 5 minutes before serving. Fluff the rice gently with a fork, being careful not to break up the crispy edges. Garnish with fresh parsley and lemon wedges if desired.

Notes

Pat the chicken dry thoroughly for crispy skin. Don’t skip the sear—it builds flavor. Use the right pan size (12-inch) to avoid dry or soggy rice. Let the dish rest for 5 minutes before serving. For extra crispy skin, leave seasoned chicken uncovered in the fridge for an hour before cooking.

Nutrition

Keywords: one pan chicken and rice, crispy baked chicken thighs, easy weeknight dinner, one skillet meal, chicken thigh recipe

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