One-Pan Chicken and Rice Bake (Easy Weeknight Dinner)

Published: 7/27/2026

“Yhden pannun kanariisi” is a technical exercise in liquid-to-rice ratios and fat rendering.

Ingredients (4 servings)

• 4 chicken thighs (bone-in, skin-on)
• 1.5 cups (280 g) long-grain white rice
• 3 cups (720 ml) chicken broth
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp (15 ml) olive oil
• Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Pat the chicken thighs dry and season with salt and pepper.
2. In an oven-proof skillet, heat olive oil over medium-high heat. Place the chicken skin-side down and sear for 5–7 minutes. This renders the fat, which will provide the primary flavor for the rice. Flip briefly, then remove chicken and set aside.
3. Sauté the onion and garlic in the rendered chicken fat until softened.
4. Add the dry rice to the pan and toast for 1 minute, stirring to coat every grain in fat.
5. Pour in the chicken broth and bring to a rolling boil.
6. Nestle the chicken thighs back on top of the rice, skin-side up.
7. Transfer the skillet to the oven. Bake for 25 minutes. Check that the rice has absorbed the liquid and the chicken has an internal temperature of 165°F (74°C).

Pro Tips

• Liquid Precision: Stick to the 2:1 ratio for long-grain rice. Excessive liquid will result in a mushy texture, while too little will leave the rice parboiled.
• Skin Crispness: If you prefer a very crispy skin, do not cover the pan during the baking process. If the skin isn’t sufficiently browned at the 25-minute mark, finish under the broiler for 90 seconds.

See Also

• Easy Baked Stuffed Peppers (Nordic Style)
• 15-Minute Creamy Tortellini (Easy Weeknight Dinner)
• 15-Minute Creamy Tuna Pasta (Easy Weeknight Dinner)

Categories: mains, everyday-meals