One Pot Chicken and Rice Bake Recipe

One Pot Chicken and Rice Bake Recipe

How To Make One Pot Chicken and Rice Bake

If you’re looking for a tasty meal to make in a pinch, then our one pot chicken recipe is the way to go! It comes with some flavored rice for a fuller meal.

Preparation: 30 minutes
Cooking: 40 minutes
Total: 1 hour 10 minutes



  • 6chicken thighsbone-in or boneless
  • 1tbspextra virgin olive oil
  • kosher salt and pepper
  • 1white onionfinely diced
  • cupsbutternut squashpeeled, seeded, cut into ½ inch cubes
  • 3fresh thyme sprigs
  • short grain ricesuch as Calrose or Arborio, uncooked
  • ¼cupdry white wine
  • cupschicken broth
  • ½cupparmesan cheesegrated


  1. Preheat oven to 375 degrees F.

  2. In a large deep pot, heat 1 tablespoon of olive oil on high heat..

  3. Season both sides of the chicken generously with salt and pepper

  4. Cook the chicken on high heat until golden brown, about 5 minutes per side. Transfer the chicken to a plate.

  5. Reduce the heat to medium, then add the onion and squash, and season with salt and pepper.

  6. Cook the onion and squash until lightly browned, about 6 to 8 minutes.

  7. Add the rice, saute for 2 to 3 minutes or until opaque.

  8. Add the wine and cook, stirring, until completely evaporated.

  9. Return chicken to the pot along with any juices that have accumulated, then add the thyme sprigs.

  10. Add the broth, ½ teaspoon of salt and ¼ teaspoon of pepper.

  11. Bring to a boil and cover the pot with a lid.

  12. Transfer the pot to the oven and bake for 35 minutes.

  13. Remove from oven and let sit, covered for 10 minutes.

  14. Stir in the parmesan cheese, serve, and enjoy!


  • Calories: 1323.52kcal
  • Fat: 74.38g
  • Saturated Fat: 33.90g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 26.94g
  • Polyunsaturated Fat: 8.10g
  • Carbohydrates: 30.44g
  • Fiber: 3.05g
  • Sugar: 8.30g
  • Protein: 89.74g
  • Cholesterol: 293.86mg
  • Sodium: 2391.12mg
  • Calcium: 1865.48mg
  • Potassium: 1224.15mg
  • Iron: 4.63mg
  • Vitamin A: 854.18µg
  • Vitamin C: 23.78mg
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