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Sheet-Pan Chicken and Rice Pantry Bake (The Soak Trick That Fixes Crunchy Rice)

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A one-pan pantry chicken and rice bake with a 10-minute rice soak that solves crunchy rice for good.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (or 4 leg quarters)
  • 1 1/2 cups long-grain white rice
  • 2 3/4 cups chicken broth (or 2 bouillon cubes dissolved in water)
  • 1 tablespoon dijon mustard
  • 1 tablespoon soy sauce or Worcestershire sauce
  • 2 tablespoons olive oil, divided
  • 1 small onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme or Italian seasoning
  • 1 can (14.5 oz) diced tomatoes, drained (or 1 cup frozen peas)
  • Salt and black pepper, to taste
  • Lemon wedges and chopped parsley, for serving

Instructions

  1. Preheat oven to 425°F. Bring the broth to a boil, then whisk in the dijon and soy sauce.
  2. Spread the rice in an even layer on a rimmed sheet pan and pour the hot broth mixture over it. Cover tightly with foil and let sit 10 minutes while you prep the chicken.
  3. Pat the chicken dry and rub with 1 tablespoon oil, smoked paprika, thyme, salt, and pepper.
  4. Uncover the rice, stir in the onion, garlic, and drained tomatoes. Nestle the chicken on top, skin side up, and drizzle skin with remaining oil.
  5. Bake, uncovered, 35-40 minutes, until the chicken reaches 165°F internally and the rice is tender and has absorbed the liquid.
  6. Let rest 5 minutes. Squeeze lemon over the top and scatter with parsley before serving.

Notes

Do not substitute brown rice — its longer cook time defeats the soak trick and it will stay underdone. If using boneless thighs, start checking doneness at 25 minutes. Leftover rice reheats best with a splash of broth or water stirred in before microwaving.

Find it online: https://www.rapidrecipes.blog/sheet-pan-chicken-and-rice-pantry-bake-the-soak-trick-that-fixes-crunchy-rice/