One Pan Baked Spanish Chicken and Rice


This one pan winner dinner is like a comforting hug that you’ll keep coming back to. Firstly, because the deliciously flavored rice is cooked in the chicken juices and its just outrageously delicious and secondly who doesn’t love a dinner recipe that takes less than ten minutes to pull together? I’m all for a one stop shop and It’s all made in one 9×13-inch pan in the oven for minimal clean up! Bonus points for those baked crispy rice edges we are all guilty of picking at and love. It’s easy. Delicious. And all rolled into one…What more does one need in life?? 

For this recipe I used one box of Near East Spanish Rice and one box of Roasted Garlic & Chicken Rice Pilaf (PSA, it does have an M on it for meat).

The Spanish Rice does have a little kick to it. If hot and spicy isn’t for you, definitely use the Original Rice Pilaf or the Toasted Almond, which are my favorites. Or, you know, switch it up for any of the Near East rice flavors you like best.

Generally, one pan chicken and rice recipes start on the stove top. You first sear the chicken and render out the fat to get it ultra crispy, but nobody has time for another dirty pan. I always use bone in chicken thighs and keep the skin on for a juicier chicken. The best part of this recipe is that the chicken takes the same length of time to cook in the oven as the rice. Yep. That’s a winner winner chicken dinner to me

One Pan Baked Spanish Chicken and Rice

Servings 4 servings
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes


  • 1 box Near East Spanish Rice
  • 1 box Near East Roasted Chicken & Garlic Rice
  • 1 1/2 cups chicken broth
  • 1 3/4 cups water (some flavors of rice require more water, and some less; make sure to check the packaging)
  • 6 bone-in chicken thighs
  • 3 tablespoons olive oil


  • Preheat the oven to 350ºF.
  • Pour the uncooked rice, chicken broth, water, oil and MOST of the included spice packets (reserve some for sprinkling on top of the chicken) in a 9×13-inch pan or large skillet.
  • Nestle the chicken skin-side up in the rice. Sprinkle the rest of the spice packets on top of the chicken for flavoring.
  • Bake covered for 1-1 1/2 hours, or until the chicken reaches an internal temperature of 165ºF. Once your chicken and rice is cooked, uncover the pan and turn the oven to broil for a few minutes to get your chicken golden-brown, with crisp edges and a delicious crunchy crust on top of your rice.


  • Author: ChezChaya
    Calories: 300kcal
    Course: Uncategorized

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