Poulet au Four et Riz: The Ultimate 1-Pan Baked Chicken and Rice Dinner

By Jason Griffith

Introduction

There’s a special kind of magic that happens when a meal is cooked entirely in one pan. It’s the kind of magic that reduces cleanup to a minimum while concentrating every flavor into a cohesive, deeply satisfying dish. Enter Poulet au Four et Riz—a beautiful French-inspired dish that translates simply to “Baked Chicken and Rice.”

This isn’t just chicken and rice; it’s a culinary hug. It’s crispy, golden-brown chicken skin rendered perfectly on top of fluffy, herbed, and savory rice, all soaking up the rich pan juices. It’s the kind of comfort food that belongs on your weekly rotation, especially on busy nights when you need something hearty, hands-off, and spectacular. Forget multiple pots and fiddly steps—this recipe does all the heavy lifting in your oven.

Why I Love This Recipe

I’ve been refining my one-pan chicken and rice for years, and this iteration—with its bright hint of lemon zest, aromatic garlic, and a blend of dried herbs—is the undisputed winner. Here’s why it’s a staple in my kitchen:

• Ultimate Comfort: The combination of savory bone-in, skin-on chicken and perfectly cooked rice is profoundly comforting.
• Minimal Cleanup: Everything happens in a single oven-safe pot or Dutch oven. That’s a major win for weeknight sanity.
• Flavor Absorption: As the chicken bakes, its fat and juices drip down into the rice, imbuing every grain with incredible flavor. It’s a trick I also love to use in my ultra-simple Easy Cheesy Chicken Sliders with Marinara Garlic Butter—letting the ingredients flavor each other is always the key to a great dish.
• Hands-Off Cooking: After a quick sauté on the stovetop, the oven takes over, giving you 50 minutes back to relax or set the table.

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Ingredients List

Category	Ingredient	Quantity	Notes
Meat	Bone-in, skin-on Chicken Thighs	6	Skin is essential for flavor and crispy texture.
Produce	Medium Onion	1, chopped	Base flavor.
Produce	Garlic Cloves	3, minced	Use fresh for the best aroma.
Produce	Lemon	1 (Zest & Juice)	Essential for brightness.
Produce	Fresh Parsley	For garnishing	Adds color and freshness.
Pantry	Long-Grain White Rice	1 1/2 cups, rinsed	Rinsing prevents sticking.
Pantry	Low-Sodium Chicken Broth	2 1/2 cups	Crucial for cooking the rice.
Seasoning	Dried Oregano	1/2 tsp	Classic Mediterranean herb.
Seasoning	Dried Thyme	1/2 tsp	Pairs beautifully with chicken.
Seasoning	Bay Leaf	1	Deepens the savory flavor.
Seasoning	Garlic Powder	1 tsp	Enhances the seasoning crust.
Seasoning	Onion Powder	1 tsp	For depth of flavor.
Seasoning	Paprika	1 tsp	Adds color and mild sweetness.
Seasoning	Salt & Black Pepper	3/4 tsp each + extra	To taste.
Fats	Olive Oil	1 Tbsp	For sautéing.
Fats	Unsalted Butter	1 Tbsp	Adds richness to the rice.

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Swaps and Notes

• Chicken Cut: While thighs are best for flavor and moisture, you can use bone-in, skin-on drumsticks or a mix of both. Do not use boneless, skinless cuts as they will dry out before the rice is fully cooked.
• Rice: Basmati or jasmine rice can be substituted, but may require a slight adjustment in liquid (start with the amount listed and check for dryness near the end). Brown rice is not recommended as it requires a much longer cooking time.
• Vegetables: Feel free to add chopped carrots or celery alongside the onion for a mirepoix base.
• Herbs: Rosemary or marjoram are great additions to the thyme and oregano.
• Spice Level: A pinch of cayenne pepper in the seasoning mix can give the dish a subtle kick, similar to my warming This Cajun Chicken Sausage Gumbo is my Favorite Bowl of Southern Comfort.

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The Recipe: Poulet au Four et Riz (Baked Chicken and Rice)

Prep time: 15 minutes Cook time: 55–60 minutes Servings: 4–6

Instructions

1. Preheat the Oven and Prep the Chicken

Preheat your oven to 350°F (175°C). Pat the chicken thighs completely dry with paper towels—this is the secret to crispy skin! In a small bowl, mix the 3/4 tsp salt, 1/2 tsp pepper, garlic powder, onion powder, paprika, and the zest of the whole lemon. Rub this mixture generously all over the chicken thighs.

2. Sauté Aromatics

In a large, oven-safe skillet or Dutch oven (with a lid), heat the olive oil and butter over medium heat. Add the chopped onion and cook until softened and translucent, about 3 minutes. Add the minced garlic and stir for just 30 seconds until fragrant.

3. Toast the Rice

Stir in the rinsed rice, dried oregano, dried thyme, bay leaf, and an extra pinch of salt and pepper. Toast the rice for 1–2 minutes, stirring constantly, until the edges look slightly translucent. This step enhances the nutty flavor of the rice.

4. Add Liquid and Lemon

Pour in the 2 1/2 cups of chicken broth and the juice of half the lemon. Stir everything to combine, making sure to scrape up any browned bits from the bottom of the pan. Bring the mixture up to a gentle simmer.

5. Nestle and Cover

Carefully place the seasoned chicken thighs, skin-side up, on top of the rice mixture. Make sure the chicken is sitting onthe rice, not submerged. Cover the pan tightly with a lid or heavy-duty aluminum foil.

6. Bake Covered

Transfer the covered pan to the preheated oven. Bake for 35 minutes. This steams the rice and cooks the chicken thoroughly.

7. Uncover and Crisp

Remove the lid or foil. Increase the oven temperature to 400°F (200°C) if your chicken skin isn’t browning yet, and bake for an additional 15–20 minutes. The chicken is done when an internal thermometer reads 165∘F and the skin is golden and crispy. The rice should be tender and the liquid fully absorbed.

8. Rest and Serve

Remove the pan from the oven and let it rest, still in the pan, for 5 minutes. This allows the juices to redistribute and the rice to finish steaming. Garnish generously with fresh chopped parsley and serve immediately with the remaining lemon half cut into wedges.

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Tips for Success

• Rinse the Rice: Rinsing the rice under cold water until the water runs clear removes excess starch, which prevents the final dish from becoming gummy. Don’t skip this!
• Pat the Chicken Dry: This is the most crucial step for achieving that signature crispy skin. Any moisture will create steam instead of crisping up.
• Tight Cover: When you bake the dish covered, you are essentially steaming the rice. Ensure your lid or foil creates a very tight seal to trap all the moisture.
• Don’t Peek: Try to resist the urge to lift the lid during the first 35 minutes. Releasing the steam affects the rice-to-liquid ratio and can result in undercooked grains.

Serving Suggestions and Pairings

This dish is a complete meal on its own, but a simple, fresh side can really elevate the experience.

• Vegetable: A light, crisp side salad with a simple vinaigrette, or steamed green beans tossed with a little garlic butter.
• Drink: A dry white wine like Sauvignon Blanc, or for a refreshing non-alcoholic option, try a glass of sparkling water with cucumber and mint. If you’re celebrating, a sweet, dessert-inspired cocktail like The Slippery Drank is my Favorite Sweet Sipper for Dessert Inspired Vibes is a fun contrast.
• Dessert: Since the main course is savory and filling, a light but satisfying dessert is perfect. I highly recommend something chocolatey, like The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot) or the incredibly easy This Brownie Batter Dip is my Favorite No-Bake Dessert for Instant Chocolate Cravings.

Nutritional Information (Per Serving, Estimated)

Metric	Amount
Calories	550
Protein	40g
Fat	25g
Carbohydrates	45g
Fiber	1g

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Note: This is an estimate based on 6 servings and standard ingredients.

Storage and Leftover Tips

• Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 3–4 days.
• Reheating: The best way to reheat is in a covered, oven-safe dish at 300∘F (150∘C) until heated through. You can add a splash of chicken broth to the rice before reheating to prevent it from drying out. Reheating in the microwave is fast, but may result in slightly drier rice.
• Freezing: This dish does not freeze well, as the rice tends to become mushy upon thawing and reheating. It’s best enjoyed within a few days!

More Recipes You Will Love

If you enjoyed this easy, crowd-pleasing dinner, you might also love these other comforting and fast recipes:

• For another easy one-pan meal, check out These Sheet Pan Quesadillas are my Favorite Way to Feed a Crowd Fast.
• If you’re craving bold flavors and hearty fillings, try This Mexican Chicken and Rice Casserole is my Favorite One-Pan Dinner That’s Always a Hit.

Final Thoughts

Poulet au Four et Riz is more than just a recipe; it’s a blueprint for a satisfying, stress-free weeknight. The aromas that fill your kitchen while it bakes are reason enough to make it. By using high-quality bone-in, skin-on chicken and embracing the hands-off magic of oven-baking, you create a dish that feels elevated yet requires minimal effort.

I hope this recipe brings a little cozy comfort to your dinner table. Give it a try this week!

I’d love to hear your feedback! Did you try it with another herb blend? Let me know in the comments below, and don’t forget to follow me on Instagram for more kitchen hacks and delicious recipes!