Easy One-Pan, No-Fail Chicken and Rice Supper

The best, easiest comfort food to make for supper! 

one pan chicken and rice

If someone would ask me to name one dish that defines supper, even before they finish their sentence this would be the answer. 

When I was growing up, my mother made the best chicken and rice. It was our favorite supper. We would all fight over the corner pieces of rice that got crispy. 

This chicken and rice was one of the first suppers I made after I got married. I still make it — every time I need a quick meal, every time I need good comfort food, every time I need a supper that can cook all day…basically every time I need a good supper. I serve it at least once a week, and all my kids like it. My little one calls it “stick chicken” (as in bone-in chicken). 

When I was pregnant with one of my children, I prepared this dish and froze it labeled with instructions for defrosting and reheating. I had my husband bring the hot chicken and rice to the hospital — it was the best comfort food after a long day of labor. 

You can make this in a nice casserole dish or Dutch oven or simply a disposable 9×13 pan. 

I like to add chickpeas or any canned beans for tons of extra fiber and protein. I use short-grain brown rice, which has a delicious chewy, creamy texture, but you can use any rice you like. I top this chicken with my Union Blends Mediterranean Spice Blend for a delicious finish, but you can sub with spices you have on hand. 

one pan Chicken and rice

Easy One-Pan, No-Fail Chicken and Rice Supper

The comfort supper of all comfort suppers!
Print Recipe


  • 1 cup rice (l use short-grain brown rice)
  • 1 15-oz. can chickpeas, drained
  • 2 cups water
  • Salt and pepper, to taste
  • 1/2 tsp cumin
  • 4 bone-in chicken bottoms (skin optional)
  • 1 tsp @unionspiceblends Mediterranean Blend*


  • Preheat oven to 350°F.
  • Place rice, chickpeas, water, salt, pepper and cumin in a 9×13 or oven-to-table dish.
  • Nestle the chicken on top and sprinkle with Mediterranean Blend.
  • Cover tightly. Bake for 2.5-3 hours. You can uncover for the last half-hour for a crispy top.


Cooking time will vary depending on the dish you are using, so keep an eye on it.
*If you don’t have the spice blend, you can sub with some paprika and a drop of cumin.

Recipe by Faigy Murray | https://mykitchenmystudio.com/easy-one-pan-no-fail-chicken-and-rice-supper/

Servings: 4

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