One-Pan Chicken and Rice Bake

why make this recipe

This dish cooks in one pan. It saves time and uses few dishes. The meal is warm, filling, and good for busy nights. If you like simple one-pan meals, try this chicken and sweet potato rice bowl for another easy idea.

introduction

One-Pan Chicken and Rice Bake is an easy dinner you can trust. You put rice, broth, vegetables, and chicken in one dish and bake. The oven cooks the rice and the chicken at the same time. This makes a warm, simple meal with little work.

how to make One-Pan Chicken and Rice Bake

Start by mixing the rice, broth, chopped onion, garlic, and vegetables in a baking dish. Add paprika, salt, and pepper. Put the chicken on top and drizzle with oil. Cover the dish and bake. Uncover near the end so the chicken gets a light brown color. Let it rest a few minutes before serving.

Ingredients :

• 4 chicken thighs or breasts
• 1 cup rice (white or brown)
• 2 cups chicken broth or water
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup mixed vegetables (carrots, peas, etc.)
• 1 teaspoon paprika
• Salt and pepper to taste
• Olive oil (for drizzling)

Directions :

1. Preheat your oven to 375°F (190°C).
2. In a large baking dish, combine the rice, chicken broth, chopped onion, garlic, mixed vegetables, paprika, salt, and pepper.
3. Place the chicken on top, and drizzle with olive oil.
4. Cover the dish with foil and bake for 30 minutes.
5. Remove the foil and bake for an additional 15-20 minutes until the chicken is cooked through and the rice is tender.
6. Let it rest for a few minutes, then serve and enjoy your simple, hearty meal!

how to serve One-Pan Chicken and Rice Bake

Serve hot right from the pan. Add a green salad or steamed greens on the side. A squeeze of lemon or a few fresh herbs (parsley or cilantro) makes it brighter. Serve with bread if you want more to eat.

how to store One-Pan Chicken and Rice Bake

Cool the dish to room temperature for no more than two hours. Put leftovers in an airtight container. Store in the fridge for up to 3–4 days. To freeze, place in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

tips to make One-Pan Chicken and Rice Bake

• Use the same size pieces of chicken so they cook evenly.
• If you use brown rice, add 10–15 minutes more baking time and more liquid if needed.
• Check the rice near the end; if it looks dry, add a little hot water or broth.
• For more flavor, season the chicken well or add a splash of soy sauce to the rice mix.
• Let the dish rest after baking so the rice finishes cooking and the juices settle.

variation (if any)

• Use chicken breasts or thighs based on your choice.
• Swap mixed vegetables for bell peppers, corn, or green beans.
• Add spices like thyme, rosemary, or a pinch of cumin for a new flavor.
• Add a can of diced tomatoes (drained) for a tangy twist.

FAQs

Q: Can I use instant rice?
A: Instant rice cooks much faster. If you use instant rice, add it later in the baking time or cook on the stove first. Adjust the liquid and time.

Q: Do I have to cover the dish?
A: Yes, cover for most of the bake so the rice cooks through. Uncover near the end to brown the chicken.

Q: How do I know the chicken is done?
A: The chicken is safe when the internal temperature reaches 165°F (74°C). The juices should run clear.

Q: Can I make this on the stove?
A: Yes. Brown the chicken first, then add rice and broth and simmer until rice is tender.

Q: Can I add cheese?
A: Yes. Sprinkle cheese on top in the last 5 minutes of baking, then return to the oven to melt.

Conclusion

For another simple oven-baked take on chicken and rice, see Oven Baked Chicken and Rice – RecipeTin Eats.

One-Pan Chicken and Rice Bake

A simple and hearty oven-baked meal that combines chicken, rice, and vegetables in one dish for easy preparation and cleanup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces chicken thighs or breasts Use evenly sized pieces for even cooking.
• 1 cup rice (white or brown) For brown rice, add 10-15 minutes more baking time and adjust liquid.
• 2 cups chicken broth or water Use broth for added flavor.
• 1 piece onion, chopped
• 2 cloves garlic, minced
• 1 cup mixed vegetables (carrots, peas, etc.) Can substitute with bell peppers, corn, or green beans.
• 1 teaspoon paprika
• to taste salt
• to taste pepper
• to drizzle olive oil Use for drizzling over the chicken.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a large baking dish, combine the rice, chicken broth, chopped onion, garlic, mixed vegetables, paprika, salt, and pepper.
3. Place the chicken on top and drizzle with olive oil.

Baking

1. Cover the dish with foil and bake for 30 minutes.
2. Remove the foil and bake for an additional 15-20 minutes until the chicken is cooked through and the rice is tender.
3. Let it rest for a few minutes, then serve and enjoy your simple, hearty meal!

Notes

Add a squeeze of lemon or fresh herbs like parsley or cilantro for added brightness. Serve with a green salad or bread if desired. For extra flavor, consider adding a splash of soy sauce to the rice mix.